Kansas City Steak Soup

Kansas City steak soup is an iconic savory soup recipe that is packed full of flavor. Each hearty and satisfying bowl features tender bites of steak mingling with aromatic and flavorful vegetables in a tasty beef broth. As a bonus, the delicious soup recipe is easy to make on the stovetop and calls for simple ingredients like canned tomatoes and frozen mixed vegetables. When served with a fresh salad and bread warm from the oven, this Kansas City steak soup recipe is sure to be a hit with your whole family.

Where did Kansas City steak soup originate?

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This recipe is based on the steak soup recipe served at the renowned Plaza III Steakhouse, which opened in Kansas City, Missouri, in 1963. (Though the restaurant closed in 2018, you can still purchase some Plaza III menu items online.) The Kansas City steak soup on the Plaza III menu was a customer favorite and has inspired countless home cooks to make copycat recipes. Though many recipe variations use ground beef, diners who were lucky enough to eat at Plaza III have commented that the actual soup featured pieces of steak.

Ingredients for Kansas City Steak Soup

• Butter: Unsalted butter is used to saute the vegetables and steak, adding a rich, buttery flavor.
• Mirepoix: The classic combination of diced carrots, onion and celery (called mirepoix) forms an aromatic base of flavor for the steak soup.
• Sirloin steak: What would steak soup be without any steak? This recipe calls for top sirloin steak that is trimmed of fat and cut into 1-inch cubes.
• Roux: A roux made from melted butter and flour both thickens the soup and adds complexity to its flavor. For a gluten-free soup, use gluten-free baking flour with xanthan gum or sweet rice flour.
• Beef stock: Use low-sodium beef stock to control the salt level in the soup. For the best flavor, consider using beef stock made from scratch. Low-sodium chicken stock can also be substituted in this Kansas City steak soup recipe. If you go this route, try one of our Test Kitchen’s favorite chicken broth brands.
• Frozen mixed vegetables: We love recipes with frozen mixed vegetables because a single bag adds a ton of vegetable flavor without any prep work. For this recipe, look for a mix that includes corn, carrots, green beans and peas.
• Diced tomatoes: A can of diced tomatoes adds sweetness and acidity to the soup.
• Kitchen Bouquet: Kitchen Bouquet is a specific brand of browning sauce that enhances the flavor of the soup.
• Ac’cent seasoning: Ac’cent Seasoning (which is MSG) adds umami, or a savory flavor, to the soup.
• Worcestershire sauce: Worcestershire sauce is a tangy fermented condiment that contributes to the savory flavor of the soup.
• Salt and pepper: Salt and pepper are used to season the steak before browning and are also used later as a separate seasoning for the soup.

Directions

Step 1: Saute the vegetables

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In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add the diced onions, carrots and celery, and cook until tender, five to eight minutes, stirring occasionally. Remove the vegetables from the Dutch oven and set aside.

Step 2: Cook the steak

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Season all sides of the cubed steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add another 2 tablespoons of butter to the Dutch oven and melt over medium heat. Increase the heat to medium-high and add the cubed steak. Cook until the steak is brown on all sides, three to five minutes. Use a slotted spoon to remove the steak and set on a paper towel-lined plate.

Step 3: Make the roux

Add the remaining 1/2 cup butter and melt over medium-high heat. Whisk in the flour and continue cooking until golden brown, stirring frequently.

Step 4: Make the soup

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Stir in the beef stock, frozen vegetables, diced tomatoes, Kitchen Bouquet browning sauce, Ac’cent seasoning, Worcestershire sauce, and remaining salt and pepper. Bring the mixture to a low boil, then reduce the heat to medium-low and simmer.

Step 5: Simmer and serve

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Stir in the cooked onion, carrot and celery mixture and the browned steak. Cover and continue simmering until the steak and vegetables are tender, about 1 hour and 30 minutes. Serve.

Editor’s Tip: Don’t be afraid to season with salt and pepper before serving.

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Kansas City Steak Soup Variations

• Use ground beef: Many variations of the Plaza III steakhouse soup use ground meat rather than steak. You can use ground sirloin or ground chuck in this meat soup recipe. Simply replace the seared steak with browned ground beef. You could also use a mix of steak and ground beef to make it a little more budget-friendly.
• Add more veggies: Consider diced Yukon Gold potatoes, mushrooms or zucchini.
• Enhance the savory flavor: Deepen the flavor of the soup by stirring in a tablespoon of tomato paste or steak sauce.
• Heap on some herbs: You can’t go wrong by adding some dried or fresh herbs to this soup. Oregano, rosemary, parsley or thyme would all be delicious additions. Add a teaspoon of dried herbs to the soup as it simmers, or garnish each serving with fresh chopped herbs.

How to Store Kansas City Steak Soup

Any leftover steak soup should be stored in an airtight container in the refrigerator.

How long does Kansas City steak soup last?

This Kansas City steak soup recipe lasts for up to four days when stored properly in the fridge.

Can you freeze Kansas City steak soup?

Yes, as with many homemade soups, you can freeze this soup. After allowing the soup to cool completely, transfer it to a freezer-safe container, cover it and freeze it for up to three months. Thaw the soup overnight in the refrigerator before reheating.

How do you reheat Kansas City steak soup?

The best way to reheat several servings of Kansas City steak soup is to transfer the soup to a saucepan and heat it over medium-low heat until warmed through. Alternately, for individual portions, reheat the soup in a covered microwave-safe dish in 30-second intervals until heated through.

Kansas City Steak Soup Tips

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What can you serve with Kansas City steak soup?

This hearty steak soup from Kansas City makes for a great entree when served alongside a veggie-filled green salad with a homemade dressing and freshly baked dinner rolls or copycat Olive Garden breadsticks.

What type of steak can you use in Kansas City steak soup?

While we love a Kansas City (NY) strip steak or ribeye, those are the best cuts of steak for grilling. Top sirloin or round steak are ideal for this Kansas City steak soup recipe.