Steak Tips and Gravy (Printable)
Tender beef sirloin simmered in a rich, savory onion gravy — comfort food ready in just 40 minutes.
# What You’ll Need:
→ Beef
01 - 1 1/2 pounds beef sirloin or stew beef, cut into bite-sized pieces
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup sliced cremini or button mushrooms (optional)
→ Pan Sauce & Gravy
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 2 cups beef broth, low sodium preferred
09 - 1 tablespoon Worcestershire sauce
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 1 tablespoon chopped fresh parsley (optional)
# How To Make It:
01 - Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add beef pieces in a single layer, season generously with salt and pepper, and sear for 2–3 minutes per side until well browned. Work in batches to avoid crowding the pan. Transfer browned beef to a plate and set aside.
02 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Sauté diced onions and mushrooms for 2–3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetable mixture and stir continuously for about 1 minute to cook off the raw flour taste and form a light roux.
04 - Slowly pour in beef broth while stirring and scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce and dried thyme. Bring to a gentle simmer.
05 - Return the seared beef and any accumulated juices to the skillet. Cook uncovered, stirring occasionally, for 8–10 minutes until the beef is tender and the gravy has thickened to your preferred consistency.
06 - Taste the gravy and adjust salt and pepper as needed. Sprinkle with fresh parsley and serve hot over rice, mashed potatoes, or egg noodles.
# Expert Tips:
01 -
- The entire dish comes together in under forty minutes, which is faster than waiting for takeout.
- That gravy is so good you will want to ladle it over everything from rice to crusty bread to a plain baked potato.
02 -
- Do not crowd the pan when searing the beef because steaming instead of browning will rob you of that gorgeous crust and the fond that flavors the gravy.
- Adding a splash of red wine along with the broth takes the gravy from great to absolutely memorable.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust.
- Use a wooden spoon to scrape up the browned bits from the bottom of the pan because those little stuck on pieces are concentrated flavor that will dissolve right into your gravy.