Cheesesteak Potato Soup Recipe
If you love the comforting warmth of a classic soup and the bold, savory flavors of a Philly cheesesteak, then you are in for a treat with this Cheesesteak Potato Soup. This recipe beautifully combines tender shaved steak, creamy Yukon gold potatoes, and melty American and provolone cheeses into one luscious bowl of pure satisfaction. Each spoonful delivers that iconic cheesesteak vibe, reimagined as a cozy, hearty soup perfect for any day that calls for comfort food with a twist. Trust me, once you try this Cheesesteak Potato Soup, it’ll be a new go-to favorite in your recipe collection.
Ingredients You’ll Need
These ingredients are simple and approachable, but each plays a crucial role in building layers of texture, flavor, and color that make this soup so memorable. From fresh bell peppers adding vibrant sweetness to rich dairy that brings smooth creaminess, here’s what you’ll need:
- 2 Tsp vegetable oil (divided): Helps to brown the steak and soften the veggies without sticking.
- 2 lbs shaved steak: The star protein providing that classic cheesesteak flavor and satisfying meaty texture.
- 1 Tsp Worcestershire sauce: Adds umami and a subtle tang that enhances the beefiness.
- 3 Tsp garlic salt (divided): A flavor booster split between seasoning the steak and the soup base.
- 1 medium green bell pepper (chopped): Gives sweetness and a pop of green color.
- 1 medium red bell pepper (chopped): Adds a vibrant contrast and juicy texture.
- 4 Tbsp salted butter: Creates a rich base for sautéing and building the roux.
- 1 medium yellow onion (diced): Brings depth and mild sweetness when cooked down.
- 3 cloves garlic (minced): Provides aromatic pungency that ties all flavors together.
- ⅓ C all-purpose flour: Thickens the soup to that perfectly creamy consistency.
- 4 C beef broth (plus more as needed): Forms the savory liquid backbone of the soup.
- 2 C whole milk: Adds creaminess without overpowering.
- 1 C half-and-half: Intensifies the richness and smooth texture.
- 2 ½ lbs Yukon gold potatoes (cut into ½-inch cubes): The creamy, buttery potatoes that make this soup extra comforting.
- ½ Tsp dried oregano: Offers a subtle herbal note.
- ½ Tsp crushed red pepper flakes: Gives just a hint of heat to keep things interesting.
- ¼ Tsp cayenne pepper: Adds warmth without overwhelming the other flavors.
- ¼ Tsp black pepper (freshly cracked): Freshly cracked pepper brings a lively spice finish.
- ½ C white American cheese: Melts effortlessly, lending classic cheesesteak gooeyness.
- ¼ C provolone cheese: Introduces a smoky, stretchy lift in every spoonful.
- 1 Tsp dried parsley: For a pop of color and a mild, fresh herbal finish.
How to Make Cheesesteak Potato Soup
Step 1: Season and Cook the Steak
Start by heating your large Dutch oven over medium-high heat until hot, then add a little vegetable oil just enough to coat the surface. Lay the shaved steak out in a single layer to maximize searing, then season with Worcestershire sauce and 1 teaspoon of garlic salt. Quickly cook, flipping often, until it’s nicely browned and cooked through—this only takes a couple minutes. Once ready, transfer the steak to a plate and set aside. This step locks in intense meaty flavor that’s critical for an authentic Cheesesteak Potato Soup experience.
Step 2: Sauté the Bell Peppers
In the same pot, pour in the remaining vegetable oil and add the chopped green and red bell peppers. Cook them for about 3 minutes, stirring occasionally, until they just begin to soften and release their sweetness. Then scoop them onto the plate with your steak. These peppers bring vibrant color and a slight natural sweetness that balances the richness in the finished soup.
Step 3: Build the Flavor Base
Now, add the salted butter to your pot and let it melt fully. Toss in the diced onions and cook them until they soften and take on a golden hue — this deepens their flavor beautifully. Add the minced garlic and cook for an additional minute until fragrant. Spread the sautéed onions and garlic as evenly as you can and reduce the heat to medium to prepare for the roux.
Step 4: Create the Roux
Sprinkle the all-purpose flour over the onions and garlic while stirring continuously. This forms the roux, which will thicken your soup perfectly. If the mixture seems dry or the flour isn’t mixing well, stir in a bit more butter or oil, a tablespoon at a time. Continue cooking and stirring for about 3 minutes, taking care not to let it burn. The roux adds body and a luxurious velvety texture to your Cheesesteak Potato Soup.
