As I sit by the fire pit, watching the flames twirl and dance, I can’t help but feel a sense of contentment. It’s moments like these that make me appreciate the simple things in life, like a warm bowl of soup on a chilly night. That’s why I’m thrilled to share with you my recipe for O’Charley’s Pepper Steak Soup.
This hearty soup is a delicious combination of tender beef and pepper seasoning served in a savory broth. And while it may seem indulgent, let me assure you: this is no guilty pleasure. Loaded with nutrients and protein from high-quality beef slices, this recipe is perfect for anyone who wants to enjoy something hearty while maintaining a balanced diet.
If you’re looking to impress your friends or family with restaurant-quality soup without leaving the comfort of your own home, this recipe is perfect for you. So grab your apron and get ready to simmer up some warmth and comfort with my beloved O’Charley’s Pepper Steak Soup recipe.
Why You’ll Love This Recipe
Friends, let me tell you why you’ll absolutely adore this O’Charley’s Pepper Steak Soup Recipe. For starters, it is an incredibly delicious and hearty soup that will warm your body and your soul on a chilly evening. This is not your ordinary soup! It combines the rich flavors of pepper steak with creamy potatoes, fresh bell peppers, celery and red onions to create a dynamic burst of tastes that will leave you satisfied and craving for more.
And that’s just the beginning! The soup is made using easily accessible ingredients and only takes about 30 minutes to come together, making it a quick option for those busy weeknight dinners. Not to mention, it is a copycat recipe of one of O’Charley’s most famous dishes – so, why go out when you can recreate this tasty meal at home?
And if you’re watching what you eat, don’t worry, because this recipe is healthy too! You can control the amount of sodium and fat intake depending on the choice of meat used or by substituting margarine for butter. Each serving is bursting with flavor while packing in all the essential nutrients found in USDA-choice flank steak.
So what are you waiting for? This O’Charley’s Pepper Steak Soup Recipe is a crowd-pleaser for any occasion. Serve it with your favorite bread or crackers on its own or with a side dish like slow-cooked chicken or harvest vegetables soup for zesty, spicy flavor. The possibilities are endless here – try it out today!
Meat and Broth
- 2 pounds of flank steak or any beef cut of your choice, sliced thinly
- 3 beef bouillon cubes
- 4 cups water
Vegetables and Spices
- 1 red onion, diced
- 1 green pepper, diced
- 2 celery stalks, diced
- 3 cups red potatoes, peeled and diced
- 1/3 cup of all-purpose flour
- 2 tbsp cornstarch mixed in cold water
- 1/4 tsp cayenne pepper
- 1 tsp black pepper
- Salt to taste
Dairy and Fat
- 1/2 cup butter or margarine
- 2 cups half-and-half
This recipe may look like it includes many ingredients, but most of them are staples already found in many kitchens. Note that I have bolded important information regarding measurements, key ingredients, and dairy/fat substitutions. Consider using lean beef cuts for a healthier option.
The Recipe How-To
Now that we have gathered all the necessary ingredients, let’s get started with making this O’Charley’s Pepper Steak Soup Recipe.
Step 1: Prep the Meat and Vegetables
First, we need to prep our vegetables and meat. Start by finely chopping 1 diced red onion, 1 diced bell pepper, 1 diced green pepper, and 2 diced celery stalks. Then, thinly slice 1 pound of your preferred cut of beef into small pieces, about ½ inch thick.
Step 2: Cook the Beef
In a large soup pot or dutch oven over medium-high heat, brown the sliced beef in 2 tablespoons of butter or margarine until golden brown on all sides. Once done, remove from pot and set aside for later.
Step 3: Saute Vegetables
In the same pot, melt an additional 2 tablespoons of butter or margarine, then saute your chopped vegetables (exclusing the potato) until they start to soften and develop a bit of color. At this point you will stir in ⅓ cup all-purpose flour, and allow it to toast in the mixture for a minute or two.
