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A close-up shot of perfectly seared, golden-brown Juicy Steak Bites garnished with fresh rosemary on a plate.

Juicy Steak Bites

Tender, flavorful steak bites simmered in a rich, savory broth with hearty vegetables, creating a comforting and robust soup that's incredibly satisfying.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Steak Bites
  • 1.5 lbs Sirloin Steak cut into 1-inch cubes, room temperature
  • 1 tbsp Olive Oil high smoke point
  • 1 tsp Kosher Salt
  • 0.5 tsp Black Pepper freshly ground
For the Soup Base
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion chopped
  • 2 medium Carrots peeled and diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 8 cups Beef Broth low sodium
  • 1 can (14.5 oz) Diced Tomatoes undrained
  • 1 cup Potatoes peeled and diced (e.g., Yukon Gold or Red Bliss)
  • 0.5 cup Green Beans fresh or frozen, trimmed and cut into 1-inch pieces
  • 1 tsp Dried Thyme
  • 0.5 tsp Dried Rosemary crushed
  • 0.25 cup Fresh Parsley chopped, for garnish (optional)
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Prepare the Steak Bites
  1. Pat the steak cubes very dry with paper towels. Season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. Heat 1 tablespoon high smoke point olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the seasoned steak bites in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until deeply browned and a crust forms. They should still be slightly rare in the center. Remove seared steak to a plate and repeat with the remaining steak bites. Set aside.
Prepare the Soup
  1. Reduce heat to medium. Add 1 tablespoon olive oil to the same pot. Add chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until vegetables begin to soften.
  2. Stir in minced garlic, dried thyme, and crushed rosemary. Cook for another minute until fragrant.
  3. Pour in the beef broth and add the undrained diced tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Add the diced potatoes to the simmering soup. Cook for 10-15 minutes, or until potatoes are tender when pierced with a fork.
  5. Stir in the green beans and cook for another 5 minutes, or until tender-crisp.
  6. Return the seared steak bites and any accumulated juices from the plate to the soup. Simmer for just 2-3 minutes to warm the steak through without overcooking it. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired. Serve immediately.

Notes

For best results, do not overcrowd the pan when searing the steak; this ensures a good sear rather than steaming the meat. You can use any steak cut suitable for cubing, such as chuck roast, but cooking times for the soup may need to be extended if using a tougher cut, allowing the steak to tenderize in the broth. Sirloin or ribeye ensures tender "bites" quickly. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.