Cheesesteak Potato Soup

Cheesesteak Potato Soup – A Comforting Fusion of Flavors

Imagine the savory flavors of a classic cheesesteak transformed into a warm, creamy soup! This Cheesesteak Potato Soup combines tender shaved steak, Yukon Gold potatoes, bell peppers, and a rich cheese blend for a meal that’s as hearty as it is delicious. It’s the perfect soup for colder days or whenever you’re craving a comforting bowl with a touch of Philly flair. Let’s get into this easy-to-follow recipe!

Cheesesteak Potato Soup Recipe

Ingredients:

• 2 teaspoons vegetable oil, divided
• 2 lbs shaved steak
• 1 teaspoon Worcestershire sauce
• 3 teaspoons garlic salt, divided (1 tsp + 2 tsp, to taste)
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 4 tablespoons salted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups beef broth (plus more as needed)
• 2 cups whole milk
• 1 cup half-and-half
• 2 1/2 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup white American cheese
• 1/4 cup provolone cheese
• 1 teaspoon dried parsley

Directions:

1. Cook the Shaved Steak
   Heat a large Dutch oven over medium-high heat. Add 1 teaspoon of vegetable oil to coat the bottom, then add the shaved steak in a single layer. Season with Worcestershire sauce and 1 teaspoon of garlic salt. Cook, flipping and stirring constantly, until fully cooked, about 2-3 minutes. Transfer the steak to a plate and set aside.
2. Sauté the Bell Peppers
   In the same pot, add the remaining vegetable oil and chopped bell peppers. Cook for about 3 minutes, or until they start to soften. Transfer the peppers to the plate with the cooked steak.
3. Build the Soup Base
   Melt the butter in the pot. Add the diced onions and cook until they begin to soften and develop color, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Make a Roux
   Sprinkle the flour over the onions and garlic, stirring well to create a roux. If the mixture seems too dry, add more butter or oil, one tablespoon at a time. Cook the roux for about 3 minutes, stirring constantly to remove any raw flour taste.
5. Add Liquids and Seasonings
   Gradually add the beef broth, milk, and half-and-half, stirring to avoid lumps. Season with the remaining garlic salt, oregano, crushed red pepper flakes, cayenne, and black pepper. Add the diced potatoes, making sure they’re fully submerged, and bring the soup to a boil.
6. Simmer Until Tender
   Reduce heat to medium-low, cover, and let the soup cook for 10-15 minutes, stirring occasionally, until the potatoes are fork-tender. If the soup thickens too much, add additional broth or milk to keep it creamy.
7. Blend for Creaminess
   Once the potatoes are tender, reduce the heat to low. Use an immersion blender to blend the soup for about 45 seconds, leaving some potato chunks for texture. For a smoother soup, blend fully.
8. Add Cheese for Richness
   Stir in the white American cheese, allowing it to melt completely, then add the provolone for an extra cheesy pull. Stir until fully melted and smooth.
9. Finish and Serve
   Taste and adjust seasonings as needed. Cover the pot and let the soup rest for 5 minutes to meld the flavors. Garnish with dried parsley or fresh chives if desired and serve warm.

Recipe Notes:

• Choosing the Cheese: White American cheese provides a creamy texture, while provolone adds a hint of smokiness. Feel free to adjust based on preference.
• Make It Spicier: Add extra crushed red pepper flakes or a dash of hot sauce for an extra kick.
• Bread Pairing: Serve with crusty bread or a toasted baguette for dipping!

Additional Information:

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: 530 kcal per serving

This Cheesesteak Potato Soup is a cozy, comforting meal that brings together the flavors of a classic cheesesteak with the warmth of a creamy soup. Perfect for weeknights or gatherings, it’s sure to be a hit with family and friends. Enjoy each spoonful and feel the warmth!

Cheesesteak Potato Soup

---

• Author: Dulcia
• Total Time: 1 hour
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

This Cheesesteak Potato Soup is a creamy, hearty take on the classic cheesesteak flavors, with tender pieces of steak, soft potatoes, and rich, melted cheese in every bite. The balance of beefy broth, savory seasonings, and colorful bell peppers adds a pop of flavor and color to each bowl. Finished with a hint of garlic and topped with fresh herbs, this soup brings comfort and warmth to any meal.

---

Ingredients

Scale 1x2x3x

2 teaspoons vegetable oil, divided
2 lbs shaved steak
1 teaspoon Worcestershire sauce
3 teaspoons garlic salt, divided (1 tsp + 2 tsp, to taste)
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 tablespoons salted butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups beef broth (plus more as needed)
2 cups whole milk
1 cup half-and-half
2 1/2 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly cracked black pepper
1/2 cup white American cheese
1/4 cup provolone cheese
1 teaspoon dried parsley

---

Instructions

Heat a large Dutch oven over medium-high heat for about a minute. Add a drizzle of vegetable oil to coat the bottom. Add the shaved steak, spreading it in a single layer, and season with Worcestershire sauce and 1 teaspoon of garlic salt. Cook the steak, flipping and stirring constantly, until fully cooked, about 2-3 minutes. Transfer the steak to a plate and set aside.
In the same pot, add the remaining vegetable oil and stir in the chopped bell peppers. Cook for about 3 minutes, or until they start to soften. Transfer the peppers to the plate with the steak.
Melt the butter in the pot, then add the diced onions. Cook until the onions begin to soften and deepen in color, then add the minced garlic and cook for another minute.
Sprinkle the flour over the onions and garlic, stirring to create a roux. If the mixture seems dry, add more butter or vegetable oil, one tablespoon at a time. Cook the roux for 3 minutes, stirring constantly.
Gradually add the beef broth, milk, and half-and-half, stirring to avoid lumps. Add the remaining garlic salt, oregano, crushed red pepper flakes, cayenne, and black pepper. Stir in the diced potatoes, making sure they’re fully submerged. Bring the soup to a boil, then reduce heat to medium-low and cover with a lid.
Let the soup cook for 10-15 minutes, stirring occasionally, until the potatoes are fork-tender. If the soup becomes too thick, add more broth or milk to maintain a creamy texture.
Once the potatoes are tender, reduce the heat to low. Using an immersion blender, blend the soup for about 45 seconds to add creaminess while keeping some potato chunks intact. (Blend fully if a smoother consistency is desired.)
Stir in the white American cheese, ensuring it melts completely, then add the provolone, stirring until melted for a deliciously cheesy pull.
Taste the soup and adjust seasonings as needed. Cover and let rest for 5 minutes to meld the flavors. Stir one last time before serving, garnishing with minced parsley or chives if desired.

• Prep Time: 15 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 530