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One-Pot Steak Soup

A creamy twist on the classic sandwich featuring tender beef, bacon, peppers and onions, served with cheesy toast.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon diced.
  • 1 lb 450 g beef sirloin or steak, thinly sliced.
  • 1 tbsp olive oil if 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.
  • 1/2 tsp smoked paprika.
  • Salt and pepper to taste.
  • For cheesy toast:.
  • 4 slices crusty bread.
  • 1 cup shredded provolone or mozzarella cheese.
  • 2 tbsp unsalted butter softened.

Equipment

  • Large pot.
  • Baking sheet.
  • Slotted spoon.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Can use ground beef for quicker cooking.
Add mushrooms or jalapeños if desired.
Can thicken with cornstarch slurry.