There’s something magical about transforming last night’s steak into today’s comforting bowl of soup! This Leftover Steak Soup is so easy to make too!
Ahhh, a hearty, flavorful soup. What could be better?
It warms you right up from the inside!
Soup from leftover steak is packed with tender veggies and rich broth
And it’s a complete meal that’s perfect for any leftover steak!
This soup turns a few simple ingredients into a filling meal. It’s great for the whole family!
It’s the perfect way to use up leftover steak. Nothing goes to waste around here!
With a blend of herbs, veggies, and a rich beef broth base, it’s so full of flavor!
Plus steak soup with leftover steak is quick and easy! So simple to make. Even on your busiest days!
And feel free to throw in any extra veggies you have in the fridge. Love that!
What Is Steak Soup?
Steak soup is a hearty, savory soup!
It’s made with chunks of tender beef.
Typically from leftover steak though you could use fresh steak too.
Then it’s simmered in a flavorful broth with various vegetables and seasonings.
It’s a great way to repurpose leftover meat!
And you may find that it’s your new favorite meal that’s both satisfying and delicious!
What Ingredients Are in Leftover Steak Soup?
Inexpensive ingredients and minimal dishes means you get the best leftover steak soup recipe!
Here’s what you need:
- Butter and vegetable oil: For sautéing. Plus yum!
- Onion and minced garlic: Very important to give the right flavor.
- Flour: Helps thicken the soup.
- Paprika, salt, and pepper: Adds depth and seasoning.
- Beef broth: Brings all the flavors together.
- Parsley and bay leaf: Herbs! Nutritious and yummy too!
- Corn, potatoes, carrots, celery: A mix of vegetables that go great with steak.
- Tomato paste: Thicken the broth.
- Leftover steak: This is what really makes the soup a complete meal!
Pro Tips:
- When dicing your potatoes and carrots, keep them around the same size.
- You could use olive oil instead of vegetable oil if you want.
How to Make Leftover Steak Soup?
This hearty soup is an easy recipe with the best flavor!
Here’s how to make it:
- Sauté onions in a mixture of butter and oil until soft, then add garlic.
- Stir in flour and seasonings and beef broth.
- Add your veggies and herbs. Let everything simmer until tender.
- Add the leftover steak towards the end to heat through without overcooking.
Pro Tips:
- Using a large dutch oven! It distributes heat evenly
- Make sure your flour doesn’t settle and stick at the bottom. No raw flour taste!
- Cook over medium heat to keep it from burning.
How Long Does Leftover Steak Soup Last?
Leftover soup will keep well in the refrigerator for up to 3-4 days.
It’s a fantastic make-ahead meal for busy weeks!
Plus it’s full of so many good things that your body needs!
So it’s really great to have around and eat whenever you get a craving!
And late night cravings? Totally a thing!
Actually, this soup is so good my son will ask if he can eat it for breakfast!
It probably is better for you than store bought cereal!
How to Store Leftover Steak Soup?
Cool the soup completely to room temperature.
Then transfer it to an airtight container.
Keep it refrigerated so it’ll stay fresh.
Reheat gently on the stove or in the microwave when ready to enjoy again.
What Steak Should Be Used for Leftover Steak Soup?
Any leftover steak will work in this soup. Really any of them!
Whether it’s a sirloin steak, chuck roast, or even roast beef.
The key is just cutting it into bite-sized pieces.
That way it heats through quickly and stays tender.
And really, you can use other leftover beef if you want!
The base is already super yummy so feel free to experiment.
Is Leftover Steak Soup Healthy?
Yes, this easy low carb soup recipe can be part of a healthy diet!
It’s packed with protein from the steak. Yay!
And it’s loaded with nutrients from the vegetables.
So this is pretty good for most dietary needs.
If you want to add in more veggies or mix them up, you can do that too.
This soup is really good for making into your own thing.
Is Leftover Steak Soup Gluten-Free?
To make this beef soup gluten-free, substitute the flour with a gluten-free thickener.
Something like xanthan gum, cornstarch, or tapioca flour would work.
Then be sure all the other ingredients, like broth, are certified gluten-free.
They should be already, but some brands do include gluten!
And voila! You’ve got yourself a gluten free soup!
What to Serve with Steak Soup?
Serve this delicious soup with a slice of crusty bread for dipping!
Or a side salad for a lighter touch.
Though it’s hearty enough to stand alone you could easily pair it with your favorite sides.
