Plaza III Steak Soup (copycat) & Bonus Banana Pudding

Kansas City is know for it’s steaks, and for many years there has been a wonderful steak house called Plaza III on the Country Club Plaza. They are sadly closing their doors this weekend, so I decided I would finally get around to trying the recipe for their famous steak soup.

There are several recipes floating around, with minor variations. I found one on a recipe site that had a review from a person who claimed to be a former chef at Plaza III, and the originator of the recipe. He said that one was pretty close, and suggested a tweak or two. I also made a couple of changes myself in the preparation, and the resulting soup was AMAZING. Definitely a keeper. Let me walk you through it.  *Full recipe at the bottom of post*

First we are going to make a roux. In a stockpot or dutch oven, melt the butter and then add the flour, whisking until smooth. I like to let it cook a little bit, and brown just a tad.

Next you can add your broth (chicken, beef, vegetable, whichever is fine), continuing to whisk as you add liquid.

In  a skillet ( I use cast iron) sear your meat well in a little olive oil. It doesn’t matter the cut of beef you use. I got some round steaks on clearance. Because this is going to simmer a LONG time, even tougher cuts will be tender once the cooking is complete.

My addition:  Remove meat to a plate, and put your diced celery, onions, and carrots in the pan and saute over medium heat.  Then add a bit of water, this will deglaze the pan and get all that delicious flavor. As per the chef’s instructions, I added a splash of Kitchen Bouquet and worcestershire sauce to this, and letting it cook for several minutes until the vegetables were soft and the flavors melded.

Then I added everything to the stockpot: diced vegetables, frozen vegetables, stewed tomatoes (which I pureed), steak, (which  I diced) and a quart of water plus a tablespoon of Beef flavored Better than Boullion.

I gave it a good stir, covered it, and let it simmer for 4-5 hours on the stove. The potatoes (which were my addition) actually dissolved in the broth, but it helped thicken the broth a bit, I would do it again. If you want to eat pieces of potato in yours, add some more and hour or so before serving.

This soup freezes beautifully, and is definitely a keeper. It would be good served as a soup course for a company dinner, or with a salad and french bread, as we did, for a cozy night at home.

Earlier in the day, I decided to make a treat for my husband who loves banana pudding. I had never made pudding from scratch before, but it could not have been easier. I used Christy Jordan’s recipe from Southern Plate 

I love Christy, her recipes and stories about her family, but mostly her love for the Lord.

You should definitely check out her site for the recipe, which is linked above.. The only changes I made were, I doubled the pudding portion, AND…. I added some freeze dried bananas to the pudding to help with the banana flavor. Next time I might try it without, I just happened to see those in the checkout line at Aldi and thought I might give them a try, 🙂


Plaza III Steak soup (copycat)


  • 1/2 cup butter
  • 1/2 cup flour
  • 1 quart broth
  • 1 quart water
  • 1 tablespoons Better than Bouillon Beef
  • 1 small onion chopped
  • 2 medium carrots diced
  • 1 cup celery sliced
  • 2 lbs steak seared and diced
  • 2 cups frozen mixed vegetables
  • 2 cups diced potatoes
  • 28 ounces italian blend canned tomatoes pureed
  • 1 teaspoon pepper
  • 1 tablespoon Worstcheshire sauce
  • 1 tablespoon Kitchen Bouquet


  1. Melt butter in stock pot.
  2. Blend in flour to make a smooth paste.
  3. Add quart of broth (Chicken or beef), whisking it smooth as you go.
  4. Simmer until smooth.
  5. Sear beef in a large skillet. Sauté celery, onion, and carrots 1 to 2 minutes in pan after removing meat, add beef broth to deglaze pan with vegetables. Add worsteshire sauce and kitchen bouquet, simmer 5 minutes until vegetables are tender and liquid is deep brown and flavorful.
  6. Add meat, all vegetables and liquids, 1 quart water and seasonings to stockpot.
  7. Bring to a boil, then reduce heat and simmer 3 -4 hours or more.

Have a great weekend everyone, I hope you will give one or both of these recipes a try.

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