Description

A hearty and creamy potato soup inspired by the flavors of a Philly cheesesteak. Packed with shaved steak, tender potatoes, bell peppers, onions, and melty cheeses, this comforting bowl is rich, flavorful, and perfect for cozy nights or family dinners.

Ingredients

Scale

2 tsp (10 ml) vegetable oil, divided
2 lbs (900 g) shaved steak
1 tsp Worcestershire sauce
3 tsp (15 ml) garlic salt, divided
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 tbsp (56 g) salted butter
1 medium yellow onion, diced
3 cloves garlic, minced
⅓ cup (40 g) all-purpose flour
4 cups (950 ml) beef broth (plus more as needed)
2 cups (480 ml) whole milk
1 cup (240 ml) half-and-half
2 ½ lbs (1.1 kg) Yukon gold potatoes, cubed
½ tsp dried oregano
½ tsp crushed red pepper flakes
¼ tsp cayenne pepper
¼ tsp cracked black pepper
½ cup (60 g) white American cheese
¼ cup (25 g) provolone cheese
1 tsp dried parsley (or fresh parsley for garnish)

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Instructions

Heat 1 tsp oil in a Dutch oven over medium-high. Add shaved steak, Worcestershire, and 1 tsp garlic salt. Cook 2–3 minutes until browned. Transfer to a plate.
Add remaining oil and sauté bell peppers for 3 minutes. Remove and set aside with steak.
Melt butter in the pot. Cook onions 5 minutes, add garlic, and cook 1 minute.
Stir in flour and cook 3 minutes, forming a roux.
Slowly whisk in beef broth, milk, and half-and-half. Stir in remaining garlic salt, oregano, crushed red pepper, cayenne, and black pepper.
Add cubed potatoes. Bring to a boil, reduce heat, and simmer 10–15 minutes until fork-tender.
Blend lightly with an immersion blender (leave some chunks for texture).
Reduce the heat to low, stir in the cheeses until melted.
Return steak and peppers to the pot, stir, and rest 5 minutes. Serve hot with parsley or chives.

Notes

Don’t skip the roux—it makes the soup thick and creamy.

Blend more for a silky soup, less for a chunky chowder texture.

Use white American cheese for creaminess, provolone for tang.

Adjust spice level by reducing cayenne and red pepper flakes.

Reheats and freezes beautifully—great for meal prep.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup / Dinner
Method: Stovetop
Cuisine: American comfort food