1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside on a paper towel-lined plate. Leave the bacon grease in the pot.
2. Sauté the Vegetables:
Add the olive oil to the pot with the bacon grease. Add the diced onion and bell peppers, cooking for about 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
3. Cook the Beef:
Add the thinly sliced beef to the pot and cook for 4-5 minutes until browned. Season with salt, pepper, and dried thyme. Stir to combine.
4. Add the Liquids:
If using flour to thicken the soup, sprinkle it over the beef and vegetable mixture and stir for 1-2 minutes. Then, slowly add the beef broth while stirring to avoid lumps. Stir in the Worcestershire sauce, Dijon mustard, and heavy cream. Bring the soup to a simmer, allowing it to thicken for about 10-15 minutes, stirring occasionally.
5. Stir in the Cheeses:
Once the soup has thickened to your liking, reduce the heat to low. Stir in the provolone and cheddar cheese, one handful at a time, until completely melted and creamy.
6. Make the Cheesy Toast:
While the soup is simmering, preheat the oven to 375°F (190°C). Place the bread slices on a baking sheet. Brush with melted butter and top with shredded mozzarella cheese. Bake for 8-10 minutes, or until the bread is toasted and the cheese is melted and bubbly.
7. Assemble:
Once the soup is ready, ladle it into bowls. Top with the crispy bacon you set aside earlier. Serve the cheesy toast on the side, or break it into pieces and add it directly into the soup for an extra cheesy bite!
8. Enjoy!
Serve hot, and enjoy this creamy, comforting Philly cheesesteak-inspired soup with bacon and cheesy toast!
Tips:
You can substitute the heavy cream with half-and-half or milk if you prefer a lighter version of the soup.
For extra flavor, you can top the soup with more shredded cheese just before serving.
This soup can be stored in an airtight container in the fridge for up to 3 days and can be reheated on the stove.
This recipe is perfect for chilly evenings when you’re craving something hearty and flavorful. The combination of the cheesy, creamy soup with the crispy bacon and cheesy toast is absolutely irresistible!
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