This pepper steak soup is warm, peppery, and creamy. Tender cubes of steak swim in a rich beef broth brightened by crushed black pepper. The aroma is bold and savory, the texture silky from the heavy cream, and each spoonful gives a little peppery bite. It’s easy to make and perfect for a chilly night when you want something comforting but not fussy.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~560 kcal
- Protein: ~28 g
- Carbohydrates: ~6 g
- Fat: ~45 g
- Fiber: ~1 g
- Sugar: ~2 g
- Sodium: ~800 mg
Why Make This Pepper Steak Soup
This soup delivers big flavor with minimal fuss. The crushed black pepper gives a lively heat and a fragrant snap. The steak pieces add meaty satisfaction while the heavy cream smooths the broth into a silky finish. It’s fast to prepare, comforting on cold evenings, and makes a great one-pot meal when you want something hearty without a lot of cleanup.
How to Make Pepper Steak Soup
Make sure your steak is diced into bite-sized pieces so it cooks quickly and stays tender. Use a heavy pot to brown the meat well — that browning adds deep flavor. Crush the peppercorns just before using to release their aroma. Simmer gently after adding the broth so the flavors blend without overcooking the meat. Finish with cream for a luxuriously smooth texture and adjust salt at the end.
Ingredients:
- 1 lb steak, diced
- 2 tablespoons black peppercorns, crushed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Chopped parsley for garnish
Directions:
Step 1: Preparation
Heat the olive oil in a large pot over medium heat. Pat the diced steak dry with paper towels so it browns instead of steams.
Step 2: Sautéing
Add the diced steak to the hot oil and cook until browned on all sides, about 6–8 minutes. Stir occasionally to get an even sear.
Step 3: Mixing and Simmering
Stir in the chopped onion and minced garlic and cook until translucent, about 3–4 minutes. Add the crushed black peppercorns and cook for another minute to bloom the spice. Pour in the beef broth and bring the pot to a boil. Once boiling, lower the heat and simmer gently for 20 minutes so the flavors meld.
Step 4: Finishing and Serving
Stir in the heavy cream and season with salt to taste. Simmer for an additional 10 minutes, stirring occasionally, until the soup is heated through and slightly thickened. Serve hot, garnished with chopped parsley.
How to Serve Pepper Steak Soup
Serve bowls of this soup with crusty bread for dipping or over mashed potatoes for a heartier plate. It pairs well with a simple green salad or roasted vegetables to add brightness. For a cozy presentation, top each bowl with extra cracked black pepper and a sprinkle of parsley.
How to Store Pepper Steak Soup
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the stove over low heat; add a splash of broth if it thickens too much.
- Freezer: This soup can be frozen, but cream can separate after freezing. To freeze, omit the heavy cream and store the soup base in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the fridge, reheat, then stir in fresh heavy cream before serving.
- Reheating tip: Reheat slowly over low heat and whisk or stir to reincorporate the cream if needed.
Expert Tips for Perfect Pepper Steak Soup
- Use a hot pan and don’t crowd the steak when browning — good sear equals better flavor.
- Crush peppercorns with a mortar and pestle or a heavy pan for a coarse texture; freshly crushed pepper tastes brighter than pre-ground pepper.
- If you prefer a milder soup, reduce the black pepper to 1 tablespoon and add more if desired at the end.
- For a smoother texture, blend half the soup with an immersion blender before adding the cream.
- Taste for salt only after adding the cream; dairy can soften flavors and change seasoning needs.
Delicious Variations
- Mushroom Pepper Steak Soup: Add 8 ounces sliced mushrooms when you add the onions for an earthy layer.
- Pepper Steak and Potato Soup: Add 1–2 cups diced potatoes with the broth and simmer until tender for a heartier bowl.
- Light Version: Substitute half-and-half or evaporated milk for heavy cream to cut calories and fat, or use a mix of Greek yogurt stirred in off-heat for tang and creaminess.
- Herb and Wine Boost: Deglaze the pot with 1/3 cup red wine after browning the steak for extra depth, then add the broth.
- Spicy Pepper Steak Soup: Add a pinch of red pepper flakes with the crushed black pepper for more heat.
Frequently Asked Questions
Q: Can I use a different cut of steak?
A: Yes. Choose tender cuts like sirloin, ribeye, or flap steak for quick cooking. Tougher cuts can work but need longer simmering time to become tender.
Q: Can I make this soup in a slow cooker?
A: Yes. Brown the steak and sauté the onions and garlic first, then transfer everything to the slow cooker. Add broth and crushed pepper and cook on low for 4–6 hours. Stir in heavy cream at the end and heat through.
Q: Is there a non-dairy substitute for heavy cream?
A: Use full-fat coconut milk for a dairy-free option (it will add a mild coconut note), or use a mixture of milk and a little cornstarch to thicken. Texture will differ from heavy cream.
Q: How do I prevent the cream from curdling?
A: Warm the cream slightly before adding and keep the heat low after adding it. Do not boil vigorously once the cream is in the soup.
Q: Can I reduce the pepper flavor if it’s too strong?
A: Add more broth or a splash of cream to mellow the heat. A small pinch of sugar can also balance overly sharp peppery notes. Adjust gradually and taste as you go.
Q: How do I reheat leftovers without losing texture?
A: Reheat gently over low heat, stirring often. If the soup thickens, loosen it with a little extra broth. Avoid high heat to keep the cream from separating.
Conclusion
This pepper steak soup is a simple, bold bowl that balances meaty richness with bright black pepper heat — perfect for weeknight dinners or a warming lunch. If you want another take on the pepper-steak flavor profile, try this Best Steak Au Poivre Soup Recipe for inspiration. Give this recipe a try and tweak the pepper level to make it your own — it’s forgiving and very satisfying.
Print
Pepper Steak Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A warm, peppery, and creamy soup featuring tender steak in a rich beef broth with a peppery bite.
Ingredients
- 1 lb steak, diced
- 2 tablespoons black peppercorns, crushed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Chopped parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Pat the diced steak dry with paper towels.
- Add the diced steak to the hot oil and cook until browned on all sides, about 6–8 minutes.
- Stir in the chopped onion and minced garlic and cook until translucent, about 3–4 minutes. Add the crushed black peppercorns and cook for another minute.
- Pour in the beef broth and bring to a boil. Once boiling, lower the heat and simmer gently for 20 minutes.
- Stir in the heavy cream and season with salt to taste. Simmer for an additional 10 minutes. Serve hot, garnished with chopped parsley.
Notes
For a milder soup, reduce black pepper to 1 tablespoon. Optionally blend half the soup for a smoother texture before adding cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
