Creamy Steak and Bacon Soup

This creamy steak soup transforms the classic Philly cheesesteak sandwich into a comforting bowl that satisfies deep winter cravings and summer comfort food needs alike. The rich broth combines beefy goodness with sweet peppers and onions, while crispy bacon adds that irresistible smoky crunch factor. Paired with cheesy toast for dipping, it's a complete meal in just one pot.

I created this recipe during a particularly cold January when I was craving both a hearty soup and a cheesesteak sandwich. After some delicious experimentation, this hybrid became my family's most requested weekend dinner, especially when we have friends over.

Ingredients

• Bacon provides a smoky foundation and the fat creates the perfect searing medium for the beef
• Beef sirloin or steak thinly sliced is the star protein choose a good quality cut with some marbling for tenderness
• Olive oil only needed if your bacon doesn't render enough fat
• Onion and bell peppers these create the classic cheesesteak flavor profile look for firm peppers with bright colors
• Garlic adds depth to the base flavors use fresh cloves for best results
• Beef broth forms the savory liquid base choose low sodium to control salt levels
• Heavy cream or half-and-half creates the luxurious creamy texture that makes this soup special
• All-purpose flour acts as the thickener for perfect soup consistency
• Worcestershire sauce delivers that umami punch that enhances the beef flavor
• Smoked paprika adds subtle smokiness look for bright red color for freshest flavor
• Crusty bread for the cheesy toast day-old bread works perfectly here as it holds up to broiling
• Provolone or mozzarella cheese melts beautifully on the toast choose one with good stretching ability

Step-by-Step Instructions

Bacon Preparation

Cook the diced bacon in a large pot over medium heat until it becomes perfectly crispy and releases its fat about 5-7 minutes. Remove the bacon bits with a slotted spoon and set aside on paper towels leaving all that flavorful bacon fat in the pot. This creates our flavor foundation.

Beef Searing

Turn heat to medium-high and add the thinly sliced beef to the hot bacon fat working in batches if needed. Quickly sear for 1-2 minutes per side until just browned on the outside but still slightly pink inside. The beef will continue cooking later so we don't want to overcook it now. Remove and set aside with the bacon.

Vegetable Base

Reduce heat to medium and add the diced onions and both peppers to the same pot cooking in all those meaty drippings. Sauté for about 5 minutes until vegetables begin to soften but still maintain some texture. Add the minced garlic during the last minute to prevent burning while still releasing its aroma.

Creating the Soup Base

Sprinkle the flour directly over the sautéed vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux right in with the vegetables. Gradually pour in the beef broth while stirring continuously to prevent lumps. Add Worcestershire sauce smoked paprika salt and pepper. Bring to a gentle simmer and cook for 10 minutes allowing the flavors to meld and the broth to thicken slightly.

Finishing the Soup

Reduce heat to low and stir in the heavy cream in a slow stream creating a silky texture. Return the seared beef and crispy bacon to the pot stirring gently to incorporate. Simmer for 5 more minutes until the beef is warmed through and the flavors have melded perfectly. Taste and adjust seasonings.

Cheesy Toast Preparation

While the soup finishes preheat your broiler. Spread butter evenly across each bread slice and top generously with shredded cheese. Place on a baking sheet and broil for 2-3 minutes until the cheese is bubbly and beginning to brown. Watch closely to prevent burning.

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The smoked paprika is truly the secret ingredient here. I discovered its importance when I ran out once and made the soup without it. The depth was noticeably missing, and now I keep extra smoked paprika in my pantry specifically for this recipe.

Storage and Reheating

This soup stores exceptionally well in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they continue to meld. When reheating, do so gently over medium-low heat, stirring occasionally to prevent the cream from separating. Add a splash of broth if the soup thickens too much during storage. I recommend making the cheesy toast fresh rather than storing it with the soup.

Variations and Substitutions

While the recipe calls for beef sirloin, you can easily substitute ground beef for a more budget-friendly version. Simply brown the ground beef thoroughly before removing it from the pot. For a lighter option, swap the heavy cream for evaporated milk or even full-fat coconut milk for a different flavor profile. Vegetarians can replace the beef with portobello mushrooms sliced into strips and increase the cooking time for the vegetables to develop deeper flavor.

Serving Suggestions

Serve this soup in wide bowls to accommodate the cheesy toast. For a complete meal experience, add a simple side salad with vinaigrette to cut through the richness of the soup. The soup also pairs beautifully with a light-bodied red wine like Pinot Noir. For a fun presentation option, hollow out sourdough bread bowls and serve the soup inside with the cheesy toast on the side for dramatic effect at dinner parties.

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Common Questions

→ Can I make this soup ahead of time?

Yes, this soup can be made up to 2 days ahead and stored in the refrigerator. The flavors actually develop nicely as it sits. Reheat gently on the stovetop, avoiding a full boil which might cause the cream to separate. Make the cheesy toast fresh just before serving.

→ What cuts of beef work best for this soup?

Sirloin and ribeye are excellent choices as they're tender and flavorful. You could also use strip steak or tenderloin. For a budget-friendly option, chuck roast will work - just slice it very thinly against the grain and increase the simmering time to ensure tenderness.

→ How can I make this soup thicker?

For a thicker consistency, you can increase the flour to 3 tablespoons when coating the vegetables. Alternatively, make a cornstarch slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, and stir it into the simmering soup. Let it cook for at least 2 minutes to achieve full thickening power.

→ Can I freeze leftovers of this soup?

Cream-based soups don't typically freeze well as they can separate upon thawing. If you plan to freeze portions, consider making the soup without the cream, then adding it fresh when reheating. The cheesy toast should always be made fresh.

→ What can I substitute for the heavy cream to make it lighter?

Half-and-half works well for a lighter version. For an even lighter option, try evaporated milk or whole milk mixed with 1 tablespoon of cornstarch (to help with thickness). Dairy-free alternatives like full-fat coconut milk or cashew cream can work, though they will add their own subtle flavors to the final dish.

→ What sides pair well with this soup?

Beyond the cheesy toast, a simple green salad with a light vinaigrette provides a nice contrast to the rich soup. Roasted vegetables like asparagus or Brussels sprouts also complement it well. For a heartier meal, serve smaller portions of the soup as a starter before a main course.