Creamy Pepper Steak Soup

Dairy-free Creamy Pepper Steak Soup is a high-protein and hearty meal that tastes like your favorite pepper steak stir-fry but swimming in the creamiest broth. Now you can enjoy it as a warm, comforting bowl of soup that’s not only dairy-free but Paleo and Whole30 friendly as well. Have you tried some of our other soups like Creamy Turkey and Rice Soup, Chicken and Gnocchi Soup or Dairy-Free Ham and Potato Soup.

Why You’ll Love This Recipe

It’s dairy free : The creamy deliciousness comes from simmering beef broth, coconut cream, and rich tomato paste creating a thick and creamy pepper steak soup.

The Protein: Tender bites of seared steak that are browned first and simmered until soft.

Nutrient dense vegetables: Loaded with bell peppers that are high in vitamin C, lutein and zeaxanthin, which help keep your eyes healthy, dietary fiber, and full of antioxidants.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Skirt Steak: is generally thinner and fattier and has more marbling which creates a juicy, tender steak in this creamy pepper steak soup. I love Grass Roots for my meat purchases.

Bell Pepper: are a member of the nightshade family and are related to tomatoes. They can be green, red, yellow or orange eaten cooked or raw.

Vidalia Onion: are a sweet onion with a mild flavor and higher sugar content.

Beef Broth: adds a depth of flavor to a recipe giving the soup a delicious richness with an added boost of protein. Kettle and Fire is my favorite.

Coconut Cream: is ideal for dairy-free dishes, providing a creamy texture with a taste that is very mild and usually hidden by other flavors.

Tomato Paste: has a stronger flavor than tomato sauce and also acts as a thickener for the sauce.

Ghee: adds a rich, nutty flavor. I like Fourth and Heart ghee.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Extra Virgin Olive Oil: the least processed form of olive oil and retains its natural antioxidants and vitamins.

Coconut Aminos: a gluten free and soy-free alternative to traditional soy sauce that adds a umami flavor to any dish.

Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Thyme: a pungent herb that can withstand longer cooking times in stews and soups and adds a depth of flavor.

Smoked Paprika: introduces a distinct smoky flavor that complements the other spices, adding depth and a unique taste.

Cumin: known for its warm and earthy flavor that is derived from the dried seeds of the Cuminum Cyminum plant.

Arrowroot Powder: serves as an alternative to cornstarch or flour without impacting the flavor of a dish.

Instructions

Mix all of the spice: in a small bowl and divide in half.

Pat the steak dry: and slice against the grain into small bite sized pieces, set aside.

In two separate bowls: toss the cut peppers with half of the spice. In the other bowl, toss the steak with the cut onion with remaining spice.

Heat the olive oil: in a large soup pot.

Cook the peppers quickly: on high heat to brown them slightly without overcooking. Remove from pot and set aside.

Add the seasoned beef and onions to the pot: cook till browning, stirring often. Adding garlic in the last minute or so. Stir in coconut aminos and remove from pot to a bowl.

Make a roux: by melting the ghee and adding the arrowroot powder, stirring constantly. Add the broth stirring until it begins to thicken.

Add the tomato paste: and stir well.

Return the peppers, steak, and onions to the pot: and bring to a slow boil.

Lower heat: and add coconut cream, stirring till heated through. About 5 minutes.

Enjoy!

Recipe Tips and Tricks

Sear the Steak: searing the steak and removing to a plate, will prevent the steak from becoming overcooked and tough.

Layer the Peppers: Combine red, yellow, and green bell peppers. Red peppers bring a natural sweetness that balances the savory beef broth, while green peppers add a classic earthy bite.

Cooking the peppers quickly on high heat: will prevent them from becoming to mushy in the soup.

Prepping the peppers: remove the ribs (white inner part) as it can create a bitter taste if left in.

Recipe Variations

Can’t have coconut cream: Blend equal parts soaked raw cashews and water until silky smooth; this mimics heavy cream without altering the savory beef flavor.

For a classic cheesesteak flavor: Stir in some nutritional yeast to add a nutty, cheesy flavor while keeping the recipe dairy-free.

The Steak: Ribeye or sirloin can be used in place of the flank or skirt steak. Adjust cooking time accordingly.

Storage Tips

You can store this creamy steak soup in the fridge for up to 4 days when placed in an airtight glass container. I use Ball jars. It also freezes well for up to 3 months though the peppers will be softer upon reheating.

FAQ’s About Creamy Pepper Steak Soup

How do you get that signature “pepper” flavor?

The heat and spice come from coarsely crushed black peppercorns, sliced or diced bell peppers (red, green, or cubanelle), and sometimes a touch of white pepper or cayenne. This soup has a lighter, less black peppery flavor.

What cuts of beef work best?

Tender cuts like skirt steak, flank, ribeye, sirloin, or filet mignon work best because they cook quickly while remaining tender.