Cheesesteak Potato Soup Made Simple for Busy Nights

Cheesesteak Potato Soup brings together everything we love about cozy comfort food, and it does it with the kind of warmth that hits just right on a chilly evening. Cheesesteak Potato Soup feels like what you’d get if your favorite cheesesteak sandwich wandered into a creamy potato chowder and decided to never leave. It’s hearty, filling, and surprisingly easy to make even when life feels like one long to-do list.

If you’ve got picky eaters at home, hungry teens, or a partner who wanders into the kitchen asking, “When’s dinner?” before you’ve even found the cutting board, this soup has your back. What I love most is how quickly it comes together while still tasting like you spent all afternoon at the stove. It’s the kind of recipe you make once and instantly add to the weeknight rotation—because when real life gets busy, you need meals that show up for you.

Table of Contents

What is Cheesesteak Potato Soup?

Cheesesteak Potato Soup is a rich, creamy, stew-like soup that combines shaved steak, tender Yukon gold potatoes, onions, garlic, bell peppers, and melty cheese. Think of it as a warm hug from your favorite deli—but in a bowl, and without standing in line behind a guy who wants pickles “but only on half.” This soup takes the classic flavors of a Philly cheesesteak and transforms them into a hearty, spoon-friendly meal that fills you up without feeling heavy.

The texture lands somewhere between a chowder and a thick potato soup, with soft chunks of potato balanced by just enough broth and cream to make each spoonful smooth and satisfying. For families looking for soul-soothing dinners, or anyone who craves something comforting after a long day, this is the kind of recipe that earns compliments before the bowls hit the table.

Reasons to Try Cheesesteak Potato Soup

There’s something incredibly comforting about Cheesesteak Potato Soup, especially when life already feels like a juggling act. If you’re a busy parent or someone who’s constantly hopping from task to task, this soup becomes a lifesaver. First, it’s hearty enough to make even the hungriest family members feel happy, but simple enough that you don’t need fancy culinary moves or extra trips to the store.

Second, it’s flexible—perfect for using up veggies you already have hanging out in the fridge. Last, it cooks fairly quickly for something that tastes like weekend comfort food. If you’ve tried my Easy Hamburger Potato Soup, this dish gives you that same cozy feel but with a bold, steak-forward twist. And because the flavors deepen as it sits, the leftovers are even better, which is always a win for busy nights.

Ingredients Needed to Make Cheesesteak Potato Soup

• 2 tsp vegetable oil, divided
• 2 lbs shaved steak
• 1 tsp Worcestershire sauce
• 3 tsp garlic salt, divided (1 tsp + 2 tsp)
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 4 tbsp salted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups beef broth, plus more as needed
• 2 cups whole milk
• 1 cup half-and-half
• 2½ lbs Yukon gold potatoes, cut into ½-inch cubes
• ½ tsp dried oregano
• ½ tsp crushed red pepper flakes
• ¼ tsp cayenne pepper
• ¼ tsp freshly cracked black pepper
• ½ cup white American cheese
• ¼ cup provolone
• 1 tsp dried parsley

Instructions to Make Cheesesteak Potato Soup

Step 1: Brown the Steak

Start this recipe step by step by heating a large Dutch oven over medium-high heat. Give it about a minute to warm up—this helps the steak sear instead of steam. Drizzle in just enough vegetable oil to coat the bottom. Add the shaved steak in an even layer; spreading it out helps you get that golden brown color instead of gray, soggy meat.

Sprinkle in Worcestershire sauce and 1 teaspoon of garlic salt. Stir and flip the steak constantly for two to three minutes until it browns nicely. The moment it’s cooked through, transfer it to a plate. This keeps the steak tender instead of overcooked. If you love beefy soups, you might also enjoy my Easy Hamburger Potato Soup for another comforting option.

Step 2: Sauté the Peppers

For the next step by step move, add the remaining vegetable oil to the pot. Toss in the chopped green and red bell peppers. Let them cook for about three minutes until they soften slightly but still keep their bright color. Stir occasionally so they don’t scorch. Once softened, remove the peppers and place them on the plate with the steak. This layering process helps build flavor without overcrowding the pot.

Step 3: Build the Flavor Base

Melt the butter in the same pot. Add the diced onions and stir to coat them. Cook for five to seven minutes until the onions soften and deepen in color. This slow cooking brings out their sweetness and lays the groundwork for the rich flavor Cheesesteak Potato Soup is known for. Add the minced garlic and cook for another minute until fragrant. Spread everything into a single layer so it cooks evenly.

Step 4: Create the Roux

Sprinkle the flour evenly over the onions and garlic. Stir continuously to combine, creating a smooth roux. Cook this mixture for about three minutes—it should smell slightly nutty but never burnt. If the mixture looks too thick or dry, add a little more butter or a splash of oil. A good roux helps the soup thicken naturally without becoming heavy.

