Description
Hearty Philly cheesesteak potato soup combines savory beef, melted cheese, and creamy potatoes in one comforting bowl. Classic sandwich ingredients meld seamlessly into a rich, satisfying soup that you’ll crave during chilly evenings.
Ingredients
Scale
- 2 lbs shaved steak
- ½ cup white American cheese
- ¼ cup provolone cheese
- 2 ½ lbs Yukon Gold potatoes, cut into ½-inch cubes
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (plus more as needed)
- 2 cups whole milk
- 1 cup half-and-half
- 4 tbsps salted butter
- 2 tsps vegetable oil, divided
- ⅓ cup all-purpose flour
- 3 tsps garlic salt, divided (1 tsp + 2 tsps, to taste)
- 1 tsp Worcestershire sauce
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ¼ tsp cayenne pepper
- ¼ tsp freshly cracked black pepper
- 1 tsp dried parsley
Instructions
- Protein Preparation: Sear shaved steak in a Dutch oven with vegetable oil, seasoning with Worcestershire sauce and garlic salt. Continuously flip until perfectly cooked, then set aside on a separate plate.
- Vegetable Sautéing: In the same pot, quickly soften bell peppers until they release their aromatic oils, then transfer to the plate with the steak.
- Flavor Foundation: Caramelize onions in butter until they develop a rich golden hue, then briefly introduce minced garlic to enhance the aromatic base.
- Roux Development: Dust flour over the onion-garlic mixture, stirring consistently to create a smooth thickening agent. Cook for 3 minutes, adding extra butter if needed to prevent scorching.
- Liquid Integration: Gradually whisk in beef broth, milk, and half-and-half, incorporating oregano, red pepper flakes, cayenne, and black pepper. Ensure a smooth, lump-free consistency.
- Potato Cooking: Submerge diced potatoes in the liquid mixture, bringing to a rolling boil before reducing heat. Simmer covered for 10-15 minutes until potatoes reach perfect tenderness.
- Texture Refinement: Use an immersion blender to partially puree the soup, creating a luxurious creamy base while maintaining delightful potato chunks.
- Cheese Fusion: Melt white American and provolone cheeses into the soup, stirring until completely integrated and achieving a velvety smooth texture.
- Final Touches: Taste and adjust seasonings, allowing the soup to rest for 5 minutes to marry the flavors. Garnish with fresh herbs before serving hot.
Notes
- Meat Preparation Tip: Shave steak against the grain for maximum tenderness and faster cooking, ensuring even seasoning and quick caramelization.
- Cheese Melting Technique: Add cheeses gradually and stir constantly to prevent clumping and create a smooth, velvety soup texture.
- Potato Blending Strategy: Use an immersion blender sparingly to maintain some potato chunks, creating a rustic and hearty soup consistency.
- Flavor Enhancement Trick: Let the soup rest for 5 minutes after final seasoning to allow ingredients to meld and develop deeper, more complex flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg