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Steak soup is a great soup to make with leftover steak.
Anyone who knows me and my hubby knows all about “Steak Night”. Actually, it is our traditional “Friday Date Night”. And, it usually includes hot tub time, lots of great music and of course, a fabulous steak!
Planning is Everything!
We typically grill two steaks medium rare, so that we have leftover steak for an additional meal later in the week. Sometimes it is Gorgonzola Steak Pasta, a deliciously easy copycat recipe from Olive Garden. Other times it is our Elevated Quesadilla – yep, we had that this past week.
World Famous Steak Soup
I have to say without a doubt that one of my favorite uses for leftover steak is Todd’s “World Famous” Steak soup. Yes, it is my world and it is fabulously famous!
It’s his special recipe and one of the most requested meals in our house. The broth is perfectly seasoned and layered with flavor. Just thinking about it right now, is making my tummy growl!
So, how does he do it? Very simply, with a few key ingredients and a little patience. And, the best part? I get to watch the magic happen, and reap the benefit of the most delicious steak soup you will ever taste! All in the comfort of our home!
If you don’t have any leftover steak, feel free to grill a couple of steaks to medium rare to get started!
Let’s Get to It!
The first thing you will need to do is gather all of the ingredients. If you have leftover steak, leave it in the fridge for now. If you are grilling the steak, go ahead and get the grill started.
Dice a quarter of an onion, red or yellow works well, and set aside. Get out a nice sized soup pot or stockpot and get it going on medium-high heat. It’s best to add the olive oil when the pan begins to warm up.
Once the oil has warmed up for a minute (not too long) add the onions and sauté them. They don’t need to be thoroughly cooked, but they need to soften and begin to look transparent. I typically add salt and pepper to my onions when I sauté them, so add the salt and pepper now. More will be added later if needed when tasting the soup.
Now for the Fun Stuff!
This is when the A-1, Worcestershire Sauce, and Broth are added to the pot. Stir this well to combine the ingredients and get the broth warmed up.
Add in the drained green beans and frozen corn stirring well.
And Now, Be Patient!
At this point, the soup needs to spend some time getting happy and acquainted with all of the flavors that were just added. So, let it meld together for a few minutes before tasting it.
Taste the broth to see if any more A-1 or Worcestershire sauce is needed. And, possibly add more salt and pepper if necessary.
Let the soup simmer for about 30 minutes.
While the soup is simmering, get the steak ready by cutting it into 1-inch cubes. It doesn’t have to be exact, but the cubes need to be bite-sized.
Go ahead and get the soup bowls out and portion the steak equally into the four bowls.
Once the soup has simmered for 30 minutes, pour it over the steak and serve it immediately. Pure heaven!
Enjoy!
Steak Soup
Ingredients
- 2 Steaks, Medium-rare, Cubed Any type will work, we like New York Strip
- 1 tbsp Olive Oil
- 1/4 Onion, diced
- 2 32oz Beef Broth
- 1/2 cup A1 Steak Sauce
- 1/4 cup Worcestershire Sauce
- 2 cans Green Beans, french style drained
- 8 oz Corn, Frozen
- salt and pepper to taste
Instructions
- Grill the steak to medium rare and set aside
- Dice 1/4 of an onion and saute in Olive Oil on Medium Heat, until they are translucent.
- Add both containers of beef broth to the pan.
- Add Worcestershire and A-1 sauce and stir well to combine.
- Pour in green beans and frozen corn.
- Add salt and pepper - and taste.
- Heat to a simmer.
- Let this simmer for about 30 minutes.
- While the soup is simmering, cut the steak into 1 inch cubes.
- Place the cut steak into 4 separate soup bowls.
- Once the soup has simmered for 30 minutes, pour over the steak in each of the bowls.
- Serve promptly.
Notes
