Best 7 Spicy Steak House Soup Recipes

SPICY STEAK HOUSE SOUP

Steps:

• 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 to 35 minutes or until potatoes are tender. Garnish with parsley.

SOUTHWESTERN STEAK SOUP

Steps:

• Heat oil in 6 quart saucepot over medium heat. Saute onions until tender.
• Add garlic and saute 1 minute.
• Add remaining ingredients, except garnishes, all at once. Bring just to a boil, reduce heat, and simmer 15-20 minutes or until hot all through and flavors are blended. Serve garnished as desired.

STEAK SOUP

Steps:

• In a large saucepan, melt 1 tablespoon butter over medium heat; add 1 tablespoon oil. Brown half the beef. Remove from pan. Add remaining butter and oil. Brown remaining beef and onion. Return all meat to pan.
• Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
• Add potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer uncovered, for 15 minutes. Remove bay leaf before serving.

SPICY STEAK HOUSE SOUP~ROBYNNE

Steps:

• 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 the heat; cover and simmer for 30-35 minutes or until the potatoes are tender. Garnish with parsley.

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

O'CHARLEY'S PEPPER STEAK SOUP

Steps:

• Melt butter or margarine in a small stockpot or Dutch oven set over.
• medium-high heat. When butter foams, add onions, green pepper and
• celery.
• Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
• and.
• brown. Add flour, and cook 2 to 3 minutes more, stirring often.
• When flour smells "nutty" and is browned, add water. Cover, and bring
• to a.
• boil. Add bouillon cubes. Stir until blended.
• Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
• to.
• 20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
• cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
• enough to eat with a fork, and salty from the bouillon cubes. (Do not
• add.
• extra salt.).