There’s something magical about Cheesesteak Potato Soup—it’s hearty, cheesy, and just the right kind of over-the-top indulgence that turns an ordinary Tuesday into a mini celebration. Think Philly cheesesteak meets cozy potato chowder. Yep, it’s as good as it sounds!
As a mom of three constantly trying to feed hungry mouths while keeping my sanity, I’ve learned that a big pot of this soup checks all the boxes: filling, crowd-pleasing, and reheats like a dream. And trust me, once you try it, it’ll quickly earn a permanent spot in your “comfort food rotation.”
Table of Contents
Why You’ll Love This Cheesesteak Potato Soup
- It’s a feast in a bowl. Steak, potatoes, peppers, onions, and cheese—does it get better than that?
- Family-approved. Even picky eaters will devour this one.
- Perfect for leftovers. The flavors deepen overnight, so lunch the next day is even better.
- Big batch friendly. This recipe makes enough for a family dinner plus leftovers.
What Does Cheesesteak Potato Soup Taste Like?
Imagine all the flavors of a classic Philly cheesesteak—juicy beef, sautéed peppers and onions, and melty cheese—swirled into a creamy potato soup. It’s rich without being too heavy, slightly spicy from the seasonings, and cheesy enough to make you scrape the bowl clean.
Ingredients for Cheesesteak Potato Soup
When it comes to building the flavors in Cheesesteak Potato Soup, every ingredient plays an important role in creating that comforting balance of cheesy, beefy, and creamy goodness. Don’t worry if your pantry or fridge isn’t fully stocked—I’ll also share a few swaps so you can still make this delicious bowl of comfort.
The Essentials
- Shaved Steak (2 lbs): The star of the show! Using shaved steak gives you those tender, bite-sized pieces that mimic the classic Philly cheesesteak experience. If you can’t find it, thinly sliced sirloin or even ground beef will work. (And if you’re a fan of beefy soups, you’ll also love my Crockpot Vegetable Beef Soup.)
- Vegetable Oil (2 tsp, divided): Just a touch is needed to brown the steak and sauté the peppers without sticking.
- Worcestershire Sauce (1 tsp): A small splash, but it adds a big punch of savory depth. It’s the secret “something” that rounds out the beef flavor.
- Garlic Salt (3 tsp total): Divided between seasoning the steak and flavoring the broth. Garlic lovers, this is your moment.
- Bell Peppers (1 green + 1 red): Not only do they add color, but they bring that iconic cheesesteak vibe. The red pepper adds sweetness, while the green pepper adds a bit of bite.
- Butter (4 tbsp): Melted into the onions and garlic, it helps build a rich, comforting base for the roux.
- Yellow Onion (1 medium, diced): Onions add sweetness as they cook down, making the broth more layered and flavorful.
- Garlic (3 cloves, minced): Because one type of garlic is never enough!
- All-Purpose Flour (⅓ cup): Combined with butter, it thickens the soup, giving it that chowder-like consistency.
- Beef Broth (4 cups, plus more if needed): A flavorful base that keeps the soup rich. If you prefer a lighter touch, chicken broth works in a pinch.
- Whole Milk (2 cups) + Half-and-Half (1 cup): These combine to make the broth extra creamy. You could swap in heavy cream if you’re feeling indulgent—or use all milk for something lighter.
- Yukon Gold Potatoes (2 ½ lbs, cubed): The potatoes are what make this soup hearty and filling. Yukon golds hold their shape while still becoming creamy when simmered. (If you’re a potato lover, you’ll also want to try my Carrot Potato Soup.)
- Seasonings:
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ¼ tsp cayenne pepper
- ¼ tsp freshly cracked black pepper
These bring just the right amount of warmth and flavor to balance out the creaminess.
- Cheese:
- ½ cup White American Cheese (melts perfectly smooth into the broth).
- ¼ cup Provolone (adds that irresistible cheesy “pull” you’d expect from a cheesesteak).
