A creamy, hearty Cheesesteak Potato Soup loaded with shaved steak, peppers, onions, potatoes, and melty cheese for the ultimate comfort meal.

Scale

2 Tsp vegetable oil, divided

2 lbs shaved steak

1 Tsp Worcestershire sauce

3 Tsp garlic salt, divided

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

1/3 C all-purpose flour

4 C beef broth, plus more as needed

2 C whole milk

1 C half-and-half

2 1/2 lbs Yukon gold potatoes, 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

1/2 C white amerikan cheese

1/4 C provolone

1 Tsp dried parsley

Cook Mode Prevent your screen from going dark

1. Heat Dutch oven, add oil, cook shaved steak with Worcestershire and garlic salt until done; set aside.

2. Add remaining oil, cook peppers 3 minutes; set aside.

3. Add butter, cook onions until softened; add garlic.

4. Add flour and cook roux 3 minutes.

5. Pour in broth, milk, half-and-half; add remaining seasonings.

6. Add potatoes and simmer 10–15 minutes until fork-tender.

7. Blend partially with immersion blender.

8. Stir in cheeses until melted.

9. Return steak and peppers; rest 5 minutes.

10. Serve with parsley or chives.

You can adjust the thickness with more broth or milk.

Skip blending for a chunkier texture.

See article above for alternative methods if you don’t have an immersion blender.