Hearty Cheesesteak Potato Soup Recipe: Comfort in a Bowl

Comfort meets indulgence in this hearty cheesesteak potato soup that promises to warm your soul on chilly evenings.

Rich, creamy textures blend seamlessly with classic Philly cheesesteak flavors, creating a luxurious culinary experience.

Tender potatoes provide a smooth base for savory beef and melted cheese that dance across your palate.

Loaded with caramelized onions and bell peppers, this soup captures the essence of the iconic sandwich in every spoonful.

Each bite delivers a robust combination of rustic ingredients and bold seasoning that will transport you to the streets of Philadelphia.

The recipe balances simplicity with gourmet flair, making it an ideal comfort meal for any occasion.

Dive into this delectable soup and let your taste buds embark on a delicious adventure.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 450 kcal

Servings: 7

Cheesesteak Potato Soup Ingredient Rundown

• Shaved Steak: Delivers hearty protein punch with tender, thinly sliced texture perfect for quick cooking.
• Worcestershire Sauce: Adds deep umami flavor and enhances meat's richness with tangy complexity.

• Bell Peppers: Provides sweet crunch and vibrant color while adding nutritional depth.
• Onions: Creates foundational flavor base with natural sweetness and aromatic profile.
• Garlic: Infuses robust, pungent notes that elevate overall taste complexity.
• Parsley, Chives: Offers fresh, bright garnish with subtle herbal undertones.

• Butter: Contributes rich, velvety smoothness and helps develop roux base.
• Milk: Creates creamy consistency and softens soup's texture.
• Half-and-Half: Adds luxurious richness and silky mouthfeel.
• White American Cheese: Melts smoothly, providing classic creamy texture.
• Provolone Cheese: Introduces sharp, slightly tangy cheese pull.
• Flour: Acts as natural thickening agent to develop soup's substantial consistency.

• Beef Broth: Builds deep, savory flavor foundation.
• Garlic Salt: Delivers concentrated seasoning with balanced saltiness.
• Oregano: Introduces earthy, Mediterranean herb profile.
• Crushed Red Pepper Flakes: Adds subtle heat and gentle spice.
• Cayenne: Provides warm, intense peppery kick.
• Black Pepper: Offers sharp, classic seasoning accent.
• Vegetable Oil: Enables smooth sautéing and prevents sticking.

• Potatoes: Provides hearty, comforting base with creamy, starchy texture.

Tools Needed for Cheesesteak Potato Soup

• Dutch oven: Large, heavy-bottomed pot perfect for even heat distribution and soup making.
• Immersion blender: Essential for creating creamy texture while keeping some potato chunks.
• Cutting board: Needed for chopping vegetables and preparing ingredients.
• Sharp knife: Critical for chopping bell peppers, onions, and garlic precisely.
• Measuring spoons: Helps accurately add spices and seasonings.
• Wooden spoon or spatula: Great for stirring and mixing ingredients in the pot.
• Plate: Used for temporarily holding cooked steak and peppers.
• Measuring cups: Useful for adding broth, milk, and half-and-half correctly.

Cooking Cheesesteak Potato Soup from Scratch

• Steak Preparation

Brown shaved steak in a Dutch oven with Worcestershire sauce and garlic salt until fully cooked. Remove and set aside.

• Pepper Transformation

Sauté chopped bell peppers in the same pot until they soften. Transfer to the plate with steak.

• Onion and Garlic Base

Melt butter, cook diced onions until golden, then add minced garlic for an additional minute.

• Roux Creation

Sprinkle flour over onions and garlic, stirring to develop a smooth base. Cook for three minutes, adding extra butter if needed.

• Liquid Infusion

Pour beef broth, milk, and half-and-half gradually. Add spices and diced potatoes. Bring to a boil, then simmer covered until potatoes become tender.

• Creamy Blending

Use an immersion blender to partially break down potatoes, creating a luxurious texture with some chunks remaining.

• Cheese Magic

Incorporate white American and provolone cheeses, stirring until completely melted and creating irresistible stringy goodness.

• Final Touch

Adjust seasonings, let soup rest for five minutes, then serve with optional fresh herb garnish.

Tips to Maximize Flavor in Cheesesteak Soup

• Replace shaved steak with ground beef, thinly sliced roast beef, or diced chicken for different protein variations.
• Kick the heat by adding jalapeños, increasing red pepper flakes, or stirring in chipotle powder for a smoky undertone.
• Convert to a vegetarian version by substituting beef broth with vegetable stock and replacing steak with mushrooms or plant-based meat alternatives.
• Experiment with cheese combinations like sharp cheddar, smoked gouda, or pepper jack to create unique flavor profiles that complement the soup's richness.
• Refrigerate leftovers in airtight containers for up to 3 days. Reheat gently, adding extra broth to restore creamy consistency and prevent scorching.

Serving Cheesesteak Potato Soup Hot

• Hearty Meal Companion: Serve this cheesy potato soup alongside a crisp green salad for a balanced dinner that adds freshness and nutrition to your meal.
• Bread Dipping Delight: Offer toasted crusty sourdough or rustic garlic bread slices for dunking, creating a perfect textural contrast with the creamy soup.
• Protein Power-Up: Top each bowl with extra sliced steak pieces, shredded provolone, and a sprinkle of red pepper flakes for those wanting an additional protein boost and spicy kick.
• Comfort Bowl Styling: Garnish with fresh chopped chives, a drizzle of olive oil, and a few crispy bacon bits to elevate the presentation and add extra layers of flavor and crunch.

Cheesesteak Potato Soup: Storage Instructions

• Refrigerator Storage Magic: Keep leftover soup in an airtight container for 3-4 days, ensuring maximum flavor preservation and quality. Seal tightly to prevent absorption of other food odors.
• Freezer Friendly Technique: Transfer soup to freezer-safe containers, leaving 1-inch space at the top for expansion. Freeze up to 2 months for quick future meals. Thaw overnight in refrigerator before reheating.
• Reheating Smart Strategy: Warm soup slowly on stovetop over medium-low heat, stirring frequently to maintain creamy texture. Add splash of milk or broth if soup appears too thick during reheating process.
• Portion Control Trick: Divide soup into individual serving containers for easy grab-and-go lunches. Label containers with date and contents to track freshness and minimize food waste.

Hearty Cheesesteak Potato Soup

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4.8 from 14 reviews

• Total Time: 1 hour
• Yield: 7 1x

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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.

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Ingredients

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• 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

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Instructions

1. 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.
2. Vegetable Sautéing: In the same pot, quickly soften bell peppers until they release their aromatic oils, then transfer to the plate with the steak.
3. Flavor Foundation: Caramelize onions in butter until they develop a rich golden hue, then briefly introduce minced garlic to enhance the aromatic base.
4. 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.
5. 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.
6. 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.
7. Texture Refinement: Use an immersion blender to partially puree the soup, creating a luxurious creamy base while maintaining delightful potato chunks.
8. Cheese Fusion: Melt white American and provolone cheeses into the soup, stirring until completely integrated and achieving a velvety smooth texture.
9. 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