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
Scale
- 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.
Find it online: https://www.firsthomelovelife.com/steak-and-beer-cheese-soup/