- Parsley (1 tsp, dried): Sprinkled on top at the end, it brightens everything up. Fresh parsley or chives also work beautifully.
👉 The beauty of Cheesesteak Potato Soup is that it’s customizable. Want more heat? Add jalapeños. Want it cheesier? Double up on the provolone. And if you’re all about cozy soups, be sure to bookmark my Cheesy Hamburger Potato Soup for another family favorite.
Instructions: How to Make Cheesesteak Potato Soup
Making Cheesesteak Potato Soup might look like a project at first glance, but once you break it down into simple steps, it’s surprisingly doable. Think of it like layering flavors in your pot—just like building a cheesesteak, but in cozy soup form. Here’s exactly how to do it:
Step 1: Brown the Steak
Start by heating your large Dutch oven over medium-high heat. Drizzle in about a teaspoon of vegetable oil—just enough to coat the bottom. Add the shaved steak, spreading it out in a single layer so it browns instead of steams.
Season the meat with Worcestershire sauce and 1 teaspoon of garlic salt. Stir and flip constantly for 2–3 minutes, until the steak is fully cooked. Transfer the steak to a plate and set aside.
👉 Pro Tip: Don’t skip browning—it locks in flavor. If you love recipes that start with searing beef, check out my Spicy Steak Chili for another family-favorite dinner.
Step 2: Sauté the Veggies
In the same pot, add the remaining oil and toss in the chopped green and red bell peppers. Cook for about 3 minutes, just until they soften slightly. Scoop them out and add them to the plate with the steak.
This step builds the “cheesesteak vibe”—think peppers and onions sizzling on the griddle, but now in soup form.
Step 3: Build the Flavor Base
Drop the butter into the pot. Once melted, stir in the diced onions and let them cook until translucent and lightly golden, about 5 minutes. Add the minced garlic and cook for another minute.
Reduce the heat to medium, then sprinkle the flour over the onions and garlic. Stir constantly to create a roux (a thick paste). Cook for 2–3 minutes to get rid of the raw flour taste. If it looks too dry, add a touch more butter or oil.
Step 4: Add the Liquids and Seasonings
Now comes the magic. Slowly whisk in the beef broth, followed by the milk and half-and-half. Stir well to combine into a creamy base.
Season with the remaining garlic salt, oregano, crushed red pepper flakes, cayenne, and black pepper. Stir in the cubed Yukon gold potatoes, making sure they’re submerged in the liquid. If needed, add a little more broth or milk.
Bring the pot to a gentle boil, then lower the heat to medium-low. Cover with a lid and let it simmer for 10–15 minutes. Stir occasionally so the potatoes don’t stick to the bottom.
Step 5: Check and Blend
Test the potatoes with a fork—if they’re tender and easily pierced, you’re ready for the next step.
Use an immersion blender directly in the pot for about 45 seconds. The goal is a soup that’s partly smooth, partly chunky. If you prefer a silky chowder-like finish, blend longer. If you like it rustic, just pulse a few times.
👉 Not into blending? That’s okay. It’ll still taste incredible! (If you like naturally creamy soups without blending, you’ll enjoy my Creamy Roasted Garlic Tomato Soup.)
Step 6: Stir in the Cheese
Turn the heat to low and stir in the white American cheese until completely melted. Then add the provolone last, stirring gently so it melts into long, gooey strands. This is what makes the soup taste like a cheesesteak in a bowl.
Step 7: Bring It All Together
Return the cooked steak and peppers to the pot. Stir everything together, taste, and adjust the seasoning if needed.
Cover the pot and let the soup rest for about 5 minutes before serving. This gives the flavors time to mingle.
Step 8: Garnish and Serve
Ladle the Cheesesteak Potato Soup into bowls and finish with a sprinkle of dried parsley or fresh chives for color. Serve with crusty bread for dipping—it’s practically required.
