Steak Tips are a simple yet hearty meal going from stove-to-table in under an hour. This comforting classic is made with tender beef and a luscious mushroom onion gravy, and it's absolutely delicious.

Steak tips with mushroom gravy in a white bowl.

Use quick-cooking sirloin tips if you're making this recipe on the stove. But if you're interested in using the slow cooker or Instant Pot, you can certainly make this recipe with a tougher cut, like chuck.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Steak Tips with Mushroom Gravy Recipe

Recipe ingredients

Steak tips with mushroom gravy ingredients in various bowls.

Ingredient notes

  • Sirloin steak tips: Beef tips or steak tips are the tender pieces cut from beef tenderloin or sirloin. It's a broad term that applies to many different cuts of beef, including the not-so-tender cuts like chuck or stew meat. If you use beef chuck or beef stew meat, those cuts need considerable cooking time (or an Instant Pot) to turn tender.
  • Dried mushrooms:Dried porcini mushrooms add tremendous umami (savory) flavor (substitute shiitakes if that's all you can find). Find dried mushrooms in grocery stores or online (Culinary Hill may earn money if you buy through this link).
  • Fresh mushrooms: Choose your favorite white mushrooms such as button, cremini, or shiitake mushrooms. Portobello mushrooms can make a darker, muddier-looking sauce, though, because of their dark gills. But they taste good!

Step-by-step instructions

  1. Mix together the sugar and the soy sauce in a medium bowl, then add the beef and toss everything together until coated. Let the beef marinate for 30 minutes to an hour, then drain the beef and lightly pat the pieces dry with a paper towel. Season the tips with salt and pepper.
Uncooked steak tips in a clear bowl.
  1. Meanwhile, to rehydrate the dried porcini mushrooms, add them to a small bowl and cover with a little beef broth. Wrap the top of the bowl with some plastic wrap, poking a few slits in the plastic for steam to escape. Microwave the mushrooms and broth for 30 seconds, then let the mushrooms soften in the hot broth for about 5 minutes.
Porcini mushrooms in a clear bowl.
  1. When cool, take the mushrooms out of the broth and mince them up. Pour the leftover broth through a strainer lined with a coffee filter or paper towel (this gets rid of any leftover grit) and reserve the broth.
Strained porcini mushrooms on a wood cutting board.
  1. In a large skillet and heat a little olive oil over medium-high heat until just smoking. Add the meat to the skillet in a single layer, without crowding, and brown it on all sides, turning with tongs. Depending on how much you have, you might have to do this in batches, adding more olive oil if needed. As the beef browns, move it to a large plate or tray.
Steak tips cooking in a black skillet.
  1. To the empty skillet, add another tablespoon of oil and the button mushrooms, porcini mushrooms, and a sprinkle of salt. Sauté the mushrooms until then start to brown and the skillet has very little moisture, 7 to 9 minutes. Add the onion to the skillet and cook, stirring often, until the onion begins to brown and the bottom of the pan forms dark bits. Stir in the garlic, thyme, and flour.
Steak tips with mushroom gravy ingredients cooking in a black skillet.
  1. Once the flour is blended, pour in the mushroom liquid and the remaining beef broth. Then scrape up the browned bits on the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Using tongs, return the beef (and any juices from the meat) to the skillet, gently pushing each piece down into the mushrooms and onions. Turn the heat down to medium-low and simmer for another 3 to 5 minutes and season to taste with salt and pepper.
Steak tips with mushroom gravy in a black skillet.

Recipe tips and variations

  • Yield: This recipe makes 4 generous servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The beef can be cut into pieces, the dried mushrooms rehydrated and chopped, and the fresh mushrooms and onions sliced the day before. Store everything separately in the refrigerator.
  • Freezer: Cool completely and freeze for up to 2 months. Thaw the beef and mushroom mixture overnight in the refrigerator. When ready, reheat it on the stove top or in the microwave. Thin with water if needed.
  • Serving suggestions: Steak tips are delicious over buttered noodles, white rice, or mashed potatoes. I love roasted broccoli on the side.
  • Instant pot: The stove-top version is faster, but you can use tougher cuts of meet in your IP.
    • Using the Sauté function, brown the beef, mushrooms, and onions according to the regular recipe. At the end of step 5, after you add the beef tips back to the pot, close the lid, set the steam release to the seal position, and cook on manual HIGH pressure for 35 minutes.
    • Allow a natural pressure release for 10 to 15 minutes. Open the pot and click the Sauté function again. Adjust for seasoning and consistency with a little (¼ cup) water, if necessary. If the gravy is too thin, mix together a tablespoon of cornstarch with 2 tablespoons water, and stir it into the pot. Let cook for 2 more minutes, until thickened.
Steak tips with mushroom gravy in white bowls.

Buttered Noodles

Buttered noodles are a simple, delicious meal all on their own, but they also make an outstanding foundation for something a bit fancier, like Stroganoff, stews, or Swedish meatballs. Just 2 ingredients!

