Cozy Cheesesteak Potato Soup Recipe: Hearty Winter Comfort

Hearty cheesesteak potato soup brings together the irresistible flavors of a classic sandwich in a comforting bowl.

Creamy potatoes blend seamlessly with robust beef and melted cheese, creating a rich culinary experience.

Bold spices and tender meat elevate this soup beyond ordinary comfort food.

Generous portions promise to satisfy even the most demanding appetites, making it perfect for chilly evenings.

Weekend meal planning becomes exciting when you consider this crowd-pleasing recipe that revamps familiar ingredients into something extraordinary.

Home cooks appreciate how simple techniques can produce such complex, layered taste profiles.

The magic happens when carefully selected ingredients merge into a harmonious, soul-warming dish.

Cheesesteak Potato Soup That’s Loaded with Richness

• Savor Philly-Inspired Comfort: This soup transforms the classic cheesesteak into a creamy, hearty bowl that delivers all the beloved flavors of the iconic Philadelphia sandwich in a warm, comforting format.
• Texture Adventure in Every Spoonful: With its strategic blending technique, the soup offers a delightful mix of smooth creaminess and chunky potato pieces, creating an exciting mouthfeel that keeps each bite interesting.
• Customize Your Cheese Lover's Dream: The recipe allows for personalized cheese experiences by using white American and provolone, providing a rich, melty backdrop that can be adjusted to individual taste preferences while maintaining that authentic cheesesteak essence.

Ingredients for Cheesesteak Potato Soup

• Shaved Steak: Premium cut for authentic cheesesteak flavor, best when thinly sliced and fresh.
• White American Cheese, Provolone: Classic cheesesteaks cheeses that provide creamy, melty texture and rich flavor.

• Bell Peppers: Adds sweet, mild pepper flavor and vibrant color to the soup.
• Onions: Provides deep, sweet foundation for the soup's base.
• Garlic: Enhances overall depth and aromatic profile of the dish.
• Potatoes: Hearty base ingredient that creates thick, creamy soup texture.

• Beef Broth: Provides rich, meaty background flavor for the soup.
• Milk, Half-and-Half: Creates smooth, luxurious creamy consistency.
• Vegetable Oil: Helps sauté ingredients and prevent sticking.
• Butter: Adds richness and helps develop roux.
• Worcestershire Sauce: Adds complex, umami depth to the meat.
• Flour: Thickens soup and creates smooth base.
• Garlic Salt: Provides seasoned salt profile.
• Oregano, Crushed Red Pepper Flakes, Cayenne, Black Pepper: Adds layers of spice and warmth.
• Parsley or Chives: Optional fresh garnish for brightness.

Cooking Instructions for Cheesesteak Potato Soup

Step 1: Prepare the Steak

• Worcestershire sauce
• Garlic salt

Stir constantly until fully cooked, about 2-3 minutes. Transfer steak to a separate plate.

Step 2: Sauté Bell Peppers

In the same pot, add more vegetable oil. Cook chopped bell peppers until they soften, approximately 3 minutes. Transfer peppers to the plate with steak.

Step 3: Create Flavor Base

Melt butter in the pot. Add diced onions and cook until they soften and caramelize. Stir in minced garlic and cook for an additional minute.

Step 4: Develop Roux

Sprinkle flour over onions and garlic. Stir to create a smooth roux. If mixture appears dry, add butter or oil one tablespoon at a time. Cook for 3 minutes, stirring continuously.

Step 5: Build Soup Liquid

• Beef broth
• Milk
• Half-and-half

• Remaining garlic salt
• Oregano
• Crushed red pepper flakes
• Cayenne
• Black pepper

Step 6: Cook Potatoes

Add diced potatoes, ensuring they’re fully submerged. Bring to a boil, then reduce heat. Cover and simmer 10-15 minutes until potatoes become tender. Stir occasionally.

Step 7: Blend Soup

Use an immersion blender to partially blend soup for 45 seconds. Leave some potato chunks for texture. For smoother consistency, blend completely.

Step 8: Add Cheese

Reduce heat to low. Stir in white American cheese until melted. Add provolone and mix until fully incorporated.

Step 9: Final Touches

Taste and adjust seasonings. Let soup rest covered for 5 minutes. Stir one final time before serving. Optional: Garnish with minced parsley or chives.

Serving Suggestion: Serve hot with crusty bread or crackers.

Cheesesteak Potato Soup Tips for Full Flavor

• Slice Steak Strategically: Freeze the steak for 15-20 minutes before shaving to achieve ultra-thin, even cuts that cook quickly and evenly.
• Roux Mastery: Patience is key when developing the roux; constant stirring prevents burning and ensures a smooth, rich base for the soup.
• Potato Perfection: Choose starchy potatoes like Russet or Yukon Gold for the best texture and creamy consistency in your soup.
• Cheese Melting Magic: Remove the pot from heat when adding cheese to prevent separation and ensure a silky, smooth texture.
• Flavor Boosting Hack: Let the soup rest for a few minutes after cooking to allow the flavors to meld and intensify, creating a more complex taste profile.