Step 4: Add Broth and Spices
Slowly pour in a combination of 3 cups of water and 2 cubes of beef bouillon, whisking as you pour to incorporate everything. Add in the cooked steak along with any accumulated juices from earlier back into the pot. Stir well to combine, then add in your spices:
- 2 tablespoons of finely ground black pepper
- A pinch (or more) of cayenne pepper
Step 5: Add Potato and Simmer
Stir in one medium-sized peeled and diced potato, followed by bringing the mixture to boil while stirring constantly to avoid anything from sticking to bottom of pot.
Once boiling turn heat down to low, cover pot, and allow it to gently simmer for approximately 30 minutes, stirring occasionally.
Step 6: Thicken Soup and Enjoy!
Lastly, stir together a mix of 3 tablespoons of cornstarch with just enough cold water so it becomes smooth. Pour this slurry into soup pot while stirring continuously to thicken soup as desired.
Now serve yourself up a nice hot bowl of homemade O’Charley’s Pepper Steak Soup Recipe and enjoy every mouthful!
Substitutions and Variations
A great way to make O’Charley’s Pepper Steak Soup recipe your own is to experiment with substitutions and variations. Here are a few ideas to get you started:
– Flank steak stir fry: If you’re looking for a meatier option, try swapping out the pepper steak for some thinly-sliced flank steak. Cook the flank steak in a pan with some oil until it’s nice and browned, and then add it to the soup with the vegetables.
– Chicken harvest soup: For a lighter alternative, try using diced chicken tenders in place of the pepper steak. Add some diced carrots and butternut squash to the mix for a hearty, vegetable-packed soup.
– Slow cooker version: If you’re pressed for time or prefer hands-off cooking, you can make this soup in a slow cooker. Simply throw all of the ingredients (except for the cornstarch and water) into your crockpot and cook on low heat for 6-8 hours or high heat for 3-4 hours. Mix together the cornstarch and cold water until smooth, add it to the slow cooker, and cook on high heat for an additional 30 minutes.
– Zesty spicy chicken soup: Another variation is to swap out the beef bouillon cubes for some chicken broth and add some zesty spices like soy sauce, black pepper, red chile flakes, green chile peppers, and diced tomatoes. This gives you a spicy and flavorful soup that is sure to warm you up on a chilly day.
Remember that experimenting with different ingredients and methods is what makes cooking fun and enjoyable. So don’t be afraid to mix things up in your O’Charley’s Pepper Steak Soup recipe!
Serving and Pairing
When it comes to serving and pairing this sumptuous Pepper Steak Soup, there are a lot of options to choose from. This soup is already filled with taste, so it’s best to pair it up with something simple or mild in flavor like bread rolls, garlic bread or crackers. If you’re all about hearty meals, then pair the soup with a side of crusty bread or a fresh salad.
This soup can also be served as the main dish. Simply pour it into individual servings and top with shredded cheese, sour cream or fresh chives for a little added zing! It’s also great for potlucks or large family gatherings because it can be topped with different garnishes, such as diced tomatoes, avocado slices or chopped cilantro.
If you’re looking for a more substantial meal to go with this soup, consider adding some grilled flank steak stir fry or charred chicken tenders to your plate. The zesty-spicy flavors of these dishes pair perfectly with the pepper garlic powder and cayenne pepper in the soup.
Additionally, this soup also goes well with another O’Charley’s famous chicken green chile soup or the restaurant’s other signature dishes such as slow cooker chicken harvest soup or zesty spicy soup made with chicken, green chile peppers and tomatoes.
No matter how you decide to serve and pair this delicious Pepper Steak Soup, be prepared to impress your guests and yourself with this incredible restaurant-quality recipe in your own kitchen.
Make-Ahead, Storing and Reheating
As someone who knows their way around a kitchen, I know that making meals in advance is key when you’re entertaining guests or simply too busy to prepare food on the day of. Lucky for you, O’Charley’s Pepper Steak Soup recipe is perfect for make-ahead dinners.
