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.
I’ve been using this recipe since I found it years ago and it is so easy and so freaking delicious! I change nothing except subbing gluten free flour (Bob’s Red Mill One to One) so my husband can enjoy this wonderful treat! Thank you so much for sharing this!! I’ll be making it again tonight and figured I should give it a big shout out. Cheers!
This is an excellent recipe. I used red wine and added red carrots to the onion and mushroom mix. Halfway through dinner, my husband made me promise to make this again.
I served the dish over mashed potatoes.
There are just two of us. We have plenty of food for three meals. Leftovers? Heck no. These are planned overs.
We made this recipe over a year ago (2/19/22). Finally got around to reviewing and getting it into my Onedrive cookbook. This recipe has excellent flavor and is easy to prepare. I used organic beef cubes from a local farmer and the result was melt in your mouth tender. The flavors in this recipe are satisfying and comforting.We served it over egg noodles the first time with a side of balsamic roasted carrots. It’s now in our fall/winter rotation. Thanks so much!
So delicious! Be mindful of all the sodium you’re using in the gravy. I got a little carried away with the salt, but that’s my fault.
Wonderful! Perfection served over mashed potatoes and honey glazed carrots on the side. Thank you for this recipe!
Another keeper. Very good! Works great over egg noodles.
Wanting to make with leftover cooked NY strip steak. Would you just add at the end to reheat?
Thanks!!!
Yes that should be fine!
Hello, Can you use Tri-Tip??
That should be fine!
This was really good and easy. Served with potato/turnip mash and salad. You could definitely leave out the beef!
I’m not a good cook and I needed a win. This was fantastic! I sauteed extra mushrooms and onions on the side, something my son loves, layered mashed potatoes, extra veg and then the sirloin tips and gravy. I could eat this without the meat. Excellent, thank you.
Could deer steaks be used for this?
I’m not sure as I haven’t tested the recipe with deer!
Yes! That’s what I used the first time I made it and what I’m making it with tonight. Can’t remember the first time…think I used the top or bottom round. Using top round tonight. It’s not thawed out yet so my plan is to actually cook the top round whole sous vide to get it nice and tender, cube it, then throw it in just to brown it (as it’s already cooked), set aside and proceed with the rest of the recipe.
Hi. Do you think cutting up a sirloin tip roast would work? Would it need as long as cook time as if using beef stew meat? Thanks.
I haven’t cooked with this cut of beef before but I think it would work! You would need to cook it a little longer though since it’s a tougher cut of meat.
This was so yummy what did you serve it
With ? I served over egg noodles
This was an awesome recipe and my kids actually ate it too! I get a lot of recipes from your site and they always turn out great
So easy and SO MUCH FLAVOR! Loved this and it is definitely staying in our fall and winter dinner rotation .
Thank you for posting how delicious this meal is. I am going to try it today!!!
Followed exactly and the hubs approved-win!
Delicious and no leftovers! I did deglaze with red wine and substituted diced spinach for parsley because that’s what we had. Great recipe