Name: Cheesesteak Potato Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Melting Pot
Ingredients: 2 Tsp vegetable oil, divided; 2 lbs shaved steak; 1 Tsp Worcestershire sauce; 3 Tsp garlic salt, divided into 1 tsp + 2 tsp, to taste; 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 C all-purpose flour; 4 C beef broth, plus more as needed; 2 C whole milk; 1 C half-and-half; 2 ½ 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 black pepper, freshly cracked; 1/2 C white American cheese; 1/4 C provolone; 1 Tsp dried parsley

Jump to Recipe·5.2 from 22 reviews

Imagine the ultimate comfort food mash-up: all the savory, cheesy flavors of a classic cheesesteak transformed into a rich, hearty bowl of soup. That’s exactly what you get with Cheesesteak Potato Soup. Velvety potatoes, tender steak, sweet sautéed peppers, and melty cheese all come together in a creamy chowder that’s as cozy as your favorite flannel. Whether it’s a snowy evening or you just need a soul-warming meal, this is the kind of dish that turns an ordinary dinner into an event worth savoring.

Cheesesteak Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Cheesesteak Potato Soup is that it uses straightforward, accessible ingredients that each contribute something special. Every single element has its moment to shine, from the tender shaved steak right down to the punch of fresh bell pepper. Here’s what you’ll need and why:

Vegetable oil: Essential to sear the steak and soften the peppers without overpowering flavors.
Shaved steak: It cooks up super tender and infuses every bite with genuine cheesesteak taste.
Worcestershire sauce: Adds depth, umami, and a little zing to the beef.
Garlic salt: For layers of garlicky flavor and perfect seasoning throughout.
Green bell pepper: Sweet, grassy crunch that brightens up the rich soup.
Red bell pepper: Adds both color and sweetness, working beautifully with the green.
Salted butter: Gives the base a rich, creamy undertone and helps build the roux.
Yellow onion: Sautéed for mellow, savory sweetness in every bite.
Fresh garlic: Brings the unmistakable warmth that ties it all together.
All-purpose flour: Thickens the soup and creates the signature chowder texture.
Beef broth: The backbone of soup flavor—choose a good-quality broth for best results.
Whole milk: Mellow and creamy, balancing out the savory and spicy elements.
Half-and-half: For the extra velvetiness that makes this soup irresistible.
Yukon gold potatoes: Naturally buttery, they hold up well and add body.
Dried oregano: Brings a subtle, woodsy aroma reminiscent of classic Philly sandwiches.
Crushed red pepper flakes: Just enough heat to keep you coming back for more.
Cayenne pepper: Adds a gentle kick—optional, but highly recommended for flavor depth.
Freshly cracked black pepper: Finishes the flavor profile with a peppery bite.
White American cheese: Creamy and salty, it melts beautifully for that signature cheese pull.
Provolone cheese: Adds tangy richness and classic cheesesteak authenticity.
Dried parsley: For a finishing touch of color and freshness that lifts every spoonful.

How to Make Cheesesteak Potato Soup

Step 1: Brown the Steak

Start by getting your Dutch oven ripping hot over medium-high heat—this is how you achieve those golden, flavor-packed seared edges on your steak. A quick drizzle of oil, a layer of shaved steak, then hit it with Worcestershire and garlic salt. Stir and flip constantly for just a couple of minutes; the goal here is all flavor, no toughness. Remove the steak once it’s cooked through and set aside to keep all that juiciness for later.

Step 2: Sauté the Peppers

Add a touch more oil to your pot, then throw in the green and red bell peppers. Give them about three minutes, just until they start to soften. This gentle sauté sweetens their flavor while keeping a bite of brightness. Once done, scoop the peppers onto the plate with your steak—keeping the flavors distinct means every bite will pop.

Step 3: Build the Flavorful Base

Next, melt the butter right into your pot’s flavorful brown bits. Add in the diced onion and let it cook until the pieces start to look golden and translucent—you want them sweet, not burned. Sprinkle in the minced garlic for a quick minute, stirring non-stop so it doesn’t scorch. By now, your kitchen will smell incredible.

Step 4: Create the Roux

Time for the soup’s secret weapon: a simple roux. Sprinkle the flour over the onion and garlic and stir it together, letting the flour soak up the butter and aromatics. Keep things moving until the flour loses its raw smell and the mixture becomes thick and blond. If it seems too dry, another splash of butter or oil will smooth things right out.

Step 5: Add Liquids and Potatoes

Slowly pour in your beef broth, milk, and half-and-half, whisking constantly to get everything nice and smooth. Stir in the rest of the garlic salt, all the dried herbs, crushed red pepper flakes, cayenne and black pepper. Gently fold in your diced Yukon gold potatoes—they’re the heart and soul of Cheesesteak Potato Soup. Make sure the taters are fully submerged, adding extra broth or milk as needed. Cover, let it come to a boil, then reduce to a gentle simmer.

