Looking for the ultimate comfort meal in a bowl? This Cheesy Steak Soup transforms all the mouthwatering flavors of a Philly cheesesteak into a rich, creamy one-pot dinner topped with crispy bacon and gooey cheese toast. Imagine tender strips of steak, colorful peppers, and sweet onions, all simmered in a savory cream broth—then finished off with melty cheese bread that’s perfect for dunking.
It’s hearty. It’s cozy. It’s utterly indulgent—and just the kind of meal that makes any day feel better.
Jump to Recipe🍲 Why This Soup is an Instant Classic
- ✔️ Combines your favorite sandwich with a cozy soup
- ✔️ Made in one pot for easy clean-up
- ✔️ Topped with broiled cheesy toast
- ✔️ Great for meal prep or feeding a crowd
- ✔️ Easily customizable for different dietary needs
Whether you’re curled up on a chilly evening or hosting friends on a weekend, this soup delivers flavor and comfort in every spoonful.
🛒 Ingredients You’ll Need
For the Soup:
- 4 slices bacon, chopped
- 1 lb sirloin or ribeye, thinly sliced (freeze for 20 minutes for easier slicing)
- 1 tbsp olive oil, as needed
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For the Cheesy Toast:
- 4 slices crusty bread (like sourdough or baguette)
- 1 cup shredded provolone or mozzarella cheese
- 2 tbsp unsalted butter, softened
Optional Add-Ins: Mushrooms, jalapeños, caramelized onions, Swiss or cheddar cheese.
⏱️ Time & Yield
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serves: 4 generous bowls
- Category: Hearty Main Dish
- Cuisine: American Comfort Food
🔥 How to Make Cheesy Steak Soup
Step 1: Crisp the Bacon
In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove it and set aside on paper towels. Leave a bit of the bacon fat in the pot—it’s flavor gold.
Step 2: Sear the Steak
In the same pot, sear the thinly sliced steak in batches over medium-high heat until just browned. Season with salt and pepper. Don’t overcrowd the pan—this step builds deep flavor. Remove the steak and set aside.
Step 3: Sauté the Veggies
Lower the heat to medium. If needed, add a tablespoon of olive oil to the pot. Sauté the onions and bell peppers for 5–7 minutes, until softened. Add minced garlic and cook another 1–2 minutes until fragrant.
Step 4: Build the Broth
Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, then slowly whisk in beef broth. Add Worcestershire sauce, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow flavors to develop.
Step 5: Finish the Soup
Lower the heat and stir in the cream. Return the steak and half the bacon to the pot. Simmer for another 5–7 minutes until creamy and warmed through. Adjust seasoning to taste.
Step 6: Make the Cheesy Toast
While the soup finishes, preheat your broiler. Butter each slice of bread, sprinkle generously with shredded cheese, and place on a baking sheet. Broil for 1–2 minutes or until golden, bubbly, and irresistible. Top with reserved bacon bits.
Step 7: Serve & Garnish
Ladle soup into bowls. Top each with a cheesy toast slice, a sprinkle of parsley, and extra cracked pepper if desired. Serve hot and prepare for silence as everyone digs in.
🧀 Pro Tips for Success
- Freeze the beef for 20 minutes for easier slicing.
- Use high-quality cheese for maximum flavor and melt.
- Don’t skip the Worcestershire sauce—it adds deep umami to the broth.
- Fresh herbs like parsley or thyme brighten up the creamy base beautifully.
🥄 Nutritional Info (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 590 kcal |
| Protein | 38g |
| Fat | 38g |
| Carbohydrates | 24g |
| Fiber | 2g |
This soup is rich but balanced—high in protein and packed with veggies. Pair with a salad or roasted greens to round out the meal.
🥦 Customization Ideas
🐓 Chicken Version
Swap beef for shredded rotisserie chicken or leftover grilled chicken.
🥬 Veggie Twist
Use mushrooms, spinach, or zucchini for a lighter vegetarian soup (replace broth with veggie stock).
🧡 Cheese Swap
Try aged cheddar, Swiss, or pepper jack depending on your taste preferences.
🌶 Want heat?
Add jalapeños or hot sauce for a spicy version!
🧊 Storing & Reheating
- Refrigerate: Store soup in airtight containers for up to 4 days.
- Freeze: Soup (without toast) freezes well for up to 3 months.
- Reheat: Gently warm on the stove; add a splash of broth or cream to loosen if needed. Toast bread fresh each time for the best texture.
🍴 Serving Suggestions
- Pair with a simple green salad or roasted vegetables
- Serve in bread bowls for extra fun
- Add a drizzle of truffle oil or caramelized onions for a gourmet touch
🎉 Why This Soup Belongs in Your Rotation
This isn’t just soup—it’s a dinner experience. It’s satisfying and nostalgic with every bite reminding you of a cheesesteak sandwich but in a creamy, spoonable form. And the cheesy toast? That’s the kind of finishing touch that brings joy to any table.
Whether you’re feeding picky eaters or looking to impress at a dinner party, Cheesy Steak Soup checks all the boxes: flavor-packed, fun to serve, and endlessly customizable.
💬 Frequently Asked Questions
Can I use ground beef instead of steak?
Yes! It’s a great shortcut and still tastes delicious.
How do I thicken the soup without flour?
Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), or mash some sautéed veggies directly into the broth.
Best bread for cheesy toast?
Sourdough, baguette, or Italian bread holds up best under the broiler and stays crispy when dunked.
Can I make this soup ahead of time?
Yes! The flavors actually improve overnight. Just toast the bread fresh before serving.
Final Thoughts
Warm, creamy, cheesy, and full of hearty ingredients, this Cheesy Steak Soup is everything you want in a cozy meal. It’s ideal for family dinners, potlucks, or prepping ahead for the week. Once you try it, it just might become your signature comfort dish.
Recipe Card
One-Pot Steak Soup
Ingredients
Equipment
Method
- Step 1. Cook bacon until crispy, remove. Sear beef in bacon fat, remove.In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove it and set aside on paper towels. Leave a bit of the bacon fat in the pot—it’s flavor gold.
- Step 2. Sauté peppers, onion, and garlic in same pot until soft.In the same pot, sear the thinly sliced steak in batches over medium-high heat until just browned. Season with salt and pepper. Don’t overcrowd the pan—this step builds deep flavor. Remove the steak and set aside.
- Step 3. Add flour to vegetables, stir in broth and seasonings. Simmer 10 minutes.Lower the heat to medium. If needed, add a tablespoon of olive oil to the pot. Sauté the onions and bell peppers for 5–7 minutes, until softened. Add minced garlic and cook another 1–2 minutes until fragrant.
- Step 4. Add cream, return meat to pot. Simmer 5 minutes more.Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, then slowly whisk in beef broth. Add Worcestershire sauce, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow flavors to develop.
- Step 5. Butter bread, top with cheese and broil until melted.Lower the heat and stir in the cream. Return the steak and half the bacon to the pot. Simmer for another 5–7 minutes until creamy and warmed through. Adjust seasoning to taste.
- Step 6. While the soup finishes, preheat your broiler. Butter each slice of bread, sprinkle generously with shredded cheese, and place on a baking sheet. Broil for 1–2 minutes or until golden, bubbly, and irresistible. Top with reserved bacon bits.
- Step 7. Ladle soup into bowls. Top each with a cheesy toast slice, a sprinkle of parsley, and extra cracked pepper if desired. Serve hot and prepare for silence as everyone digs in.
Notes
Add mushrooms or jalapeños if desired.
Can thicken with cornstarch slurry.
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