There’s something magical about the first spoonful of Cheesesteak Potato Soup—that moment when creamy potatoes, tender shaved steak, and melty cheese unite into the ultimate comfort food soup. It’s cozy, hearty, and feels like a warm hug after a long day. Whether you’re coming home from a chilly soccer game or just need a pick-me-up that doesn’t come from a drive-thru, this recipe is your answer.
Inspired by the flavors of the iconic Philly cheesesteak, this creamy steak soup takes all those savory notes you love and folds them into a rich, cheesy potato chowder. The best part? It’s weeknight-friendly and gluten-free, adaptable if you swap in a GF flour blend.
I love making this soup on Sundays when the family’s all home—it simmers gently, filling the kitchen with that nostalgic, “Mom’s cooking something amazing” aroma. Grab your coziest sweater, because this one’s a keeper!
Why You’ll Love This Cheesesteak Potato Soup
If your ideal dinner is something that tastes indulgent but doesn’t require five pots and endless cleanup, this recipe’s got your name on it.
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It’s a comfort food soup that’s filling without being fussy.
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The creamy potato base balances perfectly with savory shaved steak.
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It’s cheesy, hearty, and family-approved (even the picky eaters!).
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Bonus: it reheats beautifully, so lunch the next day is already handled.
Cheesesteak Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Cheesesteak Potato Soup transforms the classic Philly cheesesteak into a rich, creamy, and cheesy potato chowder. Tender shaved steak, sautéed peppers, and melty cheese come together in a velvety potato base for the ultimate comfort food experience. It’s hearty, cozy, and perfect for cold nights — a restaurant-quality meal made simple in one pot.
Ingredients
For the Shaved Steak:
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2 tsp vegetable oil, divided
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2 lbs shaved steak
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1 tsp Worcestershire sauce
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3 tsp garlic salt, divided
For the Soup:
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1 medium green bell pepper, chopped
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1 medium red bell pepper, chopped
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4 tbsp salted butter
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1 medium yellow onion, diced
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3 cloves garlic, minced
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⅓ cup all-purpose flour (or gluten-free flour blend)
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4 cups beef broth
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2 cups whole milk
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1 cup half-and-half
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2½ lbs Yukon gold potatoes, cubed
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½ tsp dried oregano
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½ tsp crushed red pepper flakes
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¼ tsp cayenne pepper
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¼ tsp black pepper
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½ cup white American cheese
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¼ cup provolone cheese
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1 tsp dried parsley
Instructions
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Cook the steak:
Heat 1 tsp oil in a Dutch oven over medium-high heat. Add shaved steak, Worcestershire sauce, and 1 tsp garlic salt. Cook until browned, then transfer to a plate. -
Sauté the peppers:
Add the remaining oil and sauté green and red bell peppers until tender. Remove and set aside. -
Make the roux:
Melt butter in the same pot. Add onion and garlic; cook for 3–5 minutes until soft. Stir in flour and cook for 1–2 minutes to remove the raw taste. -
Simmer the soup:
Gradually whisk in beef broth, milk, and half-and-half. Add potatoes, oregano, cayenne, crushed red pepper, black pepper, and remaining garlic salt. Bring to a gentle boil, then reduce to simmer for 15–20 minutes until potatoes are tender. -
Blend and add cheese:
Blend part of the soup using an immersion blender for a creamy, chowder-like texture. Stir in white American and provolone cheese until smooth and melted. -
Finish and serve:
Return steak and peppers to the pot. Stir, taste, and adjust seasoning. Garnish with dried parsley and serve hot with crusty bread.
Notes
For gluten-free: Use a 1:1 GF flour blend.
Don’t overblend — leave some potato chunks for texture.
Use freshly grated cheese for the best melt and flavor.
Adjust the spice to your taste by reducing or increasing the cayenne.
