Save on Pinterest

Steakhouse Soup

Total Time

Prep: 15 min. Cook: 8 hours

Makes

10 servings (3-3/4 quarts)

Updated: Mar. 29, 2023
Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. Because of the chili powder and cayenne pepper, it packs a little heat, but the recipe can easily be adjusted if you’re cooking for young ones. —Erica Schmidt, Kansas City, Kansas
Steakhouse Soup Recipe photo by Taste of Home

Ingredients

  • 1 cup steak sauce, divided
  • 1 carton (32 ounces) beef broth
  • 1-1/2 pounds red potatoes, cubed
  • 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
  • 1 package (16 ounces) frozen vegetables of your choice, thawed
  • 2 cups water
  • 1 medium onion, chopped
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Directions

  1. Combine 2/3 cup steak sauce and remaining ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Before serving, stir in remaining 1/3 cup steak sauce if desired.
Steak Soup Tips

What other meat can you use for steak soup?

One of best things about slow cooker beef recipes is that cooking meat slowly over a long period of time makes it really tender. That means you can use tougher, more economical cuts like beef stew meat, chuck roast and round steak. Save more tender (and expensive!) cuts like sirloin for quicker cooking methods like grilling or broiling. We have plenty of delicious steak recipes for you if you have a tender cut of beef you'd like to cook.

What else can you put in steak soup?

Soup recipes are usually very versatile and steak soup is no exception. Instead of red potatoes, you could use Yukon gold. Including a frozen vegetable mix makes this soup really easy to make, but you could also use a combination of fresh root vegetables like carrots, turnips, rutabagas or parsnips.

Can you make steakhouse soup ahead of time?

Steakhouse soup can be made ahead of time and stored in the refrigerator for 2 to 3 days. It could be frozen, but potatoes tend to break down after freezing and reheating, so the texture won't be as good as fresh.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1-1/2 cups: 198 calories, 5g fat (2g saturated fat), 42mg cholesterol, 874mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 16g protein.

Recommended Video