Best Storage and Reheating for Cheesesteak Soup

• Refrigeration: Store leftover soup in an airtight container within 2 hours of cooking. Properly sealed, it will stay fresh for 3-4 days in the refrigerator.
• Freezing: Transfer cooled soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm soup slowly in a pot over medium-low heat, stirring occasionally. Add a splash of milk or broth to restore creamy consistency. Avoid high heat to prevent separation of dairy ingredients. Stir gently until heated through, about 5-7 minutes.

Ideal Sides for Cheesesteak Potato Soup

• Dive into Philly Flavor Companions: Serve this hearty soup with a crisp, tangy pickle spear and a cold, hoppy pale ale to complement the rich, meaty cheesesteak profile.
• Craft the Perfect Sidekick Plate: Pair with a crusty sourdough bread or garlic toast to soak up the creamy, cheesy soup and add a delightful textural contrast.
• Elevate with Wine and Cheese Match: Select a medium-bodied red like Zinfandel or Cabernet Sauvignon to enhance the robust beef and cheese notes, creating a luxurious dining experience.
• Zesty Fresh Topping Trick: Sprinkle some sharp green onions or fresh chives on top to cut through the soup's richness and add a bright, clean flavor burst.

Creative Variations of Cheesesteak Potato Soup

• Veggie Warrior Soup: Replace steak with hearty portobello mushrooms, sautéed until golden brown, delivering a robust vegetarian version packed with umami flavors.
• Spicy Southwest Spin: Add diced green chiles, swap provolone for pepper jack cheese, and include a dollop of cilantro-lime crema for a zesty southwestern profile.
• Loaded Baked Potato Style: Top the soup with crispy bacon bits, extra shredded cheddar cheese, and chopped green onions to mimic a classic loaded baked potato experience.
• Mediterranean Fusion: Incorporate crumbled feta cheese, roasted red peppers, and a sprinkle of dried oregano for a Mediterranean-inspired cheesesteak potato soup variation.

Cheesesteak Potato Soup Recipe

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4.8 from 40 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Philly-inspired cheesesteak potato soup delivers hearty comfort in one delicious bowl. Rich beef, melted cheese, and creamy potatoes merge into a luxurious blend that brings classic sandwich flavors straight to your spoon.

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Ingredients

Scale 1x2x3x

Protein and Meat:

• 2 lbs shaved steak
• ½ cup white American cheese
• ¼ cup provolone cheese

Vegetables and Aromatics:

• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 ½ lbs Yukon Gold potatoes, cut into ½-inch cubes

Seasonings, Liquid, and Other Ingredients:

• 2 teaspoons vegetable oil, divided
• 4 tablespoons salted butter
• 1 teaspoon Worcestershire sauce
• 3 teaspoons garlic salt, divided (1 teaspoon + 2 teaspoons, to taste)
• ⅓ cup all-purpose flour
• 4 cups beef broth (plus more as needed)
• 2 cups whole milk
• 1 cup half-and-half
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon cayenne pepper
• ¼ teaspoon freshly cracked black pepper
• 1 teaspoon dried parsley

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Instructions

1. Preheat a large Dutch oven over medium-high heat and coat the bottom with vegetable oil.
2. Sauté the shaved steak with Worcestershire sauce and garlic salt, constantly flipping and stirring until fully cooked. Remove steak to a separate plate.
3. In the same pot, sauté chopped bell peppers until they soften, then transfer to the plate with the steak.
4. Melt butter and caramelize diced onions until they deepen in color, then add minced garlic and cook briefly.
5. Create a roux by sprinkling flour over the onion-garlic mixture, stirring continuously. Add extra butter if the mixture appears dry, and cook for 3 minutes.
6. Slowly incorporate beef broth, milk, and half-and-half, whisking to prevent lumps. Add remaining seasonings including oregano, red pepper flakes, cayenne, and black pepper.
7. Mix in diced potatoes, ensuring they’re fully submerged. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes until potatoes are tender.
8. Use an immersion blender to partially blend the soup, creating a creamy texture while maintaining some potato chunks.
9. Melt white American cheese into the soup, followed by provolone, stirring until fully incorporated.
10. Adjust seasoning to taste, let rest for 5 minutes to develop flavors, and garnish with fresh herbs before serving.

Notes

• Prep like a pro by having all ingredients measured and ready before starting to cook, ensuring a smooth and stress-free cooking experience.
• Choose high-quality shaved steak for maximum flavor and tenderness, cutting against the grain helps create a more delicate texture in the soup.
• Creating a proper roux is crucial for developing rich, deep flavors and achieving the perfect soup consistency without lumps.
• Customize the soup’s heat level by adjusting red pepper flakes and cayenne to match your personal spice tolerance.
• Use an immersion blender carefully to maintain some potato texture, creating a more rustic and satisfying soup experience.
• Serving tip: Top with crispy bacon bits, extra cheese, or green onions for added crunch and flavor complexity.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 540
• Sugar: 5 g
• Sodium: 950 mg
• Fat: 30 g
• Saturated Fat: 16 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 24 g
• Cholesterol: 80 mg