Kansas City Steakhouse Soup

If you love a classic steakhouse meal, this restaurant-style Kansas City Steakhouse Soup is a must-try! It is packed with lean ground sirloin, beef broth, steakhouse seasonings, and a mix of vegetables. It’s basically a steak dinner in a bowl. Perfect for a chilly night or when you’re craving a steakhouse meal.

If you’re a fan of hearty stews, be sure to check out my Southwest Stew, Midwest Meets Texas Chili, and this Lumberjack Pork Stew.

Loaded with ground steak, vegetables, and a savory tomato-beef broth, this soup is an iconic dish from Kansas City steakhouses, known for its deep, rich flavor and satisfying texture. Serve it with crusty sourdough bread or cornbread for a comfort food meal that your whole family loves.

Kansas City Steakhouse Soup in a white bowl

Why You’ll Love This Recipe

Rich & Hearty: A thick stew packed with all those steakhouse-inspired flavors we love.
Customizable: Adjust the seasoning or add extra veggies. This is perfect for using up bits and bobs you have kicking around on that veggie shelf.
Gets Better And Better: This soup tastes better the next day so make a big pot for meal prep.

Ingredients Needed

Unsalted Butter: Creates a rich base for the roux. Olive oil or even margarine can be used as substitutes but butter tasted best here.
Flour: Thickens the roux that makes this soup so rich and velvety. Cornstarch can be used if needed.
Beef Broth: The base of the soup. Homemade broth is best. Vegetable broth can be used too but beef is the best option.
Ground Sirloin: Your local butcher can grind this for you. Sirloin is leaner than regular ground beef, but ground chuck or even shredded steak works.
Small Onion: Adds depth to the soup. If you have run out of onions, shallots or leeks can be substituted.
Frozen Mixed Vegetables: I use a simple blend of peas, carrots, corn, and green beans. Fresh or canned vegetables also do the job.
Diced Tomatoes: Fire-roasted tomatoes will give this a smoky depth.
Steak Sauce: For that iconic steakhouse flavor. Worcestershire sauce or BBQ sauce can be used instead.
Kitchen Bouquet: Deepens the color and richness. If unavailable where you live, you can skip or substitute with some more Worcester Sauce.
Worcestershire Sauce: Adds a savory, umami boost.
Montreal Steak Seasoning: Provides a bold steakhouse flavor. If you can’t find it, use a mix of salt, black pepper, ground coriander, and garlic powder.

How to Make Kansas City Steakhouse Soup

This soup is packed with those steakhouse flavors we love but comes together in just one pot. For the full printable recipe, check out the recipe card at the end of this post.

broth being added to roux in a pot to make Kansas City Steakhouse Soup.

In a large soup pot, melt butter over medium heat. Stir in flour and whisk to form a smooth paste. Cook, whisking, for 2-3 minutes until the roux is a dark golden brown.
Slowly add broth and water, whisking until smooth. Simmer until thickened.
Heat a separate skillet over medium-high heat until very hot. Add the ground sirloin and let the meat sear well before breaking it up with a wooden spoon. Add chopped onion and cook until the beef is completely browned. Drain excess fat.
Add beef to the thickened beef broth, along with the remaining ingredients. Stir to combine; bring to a boil over medium heat. Reduce heat and simmer for 30 minutes, stirring occasionally. Taste and season with salt and pepper to taste.

frozen veggies being added to broth in a pot to make Kansas City Steakhouse Soup

Kansas City Steakhouse Soup simmering in a pot.

Helpful Tips

Sear the beef well. Those roasting aromas make for the best steakhouse flavor.
Whisk your roux continuously to ensure a smooth, lump-free broth.
Adjust thickness to your taste. If you prefer a thinner soup, add an extra cup of broth.

Storage Information

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: You can freeze leftovers for up to 3 months. Thaw overnight before reheating.
Make Ahead: This even tastes better the next day. Prepare the soup a day in advance and reheat for the best flavor!

Serving Suggestions

We love this served with a side of buttery garlic bread for dipping.
Top this with some shredded cheddar cheese and what about a dollop of sour cream for extra richness?
This also goes well with a crisp green salad if you want to go lower on the carbs.

Variations

Spicy Kick: Add a dash of hot sauce to make this spicier.
Loaded it up: Top with sour cream, shredded cheese and some chopped chives.
Vegetable Boost: This also tastes amazing with mushrooms or red bell peppers.

Frequently Asked Questions

Can I make this with leftover steak instead of ground beef?

Sure. Any leftover meat works. Skip the browning of the beef. I do recommend you fry the onions though and if your steak is rare or very fatty, slice or cube your steak and add it after frying the onions to render some of that fat and get some of those roasting aromas going. If completely cooked, chop it and add in with the broth.

What if my soup is too thick?

You can simply add some more beef broth or water until the soup reaches your desired consistency.

Can I add leftover potatoes or pasta?

Diced potatoes or cooked pasta (I’m thinking egg noodles) make great additions. Just add them in towards the end. If you have uncooked egg noodles or pasta, add them in the last 10 -12 minutes of cooking and cook until just done. You might need to add some more broth as the pasta soaks up liquid while cooking.

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