Description
This Cheesesteak Potato Soup is a hearty, comforting twist on the classic Philly cheesesteak. Loaded with tender shaved steak, bell peppers, onions, creamy potatoes, and melty cheese, it’s a rich and filling soup that’s perfect for chilly nights.
Ingredients
Units
Scale
- 2 teaspoons vegetable oil, divided
- 2 lbs shaved steak
- 1 teaspoon Worcestershire sauce
- 3 teaspoons garlic salt, divided (1 teaspoon + 2 teaspoons, 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 1 teaspoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add shaved steak, Worcestershire sauce, and 1 teaspoon garlic salt. Cook until browned, then transfer to a plate and set aside.
- In the same pot, add the remaining 1 teaspoon vegetable oil. Sauté the green and red bell peppers until softened. Remove and set aside with the steak.
- Add butter to the pot, then stir in diced onion and minced garlic. Cook until fragrant and translucent, about 3–4 minutes.
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly pour in the beef broth, whisking constantly to avoid lumps. Stir in milk and half-and-half until smooth.
- Add cubed potatoes, remaining 2 teaspoons garlic salt, oregano, crushed red pepper flakes, cayenne pepper, and black pepper. Simmer uncovered until potatoes are tender, about 20 minutes.
- Stir in cooked steak, peppers, and cheeses. Simmer for another 5 minutes until everything is hot and creamy.
- Garnish with dried parsley and serve warm with crusty bread.
Notes
- For extra cheesiness, top each bowl with additional provolone or white American cheese before serving.
- Adjust spice level by reducing or increasing cayenne and crushed red pepper flakes.
- If soup is too thick, add more beef broth to reach your desired consistency.
- Shaved steak can be substituted with thinly sliced roast beef or leftover steak.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 6g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg