Description
A hearty and creamy Cheesesteak Potato Soup recipe that is perfect for a comforting meal. Loaded with shaved steak, bell peppers, potatoes, and a blend of cheeses, this chowder-like soup is a crowd-pleaser.
Ingredients
For the Shaved Steak:
- 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
For the Soup:
- 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
Instructions
- Prepare the Shaved Steak: Heat a Dutch oven over medium-high heat. Cook the shaved steak with Worcestershire sauce and 1 tsp of garlic salt until fully cooked. Set aside.
- Cook the Vegetables: In the same pot, cook chopped bell peppers. Transfer to the plate with steak.
- Make the Roux: Add butter to the pot, then cook onions and garlic. Stir in flour to create a roux.
- Cook the Soup: Slowly add broth, milk, and half-and-half. Add seasonings and potatoes. Bring to a boil, then simmer until potatoes are tender.
- Blend and Add Cheese: Blend the soup slightly. Stir in American and provolone cheese until melted.
- Adjust and Serve: Adjust seasonings, let flavors meld, then serve garnished with parsley.
Notes
- Refer to the post above the recipe for more details, including what to do if you don’t have an immersion blender.
Nutrition
- Serving Size: 1 serving
- Calories: 457 kcal
- Sugar: 6g
- Sodium: 1330mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 91mg
