Soups & Stews
This Applebee's steak and black bean soup recipe delivers restaurant-quality comfort in a single pot. The secret lies in perfectly seared steak bites that melt into the rich broth while maintaining their tender texture, creating a hearty meal that's impossible to resist.
I've recreated the signature balance of smoky spices, deep tomato flavor, and earthy black beans that make this soup a crowd-pleaser.
The beauty of this one-pot approach is its simplicity—just 15 minutes of prep followed by slow simmering that develops complex flavors without requiring constant attention. The steak cooks low and slow in the broth, absorbing all those savory notes while staying fork-tender.
This method transforms tougher cuts into melt-in-your-mouth pieces that practically disappear into each spoonful.
What you'll end up with is a steaming bowl of soup where every element comes together perfectly: tender steak, creamy black beans, and a broth so flavorful it'll have everyone asking for seconds.
The aroma alone transforms your kitchen into a cozy dining atmosphere, while the first bite delivers that satisfying combination of textures and flavors that makes restaurant soups so special.
Perfect for chilly evenings or when you need a satisfying meal with minimal cleanup. The recipe scales easily, making it ideal for feeding a crowd or preparing ahead for busy weeks. Let's get cooking!
Ingredients for applebee's steak and black bean soup
Fifteen ingredients that transform into restaurant-quality steak and black bean soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Steak (Chuck Roast) 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Black Beans 🌱 | 2 cups | Canned, drained and rinsed |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Diced Tomatoes 🍅 | 2 cups | Canned, fire-roasted preferred |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ¼ cup | For rich tomato flavor |
| Chicken Broth 💧 | 1 cup | For balance |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For searing steak |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
| Lime Juice 🍋 | 1 tbsp | Brightens flavors |
The steak is where the magic happens—chuck roast gives you that perfect melt-in-your-mouth texture. Costco or Walmart usually have it pre-cut for convenience, but if you're buying a whole roast, ask the butcher to cube it for you. Look for good marbling (those white streaks of fat) as it adds flavor and tenderness. The black beans? Any brand works, but the canned ones with no salt added let you control the seasoning better. I always grab the fire-roasted diced tomatoes—they add a smoky depth that regular tomatoes can't match.
No smoked paprika? Substitute regular paprika plus a pinch of liquid smoke—it's a game-changer. Fresh cilantro not available? Dried cilantro at half the amount works in a pinch, though it won't have that same bright flavor. The broths are key here—low-sodium beef broth keeps the soup from tasting bland, and adding chicken broth at the end rounds out the flavor. For the tomato paste, Trader Joe's squeeze tubes are perfect—they're mess-free and last forever. And if you're short on lime juice, a splash of apple cider vinegar does the trick.
This soup tastes even better the next day—3-4 days in the fridge with the lid on tight. For freezing, portion it into containers with a little extra broth on top to prevent ice crystals. It keeps for up to 3 months. I always make extra because it reheats beautifully—just warm it gently on the stove and add a splash of water if it's too thick. The steak pieces will get even more tender as they reabsorb the broth.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards, no extra pans, just a big pot and 20 minutes of hands-off time. That chuck roast practically melts into tender shreds while the black beans and tomatoes simmer into a rich, smoky base. Honestly, I’ve made this while scrolling through my phone; it’s that easy.
- Deep, Meaty Comfort: The star here is that slow-cooked chuck roast—it’s not just flavor, it’s texture. You get this perfect pull-apart tenderness with a hint of smokiness from the onions and garlic, and the black beans add that hearty, earthy punch. Between us, it’s the kind of soup that makes you want to take a second bowl.
- Weeknight to Party Fix: This soup is my go-to for lazy nights and unexpected guests. Double the batch, pop it in the fridge, and reheat for lunch the next day—no one will guess it’s the same meal. (Yes, even on a Tuesday night.) The rich, savory taste also makes it feel fancy enough for company, even though it’s basically foolproof.
