Soups & Stews
Applebee's steak and black bean soup delivers that perfect balance of hearty protein and rich, savory flavors in every spoonful. This one-pot recipe captures the restaurant's signature depth—tender steak, smoky spices, and black beans simmered in a thick, aromatic broth.
The secret lies in properly searing the steak first, then letting it melt into the soup during a long, slow simmer. What sets this apart is how the flavors develop over time, creating a dish that's both comforting and restaurant-quality.
The process starts with a simple but critical step: browning the steak to build deep, caramelized flavors before shredding it into the soup. Black beans add substance and fiber, while a blend of spices—cumin, chili powder, and garlic—delivers that signature Applebee's warmth.
The soup thickens naturally as it simmers, creating a hearty texture that feels indulgent yet balanced. This is the kind of meal that transforms a simple weeknight into a satisfying dinner experience.
By the time you're done, you'll have a hearty, protein-packed soup that's just as rich as the restaurant version but made with fresh, wholesome ingredients. The steak remains tender, the beans hold their shape, and the broth is thick enough to coat every spoonful.
It's the perfect dish for chilly evenings or when you crave something substantial without the fuss of multiple dishes.
Serve with crusty bread to soak up every last drop of that flavorful broth. This recipe delivers on the comfort and satisfaction of Applebee's in your own kitchen—one-pot, foolproof, and packed with flavor. Let's get cooking!
Ingredients for applebee's steak and black bean soup
Hearty steak and black beans meet smoky spices in this one-pot masterpiece. Simple ingredients, restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 lb | Cut into 1-inch strips |
| Black Beans 🫘 | 1 ½ cups | Canned, drained and rinsed |
| Diced Tomatoes 🍅 | 14 ½ oz | Canned, fire-roasted preferred |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Chili Powder 🌶️ | 1 tbsp | Smoked variety preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Cornstarch 🌾 | 1 tbsp | For thickening broth |
| Bay Leaves 🍃 | 2 whole | Fresh preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The steak is non-negotiable here. Flank steak delivers that perfect tender yet chewy texture—sirloin works too, but flank stays more intact during simmering. Most grocery stores carry it pre-cut, but if you're buying a whole cut, ask the butcher to slice it against the grain. Costco or Whole Foods are my go-tos for quality meat. For the black beans, low-sodium canned saves you from adding extra salt later. Rinse them well to remove any residual sodium or starchy residue. The diced tomatoes? Fire-roasted adds that smoky depth you get at Applebee's—worth the extra 50 cents for the better can.
No beef broth? Vegetable broth with 1/2 cup beef bouillon works in a pinch, though the flavor won't be identical. Fresh garlic is ideal, but jarred minced garlic at half the amount gets you close. The cumin and chili powder can be swapped for 1 tbsp each of Mexican oregano and smoked paprika if you're out. For the onion, yellow onions are standard, but red adds sweetness. If you're prepping ahead, store the raw ingredients separately until ready to cook—the flavors meld better when everything goes in together. The cornstarch is key for that perfect thick broth; don't skip it if you want that restaurant-style consistency.
This soup tastes even better the next day as flavors meld. Store in an airtight container for up to 5 days in the fridge, or freeze for 3 months in portion-sized containers. The steak will get even more tender with reheating. For serving, I always keep fresh cilantro and extra hot sauce on the table—let everyone customize their bowl. The broth reduces as it sits, so add a splash of water or broth when reheating if it gets too thick. Make a double batch; it disappears fast around here.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe when I’m too tired to clean up. Just sear the flank steak, toss in the onions and broth, then let the black beans and tomatoes melt into that rich, savory base—no extra pots, no fuss.
- Steakhouse in a Bowl: That tender, slightly charred steak falling apart in warm broth? It’s like Applebee’s brought home with you. The smoky depth from the beef broth and the earthy black beans make every spoonful feel like a little celebration.
- Lunchbox Magic: Between us, this soup is my go-to for meal prep. The flavors only get better the next day—perfect for packing in thermoses or reheating for a quick, hearty lunch. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Flank steak stretches further than you’d think when sliced thin, and a single can of black beans and diced tomatoes turns this into a filling, protein-packed meal. Honestly, it’s my secret weapon for feeding the family without breaking the bank.
Step-by-step instructions for Applebee's steak and black bean soup
This hearty soup comes together in a single pot with rich flavors and tender meat.
Sear the Flank Steak for Deep Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Pat the 1 lb flank steak dry with paper towels and cut it into 1-inch strips. Add the steak strips in a single layer and sear for 3-4 minutes, stirring occasionally, until they develop a deep golden-brown crust. This step builds the foundation of flavor through the Maillard reaction.
Once the steak is browned, remove it from the pot and set it aside on a plate. You'll add it back later when the soup is nearly finished. The steak will finish cooking in the simmering broth, ensuring it stays tender rather than tough. Don't overcrowd the pan during searing—this prevents proper browning and flavor development.
Sauté Aromatics and Spices
In the same Dutch oven, add the diced yellow onion and cook over medium heat for 4-5 minutes until softened and translucent. The onions should release their moisture and begin to caramelize slightly at the edges. This step forms the aromatic base of the soup.
Add the 4 minced garlic cloves, 1 tablespoon ground cumin, and 1 tablespoon chili powder, stirring constantly for 30 seconds until fragrant. The spices will release their essential oils, infusing the soup with warm, earthy notes. Be careful not to let the garlic burn—it should smell sweet and aromatic, not bitter. Here's where the soup starts to develop its signature depth of flavor.
Build the Soup Base
Pour in the 14.5 oz diced tomatoes and 4 cups beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the 1.5 cups black beans, 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low and let it simmer uncovered for 15 minutes. This allows the flavors to meld and the broth to develop a rich, savory depth.
