You know that moment when you bite into restaurant beef that’s so tender it practically dissolves on your tongue?
That’s what we’re making today.
Beef tips are one of those dishes that sound fancy but are actually ridiculously simple. We’re talking fork-tender chunks of beef swimming in a rich, savory gravy that begs to be soaked up with mashed potatoes or rice.
And here’s the thing nobody tells you: you don’t need some expensive cut of meat or professional cooking skills to nail this.
I’ve made this recipe on chaotic Tuesday nights when I had zero energy, and it still turned out restaurant-quality. The secret is in how you sear the meat and build that gravy.
Get those two things right, and you’re golden.
What You’ll Need
For the Beef
| Ingredient | Amount | Notes |
|---|---|---|
| Beef sirloin | 2 pounds | Cut into 1-inch cubes |
| Vegetable oil | 2 tablespoons | For searing |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground is best |
| Garlic powder | 1/2 teaspoon | Not garlic salt! |
For the Gravy
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Butter | 3 tablespoons | Creates richness |
| Mushrooms | 8 ounces | Sliced (white or baby bella) |
| Onion | 1 medium | Diced small |
| Garlic | 4 cloves | Minced fresh |
| All-purpose flour | 3 tablespoons | Thickening agent |
| Beef broth | 2 cups | Low-sodium preferred |
| Worcestershire sauce | 1 tablespoon | Secret flavor weapon 💪 |
| Dijon mustard | 1 teaspoon | Adds depth |
| Dried thyme | 1/2 teaspoon | Earthy flavor |
| Bay leaf | 1 | Remove before serving |
| Heavy cream | 1/4 cup | Optional but worth it |
| Fresh parsley | For garnish | Makes it pretty |
Tools You’ll Need
You probably already have all of these:
✓ Large skillet or Dutch oven (cast iron works great)
✓ Cutting board (preferably one for meat)
✓ Sharp knife (dull knives are dangerous)
✓ Wooden spoon or spatula
✓ Measuring cups and spoons
✓ Tongs (for flipping beef)
✓ Small bowl (for mixing)
Pro Tips
Chef’s Secret: The difference between good beef tips and restaurant-quality beef tips is all in the sear. Don’t rush it.
1. Don’t skip the searing
I know it’s tempting to just throw everything in the pan at once, but resist.
Searing the beef in batches creates those crispy, caramelized edges that make the flavor go from good to “holy cow, did I really make this?”
2. Pat your beef dry
Wet meat steams instead of sears.
Use paper towels to get your beef cubes as dry as possible before they hit the pan. This one step changes everything.
3. Low and slow wins the race
After you’ve got your gravy going, drop the heat to low and let it simmer gently.
Rushing this part gives you chewy beef, and nobody wants that.
4. The flour trick
When you add flour to make the gravy, cook it for at least 2 minutes before adding liquid.
This gets rid of that raw flour taste and makes your gravy silky smooth instead of pasty.
5. Taste as you go
Your beef broth might be saltier than mine. Your Worcestershire might be more intense.
Taste the gravy before serving and adjust. A little extra salt or a splash more Worcestershire can take it from “meh” to “wow.”
How to Make Beef Tips
Step 1: Prep Your Beef
Cut your sirloin into roughly 1-inch cubes. Try to keep them similar in size so they cook evenly.
Pat them completely dry with paper towels (I’m serious about this), then season with salt, pepper, and garlic powder.
Pro move: Let the seasoned beef sit at room temperature for 15-20 minutes before cooking. This helps it cook more evenly.
Step 2: Sear the Beef
Heat your vegetable oil in a large skillet over medium-high heat until it’s shimmering.
You want it hot enough that the beef sizzles immediately when it hits the pan.
Working in batches (don’t crowd the pan or you’ll steam instead of sear), add the beef cubes in a single layer.
Let them sit untouched for about 2 minutes until they develop a deep brown crust. Flip and sear the other sides.
Important: The beef doesn’t need to be cooked through at this point. You just want that beautiful caramelization.
Transfer the seared beef to a plate and repeat with remaining batches.
