Soups & Stews
This Applebee's steak and black bean soup recipe delivers the restaurant's signature smoky depth and hearty beef flavor right to your kitchen. The secret lies in perfectly seared steak strips layered over a rich, spiced black bean broth, topped with crispy tortilla crust for that signature crunch.
I've recreated this dish after years of perfecting the balance between tender beef, smoky spices, and the perfect tortilla topping—now you can make it at home without compromise.
The foundation starts with a slow-cooked beef broth infused with garlic, onion, and cumin, creating that unmistakable smoky aroma. Thinly sliced steak is seared just until tender, then layered over black beans that've been simmered until creamy.
What sets this apart is the crispy tortilla topping—lightly toasted and sprinkled with cheese, it adds the perfect textural contrast that restaurant versions nail so well.
By the time you serve this soup, you'll have a bowl that's rich with beefy flavor, hearty from black beans, and topped with that satisfying crunch.
The aroma alone will have everyone gathering around the table, while the first spoonful delivers the perfect balance of smoky, savory, and slightly spicy notes. This is comfort food at its finest—warm, satisfying, and packed with restaurant-quality flavor.
Perfect for chilly evenings or when you need a meal that feels special without the restaurant price tag. The recipe scales easily for crowds, and leftovers reheat beautifully. Let's get started on recreating this classic at home—your taste buds will thank you.
Ingredients for applebee's steak and black bean soup
Here's what brings Applebee's signature soup to life in your kitchen—smoky spices, tender steak, and crispy tortilla magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 lb | Thinly sliced against grain |
| Black Beans 🌱 | 1 ½ cups | Drained and rinsed, canned or cooked |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For that signature smoky aroma |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Corn Tortillas 🥞 | 6 whole | For crispy topping |
| Shredded Cheddar Cheese 🧀 | ½ cup | Sharp cheddar preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing steak |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Chipotle Peppers in Adobo 🌶️ | 1 tbsp | Minced, for smoky depth |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The flank steak is your secret weapon—look for the leanest cut at Costco or your butcher shop. Thinly slicing it against the grain ensures tender bites. Penzeys or the spice aisle at Trader Joe's are my go-tos for smoked paprika and ground cumin—both need to be fresh for that restaurant-quality aroma. Don't skimp on the chipotle peppers in adobo either; they're what gives this soup its signature smoky depth. The black beans? Any canned variety works, but Goya or Low Sodium Bush's are my pantry staples—they hold up perfectly in simmering.
No smoked paprika? Substitute half the amount with regular paprika plus a pinch of liquid smoke. Out of chipotle peppers? A dash of smoked salt or a teaspoon of smoked sea salt gets you close. The corn tortillas should be sturdy but not too thick—Mission brand is my go-to, but any store-brand works. For the cheddar cheese, sharp is key. Kraft 2% or Pepper Jack both work, but sharp cheddar is non-negotiable for that tangy bite. Fresh out of lime juice? A splash of lemon juice in a pinch, but trust me on the lime—it brightens everything up.
This soup tastes even better the next day—make a double batch and store leftovers in the fridge for 4-5 days. The tortilla topping stays crispy if you toast it fresh before serving, but you can prep it ahead and reheat at 350°F for 5 minutes to revive the crunch. Freeze portions without the topping for up to 3 months—just toast the tortillas fresh when reheating. Garnish with cilantro and lime right before serving, because those flavors fade when reheated.
Why You'll Love This Recipe
- Here’s what sold me: this soup tastes even better the next day. Double the batch on Sunday, and you’ve got lunch sorted for the week. (Yes, even on a Tuesday night.)
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping boards to wash, no extra pans. Just toss in the flank steak, black beans, and onions, let the garlic and cumin work their magic, and boom. Done.
- Steakhouse in a Bowl: Between us, that tender flank steak shreds so easily, it feels like a restaurant-quality bite every time. The cumin and garlic? They turn this into something hearty and ridiculously satisfying—no fancy sauce needed.
- Meal Prep MVP: Here’s what sold me: this soup tastes even better the next day. Double the batch on Sunday, and you’ve got lunch sorted for the week. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's-inspired steak and black bean soup
Here's how to recreate that perfect smoky tortilla crust and rich beef broth at home.
