Philly Cheesesteak Soup w/ Bacon & Cheesy Toast
Soup • Bacon, Beef, Bread, Vegetables
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Ingredients
- 1 lb thinly sliced beef steak
- 1 onion, diced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 6 cups beef stock
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
- 6 slices bread
- Butter for toasting
Directions
- In a large pot, cook beef over medium-high heat until browned. Add onions, bell pepper, and garlic. Cook until vegetables are tender.
- Pour in beef broth and heavy cream. Bring to a simmer and let it cook for 10-15 minutes.
- Stir in provolone cheese until melted. Season with salt and pepper to taste.
- Meanwhile, butter the bread slices and sprinkle with additional shredded cheese. Toast in the oven until cheese is melted and bubbly.
- Ladle the soup into bowls, top with crumbled bacon, and serve alongside cheesy toast.
