Easy Leftover Steak Soup With a Stroganoff Twist

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.

Leftover Steak Soup--In a bowl with French bread on the side.Pin

As an Amazon Associate, I earn from qualifying purchases.

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 much for one meal.

That’s why this recipe was born.

Three Reasons Why This Recipe Will Make You Happy To Have Leftovers

  1. 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.
  2. 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.
  3. The familiar and popular stroganoff flavors will make this soup a hit at your dinner table.

Happy Bakers Speak Up

“Delicious blend of flavours! … As the recipe suggests, add the beef right at the end to avoid making it too chewy /tough. Really good soup/stew! Will make again.”JENNOE

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 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

frying bacon bitsPin
Fry the bacon until crispy. Remove the pieces from the pot, but leave the grease behind.
Chop onions and add to the bacon grease.Pin
Chop onions, add to the pan with the bacon grease, and sauté until soft.
slice mushrooms on cutting board.Pin
Add the mushrooms to the onions in the pan.
cooking mushrooms and onions.Pin
Stir occasionally while cooking the vegetables over medium heat until softened.
adding liquid ingredients and seasoningPin
Add the beef broth or beef stock, soy sauce, Worcestershire sauce or Kitchen bouquet, and seasonings.
mixing water and cornstarch.Pin
Whisk the water and cornstarch together. Add to the soup and cook for about 5 minutes or until it thickens.
sour cream and hot broth mixture whisked togetherPin
Skim off ½ cup of hot broth from the soup and add to the sour cream in a small bowl. Whisk together until smooth.
leftover rib steak, chopped.Pin
Add sour cream mixture back to soup along with cooked steak pieces cut into cubes. Heat until the soup is hot, but don’t let it boil. 


What can I serve with 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.

Can I freeze this soup?

I don’t recommend freezing soup with sour cream as it tends to separate during the thawing and reheating process.

How can I use this recipe to rescue tough leftover steak?

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.

Can I use raw steak in this recipe?

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.

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.

Leftover Steak Soup--in a bowlPin
Yield: 4 servings

Easy Leftover Steak Soup Recipe

Use leftover steak or beef roast to make a delicious soup full of mushrooms and seasonings. Sour cream stirred in at the end creates stroganoff-like flavors.

Rate this recipe

(5 stars if you loved it)

4 from 33 votes
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes


  • 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
  • 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. 


Serving: 1serving | Calories: 397kcal | Carbohydrates: 11g | Protein: 26g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 100mg | Sodium: 1132mg | Potassium: 649mg | Fiber: 1g | Sugar: 5g | Vitamin A: 407IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 3mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
My Amazon Store

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Betty Jean Chopick says:

    5 stars
    Thanks for posting this very different recipe! We loved it so making again today. Rather than water Bouquet and concentrate I just use boxed liquid beef or chicken bouillon. Heavy on the ‘splash’ of red wine 🍷! So yummy!
    Thanks again! ❤️

    1. Hi Betty,

      Ooooh yes. That splash of red wine would add just the right umami flavor. Thank your for taking the time to leave a review and the 5-star rating.

  2. Mary Ann Fusco says:

    Do you think you could add carrots to this recipe?

    1. Hi Mary Ann,
      Sure. Add them to the broth and ensure they are cooked through before adding the thickener. I think your soup will be delicious.

  3. 5 stars
    Delicious blend of flavours! I had no sour cream so used a little cream cheese thinned out with milk, which worked well. As the recipe suggests, add the beef right at the end to avoid making it too chewy /tough. Really good soup/stew! Will make again.

    1. Hi Jennoe,
      Thank you so much for coming back to leave a comment. Glad you liked it. I never thought of using cream cheese, but why not? Creme fraiche would also be good instead of sour cream.