Sear and Slice the Flank Steak
Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the 1 lb flank steak, sliced thinly against the grain, and sear for 2-3 minutes per side until the edges are deep golden brown and the steak is just cooked through but still tender.
Here's the thing—don't overcook it. You want the steak to stay fork-tender, not tough. As soon as it releases easily from the pan, transfer it to a cutting board. Let it rest for 5 minutes before slicing it against the grain into ¼-inch thick strips. This technique ensures each bite is perfectly tender.
Build the Flavorful Broth Base
In the same skillet (no need to clean it—the browned bits add flavor), add the remaining 1 tablespoon extra-virgin olive oil. Toss in the 1 whole yellow onion and cook for 5 minutes until softened and lightly caramelized. Add the 4 cloves garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Stir in the 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tbsp chipotle peppers in adobo, 1.5 tsp salt, and 0.5 tsp black pepper. Cook for 1 minute until the spices are toasted and aromatic. Pour in the 4 cups chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pan.
Simmer the Beef and Beans
Return the sliced flank steak to the skillet and add the 1.5 cups black beans. Reduce heat to medium-low and let it simmer for 10-12 minutes until the flavors meld and the broth thickens slightly. Stir occasionally, but don't over-stir—you want the beans to soften gently without breaking apart.
Taste the broth and adjust seasoning if needed. Here's where the magic happens: add the 1 tbsp lime juice and stir. The acidity brightens all the flavors and balances the richness of the beef. Let the soup simmer for another 5 minutes to let the lime juice integrate fully.
Create the Smoky Tortilla Topping
While the soup simmers, preheat your oven to 375°F. Cut the 6 whole corn tortillas into ¼-inch thick strips. Arrange them in a single layer on a baking sheet, overlapping slightly. Drizzle lightly with olive oil and sprinkle with a pinch of salt.
Bake for 8-10 minutes, flipping halfway through, until the tortillas are golden brown and crispy. Watch them closely—they burn quickly. Once crisp, remove them from the oven and immediately sprinkle with the 0.5 cup shredded cheddar cheese. Let the cheese melt slightly, about 1 minute, before using them as topping.
Assemble and Serve
Ladle the steak and black bean soup into bowls, dividing it evenly among the 4 servings. Top each serving with the crispy tortilla strips and melted cheese. Garnish with the 0.25 cup fresh cilantro, chopped finely, just before serving. The contrast of the warm, smoky soup with the crispy, cheesy tortilla topping is what makes this dish so special.
Serve immediately while the tortillas are still crispy. The first bite should deliver tender beef, hearty beans, and that perfect crunch from the tortilla topping—just like your favorite restaurant version. Enjoy!
Pro Tips For Making Applebee'S Steak And Black Bean Soup
- SEAR THE STEAK FIRST: Don’t toss that flank steak straight into the soup—sear it first in a hot skillet with a splash of oil until it hits 145°F (medium-rare). I learned this the hard way: skipping the sear leaves you with tough, flavorless meat that falls apart into the broth instead of holding its shape. Let it rest 5 minutes before slicing thinly against the grain—this is where the texture magic happens.
- TOAST THE CUMIN: Bloom that ground cumin in the pot for 30 seconds before adding liquids. I was skeptical until I tried it—this step deepens the earthy flavor and cuts through the richness of the steak. Use a dry skillet or the soup pot itself, stirring constantly until it smells like a Mexican street cart. Don’t rush it, or you’ll end up with bitter, raw spices.
- SOAK BEANS UNLESS CANNED: If using dried black beans, soak them overnight—no excuses. I used to skip this and wonder why my soup tasted bland and the beans stayed stubbornly firm. For a shortcut, use canned beans but drain and rinse them well to cut excess sodium. Either way, simmer them in the broth for at least 20 minutes to soften fully.
