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Steak and Potato Soup on Stove

Steak and potato soup in Dutch Oven on the stove is cheesy like a Philly Cheesesteak soup of a meal. Use fresh beef or leftover steak too. Like our Crockpot Loaded Baked Potato Soup recipe but made on the stovetop with thin slices of beef!

Steak and Potato Soup

Potato steak soup is pure comfort food!! A hearty soup that is cheesy with Yukon Gold potatoes or russets. Add diced vegetables like bell peppers, onions and mushrooms too if you like. Topped with green onions it’s our favorite meal. (affiliate links present)

Soup with Steak and Potato

Now you could make this without dicing your russets at all and it would be much faster as a Potato Soup with Frozen Hashbrowns version. For that you can add them frozen and allow them to soften in the soup, or defrost for an even quicker result.

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You can use other meats too. After the holidays many times I will make this but with pork like our Ham and Potato Soup with Heavy Cream. Works the same with any sort of precooked diced meat you love. Thick like beef stew but cheesy instead of a tomato base, you are going to want to add this to your meal planning right now.

philly cheesesteak soup
Leftover Steak Soup

Steak Soup

If you wanted to make this in your pressure cooker I would follow our Instant Pot Potato Cheese Soup but add your meat right in there at the same time. That way it will warm, get even more tender under high pressure with the same result in a bit shorter cook time.

  • 1/3 c butter
  • 1 small onion diced
  • 2 ribs celery diced
  • 2-3 medium potatoes Yukon Gold are best, russet work but will take a bit longer to get tender, dice into small bite size pieces
  • 1 bell pepper optional, diced
  • 1/3 c all purpose flour
  • 1 lb. round steak 
  • 4 c beef broth
  • 1 tbsp worchestershire sauce
  • 1 tbsp Franks Hot Sauce optional for heat
  • 1 c heavy cream
  • 6 oz cheddar cheese shredded, optional

If you need to know How to Cook Frozen Steak I have suggestions here. Once done to your liking, slice into thin strips, add to the bottom of each bowl and pour a ladle full of this on top of it.

Soup with Steak and Potato

Leftover Steak Soup

I make this or our Steak Pot Pie often if we have beef left over too. You can use beef stock, broth or half red wine and half this for any beef soup recipe to deepen the flavors.

  • Melt butter in Dutch Oven over medium high heat and add diced potatoes. Cook for 5 minutes. Add diced onion, celery and bell pepper for 5 more minutes or until veggies get a bit tender and potatoes are beginning to soften.
  • Add the flour a little bit at a time to thicken the soup, stirring to thicken the butter into a sort of roux for 1-2 minutes.
  • Stir in the beef broth a little bit at a time until smooth. Add the Worcestershire sauce and hot sauce and mix. Simmer until the vegetables and potatoes are soft to your liking, around 10-15 minutes.
  • Add the heavy cream and simmer for about 5 minutes, once done, remove from heat and add in the cheddar cheese.
    • if you want it smooth like our Potato Leek Soup, use a immersion blender to smooth before adding cheese and/or meat
  • Set your oven to broil and add the sliced cheese to the baguettes and place on a foiled lined baking sheet and broil for about 4-5 minutes or until bubbly.
  • In a large pan add about 1 tbsp of any oil of your choice and began cooking the thinly sliced steak over a medium high heat until browned. (if using leftover precooked beef you can skip this step or just warm quickly)

Fold the cooked meat into the soup to warm together for a few minutes – or put on the bottom of each bowl with soup poured over the top. Serve with the cheesy crusty bread and top with parsley (optional) and season with salt and pepper if you like. Then serve!

cheesy garlic toast

Philly Cheesesteak Soup

This is how to slice steak thin; Place a clean cutting board on a stable surface. Make sure it’s large enough to accommodate the size of the steak. Look at the steak and identify the direction of the muscle fibers. The goal is to cut perpendicular to these fibers, which makes the steak easier to chew. This is often referred to as cutting “against the grain.”

Hold with your non-dominant hand using your fingertips to anchor it firmly on the cutting board. Use a sharp chef’s knife in your dominant hand. Begin cutting thin slices by making a shallow incision with the knife. Keep the knife at a slight angle, roughly 45 degrees, as you slice across the steak. The angle helps create wider, thin slices.

To ensure even, thin slices, use a sawing motion rather than pressing down hard with the knife. Sawing allows you to control the thickness better. Work your way across the piece, keeping the slices uniform in thickness. If it is large, you may need to adjust your hand position to maintain control. You can do this before cooking or after. Jump to recipe and get started!

Steak Soup

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Steak and Potato Soup
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Steak and Potato Soup

Steak and potato soup in Dutch Oven on the stove is cheesy like a Philly Cheesesteak soup of a meal. Use fresh beef or leftover steak too.
Course Entree, Soup
Cuisine American
Keyword cheese, dutch oven, potato, soup, steak
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 546kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Melt butter in Dutch Oven over medium high heat and add diced potatoes. Cook for 5 minutes. Add diced onion, celery and bell pepper for 5 more minutes or until veggies get a bit tender and potatoes are beginning to soften. Add the flour a little bit at a time, stirring to thicken the butter into a sort of roux for 1-2 minutes.
  • Stir in the beef broth a little bit at a time until smooth. Add the Worcestershire sauce and hot sauce and mix. Simmer until the vegetables and potatoes are soft to your liking, around 10-15 minutes.
  • Add the heavy cream and simmer for about 5 minutes, once done, remove from heat and add in the cheddar cheese. Set your oven to broil and add the sliced cheese to the baguettes and place on a foiled lined baking sheet and broil for about 4-5 minutes or until bubbly.
  • In a large pan add about 1 tbsp of any oil of your choice and began cooking the thinly sliced steak over a medium high heat until browned. (if using leftover precooked beef you can skip this step or just warm quickly)
  • Fold the cooked steak into the soup to warm together for a few minutes – or put on the bottom of each bowl with soup poured over the top. Serve with the cheese baguettes and top with parsley (optional) and serve!
Nutrition Facts
Steak and Potato Soup
Amount Per Serving (2 oz)
Calories 546 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 26g163%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 146mg49%
Sodium 1000mg43%
Potassium 453mg13%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 26g52%
Vitamin A 1875IU38%
Vitamin C 27mg33%
Calcium 255mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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