Soups & Stews
Applebee's steak and black bean soup delivers a restaurant-quality meal in one bowl, with tender steak and smoky bacon crunch over a rich tomato-bean velouté.
I've recreated their signature version at home, perfecting the balance of savory beef, hearty black beans, and aromatic spices that make this soup feel like a hug on a chilly evening. The secret lies in searing the steak properly and building layers of flavor through slow simmering.
What sets this recipe apart is the combination of perfectly seasoned steak strips and a velvety soup base that's neither too thick nor too thin.
You'll start with a classic mirepoix of onions, celery, and bell peppers, then build depth with garlic, cumin, and smoked paprika before adding the beans and broth. The steak cooks just until tender, ensuring each bite delivers both hearty texture and rich flavor.
By the time you serve this, you'll have a steaming bowl of restaurant-quality soup topped with crispy bacon bits and fresh cilantro. The steak remains tender yet substantial, while the soup's velouté texture clings to every spoonful.
This is comfort food at its finest - perfect for cozy weeknights or when you want to impress dinner guests without spending hours in the kitchen.
The best part? Leftovers reheat beautifully, making this an ideal meal prep option. Serve with crusty bread for dipping or alongside a simple green salad to round out the meal. Here's how to recreate Applebee's signature dish at home with professional results every time.
Ingredients for applebee's steak and black bean soup
Sixteen ingredients for a restaurant-worthy bowl that's cozier than takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Black Beans 🫘 | 2 cups | Drained and rinsed, canned |
| Diced Tomatoes 🍅 | 2 cups | San Marzano preferred, canned |
| Beef Broth 🥄 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalks 🥬 | 3 whole | Diced, stringy kind |
| Bell Pepper 🌶️ | 1 whole | Green, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Smoked Paprika 🌶️ | 1 tbsp | Sweet or hot variety |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bacon 🥓 | 6 oz | Thick-cut, chopped |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Olive Oil 🫒 | 2 tbsp | For searing |
The steak is everything here. Flank steak slices thinly against the grain for that tender, restaurant-quality bite—don't skip this step. Most butchers will slice it for you, but if you're doing it yourself, freeze it 30 minutes first for easier slicing. For the beans, black beans work best—kidney beans add texture but change the flavor profile. Grab the canned kind from Trader Joe's or Costco—they're cheaper and hold up better. The bacon? Thick-cut from the deli counter crisps up perfectly for that smoky crunch on top. If you're in a rush, pre-cooked bacon works, but it won't have the same snap.
No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Fresh cilantro wilting? Dried cilantro or parsley at half the amount saves the day. The tomatoes can be fresh if you're feeling fancy—just chop them yourself—but San Marzano canned tomatoes are the secret weapon here. They're sweeter, less acidic, and make the soup sing. For the beef broth, low-sodium is key—you'll be adding salt later, and you don't want it to taste like the ocean. If you're out of cumin, a pinch of coriander adds a similar earthiness. The bacon bits? Cook them separately until crispy—don't skip this step, or you'll get sad, soggy bacon in your soup.
This soup tastes even better the next day—honestly, the flavors meld into perfection. Keeps for 4-5 days in the fridge, and freezes beautifully for 3 months. I like to double the batch and freeze half—perfect for lazy weeknights. Store the bacon bits separately if you want to keep them extra crispy. The cilantro can be chopped ahead and stored in the fridge for 2 days, but add it fresh when serving for the brightest flavor. Leftovers reheat like a dream—just add a splash of water or broth if it gets too thick.
Why You'll Love This Recipe
- Steak in Minutes: The flank steak slices itself in thin strips—no fancy knife skills needed. Just a quick sear and it melts into the broth like it was meant to be there.
- Black Bean Magic: Those canned black beans? They’re the secret weapon. Creamy, earthy, and they soak up every bit of that beefy tomato broth while keeping things hearty.
- Weeknight to Party: Same recipe, different vibes. Serve it in bowls for a cozy weeknight or ladle it into a big pot for game day—no one will guess it’s this unfussy.
- Budget-Friendly Powerhouse: Flank steak stretches farther than you’d think, and canned beans cut costs without sacrificing flavor. Leftovers? Even better—this soup tastes richer the next day.
Step-by-step instructions for Applebee's-inspired steak and black bean soup
Here's how to recreate that smoky, hearty soup with tender steak and crispy bacon.
Cook the Bacon and Sear the Steak
Start by chopping the 6 oz bacon into small, even pieces. Heat a large Dutch oven over medium heat and add the bacon. Cook for 8-10 minutes, stirring occasionally, until the bacon is golden brown and crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Increase the heat to medium-high and add the 2 tbsp olive oil to the bacon fat. Working in batches if needed, add the 1.5 lb flank steak (sliced thinly against the grain) to the pot. Sear for 2-3 minutes per side until the steak is deep brown and cooked to your preferred doneness. Remove the steak with tongs and set aside with the bacon.
Sauté the Vegetables and Spices
In the same Dutch oven, reduce the heat to medium and add the 1 whole diced yellow onion, 3 whole diced celery stalks, and 1 whole diced bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the 4 minced garlic cloves and cook for an additional 30 seconds until fragrant.
Stir in the 1 tbsp smoked paprika and 1 tsp ground cumin, cooking for 30 seconds to toast the spices and deepen their flavor. Sprinkle in the 1.5 tsp salt and 0.5 tsp black pepper, mixing well to coat the vegetables evenly. This step builds the smoky, earthy foundation of the soup.
Simmer the Soup Base
Pour in the 4 cups beef broth and the 2 cups diced tomatoes, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld and the vegetables to soften further. Skim off any foam that rises to the surface for a cleaner soup.
