Instructions:

Get the Bacon Crisp: In a big saucepan, sauté the diced bacon until it becomes golden brown and cooked through. Using a slotted spoon, remove the bacon from the pan and place it aside. Keep the rendered bacon grease in the saucepan.

In a saucepan over medium heat, sauté the chopped onion, bell pepper, and mushrooms in the bacon grease. Cook, stirring occasionally, for about 5 minutes, or until veggies are soft. After one more minute, when the garlic is beginning to smell, add the minced garlic.

To cook the steak, place the thinly sliced sirloin steak in the same pan and sear it for three to four minutes, or until it begins to brown. Make sure it cooks evenly by stirring periodically.

Get the Soup Base Going: In a saucepan, combine the beef stock, Worcestershire sauce, Dijon mustard, salt, and pepper. Reduce heat to low and simmer for 10 minutes to let flavors blend.

Heavy cream and shredded provolone and cheddar cheeses are added gradually while the mixture is whisked. Melt the cheese and blend the soup until smooth. Adjust the seasoning according to your taste.

Butter and toast the cheese:
Let the broiler become hot. Toss the bread pieces with butter and sprinkle with shredded mozzarella cheese. To make the cheese melt and bubble, broil the bread for two to three minutes.

To serve, spoon each cup of Philly cheesesteak soup over the top of the bacon. Break up the cheesy bread and dip it into the soup, or serve it on the side.
For an extra pop of color, you may optionally garnish with some fresh chives or parsley.

With the addition of bacon and cheesy toast, this one-pot Philly cheesesteak soup makes for a hearty and satisfying meal that tastes just like a classic cheesesteak. Soak up that cheesy, smokey deliciousness!