Step 5: Add the Liquids and Seasonings

In this step by step part, pour the beef broth, milk, and half-and-half in slowly while stirring to avoid lumps. Turn the heat back up to medium-high. Add the remaining garlic salt along with oregano, crushed red pepper flakes, cayenne, and black pepper. Stir everything together. Add the diced potatoes and make sure they’re fully submerged—add more broth if needed. Bring the soup to a gentle boil, then lower the heat and cover with a lid.

Step 6: Simmer the Potatoes

Let everything simmer for 10–15 minutes. Stir occasionally to prevent sticking. You’ll know the potatoes are ready when they can be easily pierced with a fork. If the soup becomes thicker than you’d like, thin it with extra broth or milk. If you love cozy potato-based dishes, you might enjoy the simple comfort of Creamed Potatoes and Peas as a side dish.

Step 7: Blend for Creaminess

Turn the heat to low. Use an immersion blender and blend directly in the pot for about 45 seconds. This adds body and richness without turning the soup into a purée. Blend a little more if you want a smoother consistency, or keep it chunky if you prefer more texture. This step is totally customizable.

Step 8: Melt the Cheese

Stir in the white American cheese first, letting it fully melt into the soup. Then add the provolone for that classic cheesesteak stringiness. Stir until everything is combined and silky. At this point, give the soup a taste and adjust seasonings if needed—extra pepper, a pinch of garlic salt, or more heat depending on your family’s preferences.

Step 9: Rest and Serve

Turn off the heat and cover the pot for five minutes. This little rest helps the flavors settle and blend beautifully. Once ready, stir again and ladle the Cheesesteak Potato Soup into bowls. Top with dried parsley, fresh chives, or even a little extra cheese. If you want to keep the cozy vibes going, try pairing it with my Creamy Dill Pierogi Soup on rotation for an entire week of warming meals.

What to Serve with Cheesesteak Potato Soup

Cheesesteak Potato Soup pairs beautifully with simple sides, especially if you’re keeping weeknight dinners easy. A crusty loaf of sourdough or a warm baguette makes the perfect dunker. If you want something lighter to balance the richness, a fresh salad works great—something like my Fall Harvest Salad or a simple mixed greens bowl with lemon dressing. Roasted veggies also add a nice texture contrast; my Parmesan Herb Roasted Acorn Squash is a delicious seasonal match.

Kids often go for a side of garlic bread, and honestly, no one in my house ever complains about that. If you’re entertaining, add a plate of marinated mushrooms or a quick appetizer, such as my Easy Sauteed Mushrooms with Spinach. Everything comes together for an easy, satisfying spread.

Key Tips for Making Cheesesteak Potato Soup

Use Yukon gold potatoes because they hold their shape while still turning creamy as they simmer. Keep the shaved steak spread out in the hot pot so it cooks fast and doesn’t steam. A strong simmer helps the potatoes soften faster, especially on busy nights when you’re trying to beat the clock before someone asks for snacks “while they wait.” If the soup gets thicker than you want, add broth a little at a time.

For a richer flavor, sauté the onions until they get some color—they add a deeper taste to the whole pot. And if you want even more cheesesteak flavor, double the provolone. This soup also works wonderfully with extra veggies like mushrooms, or even a handful of spinach for color. Use the step by step blending technique lightly so the soup stays creamy, not gluey. It’s forgiving, flexible, and fits into any weeknight plan.

Storage and Reheating Tips for Cheesesteak Potato Soup

Store leftover Cheesesteak Potato Soup in airtight containers after it cools. Because the potatoes thicken over time, the soup becomes even creamier by the next day. It stays fresh in the fridge for three to four days. When reheating, warm it gently on the stove over medium heat while stirring. Add a splash of milk or broth to loosen it up, especially if the texture thickened overnight. If reheating in the microwave, heat in shorter increments and stir between each round.

This keeps the flavor balanced and prevents the cheese from separating. Freezing isn’t my top recommendation because dairy-heavy soups sometimes change texture, but if you decide to freeze it for meal prep, cool it fully first and reheat slowly. For a lighter meal with leftovers, pair reheated soup with something crisp like a salad or a roasted veggie side such as my Crispy Smashed Carrots Bites.

FAQs

Can I use a different cut of beef? Yes, thinly sliced sirloin or leftover steak works well.
Can I make it spicy? Add more cayenne or crushed red pepper if your family likes heat.
Can I skip the immersion blender? Absolutely. The soup will be chunkier but still delicious.
Can I lighten it up? Swap half-and-half for extra milk and reduce the butter slightly.
Can I use russet potatoes? You can, but they break down faster and may get softer than Yukon golds.

Final Thoughts

Cheesesteak Potato Soup brings comfort, flavor, and a little fun to your weeknight table. It’s easy enough for busy days but tasty enough to feel special, and the step by step method helps you get consistent results every time. Try it once, and it might just become your new cold-weather favorite.

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