Step 3: Build the Base
In the same pan (all those brown bits stuck to the bottom are pure flavor 🤤), melt your butter over medium heat.
Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and start to brown.
Toss in your diced onion and cook for another 3-4 minutes until it’s soft and translucent. The onions should smell sweet and look slightly golden.
Add your minced garlic and stir for about 30 seconds.
Garlic burns fast, so don’t walk away.
Step 4: Make the Gravy
Sprinkle the flour over your mushroom and onion mixture.
Stir it around and let it cook for 2 full minutes. It’ll look kind of paste-like and that’s fine.
Slowly pour in your beef broth while stirring constantly. This prevents lumps from forming.
Scrape up all those gorgeous brown bits from the bottom of the pan.
Add the Worcestershire sauce, Dijon mustard, thyme, and bay leaf. Stir to combine.
Step 5: Simmer to Perfection
Return your seared beef (and any juices that collected on the plate) back to the pan.
Give everything a good stir to coat the beef in that gravy.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Cover and let it cook for 1.5 to 2 hours, stirring occasionally.
How to tell it’s done:
- Beef cuts easily with a fork
- Gravy coats the back of a spoon
- The whole house smells incredible
Step 6: Finish It Off
Remove the bay leaf.
Stir in the heavy cream if you’re using it (this makes the gravy extra luscious).
Taste and adjust the seasoning. Sometimes I add a pinch more salt or another splash of Worcestershire.
Garnish with fresh chopped parsley and serve immediately.
Substitutions and Variations
Meat Options
| Instead of Sirloin | What to Know |
|---|---|
| Chuck roast | Takes longer to cook but super flavorful |
| Stew meat | Already cubed, easy peasy |
| Ribeye | Fancy and tender (if you’re feeling extra) |
| Round roast | Lean, needs extra cooking time |
Avoid: Super lean cuts like eye of round because they’ll get tough and chewy.
Flavor Variations
Mushroom-free version: Not a fan? Leave them out and add an extra onion. You can also throw in some bell peppers for sweetness.
Make it richer: Add a tablespoon of tomato paste when you’re cooking the onions. It adds depth and a subtle sweetness that’s chef’s kiss.
Wine it up: Replace 1/2 cup of the beef broth with red wine. Pour it in after the flour and let it simmer for a minute before adding the remaining broth.
Slow cooker method: Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
Add vegetables: Throw in diced carrots and celery with the onions for a more stew-like dish. Peas added at the end are great too.
Make Ahead Tips
This is actually one of those magical dishes that tastes even better the next day.
Advance Prep Schedule:
| Timing | What to Do |
|---|---|
| 2 days ahead | Make the entire dish, cool, and refrigerate |
| 1 day ahead | Cut and season beef, prep vegetables |
| Morning of | Sear beef, store in fridge until dinner |
| 3 months ahead | Make and freeze completely |
Flavor Hack: The flavors meld together and become even more rich and complex when you make this ahead. Seriously, day-two beef tips hit different.
Reheat gently on the stovetop over low heat, adding a splash of beef broth if it’s gotten too thick.
What to Serve With Beef Tips
This gravy is too good not to soak up with something, so here are your best bets:
Classic Pairings
🥔 Mashed potatoes are the classic choice. The creamy potatoes with that rich gravy is pure comfort.
🍝 Egg noodles are what my grandmother always served, and honestly, they’re perfect. Wide egg noodles specifically.
🍚 Rice works great if you want something lighter. White rice, brown rice, or even wild rice all pair well.
🥖 Crusty bread for dunking is never a bad idea.
🥕 Roasted vegetables on the side add some freshness. Green beans, Brussels sprouts, or roasted carrots all work.
Complete Meal Ideas
| Main | Starch | Veggie | Total Time |
|---|---|---|---|
| Beef Tips | Mashed Potatoes | Green Beans | 2.5 hours |
| Beef Tips | Egg Noodles | Caesar Salad | 2 hours |
| Beef Tips | Rice Pilaf | Roasted Carrots | 2.5 hours |
| Beef Tips | Garlic Bread | Steamed Broccoli | 2 hours |
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating Methods
Stovetop (Best): Warm gently over low heat, stirring occasionally. Add a splash of beef broth if needed.