- Budget-Friendly Powerhouse: A chuck roast on sale + a can of black beans = a meal that feeds four for under $15. That’s right, this soup stretches further than you’d think, and the leftovers? Even better the next day. I’ll be real: my wallet thanks me every time I make it.
Step-by-step instructions for Applebee's steak and black bean soup
This hearty soup comes together in one pot with tender steak and rich flavors.
Sear the Steak for Maximum Flavor
Cut the 1.5 lb steak (chuck roast) into 1-inch cubes using a sharp knife. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, add the steak cubes and sear for 3-4 minutes per side until they develop a rich brown crust. This step is crucial—it builds deep flavor that infuses the entire soup.
Once all steak pieces are browned, remove them from the pot and set aside. You'll notice the steak will continue cooking slightly as the soup simmers, but this initial sear ensures tender, flavorful bites. If the oil starts smoking excessively, reduce the heat slightly to maintain control without losing that important crust.
Build the Soup Base with Aromatics
In the same Dutch oven, add 1 whole yellow onion (diced) and cook for 3-4 minutes until softened but not browned. Stir in the 4 cloves garlic (minced) and cook for another 30 seconds until fragrant. Add 1 tablespoon ground cumin and 1 teaspoon smoked paprika, stirring constantly for 1 minute to toast the spices and release their aromas.
Pour in the 2 cups diced tomatoes, 0.25 cup tomato paste, and stir well to combine. Let this mixture cook for 2-3 minutes until the tomato paste darkens slightly and the flavors meld together. This creates a rich, flavorful foundation for the soup that balances the hearty steak and beans.
Simmer the Soup with Broths and Beans
Add 4 cups beef broth and 1 cup chicken broth to the pot, scraping up any browned bits from the bottom. Stir in the 2 cups black beans (drained and rinsed) and bring the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 30 minutes, stirring occasionally. This allows the flavors to develop and the steak to cook through.
After 30 minutes, return the seared steak cubes to the pot. They should finish cooking in the simmering liquid, becoming tender and absorbing the rich flavors. Taste the soup and adjust seasoning with 1.5 teaspoons salt and 0.5 teaspoon black pepper as needed. The soup should be well-seasoned but not overly salty—remember, the steak and beans contribute their own flavors.
Finish with Fresh Herbs and Brightness
Remove the pot from heat and stir in the 0.25 cup fresh cilantro (chopped) and 1 tablespoon lime juice. The cilantro adds a fresh, bright note that cuts through the richness of the steak and beans, while the lime juice brightens the entire dish. Let the soup sit off the heat for 5-10 minutes to allow the flavors to meld together.
Ladle the soup into bowls, garnishing each serving with an extra sprinkle of cilantro if desired. Serve immediately while hot, with crusty bread to soak up every last drop of this hearty, one-pot masterpiece. The steak should be tender enough to pull apart with a fork, and the beans should be warmed through with a satisfying bite.
Pro Tips For Making Applebee'S Steak And Black Bean Soup
- SEAR THE STEAK FIRST: Chuck roast is forgiving, but a quick 3-4 minute sear in a hot skillet before adding liquids builds depth of flavor—think caramelized crust, not just raw chunks. I used to skip this, and the soup always tasted like it needed more seasoning.
- SOAK BEANS OVERNIGHT: Drain and rinse canned black beans, but if you’re using dried, soak them 8+ hours first. The texture stays creamy, not mealy, and they absorb flavors better—no one wants a soup where the beans feel like they’re fighting the broth.
- CONTROL THE SIMMER: Let the soup bubble gently after adding tomatoes—too much heat and the tomatoes turn to mush. A low simmer (small bubbles, occasional swirls) keeps them intact and the broth bright. I learned this after one disaster where the soup looked like tomato paste soup.
- SALT THE WATER: Chuck roast needs time to tenderize, so start it in salted water (1 tsp salt per quart) before adding other ingredients. The seasoning penetrates deeper, and you won’t need to adjust flavors later. Trust me, your taste buds will notice the difference.