To make this soup ahead of time, I suggest preparing and cooking the soup as per the recipe instructions. Once done, allow it to cool down completely before transferring it into an airtight container. The soup can be stored in the fridge for up to three days before reheating.
When you’re ready to serve, simply transfer the soup to a pot and add a pinch of hot water if the consistency seems too thick after refrigeration. Warm up the soup on low heat and stir occasionally until it heats up again.
If you have leftovers after serving, storing them properly is important to preserve their freshness and flavor. You can store any leftover soup in an airtight container in the refrigerator for up to three days.
In terms of reheating, my tip is to transfer the leftover soup into a microwaveable bowl and heat it using 30-second increments. Pause often to stir in-between until it reaches your desired temperature. Otherwise, you can reheat on low heat on the stovetop ensuring that you stir often.
Overall, O’Charley’s Pepper Steak Soup recipe makes meal planning and hosting dinners easy as pie. Make sure you follow these tips while making-ahead, storing and reheating the soup so that it stays fresh and delicious just like how it was when first cooked.
Tips for Perfect Results
To ensure that your O’Charley’s Pepper Steak Soup comes out perfect every time, here are some tips that will help:
1. Use high-quality ingredients: The quality of your ingredients can make or break your soup. For the best flavor, use USDA choice ground black pepper, fresh vegetables, and soy sauce.
2. Preheat the oven before baking potatoes: If you’re making loaded baked potato soup, preheat the oven to 400 degrees Fahrenheit before baking the potatoes. This will ensure that they cook evenly and come out fluffy.
3. Don’t overcook the steak: Whether you’re using leftover steak or cooking it from scratch, be careful not to overcook it. Overcooked steak will become tough and chewy, ruining the texture of your soup. Cook it just until it’s browned on the outside but still pink inside.
4. Adjust seasoning to taste: Taste your soup as you go along and adjust the seasoning to your liking. You can add more cayenne pepper if you want it spicier, or more half-and-half for a creamier soup.
5. Let the soup sit before serving: Once your soup is done cooking, let it sit for a few minutes before serving to allow the flavors to meld together. This will give you a richer, more complex taste.
By following these tips, you’ll be able to make a delicious bowl of O’Charley’s Pepper Steak Soup every time.
In conclusion, if you want to enjoy a hearty and delicious pepper steak soup that’ll keep you warm on a cold night, the O’Charley’s Pepper Steak Soup Recipe is perfect for you. With its rich and savory flavors, it’s no wonder why so many people have fallen in love with this restaurant classic.
This recipe is made with simple ingredients that are easy to find, making it an accessible option for home cooking. You can also make substitutions and variations based on your preferences, which makes it a versatile recipe that can cater to different tastes.
Whether you’re serving it as a main course or as a side dish, the O’Charley’s Pepper Steak Soup Recipe is sure to be a hit with your family and friends. So what are you waiting for? Give this mouth-watering recipe a try today and trust us, you won’t regret it!
O’charley’s Pepper Steak Soup Recipe
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons diced red onions
- 1/3 cup diced green pepper
- 1/3 cup diced fresh celery
- 2 tablespoons all-purpose flour
- 42 cups water
- 3 beef bouillon cubes (to taste)
- 4 cups half-and-half
- 1 cup cooked potato, pieces (microwaved or baked)
- black pepper
- cayenne pepper
- 5 ounces cooked rib eye steaks, cut up (baked or fried)
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- Melt butter or margarine in a small stockpot or Dutch oven set over.
- medium-high heat. When butter foams, add onions, green pepper and
- Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
- brown. Add flour, and cook 2 to 3 minutes more, stirring often.
- When flour smells "nutty" and is browned, add water. Cover, and bring
- to a.
- boil. Add bouillon cubes. Stir until blended.
- Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
- 20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
- cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
- enough to eat with a fork, and salty from the bouillon cubes. (Do not
- extra salt.).