Store leftovers for up to 4 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
For the Shaved Steak:
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2 tsp vegetable oil, divided
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2 lbs shaved steak
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1 tsp Worcestershire sauce
-
3 tsp garlic salt, divided
For the Soup:
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1 medium green bell pepper, chopped
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1 medium red bell pepper, chopped
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4 tbsp salted butter
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1 medium yellow onion, diced
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3 cloves garlic, minced
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⅓ cup all-purpose flour
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4 cups beef broth
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2 cups whole milk
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1 cup half-and-half
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2½ lbs Yukon gold potatoes, cubed
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½ tsp dried oregano
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½ tsp crushed red pepper flakes
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¼ tsp cayenne pepper
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¼ tsp black pepper
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½ cup white American cheese
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¼ cup provolone cheese
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1 tsp dried parsley
How to Make Cheesesteak Potato Soup
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Cook the steak: Heat 1 tsp oil in a Dutch oven over medium-high heat. Add the shaved steak, Worcestershire sauce, and 1 tsp garlic salt. Cook until browned, then transfer to a plate.
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Sauté the veggies: Add the remaining oil and toss in the green and red peppers. Cook until tender, then remove and set aside.
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Make the roux: Melt the butter in the pot. Add onion and garlic, cooking until fragrant (3–5 minutes). Stir in flour and cook for 1–2 minutes to thicken.
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Simmer the soup: Gradually whisk in the beef broth, milk, and half-and-half. Add potatoes, seasonings, and remaining garlic salt. Bring to a gentle boil, then simmer for 15–20 minutes until the potatoes are fork-tender.
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Blend and add cheese: Blend part of the soup for that creamy chowder texture. Stir in both cheeses until melted and velvety.
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Finish it off: Return steak and peppers to the pot. Stir, taste, and adjust seasoning. Garnish with parsley.
Cooking Tips for the Perfect Bowl
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Don’t overblend! You want a mix of creamy broth and a few potato chunks for texture.
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Cheese choice matters: White American and provolone melt beautifully, but you can sneak in a little cheddar if you want a sharper bite.
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Need it gluten-free? Swap in your favorite 1:1 gluten-free flour blend—it thickens just as well.
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Adjust the spice: If you’re serving kids, ease up on the cayenne. If you’re like me and love a kick, go wild!
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Prep ahead: Dice your veggies the night before. Dinner will come together in half the time.
A Personal Story from My Kitchen
This cheesy potato chowder started as an experiment after a family trip to Philadelphia. I couldn’t get that gooey, savory cheesesteak flavor out of my head—but I wanted something cozy for soup season. The first time I made it, my husband walked into the kitchen, inhaled deeply, and said, “It smells like my favorite sandwich and my favorite soup had a baby.” That’s when I knew I’d struck gold.
Now, it’s a cold-weather ritual in our home. I make a big pot, set out bowls of shredded cheese and crusty bread, and let everyone customize their own. It’s the kind of meal that turns an ordinary Tuesday into something special.
What to Serve with Cheesesteak Potato Soup
This soup stands strong on its own, but it loves company! Serve it with:
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Garlic bread or buttery baguette slices for dunking.
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A fresh garden salad to balance the richness.
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Roasted Brussels sprouts or steamed broccoli for a veggie boost.
And if you’re entertaining? Pair it with a crisp glass of white wine or a cold beer—it’s pub-style comfort made at home.
How to Store and Reheat
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.
To reheat, warm it on the stove over low heat, adding a splash of broth or milk if it thickens too much. Microwave reheating works fine, too—just stir halfway through.
FAQs
Can I make this ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors deepen overnight.
Can I use a different cheese?
Yes! Cheddar, mozzarella, or even Swiss can make fun variations.
Is this a gluten-free dinner?
It can be! Just swap the flour for a gluten-free blend.
Can I use leftover steak?
Definitely. Just skip the first cooking step and add it when the soup’s almost done.
Bringing It All Together
There’s something deeply satisfying about sitting down with a steaming bowl of Cheesesteak Potato Soup—it’s hearty, flavorful, and feels like pure comfort in every bite. Whether you’re feeding your family or treating yourself to some much-needed me-time, this creamy steak soup is sure to warm both your belly and your heart. So grab that spoon, pour yourself a bowl, and enjoy a taste of Philly-inspired perfection.
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