Common mistakes when making your applebee's steak and black bean soup
Overcooking the Steak
One of the biggest mistakes is letting the steak get tough instead of tender. Since chuck roast is a leaner cut, it needs gentle treatment after searing. I've seen people boil the soup too vigorously, which turns the steak into rubbery chunks.
After the initial 30-minute simmer without the steak, return it to the pot only when the broth is at a gentle simmer—never a rolling boil. The steak should cook just until it reaches 160°F internal temperature—any hotter and it'll dry out. 🥩
Skipping the Sear
Many home cooks skip searing the steak to save time, but this is a flavor disaster. That quick brown crust is what makes restaurant-style soup taste so rich. If you're short on time, at least do a quick 1-minute sear per side—it makes a difference.
I've tried this soup without searing, and while it's still good, it lacks that deep, meaty flavor that makes it special. Think of it like the difference between a grilled steak and a boiled one.
Using High-Sodium Broth
The recipe calls for low-sodium beef broth, and for good reason. Regular broth can make your soup taste like a salt lick. I've ruined this recipe before by using regular beef broth and ended up with a bland, salty mess.
If you only have regular broth, reduce it by half first—simmer 8 cups down to 4 cups before adding to the soup. This concentrates the flavor while controlling the sodium. 🧂
Ignoring the Simmer Time
Rushing the soup by not letting it simmer long enough is another common mistake. The 30-minute simmer is crucial for developing the flavors. I've had people tell me they only simmered for 15 minutes and were disappointed when the soup tasted flat.
The longer the simmer, the more the spices and aromatics meld together. If you're in a hurry, at least simmer for 20 minutes and let the soup rest for 10 minutes off the heat before serving.
Adding Beans Too Early
Adding the black beans at the beginning of cooking can turn them mushy. They need to cook just long enough to warm through but still maintain their texture. I usually add them during the final 10 minutes of simmering.
If you add them too early, they'll break down completely, losing that satisfying bite. For extra insurance, use canned black beans that are already cooked—this way, you just need to warm them through.
Forgetting to Taste and Adjust
Many people assume the seasoning is perfect after adding the salt and pepper, but this soup needs careful balancing. The steak and beans contribute their own flavors, so you might need to adjust the seasoning after everything comes together.
Taste the soup before serving and add more salt if needed—remember, you can always add more, but you can't take it out. I usually give it 5 minutes** off the heat to let the flavors settle before the final taste test. ✨
Nutrition facts
Frequently asked questions
Can I substitute the chuck roast with another type of steak?
Yes, but choose wisely! Flank steak or sirloin work well if you cut them into ½-inch cubes and marinate for 30 minutes first. Avoid tough cuts like flank—opt for tender cuts like ribeye or top sirloin instead. The key is tender texture, so avoid anything too lean.
How do I make this soup vegetarian?
Swap the steak for 1.5 cups extra-firm tofu (pressed and cubed) or 1.5 cups portobello mushrooms (sliced). Use vegetable broth instead of beef/chicken broth and add 1 teaspoon liquid smoke for that smoky depth. The black beans and spices will still shine!
Can I make this soup in an Instant Pot?
Sear the steak in a skillet first, then add all ingredients to the Instant Pot. Cook on high pressure for 15 minutes, then quick-release. Add the steak back in and let it warm through for 5 minutes off pressure. The pressure cooking cuts time but keeps all the flavor!
Why does my soup taste bland after cooking?
Most likely, you used high-sodium broth or didn't let it simmer long enough. Always use low-sodium broth and simmer uncovered for the full 30 minutes. If it's still bland, stir in 1 teaspoon soy sauce or ½ teaspoon smoked paprika at the end. Taste as you go!
How can I make this soup spicier?
Add ½ teaspoon cayenne pepper with the spices or stir in 1 chopped jalapeño at the end. For extra heat, top each bowl with hot sauce or chopped serrano peppers. Start with small amounts—you can always add more!