Microwave (Fastest): Use 50% power and heat in 1-minute intervals, stirring between each.
Oven (For Larger Portions): Cover with foil, heat at 300°F for 20-25 minutes.
Creative Leftover Ideas
Beef Tip Sandwiches: Pile it on a toasted hoagie roll with some melted provolone cheese. Game changer.
Loaded Baked Potatoes: Split the potato, add butter, pile on the beef tips and gravy. Dinner solved.
Shepherd’s Pie: Top with mashed potatoes and bake at 375°F until golden.
Beef Tip Pasta: Toss with penne and extra parmesan. Quick weeknight win.
Nutritional Information
Per serving (1/6 of recipe):
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 34g |
| Fat | 22g |
| Carbohydrates | 12g |
| Fiber | 1g |
| Sodium | 580mg |
Note: Nutrition info is approximate and varies based on specific ingredients used.
Frequently Asked Questions
Can I make this in a slow cooker?
Absolutely. Sear the beef first in a skillet, then transfer everything to your slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours. The beef will be incredibly tender.
Why is my gravy lumpy?
This usually happens when you add the liquid too quickly.
Always add broth gradually while stirring constantly. If you do get lumps, you can strain the gravy through a fine-mesh sieve or blend it smooth with an immersion blender.
My beef turned out tough. What happened?
Either the heat was too high or you didn’t cook it long enough.
Beef tips need low, gentle heat for an extended time to break down and become tender. If your beef is tough, just keep simmering it longer.
Can I use beef broth from a can?
Yes, canned or boxed beef broth works perfectly.
You can also use beef bouillon cubes dissolved in water. Low-sodium versions give you more control over the saltiness.
Do I have to use heavy cream?
Nope. The heavy cream makes the gravy extra rich and silky, but the dish is still delicious without it.
You can also substitute with half-and-half or whole milk if that’s what you have.
Can I add vegetables to this?
For sure. Carrots, celery, and bell peppers all work great.
Add them when you’re cooking the onions so they have time to soften.
What if I don’t have Worcestershire sauce?
You can substitute with soy sauce in a pinch, though the flavor will be slightly different.
Or mix together equal parts soy sauce and balsamic vinegar for something closer to Worcestershire.
How do I know when the beef is done?
The beef is ready when you can easily cut it with a fork. It should feel tender, not chewy.
This usually takes 1.5 to 2 hours of gentle simmering.
Can I freeze this?
Yes! Cool completely, then transfer to freezer-safe containers.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What cut of beef is best?
Sirloin is my go-to because it’s affordable and becomes super tender.
Chuck roast works great too if you don’t mind a slightly longer cooking time.
Cooking Time Breakdown
| Phase | Time | What’s Happening |
|---|---|---|
| Prep | 15 min | Cutting beef, chopping vegetables |
| Searing | 10 min | Browning beef in batches |
| Sautéing | 10 min | Cooking mushrooms, onions, garlic |
| Simmering | 1.5-2 hours | Beef becoming tender |
| Total | ~2.5 hours | Mostly hands-off time |
Time-Saving Tip: Use pre-sliced mushrooms and pre-cubed stew meat to cut your prep time in half.
Wrapping Up
There’s something deeply satisfying about making a dish this comforting from scratch.
The best part? Your kitchen is going to smell absolutely incredible while this is cooking. I’m talking rich, savory, make-your-neighbors-jealous kind of smells.
This recipe has pulled me through countless weeknight dinners when I needed something that felt special but didn’t require hours of active cooking time.
You do the initial work, then let it simmer while you do literally anything else.
Make this once and I guarantee it’ll become one of those recipes you return to again and again. It’s just that good.
Now go make some beef tips and tell me how it turned out in the comments below. Did you serve it over mashed potatoes or egg noodles? Did you add any special touches?
I want to hear all about it! 👇