Description
Rich, hearty, and loaded with cheesy steak flavor, this Cheesesteak Potato Soup blends shaved beef, tender potatoes, peppers, and melty cheese into a chowder-like comfort meal perfect for chilly nights.
Ingredients
- 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
- 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″ cubes
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly cracked black pepper
- 1/2 cup white American cheese
- 1/4 cup provolone cheese
- 1 tsp dried parsley
Instructions
1. Heat a large Dutch oven over medium-high heat for about a minute. Add 1 tsp vegetable oil to coat the bottom.
2. Add shaved steak in a single layer, season with Worcestershire sauce and 1 tsp garlic salt. Cook, stirring constantly, until fully cooked. Transfer steak to a plate and set aside.
3. Add remaining vegetable oil to the pot and stir in chopped bell peppers. Cook for 3 minutes until slightly softened. Transfer peppers to the steak plate and set aside.
4. Add butter to the pot. Once melted, add diced onions and cook until soft and slightly browned. Add minced garlic and cook 1 more minute.
5. Spread onions and garlic into a single layer and reduce heat to medium. Sprinkle flour over and stir to form a roux. Cook for 3 minutes, stirring constantly.
6. Slowly add beef broth, milk, and half-and-half while stirring. Stir in remaining garlic salt and all seasonings.
7. Add cubed potatoes and ensure they are submerged. Add extra broth or milk if needed. Bring to a boil, then reduce heat to medium-low and cover.
8. Cook for 10-15 minutes, stirring occasionally, until potatoes are fork-tender. Add more liquid if soup becomes too thick.
9. Reduce heat to low. Use an immersion blender to blend soup for about 45 seconds, leaving some chunks for texture.
10. Stir in white American cheese until melted. Add provolone cheese and stir until fully melted and creamy.
11. Taste and adjust seasoning. Cover and let soup rest for 5 minutes before serving.
12. Stir one last time and garnish with minced parsley or chives if desired.
Notes
This recipe makes a large batch—perfect for sharing or freezing leftovers.
For a smoother texture, blend longer; for more texture, blend less.
If you don’t have an immersion blender, transfer a portion of the soup to a blender and return it after pureeing.
Provolone adds that cheesy pull, so don’t skip it if you love a melty bite!