These beef tips are steak pieces that are seared to golden brown perfection, then simmered in a savory mushroom gravy. A comfort food classic that’s easy to make, and the perfect dinner option that the whole family will love.
When steak is on the menu, my whole family comes running to the table. Whether it’s garlic butter steak bites, marinated steak or these delicious beef tips, you’re sure to have a hit on your hands.
There’s nothing better than beef tips and gravy, especially when it’s served over a pile of mashed potatoes. This recipe is simple, yet totally satisfying, and is one of my go-to dinners during the cold weather months.
How do you make beef tips?
To make beef tips season some cubes of beef with salt and pepper and brown them in a pan. Set aside the beef and cook up chopped onions and sliced mushrooms in butter. Add some garlic to the pan to cook, along with some flour. Whisk in beef broth and simmer it until it thickens. Add a little soy and Worcestershire sauce for flavor. The sauce is now ready for the beef. Simmer the beef in the sauce until it is warmed through. Serve the beef tips and mushroom sauce garnished with a little parsley.
Tips for the perfect meal
- I like to use cremini mushrooms for this dish, but button mushrooms will also work just time. You can save a few minutes of prep time by buying a container of pre-sliced mushrooms.
- Cut your beef into similar sized cubes so that it cooks evenly. Be sure not to overcrowd the pan or the meat will steam instead of sear.
- Make sure you use a high heat to brown the beef because it gives a nice caramelized color to the beef.
- Cooked beef tips can be stored in the fridge for up to 3 days, or frozen for up to 2 months. Thaw the beef and mushroom mixture in the fridge, then reheat it on the stove top.
What kind of meat is used for beef tips?
Beef tips are typically tender pieces of meat cut from larger roasts such as sirloin or tenderloin. There are many different cuts of meat that can be labeled as beef tips, and in this case, you want a type of beef that is tender and will cook quickly. You’ll want to avoid tougher cuts of meat such as chuck which are sometimes also sold under the beef tips label, since this term really just refers to bits of meat that are leftover from larger cuts. I recommend using sirloin beef in this recipe.
What is the difference between beef tips and stew meat?
Stew meat is usually bits of beef leftover from a butcher preparing other cuts of meat. Often stew meat consists of a lot of round or chuck meat. Stew meat can be flavorful, but it often takes a long time to cook before it gets tender. Stew meat is difficult to use for beef tips since it is made from different cuts of meat and the pieces of beef may take different amounts of time to cook and become tender. That’s why stew meat is often used for stews that will cook a long time. The cut of beef does not matter as much low long the beef will simmer in a stew.
In contrast, sirloin is a cut of beef that can remain tender while it cooks up quickly. It is found between the short loin and the round. It is a flavorful cut of meat that can be cooked slowly or quickly. Sirloin is more expensive than stew meat but it is not as expensive as some other cuts of beef.
This beef tips recipe is a quick and easy way to make tender, flavorful beef with gravy. This recipe is easy enough for a weeknight dinner, but impressive enough to serve to family and friends. Nothing can beat the flavor of tender morsels of steak and perfectly cooked mushrooms in a savory gravy.
More dinner recipes you’ll love
- Beef Tenderloin
- Slow Cooker Chicken Breast with Gravy
- Fried Pork Chops
- Slow Cooker Chicken Thighs
- Burnt Ends
Beef Tips with Mushroom Gravy
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds sirloin steak cut into 1 inch pieces
- salt and pepper to taste
- 3 tablespoons butter
- 8 ounces sliced mushrooms I used cremini
- 1/2 cup onion chopped
- 1 teaspoon garlic minced
- 3 tablespoons flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons low sodium soy sauce
- 1 tablespoon chopped parsley
Instructions
- Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
- Place the meat in the pan in a single layer. Cook for 3-4 minutes per side until browned.
- Remove the steak from the pan; cover to keep warm.
- Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste.
- Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.
- Add the flour to the pan. Cook for 1 minute, stirring constantly.
- Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.
- Add the steak back to the pan and toss to coat with the sauce. Cook for another 1-2 minutes or until warmed through. Sprinkle with parsley, then serve.
Carol says
Absolutely delicious! Thank you for sharing your recipe!