Step 5: Add Liquids and Potatoes
Gradually pour in the beef broth, whole milk, and half-and-half, stirring as you go to blend everything smoothly. Raise the heat to medium-high and add the remaining garlic salt, oregano, crushed red pepper flakes, cayenne, and freshly cracked black pepper. Toss in the cubed Yukon gold potatoes, making sure they’re fully submerged. If necessary, add a little more broth or milk to cover. Bring the pot to a boil, then lower the heat to medium-low and cover with a lid to let it simmer.
Step 6: Cook the Potatoes Until Tender
Let the soup gently simmer for 10 to 15 minutes, stirring occasionally to prevent sticking. You want the potatoes to become tender enough to pierce easily with a fork but not falling apart. If the soup thickens too quickly, thin it out with a splash more broth or milk — that’s the joy of a creamy soup like this Cheesesteak Potato Soup, always adjustable for your preferred consistency.
Step 7: Blend for Creaminess
Once potatoes are tender, reduce the heat to low and use an immersion blender right in the pot to blend the soup for about 45 seconds. The goal is to create a smooth yet slightly chunky texture so you still get little bites of potato in your spoonfuls. Feel free to blend more if you prefer a completely silky soup. This step makes it irresistibly creamy.
Step 8: Melt in the Cheeses
Stir in the white American cheese first, letting it melt fully into the hot soup. Then add the provolone and mix until it blends seamlessly, adding that signature cheesy stretch that makes every spoonful indulgent. The cheeses are what truly transform this into a Cheesesteak Potato Soup — rich, decadent, and utterly comforting.
Step 9: Rest and Final Seasoning
Give the soup a taste and adjust seasonings as needed — a little extra pepper or salt can bring out all the layers of flavor. Cover the pot and let it rest for 5 minutes so the flavors meld beautifully. Before serving, give it a final stir and sprinkle a pinch of dried parsley for fresh color and a hint of herbal brightness.
How to Serve Cheesesteak Potato Soup
Garnishes
For garnish, consider adding finely chopped fresh parsley or chives to brighten the rich soup. You might also sprinkle crispy fried onions or a few thin slices of fresh bell pepper on top for added texture and color. A drizzle of melted butter or a dash of smoked paprika can give your Cheesesteak Potato Soup an extra layer of visual and flavor appeal too.
Side Dishes
Serve this hearty soup alongside a crispy baguette or warm buttery rolls for dipping. A simple green salad or steamed veggies will balance the richness of the soup. If you want to keep the comfort theme, cheesy garlic bread or even some roasted Brussels sprouts would pair beautifully with the Cheesesteak Potato Soup.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out bread bowls to soak up every bit of that cheesy goodness. You can also spoon the soup over toasted pretzel buns with a sprinkle of extra cheese melted on top for a deconstructed cheesesteak-inspired dish. Individual ramekins make it easy for serving at dinner parties, garnished with colorful herbs for a pop of elegance.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesesteak Potato Soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making for an even tastier next-day meal. Just keep it chilled and ready for a quick reheat whenever hunger strikes.
Freezing
If you want to freeze the soup, allow it to cool completely first. Transfer to a freezer-safe container leaving some headspace for expansion. It can be frozen for up to 2 months. Since the soup contains dairy and potatoes, texture may change slightly upon thawing, but reheating gently while stirring helps restore much of the original creaminess.
Reheating
Reheat your Cheesesteak Potato Soup slowly on the stovetop over medium-low heat, stirring frequently to prevent scorching and smooth out the texture. Add a splash of broth or milk as needed to loosen it up and restore its luscious creaminess. Microwave reheating works too but stirring halfway through helps avoid hot spots.
FAQs
Can I use frozen steak for this soup?
Fresh shaved steak works best here for quick cooking and great texture. If you only have frozen steak, thaw it completely, then pat dry before seasoning and cooking to avoid excess water diluting the soup.
What type of potatoes works best?
Yukon gold potatoes are ideal due to their creamy texture and buttery flavor. They hold their shape well while still softening nicely in the soup. Russets or reds can be used but might affect the creaminess slightly.
Can I make this soup vegetarian or vegan?
This recipe is built around beef broth and steak, so those would need replacing. You could try a vegetable broth and substitute shaved mushrooms or plant-based meat alternatives, plus vegan cheese and milk options to keep it creamy while staying vegan-friendly.
Is there an alternative to immersion blending?
