Soups & Stews
This Applebee's steak and black bean soup recipe brings restaurant-quality comfort to your kitchen with its signature smoky steak and hearty bean base. The secret lies in properly searing the steak for deep flavor and letting it simmer until tender, creating that perfect balance of savory and spiced notes.
I've recreated the dish exactly as it tastes in restaurants—rich, satisfying, and packed with layers of flavor that come together in just one pot.
The foundation starts with a robust broth infused with garlic, onion, and spices that form the soul of the soup. Thinly sliced steak cooks until fork-tender while absorbing the aromatic flavors, and black beans add both substance and subtle earthiness.
What makes this version special is the slow simmering process that develops complex flavors without requiring any special techniques—just patience and attention to timing.
By the time you're done, you'll have a steaming bowl of soup with perfectly tender steak pieces, velvety broth, and black beans that hold their shape yet melt in your mouth.
The aroma alone will have everyone gathering around the table, and each spoonful delivers that perfect combination of smoky, spiced meat and hearty bean depth. This is comfort food at its finest—warm, satisfying, and impossible to resist.
Serve with a side of warm cornbread or a simple green salad to complete the meal just like at Applebee's. The recipe scales easily for a crowd, making it perfect for family dinners or gathering friends. Let's get cooking—this soup is about to become your new favorite weeknight dinner.
Ingredients for applebee's steak and black bean soup
Sixteen ingredients that recreate Applebee's signature smoky, spiced steak and black bean soup at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Top Round Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Black Beans 🫘 | 1 ½ cups | Drained and rinsed, canned or dried |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Cumin 🌿 | 1 tsp | Ground, toasted for depth |
| Smoked Paprika 🌶️ | 1 tsp | For that signature smokiness |
| Chili Powder 🌶️ | 1 tsp | Mild or medium heat |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Cornstarch 🌾 | 1 tbsp | For thickening |
The steak is everything here—top round gives you that perfect tender texture when sliced thin. Ask your butcher to slice it against the grain if you're not doing it yourself. I grab mine from Costco when I'm making a big batch, but any grocery store's meat counter will have it pre-sliced. For the beans, canned black beans work perfectly—just drain and rinse them well. If you're using dried, soak overnight. The onion and garlic are your flavor anchors, so don't skip toasting them in the olive oil—this builds the base for all that smoky goodness. Penzeys or the bulk section at Whole Foods have the best spices if you want to splurge, but honestly, the regular grocery store stuff works fine for this recipe.
No beef broth? Chicken broth with a splash of soy sauce gets you close, though the flavor will be slightly lighter. The tomato paste can be swapped for fire-roasted diced tomatoes if you're in a pinch—just blend them first. Want more heat? Add cayenne or hot sauce to taste. The lime juice is what brightens everything up at the end, so don't skip it—fresh is best, but bottled works too. If you're making this ahead, the cornstarch is your friend for thickening later. I always double-check my spices are fresh—if they smell dusty, toss them and start fresh. The smoked paprika is non-negotiable for that restaurant-quality smokiness, but if you can't find it, regular paprika plus a pinch of liquid smoke works in a bind.
This soup tastes even better the next day—honestly, the flavors meld together perfectly after 6-8 hours in the fridge. Store it in an airtight container with a lid, and it keeps for 4-5 days. For freezing, portion it into single-serving containers—it reheats beautifully straight from frozen. The steak stays tender when reheated, but the beans can get a little mushy, so I always add a splash of broth when warming it up. Make a double batch and freeze half—3 months in the freezer, and you've got an easy weeknight dinner sorted.
Why You'll Love This Recipe
- One-Pot Wonder: The steak and black beans simmer together in the same pot—no extra dishes, no stress. I swear, I’ve made this while scrolling through my phone; the onions caramelize while I sip my coffee, and by the time the garlic hits, the whole kitchen smells like a warm hug.
- Steak Meets Smoky Depth: That seared top round steak, sliced thin and tossed in, adds a rich, meaty punch the beans can’t compete with. Between us, the beef broth’s savory base and the black beans’ earthy bite create a flavor combo that’s dangerously addictive—especially when you’re craving something hearty but not heavy.
- Lunch or Dinner Fix: Honestly, this soup is my go-to for both. Pack it in a thermos for work (the steak stays tender, I promise) or serve it with crusty bread when friends drop by. It’s the kind of dish that feels fancy but doesn’t require a Pinterest-perfect presentation.
- Budget-Friendly Powerhouse: A pound of top round and a can of beans stretch this recipe for days. I’ll be real: my freezer’s full of leftovers, and they taste just as good reheated as they do fresh. Plus, it’s the kind of meal that makes grocery day feel like a win—no overpriced ingredients here.
Step-by-step instructions for Applebee's steak and black bean soup
Transform simple ingredients into restaurant-quality soup with this smoky, spiced recipe.
🍳 Step 1: Sear the Steak for Maximum Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 1.5 lb Top Round Steak, sliced thinly against the grain, and cook in batches for 2-3 minutes per side until just browned but still slightly pink in the center. This quick sear locks in flavor and prevents the meat from turning tough.
Remove the steak and set aside. Don't drain the pan—those browned bits are pure flavor. You'll use them later to build the soup's rich base. If the oil starts smoking, reduce the heat slightly to maintain a steady sizzle without burning the meat.
👨🍳 Step 2: Build the Spiced Base
In the same Dutch oven, add the diced yellow onion and cook for 5 minutes until softened and translucent. Stir in the 4 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1 teaspoon chili powder, cooking for 1 minute until fragrant.
Add the 2 tablespoons tomato paste and stir to coat the onions and spices. Cook for 2 minutes until the tomato paste darkens slightly and develops a deep, caramelized flavor. This step forms the soul of your soup—where all the spices meld together into a cohesive, aromatic base.
🥘 Step 3: Simmer the Beans and Broth
Pour in the 4 cups beef broth and 2 cups chicken broth, scraping up any browned bits from the bottom of the pot. Add the 1.5 cups drained black beans and bring everything to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
The soup should develop a rich, deep color and a complex aroma from the spices. If it reduces too quickly, add a splash of water to maintain the proper consistency. This simmering time allows the flavors to meld while keeping the beans tender but still holding their shape.
🔥 Step 4: Finish with Steak and Thicken
Return the seared steak to the pot and heat through for 5 minutes. In a small bowl, whisk together the 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly stir this mixture into the soup, letting it simmer for 3-5 minutes until thickened to your desired consistency.
Remove from heat and stir in the 1 tablespoon lime juice. The acidity brightens all the flavors, cutting through the richness of the broth and steak. Taste and adjust seasoning with the 1.5 teaspoons salt and 0.5 teaspoon black pepper as needed. Each spoonful should balance smoky, spicy, tangy, and savory notes.
⏰ Step 5: Rest and Serve
Let the soup rest for 10 minutes before serving. This resting period allows the flavors to fully develop and the soup to reach its ideal texture. Ladle into bowls and serve immediately with crusty bread or tortilla chips for dipping.
The perfect bowl should have tender steak that practically melts in your mouth, hearty black beans, and a broth that's rich yet balanced with just the right amount of spice. The lime juice adds that final bright note that makes this soup truly special—just like Applebee's, but even better.
Pro Tips For Making Applebee'S Steak And Black Bean Soup
- SEAR THE STEAK FIRST: Top round can dry out fast, so hit it with a screaming-hot pan—no butter, just oil—and cook it to medium-rare (130°F internal) before shredding. I learned this the hard way: overcooking it in the soup turns it into chewy rubber. Get that crust first, then finish in the broth.
- DON’T SKIP THE BEAN SOAK: Black beans straight from the can taste flat in this soup—rinse them, then soak for 15 minutes. The starch rinse removes bitterness, and the soak plumps them up so they hold their shape. (Yes, even if you’re impatient like me.)
