This Cheesesteak Potato Soup is the ultimate comfort food mashup, combining the savory, meaty, and cheesy flavors of a classic Philly cheesesteak with the rich, creamy satisfaction of a loaded potato soup. It’s packed with tender shaved steak, sautéed peppers and onions, and hearty potatoes, all brought together in a velvety, provolone-infused broth.
This one-pot wonder is a fantastic way to enjoy a beloved sandwich in a cozy, soul-warming form. It’s a ridiculously flavorful, stick-to-your-ribs meal that’s surprisingly easy to make on a weeknight. Get ready to dip your spoon into your new favorite soup.
Why You’ll Love This Recipe
- Two Favorites in One: The perfect combination of a Philly cheesesteak and creamy potato soup.
- Hearty & Filling: This is a complete, satisfying meal all in one bowl.
- Incredibly Flavorful: Savory steak, sweet peppers, and melty provolone create an irresistible taste.
- Easy One-Pot Meal: Makes for a straightforward cooking process and minimal cleanup.
Ingredients
- 1 lb Ribeye or Sirloin Steak, very thinly sliced or shaved
- 4 cups Russet Potatoes, peeled and cubed (about 4 medium potatoes)
- 1 Green Bell Pepper, chopped
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 6 cups Beef Broth
- 1 cup Heavy Cream
- 8 slices Provolone Cheese, torn into pieces
- 2 tablespoons Olive Oil
- 1 teaspoon Worcestershire Sauce
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Sauté Vegetables: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and bell pepper and cook until softened and lightly browned, about 7-8 minutes. Add the minced garlic and cook for one more minute until fragrant. Remove the vegetables from the pot and set aside.
- Cook the Steak: Add the thinly sliced steak to the hot pot in a single layer (you may need to work in batches). Cook for 1-2 minutes per side until just browned. Season with salt, pepper, and Worcestershire sauce. Remove the steak from the pot and set aside with the vegetables.
- Cook the Potatoes: Pour the beef broth into the pot, scraping up any browned bits from the bottom. Add the cubed potatoes and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Make it Creamy: Use an immersion blender to blend about one-third of the soup directly in the pot until it’s slightly thickened and creamy, leaving plenty of potato chunks for texture.
- Combine Everything: Stir the heavy cream into the soup. Add the cooked steak and vegetables back to the pot.
- Melt the Cheese: Reduce the heat to low and stir in the torn provolone cheese until it’s completely melted and the soup is smooth. Be careful not to let the soup boil after adding the cheese.
- Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Tips & Variations
- Pro Tip for Slicing Steak: For paper-thin steak slices, place the steak in the freezer for 20-30 minutes before slicing. This firms up the meat, making it much easier to cut thinly against the grain.
- Cheese Swap: While provolone is classic, Cheez Whiz, American cheese, or a Monterey Jack cheese blend would also be delicious.
- Add Mushrooms: Sauté 8 oz of sliced cremini mushrooms along with the peppers and onions for another classic cheesesteak ingredient.
- Ground Beef Version: For a quicker, budget-friendly option, you can substitute the steak with 1 lb of browned ground beef.
Frequently Asked Questions (FAQ)
- What’s the best cut of steak to use?
- Ribeye is the classic choice for its marbling and tenderness. Sirloin is a great, leaner alternative that also works well.
- How do I store leftovers?
- Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
- Can I freeze this soup?
- Soups with dairy can sometimes separate when frozen and reheated. For best results, you can freeze the soup before adding the heavy cream and cheese, then stir them in during reheating.
Serving Suggestions
- This soup is a meal in itself, but it’s fantastic served in a bread bowl or with a side of crusty bread for dipping. For the full experience, top each bowl with a few extra pieces of provolone and let them melt on top.
Creamy Steak and Potato Soup
Loaded with tender steak, hearty potatoes, and a rich cheesy broth, this Creamy Steak and Potato Soup is the ultimate comfort food. Perfect for chilly days, it’s hearty enough for a main dish and will keep you cozy all winter long.
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Season steak with salt and pepper, then cook until browned and cooked through, about 6–7 minutes. Remove steak with a slotted spoon and set aside, leaving juices in the pot.
- Add onions and garlic to the pot and sauté in the beef juices for 2–3 minutes, until softened.
- Pour in the beef stock and add potatoes. Bring to a boil and cook 10–12 minutes, until potatoes are fork tender.
- In a separate pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes, then whisk in milk until smooth.
- Stir the hot milk mixture into the soup with potatoes. Cook 3–4 minutes until thickened. Add steak back into the pot, along with heavy cream, and heat through for 2–3 minutes.
- Remove from heat and stir in shredded white cheddar until melted and creamy. Taste and adjust seasoning. Garnish with extra cheese and green onions if desired.
Notes
Tips for Best Results: Use a tender cut of beef like tenderloin, ribeye, flank, or strip steak for the best texture. Shred cheddar cheese from a block for optimal melting. Store leftovers in airtight containers in the fridge for up to 3–4 days.
