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
Scale
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