👉 Bonus: If you’re into soups that double as full meals, you’ll also want to try my Cheeseburger Soup. It has the same comfort factor but with a burger-inspired twist.
Tips and Tricks for Perfect Cheesesteak Potato Soup
- Don’t over-blend. A little texture keeps it hearty.
- Cheese matters. American melts smoothly, provolone gives that gooey pull. Use both.
- Make it spicier. Add extra cayenne if your crew loves heat.
- Time-saver: Use pre-diced onions and peppers to cut prep in half.
- Storage hack: Ladle into mason jars for quick grab-and-go lunches.
Storage for Cheesesteak Potato Soup
This soup stores beautifully:
- Fridge: Up to 4 days in an airtight container.
- Freezer: Up to 2 months. Thaw overnight and reheat gently on the stove (add a splash of broth or milk if needed).
FAQs
Can I use ground beef instead of shaved steak?
Yes! It won’t taste exactly the same, but it’s still delicious (and budget-friendly).
What potatoes work best?
Yukon golds are ideal because they stay creamy, but russets will do in a pinch.
Can I make this in a slow cooker?
Yep—brown the beef and veggies first, then add everything except the cheese. Stir cheese in at the end.
Conclusion
If you’ve been craving something hearty, nostalgic, and downright comforting, Cheesesteak Potato Soup is your answer. It’s one of those recipes that feels like a warm hug after a long day, and it just might become the dish your family starts requesting on repeat.
So grab your Dutch oven, pour yourself a glass of something cozy, and let’s get cooking—you’ll thank yourself later.
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Cheesesteak Potato Soup: Cozy, Cheesy, and Totally Satisfying
- Total Time: 50 minutes
- Yield: 10 servings 1x
Description
A hearty and cheesy soup inspired by Philly cheesesteaks, loaded with tender shaved steak, potatoes, peppers, and melted cheese in a rich, creamy base.
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 amerikan cheese
- 1/4 C provolone
- 1 Tsp dried parsley
Instructions
1. Heat a large Dutch oven over medium-high heat for about a minute. Add a drizzle of vegetable oil, just enough to coat the bottom.
2. Add shaved steak in a single layer, season with Worcestershire sauce and 1 tsp garlic salt. Cook until fully cooked, about 2 minutes. Transfer to a plate and set aside.
3. In the same pot, add remaining vegetable oil and stir in chopped bell peppers. Cook for about 3 minutes until softened. Transfer to plate with steak.
4. Add butter to the pot. Once melted, add diced onions and cook until soft. Stir in garlic and cook for 1 minute. Reduce heat to medium.
5. Sprinkle flour over onion and garlic mixture, stir to form a roux. Add extra butter or oil if too dry. Cook for 3 minutes, stirring constantly.
6. Slowly add beef broth, milk, and half-and-half while stirring. Increase heat to medium-high. Stir in remaining garlic salt and all remaining seasonings.
7. Add diced potatoes and ensure they’re submerged. Add more liquid if needed. Bring to a boil, then reduce heat to medium-low and cover.
8. Simmer for 10–15 minutes, stirring occasionally, until potatoes are fork-tender. Add more broth or milk if soup thickens too much.
9. Reduce heat to low. Use immersion blender to blend soup for about 45 seconds, leaving some potato chunks.
10. Stir in white amerikan cheese until melted. Add provolone and stir until fully melted.
11. Taste and adjust seasonings as needed. Cover and let rest for 5 minutes before serving.
12. Garnish with parsley or chives if desired. Serve hot.
Notes
This makes a large batch—feel free to halve it for smaller portions. You can skip the immersion blending step for a chunkier texture or blend more for a smoother soup. See post for alternative tools and substitutions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch or Dinner, Mains
- Method: Stovetop
- Cuisine: Melting Pot
Nutrition
- Serving Size: 1 serving
- Calories: 457
- Sugar: 6g
- Sodium: 1330mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 91mg
