Spicy Steak House Soup~Robynne

Robynne Glenn


My husband is a meat and potatoes kinda guy, so this easy recipe was perfect for him. Increase or decrease the spice to fit your families preference. I made the mistake the second time I made this soup by using Emeril's spicy steak sauce...lesson learned. Too spicy for us!

I keep diced canned new potatoes in my pantry and they worked wonderfully in this soup.

Adapted from a Taste of Home recipe.

9/24/11*If cutting back on the cayenne pepper, consider adding 1/4 C. of wine to enhance flavor, without the heat. See comments made (same date) explaining the addition of wine. RG

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

★★★★★ 1 vote
25 Min
35 Min
Stove Top


1/2 lb
beef tenderloin, cut into 1/4 inch pieces
1/2 c
onion, chopped
1/2 tsp
4 tsp
olive oil
3 c
yukon gold potatoes, peeled and cubed
2 c
beef broth (*i also add beef soup base and only use salt if needed)
1/2 c
steak sauce
3/4 tsp
chili powder
1/4 tsp
ground cumin
1/8 tsp
cayenne pepper
2 Tbsp
fresh minced parsley


1In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce the heat; cover and simmer for 30-35 minutes or until the potatoes are tender. Garnish with parsley.

About Spicy Steak House Soup~Robynne

Course/Dish: Potatoes, Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy