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Spicy Steak House Soup Recipe

Spicy Steak House Soup Recipe

Think “steak dinner in a bowl,” suggests Lisa Renshaw from Kansas City, Missouri. Her rich, hefty soup makes great cold-weather fare and packs a chili-powder nip of its own!
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:2 servings


  • 1/4 pound beef tenderloin, cut into 1/4-inch pieces
  • 1/4 cup chopped onion
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1-1/2 cups cubed peeled Yukon Gold potatoes
  • 1 cup reduced-sodium beef broth
  • 1/4 cup steak sauce
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons minced fresh parsley


  • 1. In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Garnish with parsley. Yield: 2 servings.

Nutritional Facts

1-1/4 cup: 281 calories, 9g fat (2g saturated fat), 38mg cholesterol, 1120mg sodium, 31g carbohydrate (6g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Reviews for Spicy Steak House Soup

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Mrskelly User ID: 6433735 222026
Reviewed Mar. 4, 2015

"Nice flavor, good kick. Really easy to prepare. I pretty much tripled this recipe. Regardless, it definitely needs more beef stock than the recipe calls for as the potatoes need something to simmer in. I also simmered the beef chunks (as I only had sirloin in the house) for about a half-hour before adding any additional ingredients to help it soften more. I used A-1 Steaksauce w/Lea & Perrins Worcester, more chili powder, a bit less cayenne and zero salt at all. Next time, I'll thicken the broth up as it was begging to be a more hearty, satisfying gravy-type broth instead. All in all though, it was tasty and I'd make it again."

HBcook User ID: 2966570 125079
Reviewed Aug. 30, 2013

"I made this using up leftover tenderloin. This recipe will take on the flavor of whatever steak sauce you use. I used A1. I made the soup less potatoes the day before serving. I added the cubed potatoes to the soup but needed to add more broth. Then I simmered it for about 30 minutes to get the potatoes cooked. It is good, simple and has a little kick."

eaglesgreen User ID: 5653783 149101
Reviewed Dec. 26, 2011

"good has a nice kick. used leftover grilled beef tenderloin. doubled reciped. no leftovers ."

Bratrattery User ID: 1029483 153641
Reviewed Jan. 22, 2009

"My husband can never get enough of this soup. We usually triple the recipe so he can have seconds and leftovers!"

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