Sneak Preview: Leftover Steak Soup combines the flavor of a leftover rib-eye or tenderloin steak with the umami of mushrooms. Adding tangy sour cream as the final touch creates a tasty gravy for dipping homemade French Bread or Ciabatta.
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Are you like me and wondering what to do with leftover steak?
Our Christmas is over, the decorations are boxed and stashed back into the attic, but my fridge is still reeling from excess food, specifically leftover rib roast. It was delicious but too big for one meal.
That’s why this recipe was born.
Recycling a Christmas Rib Roast
Prepare this soup quickly with leftover meat. Use any leftover or pre-cooked steak you have on hand. Even a leftover roast would be delicious.
Herbs, spices, and a splash of red wine make the soup more interesting. Although I specify fresh herbs, you can substitute dried herbs if you have them on hand.
Ingredients and substitutions:
- Bacon: Pork bacon, turkey bacon, or small pieces of fatty ham can be used. Use bacon bits from a bag (like Costco sells) for convenience.
- Onion: Yellow or white onions both work. Or use frozen onions from the freezer section in the supermarket.
- Mushrooms: Fresh white button mushrooms are the least expensive and my first choice. I prefer to quarter them for soup. Canned mushrooms are a last resort.
- Beef Broth or Beef Stock: I rarely have this on hand. If you are the same, make broth with 5 cups of water and one tablespoon of beef bouillon concentrate.
- Kitchen Bouquet: Kitchen Bouquet adds umami flavor. Substitute Worcestershire sauce if you can’t find it.
- Soy Sauce: Soy sauce is another source of flavor (and salt).
- Red Wine: You only need a splash–or leave it out if you prefer.
- Bay Leaf: Bay leaves add so much flavor. These are always in my spice drawer. If you don’t have them, it’s OK to skip them. Don’t forget to remove the leaf before serving the soup.
- Cornstarch: Substitute flour for cornstarch 1:1. If you need gluten-free, substitute arrowroot flour 1:1.
- Sour Cream: Sour cream is the secret to the stroganoff flavors in this soup, in addition to the mushrooms. Substitute light sour cream if you’re watching the calories.
- Leftover steak: This recipe is designed for leftover steak that has been cooked.
How to assemble Leftover Steak Soup:
Hopefully, you’ve got some Sourdough Bread, Garlic Sticks, or White Crusty Bread in the house. Toast a slice for dipping in the saucy sour-cream-flavored goodness.
You could go in a different direction by dishing up mashed cauliflower or potatoes, noodles, or rice in each soup bowl first, then topping with this stroganoff-like soup.
I don’t recommend freezing soup with sour cream as it tends to separate during the thawing and reheating process.
If the steak is a tougher cut of meat like chuck steak or round steak, add it to the broth (in step three) and let it cook until it’s tender.
I recommend you use my recipe for Easy Beef and Mushroom Soup in a Slow Cooker for raw beef if you have raw meat that needs to cook for an extended period of time like chuck or round beef.
Parting Thoughts: Be careful not to overcook tender steak like prime rib. Warm it gently by adding it at the end just before serving.
Are you looking for a good bread recipe to dip in your soup?
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Soup Lover Suggestions:
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Easy Leftover Steak Soup Recipe
- 2 slices bacon, chopped
- 1 (70 g) small onion, chopped
- 8 ounces (226 g) fresh mushrooms, sliced
- 5 cups (1135 g) beef broth or stock – (see the ingredient section in the post for substitutes)
- 1 tablespoon Kitchen Bouquet
- 1 teaspoon soy sauce
- splash of red wine – optional
- 1 bay leaf
- freshly ground black pepper
- ⅛ teaspoon cayenne
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup (227 g) sour cream
- 1 pound (454 g) steak already cooked (leftovers would be perfect)
- Fry 2 slices bacon, chopped in a large pot. Remove from pan and set aside. Leave grease in the pan.
- Add 1 (70 g) small onion, chopped and 8 ounces (226 g) fresh mushrooms, sliced to the pot and fry until soft.
- Add 5 cups (1135 g) beef broth or stock , 1 tablespoon Kitchen Bouquet , 1 teaspoon soy sauce, splash of red wine, 1 bay leaf, 1 teaspoon salt, freshly ground black pepper, and 1/8 teaspoon cayenne to the pot.
- Combine 2 tablespoons cornstarch and 1/4 cup water together in a small jar. Add to pot, whisking all the while to prevent lumps. Over medium-low heat, bring soup to a simmer for about 5 minutes or until slightly thick.
- Skim off about 1/2 cup of soup liquid and add to 1 cup (227 g) sour cream in a small bowl. Whisk together until smooth.
- Add sour cream mixture back to soup along with 1 pound (454 g) steak already cooked (leftovers would be perfect) in bite-sized pieces. Warm until soup is heated through.