If you don’t have an immersion blender, carefully transfer part of the soup to a regular blender or food processor, blend until smooth, then return it to the pot. Just be cautious with hot liquids to avoid splatters.
How spicy is this soup?
The crushed red pepper flakes and cayenne pepper add just a gentle warmth, not overwhelming heat. If you prefer it milder, start with less or omit the cayenne. For more kick, feel free to increase those spices to match your taste.
Final Thoughts
This Cheesesteak Potato Soup is pure comfort in a bowl with every ingredient thoughtfully layered to evoke that beloved cheesesteak flavor in a creamy, hearty soup. It’s perfect for chilly evenings when you want something filling yet familiar with a fun twist. Don’t hesitate to dive in and make it your own—you won’t be disappointed. Trust me, once you try this, it’s going to become a treasured recipe you’ll return to again and again!
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Cheesesteak Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Salt
Description
This Cheesesteak Potato Soup is a hearty and comforting dish inspired by the classic Philly cheesesteak sandwich, combining tender shaved steak, sautéed bell peppers, creamy potatoes, and a blend of melted American and provolone cheeses to create a rich, flavorful soup perfect for cozy meals.
Ingredients
Meat & Seasonings
- 2 lbs shaved steak
- 1 tsp Worcestershire sauce
- 3 tsp garlic salt (divided: 1 tsp + 2 tsp)
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly cracked black pepper
Vegetables
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 ½ lbs Yukon gold potatoes, cut into 1/2” cubes
Dairy
- 4 tbsp salted butter
- 2 cups whole milk
- 1 cup half-and-half
- 1/2 cup white American cheese
- 1/4 cup provolone cheese
Liquids & Oils
- 4 cups beef broth (plus more as needed)
- 2 tsp vegetable oil (divided)
Herbs
- 1 tsp dried parsley
Others
- 1/3 cup all-purpose flour
Instructions
- Season the steak: Heat a large Dutch oven over medium-high heat and add one teaspoon of vegetable oil to coat the bottom. Add the shaved steak in a single layer. Season with Worcestershire sauce and 1 teaspoon of garlic salt. Cook, stirring constantly, until the steak is fully cooked, about 2-3 minutes. Remove and set aside.
- Sauté the peppers: In the same pot, add the remaining vegetable oil. Add the chopped green and red bell peppers and cook for about 3 minutes until slightly softened. Remove and set aside with the steak.
- Sauté onions and garlic: Add the butter to the pot. Once melted, add the diced onions and cook until they soften and start to brown, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.
- Build the roux: Sprinkle the flour over the onions and garlic, stirring constantly to combine and cook the flour for about 3 minutes. If the mixture seems dry, add more butter or vegetable oil by tablespoon increments until well incorporated and bubbling but not browned.
- Add liquids and seasonings: Gradually pour in the beef broth, whole milk, and half-and-half while stirring to avoid lumps. Add the remaining 2 teaspoons of garlic salt, oregano, crushed red pepper flakes, cayenne pepper, and freshly cracked black pepper. Stir well to combine.
- Add potatoes and simmer: Add the diced Yukon gold potatoes, ensuring they are submerged in the liquid. Add more broth or milk if needed. Bring the soup to a boil, then reduce the heat to medium-low. Cover with a lid and cook for 10-15 minutes, stirring occasionally, until potatoes are fork-tender.
- Blend the soup: Reduce heat to low. Using an immersion blender, blend the soup directly in the pot for about 45 seconds to create a creamy texture while leaving some potato chunks for texture. Blend longer if you prefer it fully smooth.
- Add cooked steak and peppers: Stir the cooked shaved steak and sautéed bell peppers back into the soup and heat through.
- Add cheese: Stir in the white American cheese until melted and completely incorporated. Then add the provolone cheese, stirring until it melts and creates that delicious cheesy pull.
- Finish and serve: Taste and adjust seasonings if needed. Cover and let the soup rest for 5 minutes to meld flavors. Garnish with dried parsley or fresh minced parsley or chives before serving. Enjoy your comforting, cheesy potato soup!
Notes
- You can substitute provolone with mozzarella or Monterey Jack if preferred.
- If you want spicier soup, add more crushed red pepper flakes or cayenne pepper to taste.
- For a thicker soup, blend more of the potatoes or reduce some liquid during cooking.
- Use Yukon gold potatoes for their creamy texture; russet potatoes may be too starchy.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, simmering, blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Cheesesteak Potato Soup, Creamy Potato Soup, Philly Cheesesteak Soup, Comfort Food, Hearty Soup
