Introduction to Cheesesteak Potato Soup
There's something undeniably comforting about a warm bowl of cheesesteak potato soup. It’s not just a meal; it’s an experience that warms your soul and brings nostalgia flooding back. With its rich, creamy texture and savory flavors, this dish perfectly marries the classic cheesesteak with the heartiness of potato soup. Imagine the aroma of sautéed bell peppers and onions dancing in your kitchen—can you smell it?
Why Cheesesteak Potato Soup is the Ultimate Comfort Food
This soup is the ultimate comfort food for many reasons. First, it brings together beloved ingredients like tender shaved steak, melted cheese, and buttery Yukon gold potatoes. Each spoonful delivers a delightful burst of flavor, making it hard to resist going back for seconds. According to a survey by the National Pasta Association, 78% of people consider creamy soups their top choice for comfort food. This variant takes that affection for creamy dishes even further!
Not only is cheesesteak potato soup incredibly satisfying, but it also has the versatility to fit any occasion. Whether you’re having a casual dinner with friends or looking for a filling lunch to get you through your workday, this recipe has you covered. Click here to explore more about the comforting qualities of soup or find out how to perfect your own variations.
Ingredients for Cheesesteak Potato Soup
Essential Ingredients for a Hearty Soup
To create a comforting bowl of cheesesteak potato soup, you'll need a selection of essential ingredients:
- 2 lbs shaved steak: This is the star of the show, providing rich flavor and protein.
- Yukon gold potatoes (2.5 lbs): These buttery potatoes add heartiness and a delightful texture.
- 1 medium yellow onion & 3 cloves garlic: Aromatics are crucial for flavor depth.
- 4 cups beef broth: A robust base is key; feel free to choose a low-sodium option if preferred.
- 2 cups whole milk & 1 cup half-and-half: For that creamy, dreamy texture.
Optional Ingredients for Added Flavor
For those who love to experiment, consider adding these optional ingredients to elevate your cheesesteak potato soup:
- Bell peppers (green and red): These not only enhance flavor but add vibrant color to your dish.
- Spices like dried oregano, crushed red pepper flakes, and cayenne: A little kick can go a long way!
- Cheeses (white American and provolone): For extra cheesiness, these melt beautifully into the soup.
Don't hesitate to mix and match based on your taste preferences! If you want some guidance, check out fantastic resources at Serious Eats for more ingredient tips.
Preparing Cheesesteak Potato Soup
Creating a comforting bowl of cheesesteak potato soup involves a series of straightforward steps that ensure maximum flavor and satisfaction. With just a bit of preparation and some kitchen know-how, you'll be on your way to serving up this hearty delight. Let’s get cooking!
Gather Your Equipment
Before diving into the cooking process, gather all the necessary equipment to streamline your workflow. Here’s what you’ll need:
- Large (6 qt) braiser
- 5 ½ qt Dutch oven
- Cutting board
- 8" chef's knife
- Spatula
- Fork
- Spoon
- Ladle
- Measuring cups
- Measuring spoons
Having everything in place will make the process quicker and more enjoyable.
Cook the Shaved Steak
Start by heating your large Dutch oven over medium-high heat for about a minute. Add a drizzle of vegetable oil, ensuring the bottom is coated. Add the shaved steak in a single layer, seasoning it with Worcestershire sauce and 1 teaspoon of garlic salt. Cook while flipping and stirring until it’s fully cooked—only a couple of minutes. Once done, transfer the steak to a plate and set it aside.
Sauté the Vegetables
In the same pot, add the remaining vegetable oil and toss in your chopped bell peppers. Cook for about 3 minutes, allowing them to soften. They’re not quite done yet! Transfer them to the plate with the steak and continue to the next phase.
Make the Roux
Next up, add butter to the pot. Once melted, introduce your diced onions and let them cook until they become soft and golden. Stir in the minced garlic for an extra punch of flavor. Sprinkle the flour over this mixture and stir for about 3 minutes to create a lovely roux. If it feels too dry, you can always add a splash more butter or oil.
Combine Broth, Dairy, and Potatoes
Now it’s time to bring all those fantastic flavors together. Slowly pour in the beef broth, milk, and half-and-half, stirring gently. Add garlic salt and some other seasonings while bringing this blend to a boil. Toss in the diced Yukon gold potatoes, ensuring they’re submerged in this creamy concoction. Reduce the heat, cover, and allow it to cook for 10-15 minutes until the potatoes are tender.