Return the seared steak and crispy bacon to the pot. Stir in the 2 cups drained and rinsed black beans, ensuring they are evenly distributed. Let the soup simmer for another 5-7 minutes, allowing the steak to reabsorb some of the soup's rich flavors. The soup should now have a thick, velvety consistency with tender steak and crispy bacon throughout.
Finish and Serve
Taste the soup and adjust the seasoning if needed, adding more salt or pepper as necessary. Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to settle. Stir in the 0.25 cup chopped fresh cilantro just before serving to add a bright, herbaceous finish.
Ladle the soup into bowls and garnish with additional crispy bacon and cilantro if desired. Serve immediately while the steak is still tender and the bacon remains crispy. This soup is best enjoyed fresh, with every spoonful delivering a perfect balance of smoky, savory, and slightly spicy flavors.
Pro Tips For Making Applebee'S Steak And Black Bean Soup
- SEAR THE STEAK FIRST: That flank steak won’t melt in your mouth if you toss it straight into the soup—it’ll turn out chewy. Hit it with a hot skillet (no oil needed if you’re using a nonstick) for 2-3 minutes per side until it’s browned but still pink inside. The crust locks in flavor, and you’ll save yourself from dry, stringy meat later.
- SOAK BEANS OVERNIGHT: I used to just rinse the black beans and throw them in—big mistake. They soak up liquid like sponges, and skipping this step makes your soup watery. Toss them in a bowl of cold water for 8+ hours (or at least 2 hours if you’re in a rush), then drain. Trust me, the texture changes everything.
- SIMMER ON LOW: The second you add the broth and tomatoes, crank the heat to medium-high to get a rolling boil. Once it’s bubbling, drop it to the lowest setting you can tolerate—this isn’t a race. Too much heat breaks down the beef broth into a sad, thin liquid, and you’ll end up with a stew, not a rich, hearty soup.
- DEGLAZE WITH BEER: After searing the onions and steak, don’t just splash in the broth—grab a cold dark beer (or sub with extra broth if you’re avoiding alcohol). The bitterness cuts through the richness, and the carbonation helps lift the flavors off the bottom of the pan. Use about ½ cup, then add the broth. It’s the one upgrade that actually matters.
Storing and reheating this recipe
Fridge Storage
Let your steak and black bean soup cool completely before transferring to an airtight container—I love using glass Pyrex with snap-on lids. Store it in the refrigerator at 40°F or below for up to 4-5 days.
The flavors actually deepen overnight as the spices meld together beautifully. Just be sure to keep the bacon bits separate if you want to maintain their crispiness when reheating. 🥄
Freezer Prep
For longer storage, this soup freezes exceptionally well for up to 3 months. I recommend using quart-sized freezer bags or glass containers with tight-sealing lids. Leave 1 inch of headspace to account for expansion, and squeeze out excess air to prevent freezer burn.
Label with the date—trust me, you'll want to make another batch before you finish this one! ❄️
Reheating on Stovetop
My preferred method is reheating on the stovetop because it preserves the velvety texture of the soup. Transfer portions to a pot and heat over medium-low heat for 10-15 minutes, stirring occasionally. If the soup thickens too much, add ¼ cup beef broth or water to restore its consistency.
The steak will stay tender, and the bacon will retain its crispiness if you reheat it separately. 🔥
Microwave Method
For quick reheating, use the microwave on 70% power in 2-minute intervals, stirring between each interval. Cover the bowl with a damp paper towel to prevent drying. If the soup looks too thick, add a splash of beef broth and stir well.
Remember, the steak is best reheated gently—overheating can make it tough. The bacon should be crisped up fresh after reheating for the best texture. ⏱️
Reviving Crispy Bacon
Here’s a pro tip: If you stored the bacon bits separately, reheat them in a dry skillet over medium heat for 2-3 minutes until they’re crispy again. Sprinkle them over the soup right before serving to maintain that smoky crunch that makes this dish feel so special.
This step makes all the difference in recreating that Applebee’s experience at home. 🥓
Make-Ahead Tips
Double the recipe and freeze half for lazy weeknights—this soup is a game-changer for meal prep. Just thaw overnight in the fridge before reheating. If you’re short on time, you can even reheat it straight from the freezer, but plan for an extra 5-10 minutes on the stovetop.
The secret to great leftovers? Don’t skip the fresh cilantro when serving—it brightens up every bowl. ✨
Nutrition facts
Frequently asked questions
Can I substitute flank steak with another cut?
Yes! Skirt steak or sirloin work perfectly—they're both tender when sliced thinly against the grain. Avoid tougher cuts like flank or chuck unless you marinate them first. For extra tenderness, slice the steak ¼-inch thick and sear it quickly over high heat.
How do I make this soup vegetarian?
Swap the steak for extra-firm tofu or mushrooms (like portobello or cremini). Press tofu to remove moisture, then cube and pan-fry until golden. Boost umami with 1 tbsp soy sauce or ½ tsp liquid smoke in the soup. The black beans and tomatoes will still deliver that rich, hearty texture.
Why does my soup taste too salty?
Low-sodium broth is key—if yours is high-sodium, reduce it by half and add water to compensate. For extra flavor without salt, try 1 tsp fish sauce or ½ tsp smoked salt. Always taste as you go! The beans and tomatoes already add natural saltiness, so start conservative.
Can I make this gluten-free?
Just ensure your beef broth is gluten-free (check labels) and use certified GF bacon. The recipe is naturally gluten-free—no thickeners or additives are needed. The smoky paprika and cumin provide all the depth without gluten.
What’s the best way to reheat leftovers?
Reheat on the stovetop over low heat with a splash of beef broth to restore creaminess. Microwave in 1-minute bursts on 50% power, stirring between each. Pro tip: Save bacon bits separately and crisp them fresh in a dry pan for 2-3 minutes before serving.