Step 6: Simmer Until Creamy and Tender

Let the soup bubble on low for 10 to 15 minutes, checking occasionally. The potatoes are ready when they can easily be pierced with a fork but aren’t falling apart. If the consistency becomes too thick for your liking, just splash in more broth or milk for that perfect chowder texture.

Step 7: Blend for Texture

Now comes the fun part: take an immersion blender and give your soup a quick blitz—about 45 seconds is ideal to create creaminess while leaving plenty of hearty chunks. If you crave silky-smooth soup, blend longer, but I highly recommend keeping some texture for the best Cheesesteak Potato Soup experience.

Step 8: Stir in the Cheese

Reduce heat to low. Stir in the white American cheese, making sure it melts all the way and turns the broth gloriously creamy. Last comes the provolone, added at the very end for that iconic, gooey cheese streak when you ladle it out. Taste, adjust seasoning, and cover for 5 minutes so all the flavors marry together.

Step 9: Serve and Savor

Give the pot a final stir, then ladle hot Cheesesteak Potato Soup into your favorite deep bowls. If you’re feeling fancy, sprinkle parsley or minced chives over the top for a fresh, herby finish that really makes the colors pop.

How to Serve Cheesesteak Potato Soup

Garnishes

A generous sprinkle of freshly chopped parsley or chives adds color and a little zip, but don’t stop there—try a dusting of extra provolone or even crispy fried onions for an irresistible crunch. Keep the garnishes simple enough not to overpower, but bold enough to complement the creamy, cheesy base of Cheesesteak Potato Soup.

Side Dishes

Pair your steaming bowl of Cheesesteak Potato Soup with thick slices of crusty bread to soak up every last drop, or go for soft dinner rolls if you prefer. For balance, a simple green salad dressed in a tangy vinaigrette is perfect, and if you’re really in the mood to indulge, homemade garlic knots make it a meal to remember.

Creative Ways to Present

For a wow-worthy presentation, serve the soup in hollowed-out bread bowls—rustic, cozy, and perfect for sopping up all that cheesy goodness. You can also ladle it into pretty mugs as a fun appetizer for parties, or set up a “loaded soup” bar with bowls of extra cheese, sautéed peppers, and crispy croutons so guests can customize every spoonful.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Cheesesteak Potato Soup to room temperature before ladling into airtight containers. Stored in the fridge, the soup stays fresh and tasting amazing for up to 4 days. The flavors actually deepen over time, making each bowl even more decadent.

Freezing

To freeze, allow the soup to chill completely, then transfer to freezer-safe bags or containers. It’ll keep for up to 3 months. Because this soup is creamy and cheesy, you might notice a slightly different texture upon reheating—just give it a good whisk or blend and it’ll be as luscious as ever.

Reheating

Reheat Cheesesteak Potato Soup gently on the stovetop over medium-low heat, stirring often so the dairy doesn’t separate and the cheese melts seamlessly again. If the soup seems too thick, add a splash of milk or broth as it warms up. The microwave works for single servings—just use short bursts and plenty of stirring.

FAQs

Can I use a different type of steak for Cheesesteak Potato Soup?

Absolutely! While shaved steak is classically tender and cooks quickly, you can substitute thinly sliced flank steak, ribeye, or even leftover roast beef for equally delicious results. The key is cutting the meat very thin so it stays tender in the soup.

What’s the best cheese to use if I can’t find white American?

If white American cheese is hard to come by, try mild provolone, mozzarella, or even Monterey Jack—each brings its own meltiness and flavor, but they all give Cheesesteak Potato Soup that creamy, signature cheesiness.

Can I make Cheesesteak Potato Soup vegetarian?

Definitely! Swap the beef for sautéed mushrooms (they bring tons of umami), use vegetable broth in place of beef broth, and stick with the same hearty potatoes and cheese combo for a vegetarian twist that’s just as comforting.

How spicy is this soup with the red pepper flakes and cayenne?

The crushed red pepper flakes and cayenne add a gentle background warmth, not an overwhelming heat. If you want a milder soup, simply scale back or omit these spices. Conversely, if you love spice, add an extra pinch to dial it up!

Can I skip the immersion blender step?

Of course! Blending is optional—it creates an ultra creamy texture but isn’t required. If you prefer your Cheesesteak Potato Soup chunky, just skip the immersion blender altogether. The soup will be hearty and full of potato-and-veggie bites either way.

Final Thoughts

If you love comfort food with bold, nostalgic street food flavors, you have to try this Cheesesteak Potato Soup. It’s warm, cheesy, rich and impossibly satisfying—a true crowd-pleaser that’ll win over everyone at your table. Give it a go, and don’t be surprised if it becomes a new favorite on your cozy night rotation!