While the soup simmers, dissolve the 1 tablespoon cornstarch in 2 tablespoons cold water to create a slurry. This will help thicken the soup slightly at the end, giving it a more substantial texture without making it gluey. Stir the slurry into the soup and let it cook for another 5 minutes, until the mixture reaches your desired consistency.
Finish with Steak and Garnish
Return the seared steak strips to the pot and simmer for 5-7 minutes, until the meat is tender and easily pierced with a fork. The residual heat in the soup will finish cooking the steak perfectly. Taste the soup and adjust the seasoning if needed—you may need a bit more salt or pepper to balance the flavors.
Remove the 2 bay leaves and ladle the soup into bowls. Garnish each serving with 0.25 cup chopped fresh cilantro and serve immediately. The cilantro adds a bright, fresh contrast to the rich, spiced soup. This one-pot meal delivers robust flavors and hearty satisfaction in every bite.
Pro Tips For Making Applebee'S Steak And Black Bean Soup
- SEAR THE STEAK FIRST: Cut the flank steak into strips before searing—thin, even slices cook faster and develop that smoky crust you crave. I used to toss them in raw, and they’d turn to shoe leather; now I brown them in batches over medium-high heat until they’re deeply caramelized. A quick splash of broth deglazes the pan for extra flavor without extra effort.
- SOAK THE BEANS: Drain and rinse canned black beans, then give them a 10-minute soak in cold water. This cuts the gummy texture that ruins the soup’s balance—especially important when you’re simmering them with tomatoes and broth. I learned this the hard way after a batch turned into a thick, gluey mess.
- LOW AND SLOW SIMMER: Once everything’s in the pot, keep the heat at a gentle simmer—not a rolling boil. The onions and tomatoes need time to soften and meld, while the steak stays tender. I used to rush it, and the beef ended up tough; now I set a timer for 20 minutes and let the flavors marry properly.
- ACIDIFY THE TOMATOES: Toss the diced tomatoes with a pinch of salt and let them sit for 15 minutes before adding them to the soup. This draws out excess water, concentrating their flavor and preventing a watery finish. It’s a tiny step that makes a real difference—especially if you’re using canned tomatoes.
Serving suggestions for this dish
Bread Pairings
Crusty sourdough or a warm cornbread loaf makes the perfect companion to this soup. The dense texture of sourdough soaks up the rich broth beautifully, while cornbread adds a sweet contrast to the smoky spices.
I love toasting slices of artisan sourdough from Whole Foods until golden and crispy—it elevates the entire meal. 🥖
Toppings Bar
Set up a toppings bar with shredded cheddar cheese, sliced jalapeños, and a squeeze of lime for customization. The cheese melts into the hot soup, adding richness, while jalapeños bring a fresh kick.
I also keep a small bowl of sour cream nearby for those who prefer a cooler contrast. Let everyone personalize their bowl—it’s always a hit at family gatherings. 🌶️
Side Salads
A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette balances the heartiness of the soup. I toss 4 cups baby spinach with 2 tbsp olive oil, 1 tbsp red wine vinegar, and a pinch of salt.
The acidity cuts through the soup’s richness, making each bite feel fresh and satisfying. 🥗
Drink Pairings
For a refreshing match, serve this soup with a cold Mexican lager like Modelo Especial or a crisp white wine such as Sauvignon Blanc. The beer’s light carbonation cleanses the palate, while the wine’s acidity complements the smoky spices. Avoid heavy reds—they can overpower the soup’s delicate flavors. 🍺
Dessert Pairing
End the meal with a light dessert like vanilla ice cream or a slice of key lime pie. The cool, creamy texture contrasts perfectly with the warm, spiced soup.
I often serve Ben & Jerry’s Vanilla Bean with a sprinkle of cinnamon—it’s a crowd-pleaser that feels indulgent without being too heavy. 🍦
Meal Prep Serving
For meal prep, store the soup in airtight containers and serve with pre-portioned sides. I pack individual servings with a small roll of tortillas or crackers on the side. Reheat gently on the stovetop with a splash of water to restore the perfect consistency.
The leftovers taste just as good as the first serving—this soup only gets better with time. ⏰
Nutrition facts
Frequently asked questions
Can I use a different cut of steak instead of flank?
Sirloin or skirt steak work beautifully—they hold up well during simmering and add great texture. Avoid lean cuts like top sirloin, as they can dry out. For extra tenderness, marinate the steak for 30 minutes in a mix of olive oil, lime juice, and chili powder before searing.
How do I make this soup thicker or thinner?
For a thicker soup, stir in 1 tablespoon cornstarch mixed with 2 tablespoons water and simmer for 5 minutes. Too thin? Simmer uncovered for 10-15 extra minutes to reduce the broth naturally. If it's still too runny, mash 1/2 cup cooked beans into the soup—their starch helps thicken it.
Can I make this soup in a slow cooker?
Yes! Sear the steak first, then transfer everything (except cornstarch) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cornstarch slurry during the last 30 minutes to thicken. The slow cooker method makes the steak extra tender and the flavors even deeper.
What if I don't have fire-roasted tomatoes?
Regular canned tomatoes work fine—just add 1/2 teaspoon smoked paprika to mimic the smoky flavor. For extra depth, char 1/2 of the diced onion in a dry pan for 2 minutes before adding it to the soup. This creates a similar roasted taste.
How do I prevent the steak from getting tough?
Never overcook the steak! Sear it just until browned (3-4 minutes), then finish cooking in the broth. Remove it when it reaches 145°F internal temp—it'll stay tender as it rests in the soup. Also, cut against the grain to shorten the muscle fibers.