Creamy, savory, and packed with bold flavors, Cheesesteak Potato Soup is a cozy fusion of two classic comfort foods. With tender potatoes, juicy steak, sautéed peppers, and a cheesy broth, it delivers everything I love about a Philly cheesesteak—just in a spoonable form.
Why You’ll Love This Recipe
I find this recipe perfect for chilly nights when I want something warm and hearty without a lot of fuss. It’s got all the flavors of a cheesesteak sandwich—melty cheese, steak, onions, and peppers—but in a creamy, rich soup. It’s also a great way to use up leftover steak or stretch a small amount of meat into a full, satisfying meal. The mix of textures from the tender potatoes and slightly crisp vegetables makes every bite feel comforting and filling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb russet potatoes, peeled and diced
1 tbsp olive oil
1 lb sirloin steak, thinly sliced or chopped
1 small yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
1 cup shredded provolone cheese
½ tsp salt
½ tsp black pepper
1 tbsp Worcestershire sauce
2 tbsp all-purpose flour
2 tbsp butter
Directions
I heat the olive oil in a large pot over medium-high heat and add the steak. I sear it until it’s browned and just cooked through, then remove it and set it aside.
In the same pot, I melt the butter and sauté the onions and both bell peppers until softened, about 5 minutes.
I stir in the garlic and cook for another 30 seconds until fragrant.
I sprinkle the flour over the vegetables and stir to coat everything evenly, cooking for about 1 minute.
Slowly, I whisk in the beef broth, making sure there are no lumps.
I add the diced potatoes, salt, pepper, and Worcestershire sauce. I bring it all to a boil, then reduce the heat and let it simmer for about 15–20 minutes, until the potatoes are fork-tender.
Once the potatoes are cooked, I stir in the heavy cream and shredded provolone. I mix until the cheese is melted and the soup is smooth and creamy.
Finally, I return the cooked steak to the pot and let it heat through for another 2–3 minutes.
I ladle it into bowls and serve warm.
Servings and timing
This recipe makes about 6 servings. From start to finish, it takes approximately 40 minutes: 10 minutes of prep and 30 minutes of cooking.
Variations
I sometimes swap sirloin with ground beef or thinly sliced ribeye for a more authentic cheesesteak feel.
For a spicy kick, I add a chopped jalapeño or a dash of hot sauce while the soup simmers.
Instead of provolone, I’ve used white American cheese or even shredded mozzarella for a different cheesy profile.
If I want a thicker soup, I mash a few of the potatoes directly in the pot before adding the cream.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium heat, stirring often. If the soup thickens too much, I just add a splash of broth or cream. I avoid freezing it, as the texture of the potatoes and cream can change once thawed.
FAQs
Can I make this soup ahead of time?
Yes, I like to make it a day in advance—it tastes even better after the flavors meld overnight.
What’s the best cut of beef for this soup?
I prefer sirloin because it’s tender and cooks quickly, but ribeye or even leftover steak works well.
Can I make it without flour?
Yes, I skip the flour and instead mash some of the cooked potatoes into the soup to thicken it naturally.
How do I make this soup vegetarian?
I leave out the steak and use vegetable broth. I’ve also added mushrooms for a meaty texture.
Can I use frozen peppers and onions?
Absolutely. I’ve used frozen diced peppers and onions in a pinch—they work just fine, though they’ll be a bit softer.
Conclusion
Cheesesteak Potato Soup is one of my go-to recipes when I’m craving something rich and satisfying. It’s the perfect mix of creamy and cheesy with that hearty bite of steak and potatoes. Whether I’m feeding my family or just want leftovers to warm up all week, this soup always hits the spot.
A creamy, cheesy, and hearty soup that brings all the flavors of a classic Philly cheesesteak into a comforting bowl with tender potatoes, steak, peppers, and provolone.
Ingredients
1 lb russet potatoes, peeled and diced
1 tbsp olive oil
1 lb sirloin steak, thinly sliced or chopped
1 small yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
1 cup shredded provolone cheese
½ tsp salt
½ tsp black pepper
1 tbsp Worcestershire sauce
2 tbsp all-purpose flour
2 tbsp butter
Instructions
Heat olive oil in a large pot over medium-high heat. Add steak and sear until browned and just cooked through. Remove and set aside.
In the same pot, melt butter and sauté onions and bell peppers until softened, about 5 minutes.
Add garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute.
Whisk in beef broth slowly, ensuring there are no lumps.
Add diced potatoes, salt, pepper, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Stir in heavy cream and shredded provolone, mixing until the cheese is melted and soup is creamy.
Return cooked steak to the pot and heat through for 2–3 minutes.
Ladle soup into bowls and serve warm.
Notes
Use ribeye or ground beef instead of sirloin for variation.
Add jalapeño or hot sauce for heat.
Mash some potatoes for a thicker consistency if not using flour.
White American or mozzarella cheese can be substituted for provolone.
Store leftovers in the fridge up to 4 days; reheat on stove with a splash of broth if too thick.