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Steak Tips with Mushroom Gravy

Steak Tips are a simple yet hearty meal going from stove-to-table in under an hour. This comforting classic is made with tender beef and a luscious mushroom onion gravy, and it's absolutely delicious.

Cook Time 35 mins

Marinate time 30 mins

Total Time 1 hr 5 mins

Servings 4

Course Main Course

Cuisine American

Calories 488

For the beef:

  • 1 tablespoon soy sauce
  • 1 tablespoon granulated sugar
  • 1 ½ pounds sirloin steak tips trimmed of excess fat and cut into 1 ½ inch chunks (see note 1)
  • Salt and freshly ground black pepper

For the mushrooms:

  • ¼ ounce dried porcini mushrooms rinsed well (see note 2)
  • 1/4 cup beef broth divided

For the gravy:

  • 2 tablespoons olive oil
  • 1 pound white mushrooms stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note 3)
  • 1 large onion halved and sliced thin (about 1 ½ cups)
  • 1/2 teaspoon salt
  • 1 medium garlic clove minced or pressed through garlic press (about 1 teaspoon)
  • ½ teaspoon thyme leaves fresh, minced
  • 4 teaspoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1 tablespoon parsley leaves fresh, chopped
  • Salt and freshly ground black pepper
  • Buttered egg noodles for serving, optional

To marinate the beef:

  • In a medium bowl, combine soy sauce and sugar. Add beef, toss well, and marinate between 30 minutes to 1 hour, stirring once. Drain well, pat dry with paper towels, and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).

To soften the dried mushrooms:

  • In a small microwave-safe bowl, cover porcini mushrooms with ¼ cup broth. Cover bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, about 5 minutes.

  • Transfer mushrooms to a cutting board and mince. Using a fine-mesh strainer lined with paper towel, or a coffee filter, strain liquid into a medium bowl. Set minced mushrooms and mushroom liquid aside.

To cook the steak tips and gravy:

  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat until smoking. Working in batches if necessary, add meat in a single layer and cook until well-browned on all sides, about 6 to 8 minutes. Transfer to a large plate and repeat with remaining beef if applicable.

  • Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcini mushrooms, and salt to taste (I like ¼ teaspoon). Cook, stirring frequently until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.

  • Add onion and sprinkle with salt (I like ¼ teaspoon). Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.

  • Stir in garlic, thyme, and flour until vegetables are coated with flour, about 1 minute. Stir in remaining 1 ½ cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits and bring to boil.

  • Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, about 3 to 5 minutes.

  • Season with salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper) and sprinkle with parsley. Serve with noodles if desired.

  1. Sirloin steak tips: Beef tips or steak tips are the tender pieces cut from beef tenderloin or sirloin. It's a broad term that applies to many different cuts of beef, including the not-so-tender cuts like chuck or stew meat. If you use beef chuck or beef stew meat, those cuts need considerable cooking time (or an Instant Pot) to turn tender.
  2. Dried mushrooms:Dried porcini mushrooms add tremendous umami (savory) flavor (substitute shiitakes if that's all you can find). Find dried mushrooms in grocery stores or online (Culinary Hill may earn money if you buy through this link).
  3. Fresh mushrooms: Choose your favorite white mushrooms such as button, cremini, or shiitake mushrooms. Portobello mushrooms can make a darker, muddier-looking sauce, though, because of their dark gills. But they taste good!
  4. Yield: This recipe makes 4 generous servings.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: The beef can be cut into pieces, the dried mushrooms rehydrated and chopped, and the fresh mushrooms and onions sliced the day before. Store everything separately in the refrigerator.
  7. Freezer: Cool completely and freeze for up to 2 months. Thaw the beef and mushroom mixture overnight in the refrigerator. When ready, reheat it on the stove top or in the microwave. Thin with water if needed.
  8. Serving suggestions: Steak tips are delicious over buttered noodles, white rice, or mashed potatoes. I love roasted broccoli on the side.
  9. Instant pot: The stove-top version is faster, but you can use tougher cuts of meet in your IP.
    • Using the Sauté function, brown the beef, mushrooms, and onions according to the regular recipe. At the end of step 5, after you add the beef tips back to the pot, close the lid, set the steam release to the seal position, and cook on manual HIGH pressure for 35 minutes.
    • Allow a natural pressure release for 10 to 15 minutes. Open the pot and click the Sauté function again. Adjust for seasoning and consistency with a little (¼ cup) water, if necessary. If the gravy is too thin, mix together a tablespoon of cornstarch with 2 tablespoons water, and stir it into the pot. Let cook for 2 more minutes, until thickened.

Calories: 488 kcal Carbohydrates: 13 g Protein: 40 g Fat: 32 g Saturated Fat: 12 g Cholesterol: 104 mg Sodium: 1029 mg Potassium: 942 mg Fiber: 2 g Sugar: 7 g Vitamin A: 110 IU Vitamin C: 6 mg Calcium: 27 mg Iron: 4 mg

I'm the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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