Here are some ideas to get you started:
- Hot Dog Bun Garlic Bread
- Broccoli Cashew Salad
- Cheesy Garlic Focaccia
- Creamy Cucumbers
- Lentil Salad
- Crazy Bread Recipe
- Roasted Sweet Potato Salad
- Easy Oatmeal Bread
If you love soup, Try these other soup recipes…
- Pumpkin Soup from Canned Pumpkin
- Seafood Bisque Recipe
- Ground Beef Ramen Soup
- Creamy Chicken Potato Soup
- Instant Pot Beef Stew
- Onion Cheese Soup
This Leftover Steak Soup is a comforting and easy low-carb soup recipe!
It’s got simple ingredients and makes such a hearty meal!
The perfect comfort food for a cool evening! Enjoy!
Leftover Steak Soup

This delicious Leftover Steak Soup is perfect for using up that leftover steak! And it’s packed with rich flavors and tender veggies!
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons vegetable oil
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 3 Tablespoons all purpose flour
- 1 Tablespoon paprika
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups beef broth
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 (15.25 ounce) can corn, drained
- 1 1/2 cups peeled diced, yukon gold potatoes
- 1 1/2 cups carrot coins
- 1 1/2 cups celery, diced
- 1 (6 ounce) can tomato paste
- 1-2 pounds leftover steak, cut into bites sized pieces
Instructions
- In a dutch oven or large soup pot, melt butter and vegetable oil.
- Add onion and cook for 5 minutes or until tender.
- Add in garlic and cook for 1 more minute.
- Add in flour 1 Tablespoon at a time, mixing well between each addition.
- Add in paprika, salt and pepper. Mix well.
- Add in beef broth 1 cup at a time, mixing well between each addition. Mixture will get THICK then will thin out. Do not add all the broth at once or you will have a clumpy mess.
- Add in parsley, bay leaf, corn, potatoes, carrots, celery and tomato paste. Mix well and simmer for 20 minutes or until potatoes and carrots are tender.
- Add in leftover steak meat and cook for 5 more minutes, allowing the steak to warm up.
- Remove bay leaf and serve immediately.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 614Total Fat: 37gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 157mgSodium: 1405mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 45g
Lynn
Monday 6th of January 2025
Could you make a slurry out of the flower and broth instead of putting in the flower tablespoon by tablespoon? TIA
Janelle
Thursday 16th of January 2025
A slurry is usually made from cornstarch and broth which can work. When dealing with flour, the written method for a roux is needed as the flour wont combine with the liquid otherwise. Great question Lynn!
S.Smith
Sunday 5th of January 2025
I added only 1/2 jar of sun-dried tomato paste, and I did it quickly just after the flour. It did thicken up quite a bit, but when I added the liquid, I didn't end up with any lumps.
My husband is a meat lover, but he agreed that 1 pound of cooked steak chopped into nice bite size pieces is enough.
I didn't drain the corn, so I omitted a cup of the beef broth. The flavor from the corn liquid made it taste yummy.
We had it for dinner tonight, and my husband will be eating nice size portions for the next two days at lunch while at work.
This will be our go to steak soup/stew in the future. Great recipe.
Janelle
Thursday 16th of January 2025
Thank you S. Smith! These are GREAT suggestions. Thank you for sharing as others may want to try them! So glad it was a hit and I hope you'll try some of our other recipes too!
S.Smith
Sunday 5th of January 2025
In your written directions from the recipe, you have tomato paste listed as an ingredient but did not list when it is supposed to be added in the directions. From your discussion, you said it is added as a thickener, and you show it in the pot at the very end. Is that a good time to add it, or would it be better to add it in the beginning when you are sauteing the garlic and onions in the oil butter?
I am making it tonight, so I plan on adding it early since I like the flavor of sundried tomato paste. I just thought you might want to place this ingredient into your directions.
Thanks, S. Smith
Janelle
Thursday 16th of January 2025
S. Smith THANK YOU! We've had quite a few leave comments or make the recipe and no one else caught this mistake (or at least didn't say anything!). I updated the recipe to reflect when to add the tomato paste. Pro Tip: Recipe ingredients SHOULD be written in the order they are used. So when in doubt add it in where it falls in the ingredient list.
Beverly
Thursday 26th of December 2024
The directions dont say when to add the tomato paste so I added it before the carrots and potatoes. It was a little bland to me so I added extra S & P, some oregano and a couple splashes of Worcestershire sauce. I used left over steaks that were made on our PitBoss and the smoky flavor from the steaks made this just perfect. Thank you for the recipe!
Elvira
Monday 9th of September 2024
The ingredients list tomato paste but the recipe does not call for it.
Num's The Word
Tuesday 10th of September 2024
If you look at the recipe card at the bottom of the post, it does say to use a 6 ounce can of tomato paste.