- CONTROL THE SIMMER: Keep the soup at a gentle bubble, not a rolling boil. I’ve burned the garlic and onions more times than I’ll admit by letting it rage. A low simmer (just tiny bubbles breaking the surface) keeps the flavors balanced and prevents the onions from turning to mush. If it’s too aggressive, lower the heat or cover the pot—this is the thing that matters most for that restaurant-style consistency.
Creative variations of this applebee's steak and black bean soup
Spicy Chipotle Twist
For a smoky kick, blend 2 tbsp chipotle peppers in adobo with 1 tbsp lime juice and 1 tsp honey to create a chipotle-lime sauce. Stir 1-2 tbsp into the finished soup—adjust to taste.
This adds depth without overpowering the beef and beans. I like to drizzle a little extra on top for garnish. 🌶️
Creamy Avocado Swirl
Blend ½ ripe avocado, ¼ cup sour cream, 1 tbsp lime juice, and salt to taste into a smooth swirl. Ladle spoonfuls into each bowl of soup before adding the tortilla topping.
The creamy texture contrasts beautifully with the crispy tortillas. Use within 2 hours of blending to prevent browning. 🥑
Southwest Corn Addition
Sauté 1 cup corn kernels (fresh or frozen) with 1 tsp chili powder and ½ tsp cumin in a separate pan until tender. Stir into the soup during the final 5 minutes of simmering.
This adds natural sweetness and texture that pairs perfectly with the steak. I love using Sweet Baby Ray's corn for convenience. 🌽
Cheesy Tortilla Crunch
For extra cheesy goodness, mix ½ cup shredded Monterey Jack with the ½ cup cheddar before sprinkling on the baked tortilla strips. The Monterey Jack melts more smoothly and adds a milder, creamier flavor. Double the tortilla strips if you're adding extra cheese—they'll be even more decadent. 🧀
Herb-Infused Garnish
Swap or add ¼ cup chopped cilantro with 1 tbsp chopped parsley and 1 tsp chopped mint for a fresh herb garnish. The mint adds a bright contrast to the smoky flavors. I also like to sprinkle ½ tsp Tajín seasoning on top for a citrusy, slightly spicy finish. 🌿
Slow Cooker Adaptation
For a hands-off version, combine all soup ingredients (except tortilla topping) in a 6-quart slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. The slow cooking enhances the beef tenderness and lets flavors meld perfectly. Add the tortilla topping fresh after serving. ⏰
Nutrition facts
Frequently asked questions
Can I substitute flank steak with another cut?
For this recipe, skirt steak or sirloin work beautifully—they're lean and tender when sliced thinly against the grain. Avoid tougher cuts like flank or ribeye, as they won't hold up as well in the soup. If you're using a thicker cut, slice it ¼-inch thick to ensure it cooks evenly.
How do I make the tortilla topping extra crispy?
For maximum crunch, bake the tortilla strips at 400°F instead of 375°F for 6-8 minutes, flipping halfway. Brush them lightly with olive oil before baking, and sprinkle with ½ teaspoon smoked paprika for extra flavor. Store in an airtight container for up to 2 days—reheat in a 350°F oven for 5 minutes to restore crispiness.
What if I don't have chipotle peppers in adobo?
No problem! Mix ½ teaspoon smoked paprika with ¼ teaspoon cayenne pepper and 1 teaspoon liquid smoke for a similar smoky kick. For a milder version, use 1 teaspoon regular paprika plus ½ teaspoon garlic powder. The key is balancing the smokiness with the other spices—don't overdo it!
Can I make this soup ahead of time?
Yes, but handle the tortilla topping separately. Prepare the soup base (without the tortillas) up to 2 days ahead and refrigerate. Reheat gently on the stovetop, then top with freshly baked tortilla strips. For the tortillas, bake them fresh before serving—they lose crispiness when reheated. If you must reheat them, sprinkle with a little water and cover with foil for 2-3 minutes at 350°F to revive the crunch.
Why is my steak tough after cooking?
Overcooking is the most common mistake! Sear the steak just until it releases easily from the pan (2-3 minutes per side), then let it rest for 5 minutes before slicing. Always slice against the grain—this shortens the muscle fibers and makes each bite tender. If using a thicker cut, reduce heat to medium-low and cook for 1-2 minutes less per side.