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.
Ingredients
Scale
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
Instructions
- Preheat a large Dutch oven over medium-high heat and coat the bottom with vegetable oil.
- Sauté the shaved steak with Worcestershire sauce and garlic salt, constantly flipping and stirring until fully cooked. Remove steak to a separate plate.
- In the same pot, sauté chopped bell peppers until they soften, then transfer to the plate with the steak.
- Melt butter and caramelize diced onions until they deepen in color, then add minced garlic and cook briefly.
- 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.
- 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.
- 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.
- Use an immersion blender to partially blend the soup, creating a creamy texture while maintaining some potato chunks.
- Melt white American cheese into the soup, followed by provolone, stirring until fully incorporated.
- 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