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Comfort food has a unique ability to evoke feelings of warmth, nostalgia, and satisfaction. It often reminds us of cherished moments spent with family and friends, gathering around the table to enjoy hearty meals that nourish both body and soul. One dish that stands out in this realm is the classic Philly cheesesteak sandwich—a beloved creation that has tantalized taste buds with its rich flavors and satisfying combination of ingredients.

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast

A delightful twist on a classic dish.
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Ingredients
  

4 slices of thick-cut bacon, chopped

1 lb (450g) sirloin steak, thinly sliced

1 medium onion, diced

2 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

4 cups (960ml) beef broth

1 cup (240ml) heavy cream

2 tablespoons Worcestershire sauce

1 teaspoon Italian seasoning

Salt and pepper, to taste

4 ounces (113g) cream cheese, cubed

1 cup (100g) shredded provolone cheese

1 cup (100g) shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

For Cheesy Toast:

4 slices of crusty bread

1 cup (100g) shredded cheddar cheese

1 tablespoon butter, melted

1 teaspoon garlic powder

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove it with a slotted spoon and set aside on a paper towel-lined plate.

    Sear the Steak: In the bacon drippings, add the thinly sliced sirloin steak. Sear for about 3-4 minutes until browned but not fully cooked through. Remove and set aside.

      Sauté Vegetables: In the same pot, add the diced onion and cook until translucent (about 3 minutes). Then add garlic, green bell pepper, and red bell pepper. Cook for another 5 minutes until the peppers soften.

        Add Broth and Cream: Pour in the beef broth and heavy cream. Stir in Worcestershire sauce, Italian seasoning, and season with salt and pepper to taste.

          Incorporate Cheese: Bring the soup to a gentle simmer. Add the cream cheese in cubed pieces, stirring until it melts into the soup. Gradually add the provolone and mozzarella cheeses, stirring until fully melted.

            Combine Ingredients: Return the cooked steak and bacon to the pot, allowing everything to heat through for about 5-7 minutes. Taste and adjust seasoning if necessary.

              Prepare Cheesy Toast: While the soup simmers, preheat your oven to 400°F (200°C). Arrange the crusty bread slices on a baking sheet. Mix melted butter with garlic powder and brush it over the bread. Top each slice with shredded cheddar cheese.

                Bake the Toast: Bake in the preheated oven for about 8-10 minutes or until the cheese is bubbly and golden brown. Remove and sprinkle with fresh parsley.

                  Serve: Ladle the Philly cheesesteak soup into bowls, garnish with chopped parsley, and serve with cheesy toast on the side.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6