Linda says
Coudl this be done in a crock pot?
Sara says
Yes but I’d use a more marbled cut of meat that’s meant to be slow cooked such as chuck or beef stew meat.
Erin says
Exactly the question I was coming on here to ask. How long do you suggest to cook on low?
Sara says
If you’re using a cut like beef stew meat I’d do 6-8 hours on low.
Stacy says
Made this for dinner last night! Delicious! I replaced the beef broth with beef consommé and served it over riced cauliflower and we absolutely loved it! Will definitely make this recipe over and over again!
Dave says
First time here. Made mine in the instant pot. Threw everything in there together. A lazy Saturday. I skipped the soy and subbed in Fermented Asian Fish Sauce for the Umami, added thyme and summer savory for the parsley. This is one of those super-versatile concoctions. Nice to meet you – nice post! cheers!!!
Judy says
Made these for dinner tonight with one small change, replaced the fresh garlic with about a tablespoon of better than bouillon roasted garlic base with the soy and Worcestershire . It added a nice deep flavor.
Delicious over rice but would be equally delicious over mashed potatoes or crispy French fries.
Lise says
This is a terrific recipe, thank you! I added sherry to the mushrooms just because I always add sherry to mushrooms and cayenne because my family likes spice. And a squeeze of lemon at the end. I will definitely be using this recipe again and look forward to trying it on noodles.
Jan Sak says
This was delicious! Will definitely be making it again. I loved the explanation why sirloin should be used (it was so tender and tasty) and the sirloin paired with the mushrooms were a hit with my family. I also liked that this recipe was flexible. I probably used more mushrooms and maybe less meat than the recipe called for but it came out fine.
Jill S says
Super easy recipe that is full of flavor! Definitely saving it to my list of favorites 🙂
Becky Stone says
So, we are trying to eat less meat, and I made this with Gardein Beef-less Tips, and beef bouillon (to make the broth), I followed all the directions to the letter (except for adding the cooked “beef” and juices from a different pan at the end), and I have to say it was absolutely delicious. Great thickness, wonderful flavor, I wanted more and more! I served it on top of baked potatoes with some veggies on the side. No one change a thing (even if you don’t do the meat) it’s lovely.
Also I LOVE that you can change the serving size- I did 6 for 4ppl. Perfectly Splendid.
Carey says
Definitely keeping this recipe! So deep in flavor and great on a cold night. I deglazed the pan with red wine, and added thyme and some umami seasoning. Served over cauliflower mashed “potatoes.” Yummmmm!
Susan says
This was awesome!
Angela Cowardin says
This is definitely a keeper. I didn’t change anything initially but thought the sauce was too thick and added some pasta water to it gradually for desired consistency. Also added a splash of red wine. I had rinsed off my beef before cooking so I didn’t get the “browned” exterior I was looking for but that’s my fault. Served over egg noodle pasta. Really good “comfort food” dish.
Maria says
This is amazing. It tastes very savoury and it’s very easy to make! Thank you for sharing your recipe!
BETH LAURIN PETRIK says
I made this last night and it was delicious! I added a splash of red wine, because I was drinking a glass of red wine while making it, anyway, it was sooooo good and had lots of gravy! I served it over mashed potatoes! My picky hubby loved it! Next time I think I will serve it over egg noodles!
d says
Can this recipe be doubled? Are All the ingredients to be Doubled?
Thank you. d
Sara says
Yes you can double everything!
bridget says
very tasty added a splash of wine and some potatoes.
Lauren says
I really loved this recipe! Four stars because it needs more sauce.. I put asparagus in the mix and it brightened up the tips. I would have sent a photo if I could.
Reina says
Delicious! I had to substitute some ingredients due to the lack of time and what was on hand. Used garlic and onion powder, because onions are on recall, vegetable broth with a teaspoon of chicken bouillon. It came out amazing. I cant wait to try it, when i have all the ingredients. Today we may put it over noodles or mashed potatoes
Michelle says
added some extra broth but otherwise stuck to the recipe
Sharon says
This was so good. My husband and I can’t wait to have it again. Doubling the recipe next time.
Carol says
Excellent! Served over rice. We loved it!! A dish I’ll definitely make again.