1 lb steak (sirloin or rib-eye), cubed Recipe

If you’re craving a soul-soothing, hearty meal that wraps you up in comfort, this Creamy Steak & Potato Soup is just the recipe you need. Featuring 1 lb steak (sirloin or rib-eye), cubed for tender, juicy bites of beef, combined with tender potatoes swimming in a rich, creamy broth, every spoonful feels like a warm hug. It’s an inviting dish that transforms simple ingredients into something truly special, perfect for cozy evenings or anytime you want to treat yourself to something delicious and satisfying.

Ingredients You’ll Need

Ingredients You’ll Need

This recipe is wonderfully straightforward, relying on a handful of simple ingredients that each bring essential layers of flavor, texture, and color. From the creamy dairy elements to the fresh herbs, every component plays an important role.

• 1 lb steak (sirloin or rib-eye), cubed: This is the star protein, providing tender, savory chunks of beef that make the soup hearty and fulfilling.
• 4 medium potatoes, peeled and diced: Potatoes add a creamy, starchy texture that thickens the soup and complements the meat beautifully.
• 1 medium onion, chopped: Onions give a sweet, aromatic base to the soup for depth of flavor.
• 3 cloves garlic, minced: Garlic enhances the savory notes with a subtle punch of warmth.
• 4 cups beef broth: Rich and flavorful, it forms the liquid backbone of the soup.
• 1 cup heavy cream: Adds a silky, luscious mouthfeel and richness.
• 1/2 cup milk: Lightens the cream slightly while maintaining creaminess.
• 2 tablespoons butter: Used for sautéing and adds a buttery depth of flavor.
• 1 teaspoon salt: Enhances all the flavors perfectly.
• 1/2 teaspoon black pepper: Offers a subtle heat that balances the creaminess.
• 1/2 teaspoon paprika: Adds a mild smokiness and beautiful color to the soup.
• 1 tablespoon fresh thyme (optional): A fresh herbal note that brightens the dish.
• Fresh parsley, chopped (for garnish): Adds color and a fresh finish when served.

How to Make 1 lb steak (sirloin or rib-eye), cubed

Step 1: Perfectly Brown the Steak

Start by heating a large pot over medium-high heat and melting the butter. Once hot, add your 1 lb steak (sirloin or rib-eye), cubed and cook until each piece is beautifully browned on all sides. This step locks in those rich, meaty flavors and creates a gorgeous crust that enhances every bite. After browning, set the steak aside—don’t worry, it will come back to shine later in the soup.

Step 2: Sauté Onions and Garlic for Flavor

In the same pot, toss in the chopped onions and minced garlic. Sauté them for 2 to 3 minutes until softened and fragrant. This builds a savory flavor base that makes the soup taste cozy and inviting right from the start.

Step 3: Simmer the Potatoes and Broth

Add your diced potatoes, beef broth, salt, pepper, and paprika to the pot. Bring everything to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes. The potatoes will become tender, absorbing the spices and broth while releasing a creamy starch that thickens the soup naturally.

Step 4: Reunite Steak and Creamy Goodness

Return the browned 1 lb steak (sirloin or rib-eye), cubed back to the pot and pour in the heavy cream and milk. Stir everything together and let it simmer for another 5 to 7 minutes. This allows the soup to thicken slightly and the flavors to meld into a luscious, silky blend.

Step 5: Final Seasoning Touches

Give the soup a taste and adjust seasoning as needed. A little more salt, pepper, or paprika can enhance the flavors to your liking. The key is to balance the creamy, savory notes until it feels just right for you.

How to Serve 1 lb steak (sirloin or rib-eye), cubed

Garnishes

No matter how amazing the soup is on its own, fresh garnishes lift it to the next level. Sprinkle chopped fresh parsley for a pop of bright green and a fresh herbal note. If you love thyme, add a little more fresh thyme on top for an elegant, fragrant touch that complements the savory soup beautifully.

Side Dishes

This soup shines as a complete meal but pairing it with crusty bread or warm dinner rolls is a classic move that lets you soak up every last drop. A crisp green salad on the side can add a refreshing, crunchy contrast to the creamy richness of the soup.

Creative Ways to Present

For a charming presentation, ladle the soup into rustic bowls and garnish with a swirl of extra cream or a drizzle of olive oil. You can also sprinkle some crisp bacon bits or shredded cheese on top for added texture and indulgence. Serve with a small side of pickled vegetables to brighten each bite if you want to experiment with flavor contrasts.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though it’s so tasty you might not!), store your creamy steak and potato soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days, giving you quick and comforting meal options later in the week.

Freezing

This soup freezes well, making it a perfect candidate for meal prep. Let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating to keep the texture and flavor intact.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. You might need to add a splash of milk or broth to loosen the soup if it thickened too much during storage. This slow reheating protects that creamy texture you love.

FAQs

Can I use a different cut of steak instead of sirloin or rib-eye?

Absolutely! While sirloin and rib-eye are preferred for their tenderness and flavor, other cuts like flank or skirt steak can work too, as long as you cube them and cook until tender.

Is it possible to make this soup dairy-free?

Yes, you can substitute the heavy cream and milk with coconut milk or a dairy-free cream alternative. Just keep in mind the flavor will shift slightly but remain delicious.

How do I know when the steak is cooked enough?

Since the steak is cubed and browned before being simmered again, it will be tender and fully cooked during the simmering process. Just make sure the browning is even to lock in flavor.

Can I prepare this soup in a slow cooker?

You sure can! Brown the steak first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. Stir in cream and milk near the end.

What if I don’t have fresh thyme?

Don’t worry! You can omit the fresh thyme or substitute with dried thyme, using about a teaspoon. It still lends a hint of earthiness that complements the soup well.

Final Thoughts

There’s something truly special about a bowl of soup that feels both luxurious and homey, and this Creamy Steak & Potato Soup with 1 lb steak (sirloin or rib-eye), cubed hits that sweet spot perfectly. I encourage you to give it a try—whether you’re cooking for yourself, family, or friends, it’s the kind of dish that delights everyone and keeps them coming back for more.

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