When you want a cozy dinner that feels a little more special than everyday soup, this creamy steak and beer cheese soup is it. Tender seared steak, sharp cheddar cheese, and a savory beer-kissed broth come together in one rich, comforting pot. If you love hearty comfort food, try my Creamy Beef Stew or this restaurant-worthy Cowboy Butter Steak and Shrimp Scampi next. Serve this cheesy steak soup with crusty bread or pretzel rolls, then save a few more cozy recipes from my easy game day food ideas for the next chilly weekend.
More Steak Recipes You’ll Love
Why You’ll Love This Steak and Beer Cheese Soup
- Tender steak makes it filling enough for dinner.
- Sharp cheddar gives the broth a rich, classic beer cheese flavor.
- One pot and simple ingredients make it easy for a weeknight.
- Great for using leftover steak, roast beef, or even shredded beef.
- Perfect for football Sundays, chilly nights, and casual entertaining.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 pound sirloin steak, cut into bite-size pieces
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 4 slices bacon, chopped
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup mild lager, pilsner, or amber ale
- 4 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1 cup half-and-half
- 3 cups freshly shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- optional Crusty bread, for serving
How to Make Steak and Beer Cheese Soup
Heat the olive oil in a large Dutch oven over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper, then add it to the hot pot. Sear the steak for just 1 to 2 minutes, until browned on the outside. Transfer it to a plate so it does not overcook.
Add the chopped bacon to the same pot and cook until crisp. Move the bacon to a paper towel-lined plate, leaving about 1 tablespoon of the drippings behind.
Add the butter, onion, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables have softened. Stir in the garlic and cook for another 30 seconds.
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the beer, scraping up the flavorful browned bits from the bottom of the pot as you stir.
Add the beef broth, Dijon mustard, Worcestershire sauce, smoked paprika, and remaining salt and pepper. Bring the soup to a gentle simmer and cook for about 10 minutes, until the vegetables are tender.
Reduce the heat to low. Stir in the half-and-half, then add the freshly shredded cheddar cheese a handful at a time, stirring until it is completely melted and smooth. Do not let the soup boil after the dairy and cheese are added.
Stir the steak and any juices from the plate back into the soup, along with half of the cooked bacon. Simmer gently for 2 to 3 minutes, just until the steak is warmed through.
Ladle the creamy steak and beer cheese soup into bowls. Top with the remaining bacon, green onions, extra black pepper, and a little more cheddar cheese if you like. Serve hot with crusty bread for dipping.
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Tips for the Best Beer Cheese Soup
Use freshly shredded cheddar cheese. Bagged shredded cheese has anti-caking agents that can make the soup grainy instead of silky smooth.
Keep the heat low after adding dairy and cheese. A hard boil can cause the cheese to separate.
Choose a mild beer. Lager, pilsner, or amber ale gives this soup flavor without overpowering the steak and cheddar.
Sear the steak quickly. Steak that cooks too long before going into the soup can become chewy.
For an even heartier dinner, serve this soup with crusty bread or soft pretzel rolls. It would be especially good alongside a crisp fall salad or simple roasted vegetables.
Make It Your Own
- Add potatoes: Stir in diced Yukon Gold potatoes with the broth for a heartier steak and potato soup.
- Make it spicy: Add diced jalapeños, a pinch of cayenne, or hot sauce.
- Use leftover steak: Add already-cooked steak at the very end so it stays tender.
- Skip the beer: Replace it with extra beef broth plus a teaspoon of apple cider vinegar for a little tang.
- Add mushrooms: Sauté sliced mushrooms with the vegetables for a steakhouse-style mushroom beer cheese soup.
- Make it extra cheesy: Stir in a little Gruyère or white cheddar along with the sharp cheddar.
What to Serve with Steak and Beer Cheese Soup
This rich soup is perfect with:
- Crusty French bread
- Soft pretzel bites or pretzel rolls
- Garlic bread
- A simple Caesar salad
- Roasted broccoli or green beans
- A baked potato topped with butter and sour cream
The Best Creamy Steak and Beer Cheese Soup
This creamy steak and beer cheese soup is loaded with tender steak bites, sharp cheddar cheese, bacon, vegetables, and a rich savory beer-kissed broth. It is an easy, cozy one-pot dinner for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound sirloin steak, cut into bite-size pieces
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 4 slices bacon, chopped
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup mild lager, pilsner, or amber ale
- 4 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1 cup half-and-half
- 3 cups freshly shredded sharp cheddar cheese
- 2 green onions, thinly sliced, optional
- Crusty bread, for serving
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear the steak for 1 to 2 minutes, just until browned. Transfer to a plate.
- Add the bacon to the pot and cook until crisp. Transfer it to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot.
- Add butter, onion, carrots, and celery. Cook for 5 to 6 minutes, until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the beer, scraping up the browned bits from the bottom of the pot.
- Stir in beef broth, Dijon mustard, Worcestershire sauce, smoked paprika, and remaining salt and pepper. Bring to a gentle simmer and cook for 10 minutes, until the vegetables are tender.
- Reduce the heat to low. Stir in the half-and-half. Add the cheddar a handful at a time, stirring until completely melted and smooth. Do not boil.
- Return the steak and any juices to the pot. Simmer gently for 2 to 3 minutes, just until warmed through. Stir in half of the bacon.
- Ladle into bowls and top with remaining bacon, green onions, black pepper, and extra cheddar if desired. Serve with crusty bread.
Notes
- Freshly shred the cheddar from a block for the smoothest soup.
- Do not boil the soup after adding the half-and-half and cheese or it may separate.
- Use leftover grilled steak or pot roast if you have it. Add it at the very end so it stays tender.
- To make it without beer, use an extra cup of beef broth plus 1 teaspoon apple cider vinegar.
Frequently Asked Questions
What kind of steak is best for soup?
Sirloin is my favorite because it is flavorful, tender, and more budget-friendly than ribeye. Leftover grilled steak, roast beef, strip steak, or ribeye are all delicious choices too.
Can I make this without beer?
Yes. Replace the beer with an equal amount of beef broth, then add a teaspoon of apple cider vinegar or Dijon mustard for the little bit of tang beer usually adds.
Why is my beer cheese soup grainy?
Cheese soup can become grainy if it gets too hot or if you use pre-shredded cheese. Keep the soup below a boil after adding cheese and grate a block of cheddar yourself.
Can I make steak and beer cheese soup ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it slowly over low heat, stirring often. Avoid boiling it.
Can I freeze beer cheese soup?
Creamy cheese soups are best fresh because the dairy can separate after freezing. You can freeze the soup before adding the half-and-half and cheese, then finish it with those ingredients after thawing and reheating.
Final Thoughts
This creamy steak and beer cheese soup is the kind of comforting dinner that feels like it came straight from a cozy steakhouse. Between the tender steak, rich cheddar broth, and savory beer flavor, it is hearty enough for dinner but easy enough to make any night of the week.