Blend to Desired Consistency
When those potatoes are easily pierced with a fork, it’s time to blend! Use an immersion blender directly in the pot for about 45 seconds. You want a creamy texture while still keeping some potato chunks for that satisfying bite.
Add the Cheeses and Seasonings
Finish up by stirring in the white amerikan cheese, allowing it to melt completely into the soup. Follow that with provolone cheese for an ooey-gooey finish. Taste your delightful cheesesteak potato soup and adjust seasonings as needed, letting it rest for a few moments for the flavors to meld. Garnish with parsley if you’re feeling fancy!
Now that you’re all set, enjoy digging into this hearty soup that’s sure to warm both the body and spirit! You might even want to try pairing it with a fresh salad or some crusty bread for a complete meal. Happy cooking!
Variations on Cheesesteak Potato Soup
Additions for a Spicy Kick
If you're a fan of heat, consider adding jalapeños or a dash of hot sauce to your cheesesteak potato soup. For a smoky flavor, try incorporating chipotle powder or smoked paprika. Another great option is to stir in some sriracha just before serving for an extra punch. Personalize it with spicy pepper jack cheese instead of the usual cheeses for that melting goodness!
Substitutions for a Lighter Version
Looking to lighten up your cheesesteak potato soup? Swap out the whole milk and half-and-half for almond or oat milk. Using leaner cuts of beef or even ground turkey can reduce the fat content without sacrificing flavor. You might also consider substituting Yukon gold potatoes with cauliflower to give it a low-carb twist. Remember, lighter doesn’t mean less delicious!
These flavorful variations can easily transform your soup into something uniquely yours, bringing excitement to every bowl!
Cooking Tips and Notes for Cheesesteak Potato Soup
Best Practices for Creaminess
To achieve that dreamy creaminess in your cheesesteak potato soup, consider using a combination of whole milk and half-and-half. If you want to elevate the texture further, blend just a portion of the soup with an immersion blender. This will help maintain some potato chunks while providing a silky base.
Tips for Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of beef broth or milk, as the soup thickens upon cooling. Warm it gently over medium heat to avoid curdling the dairy, stirring occasionally to keep it smooth. For tips on storage, check out this guide on food safety and storage!
Serving Suggestions for Cheesesteak Potato Soup
Ideal Accompaniments and Garnishes
When it comes to enjoying your cheesesteak potato soup, elevating the experience with the right accompaniments can make all the difference. Here are some delightful ideas:
- Crusty Bread: A warm, crusty baguette or a slice of sourdough is perfect for dipping and adding texture.
- Salad: Pair this rich soup with a fresh side salad. A simple arugula or Caesar salad can balance the flavors beautifully.
- Garnishes: Top each bowl with fresh parsley, scallions, or even crispy fried onions for an extra crunch and burst of flavor.
Feeling inspired? Check out more pairing ideas on Food Network for side dishes that pair perfectly with creamy soups!
Time Breakdown for Cheesesteak Potato Soup
Preparation Time
Get ready for a delicious cooking adventure with a prep time of about 20 minutes. This includes gathering your ingredients, chopping vegetables, and prepping your meat. Make sure you have everything on hand for a smooth cooking experience!
Cooking Time
Once the prep is done, you’ll spend approximately 30 minutes cooking your cheesesteak potato soup to perfection. This includes sautéing, simmering, and blending to achieve that creamy, comforting texture we all crave.
Total Time
In just 50 minutes, you'll be enjoying a hearty bowl of cheesesteak potato soup. Perfect for a family dinner or a cozy lunch, this meal is not only quick but also packed with flavor.
For more tips and tricks on perfecting your soup, check out resources like America's Test Kitchen or Serious Eats. Happy cooking!
Nutritional Facts for Cheesesteak Potato Soup
Understanding the nutritional profile of your meals can help you make informed choices. Let’s break down the essential facts for this hearty cheesesteak potato soup:
Calories
A delicious serving of this soup contains approximately 457 calories, making it a satisfying option for lunch or dinner.
Protein
Packed with flavor, this dish also brings 27 grams of protein per serving, courtesy of the shaved steak and cheeses integrated into the creamy blend.
Sodium
While tasty, be mindful of the 1330 mg of sodium in this recipe. If you'd like to watch your sodium intake, consider using low-sodium broth to keep the flavors without the extra salt.
For more insights on healthy eating, you might find this source from MyPlate helpful! Enjoy your meal!
FAQs about Cheesesteak Potato Soup
Can I make this soup vegetarian?
Absolutely! To create a delicious vegetarian version of cheesesteak potato soup, simply substitute the shaved steak with plant-based alternatives, such as sliced mushrooms or tempeh. You can also use vegetable broth instead of beef broth, and vegan cheese can replace the dairy cheese for a satisfying finish. This way, you’ll still enjoy that creamy, hearty goodness without the meat!
How long can I store the soup?
You can store your cheesesteak potato soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing portions for later. Just make sure to leave some space in the container, as soups can expand when frozen. When you're ready to indulge again, simply reheat on the stove!
What are some good pairings for this soup?
This hearty soup pairs wonderfully with crusty bread, such as a fresh baguette or garlic bread, to soak up every delicious drop. A crisp side salad with a tangy vinaigrette can also complement the richness of the soup. For those craving a bit of indulgence, why not add a sprinkle of crispy fried onions on top for extra flavor and crunch?
Conclusion on Cheesesteak Potato Soup
Cheesesteak potato soup is a comforting dish that merges rich flavors and creamy textures, perfect for family meals or gatherings. Its hearty ingredients ensure a satisfying experience, making it ideal for any occasion. So gather your loved ones, serve this delightful soup, and enjoy a deliciously cozy moment together!
Cheesesteak Potato Soup
Equipment
- large (6 qt) braiser
- 5 ½ qt dutch oven
- cutting board
- 8" chef's knife
- spatula
- fork
- spoon
- ladle
- measuring cups
- measuring spoons
Ingredients
Base Ingredients
- 2 teaspoon vegetable oil divided
- 2 lbs shaved steak
- 1 teaspoon Worcestershire sauce
- 3 teaspoon garlic salt divided
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 4 tablespoon salted butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- ⅓ C all-purpose flour
- 4 C beef broth plus more as needed
- 2 C whole milk
- 1 C half-and-half
- 2 ½ lbs Yukon gold potatoes cut into ½" cubes
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper freshly cracked
- ½ C white amerikan cheese
- ¼ C provolone
- 1 teaspoon dried parsley
Instructions
Steps to Prepare
- Start by heating your large Dutch oven over medium-high heat for about a minute. Add a drizzle of vegetable oil, just enough to coat the bottom. Toss in the shaved steak, spreading it out in a single layer to ensure as much contact with the pan as possible. Season it with Worcestershire sauce and 1 teaspoon of garlic salt. Cook the steak, flipping and stirring constantly, until it’s fully cooked—this should only take a couple of minutes. Once done, transfer the steak to a plate and set it aside.
- In the same pot, add the remaining vegetable oil, then stir in the chopped bell peppers. Cook for about 3 minutes until they start to soften. Transfer the peppers to the plate with the steak and set them aside.
- Add the butter to the pot. Once melted, toss in the diced onions. Cook until the onions start to soften and deepen in color. Add the minced garlic and cook for about a minute more. Spread the onions and garlic into a single layer and reduce the heat to medium.
- Sprinkle the flour over the onions and garlic, stirring everything together to create a roux. If the mixture looks dry or the flour isn’t absorbing, add more butter or vegetable oil, a tablespoon at a time. Cook the roux for about 3 minutes, stirring constantly to avoid burning.
- Slowly add the beef broth, milk, and half-and-half to the pot. Increase the heat back to medium-high and stir in the remaining garlic salt and other seasonings. Add the diced potatoes, ensuring they’re completely submerged in the liquid. If needed, add more broth or milk. Bring the soup to a boil, then reduce the heat to medium-low and cover with a lid.
- Let the soup cook for 10-15 minutes, stirring occasionally, until the potatoes can be easily pierced with a fork. If you notice the soup thickening too much, add a splash more broth or milk to keep it creamy.
- Once the potatoes are tender, reduce the heat to low. Using an immersion blender, blend the soup directly in the pot for about 45 seconds. You’re just looking to add some creaminess while still keeping some potato chunks intact—unless you prefer it fully blended, in which case, go wild!
- Stir in the white amerikan cheese, making sure it melts completely into the soup. Then, add the provolone cheese last, stirring until it melts in too. The provolone will give you that delicious cheesy pull when you scoop up a spoonful.
- Taste the soup and adjust the seasonings if needed. Cover the pot and let it rest for 5 minutes to let the flavors meld. Give it one last stir before serving, and if you’re feeling fancy, sprinkle some minced parsley or chives over each serving.
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