Weeknight Steak Tips and Gravy (Print Version)
Tender beef tips seared and simmered in a rich, savory onion gravy for a quick comforting dinner.
# What You'll Need:
→ Beef
01 - 1 1/2 lbs 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 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 2 cups beef broth (low sodium preferred)
09 - 1 tbsp Worcestershire sauce
10 - 1/2 tsp dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 1 tbsp 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.
02 - Add beef pieces in a single layer, season with salt and pepper, and sear for 2–3 minutes per side until browned. Work in batches if needed; set browned beef aside.
03 - Lower heat to medium. Add the remaining olive oil and butter. Sauté onions and mushrooms (if using) for 2–3 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over the vegetable mixture, stirring well for about 1 minute to cook off the raw flour taste.
05 - Slowly pour in beef broth while stirring and scraping up any browned bits from the pan. Stir in Worcestershire sauce and dried thyme.
06 - Bring to a gentle simmer. Return steak tips and any accumulated juices to the skillet. Cook uncovered, stirring occasionally, for 8–10 minutes until the beef is tender and the gravy thickens.
07 - Taste the gravy and adjust salt and pepper as needed.
08 - Sprinkle with fresh parsley and serve hot over rice, mashed potatoes, or egg noodles.
# Expert Advice:
01 -
- The gravy comes together right in the same pan, so you get incredible depth without a sink full of dishes.
- It turns affordable cuts of beef into something that tastes like it simmered all afternoon.
- Leftovers, if you have any, make the most outrageous next day lunch over buttered noodles.
02 -
- Crowding the pan during the sear will steam the beef instead of browning it, so work in batches and give each piece breathing room.
- Adding the broth too fast without constant stirring can leave you with lumpy gravy, so pour slowly and whisk confidently.
03 -
- Pat the beef completely dry with paper towels before searing, because any surface moisture is the enemy of a good crust.
- Toast the flour for a full minute before adding liquid, and you will never taste raw flour in your gravy again.