Best 5 Steak Soup A1 Recipes

Indulge in the hearty and flavorful world of steak soup, a comforting dish that has been enjoyed for centuries. This delectable soup showcases succulent pieces of tender steak swimming in a rich and savory broth, often accompanied by an array of vegetables, herbs, and spices. Savor the classic version made with beef steak, or explore variations featuring venison, bison, or lamb. Whether you prefer a thick and hearty soup or a lighter broth, there's a recipe here to satisfy every palate. Dive into the comforting embrace of steak soup and let its warmth and flavors envelop you.

Here are our top 5 tried and tested recipes!

STEAKHOUSE SOUP

Steakhouse Soup image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 8h15m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 11

Ingredients

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
1 cup steak sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 874mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

STEAK SOUP

Steak Soup image

Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 tablespoons canola oil
1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4 cups beef stock or broth
2 cups water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1-1/2 cups chopped celery
1 can (6 ounces) tomato paste

Steps:

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. 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 and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 319 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1112mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.

STEAK SOUP

Steak Soup image

Provided by Sunny Anderson

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 pound London broil steak
3 tablespoons olive oil
1 small onion, chopped
1/2 pound white mushrooms, sliced
1 clove garlic, minced
4 cups beef broth
1/4 cup jarred sliced pickled jalapenos
1 cup crushed canned tomatoes
1 (11-ounce bag) bag baby spinach
1/2 cup sour cream
3 cups tortilla chips, crumbled

Steps:

Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil. Let rest at room temperature, about 15 minutes.
Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes. Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. Pour in the broth, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.
On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.

STEAK SOUP

Steak Soup image

This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.

Provided by FoodieFamily4

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
1 ½ pounds lean boneless beef round steak, cut into cubes
½ cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
1 bay leaf
½ teaspoon dried marjoram
1 ½ cups peeled, diced Yukon Gold potatoes
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 (6 ounce) can tomato paste
1 (15.25 ounce) can whole kernel corn, drained

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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g

A1 STEAK

A1 Steak image

Make and share this A1 Steak recipe from Food.com.

Provided by Ashley Alli

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

2 -3 lbs top sirloin steaks, about 2 1/2 inch thick
1 bottle A.1. Original Sauce

Steps:

Place steaks in ziploc storage bag.
Dump A1 sauce into ziploc storage bag until steaks are covered.
Zip bag so that there is very little air in there.
Make sure the A1 sauce soaks into the steaks good and let it marinate for about 5 to 10 minutes.
Take steaks out of the bag and throw on a charcoal grill until done to your liking.

Nutrition Facts :

Tips:

Choose the right cut of steak. A chuck roast or flank steak is a good option, as they are both relatively tough cuts that will benefit from the long cooking time in the soup.
Season the steak well. Before browning the steak, season it generously with salt, pepper, and any other desired spices. This will help to develop flavor in the soup.
Brown the steak in batches. Do not overcrowd the pan when browning the steak, or it will not brown evenly. Cook the steak in batches if necessary.
Use a good quality beef broth. The beef broth is the base of the soup, so it is important to use a good quality broth that is full of flavor. If you have time, you can make your own beef broth using bones, vegetables, and herbs.
Add vegetables and other ingredients to your liking. The recipe is flexible, so you can add any vegetables or other ingredients that you like. Some popular additions include carrots, celery, potatoes, onions, and mushrooms.
Simmer the soup for at least 1 hour. The longer you simmer the soup, the more flavorful it will be. Simmer the soup for at least 1 hour, or longer if you have time.
Serve the soup hot with your favorite toppings. Once the soup is finished, serve it hot with your favorite toppings, such as sour cream, shredded cheese, or chopped parsley.

Conclusion:

Steak soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious steak soup that your family and friends will love.