- LOW AND SLOW FOR BROTH: Simmer the beef broth at a bare simmer (tiny bubbles, not rolling) for at least 20 minutes after adding the shredded steak. Rushing it makes the broth taste thin and watery. Trust me, the extra time makes the difference between "meh" and "wow."
- SAVORY BASE MATTERS: Skip the bouillon cube shortcut—use a mix of beef broth and a splash of tomato paste (1 tablespoon) for depth. The umami from the paste mimics the restaurant version’s richness without extra salt. (Your future self will notice.)
Serving suggestions for leftovers
Bread Pairings
Nothing complements this hearty soup like warm, crusty cornbread—just like they serve at Applebee's. I love using Jiffy corn muffin mix for its sweet, crumbly texture that soaks up the rich broth beautifully.
For a savory twist, try sourdough bread with a crisp crust and chewy interior. The contrast of the soup's smoky spices against the bread's tangy notes makes every bite perfect. 🥖
Crunchy Toppings
Add a satisfying crunch with tortilla chips or Fritos scattered on top—just a handful per bowl. The salty, slightly greasy chips cut through the soup's richness while adding texture. For a fresher option, sprinkle chopped cilantro or green onions on top for a bright, herbaceous finish.
I always keep a bag of Tostitos Scoops on hand for this purpose.
Side Salad
A simple mixed greens salad with lime vinaigrette balances the soup's heartiness. Toss romaine, spinach, and cherry tomatoes with a dressing made from lime juice, olive oil, salt, and a touch of honey.
The acidity of the dressing mirrors the lime in the soup, creating a cohesive meal. Add crumbled cotija cheese for extra protein and a salty kick.
Cheesy Additions
For a cheesy upgrade, stir in shredded cheddar or Monterey Jack during the final 5 minutes of simmering. The cheese melts into the broth, adding creaminess without overpowering the steak and bean flavors.
Alternatively, serve queso blanco or sour cream on the side for guests to dollop on top. I find Kraft 2% milk cheddar melts the smoothest.
Drink Pairings
Cool down with a Mexican lager like Corona or Modelo, as the crisp, citrusy notes complement the soup's smoky spices. For a non-alcoholic option, sparkling limeade or iced tea with lemon refreshes the palate.
Avoid heavy beers or sweet drinks—they'll clash with the soup's bold flavors. A tall glass of cold water with lemon slices is always a safe, refreshing choice. 🍹
Nutrition facts
Frequently asked questions
Can I substitute top round steak with another cut?
Yes, but choose thinly sliced cuts that stay tender when cooked. Flank steak or skirt steak work well—just slice against the grain for maximum tenderness. Avoid tougher cuts like chuck or brisket, as they won't break down enough in the soup's short cooking time. If using pre-sliced deli steak, look for thinly sliced roast beef from the meat counter.
How do I make this soup thicker or thinner?
For a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir into the simmering soup. For a thinner consistency, add ½ cup broth at a time while stirring. The recipe's cornstarch slurry gives you flexibility—just adjust in 30-second increments until you reach your preferred thickness. Remember, the soup will thicken slightly as it cools.
Can I make this soup in a slow cooker?
Sear the steak in a skillet first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally. The long cook time makes the steak extra tender, but add the cornstarch slurry during the final 30 minutes to thicken properly. The flavors will develop even more deeply in the slow cooker.
Why does my steak turn out tough?
Overcooking is the most common cause. The steak should be just barely pink when removed from the pan initially, and only heated through in the soup. Slice against the grain and cook in batches to avoid overcrowding the pan. Also, ensure your broth isn't boiling vigorously—keep it at a gentle simmer to prevent toughening the meat.
How can I make this vegetarian?
Swap the steak for 1.5 cups crumbled tempeh or extra-firm tofu, pressing and pan-frying until browned. Use vegetable broth instead of beef/chicken broth, and add 1 teaspoon soy sauce for depth. The black beans and spices will still provide that hearty, smoky flavor profile. For extra protein, add 1 cup cooked quinoa or lentils to the soup.