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'south absolutely delicious.

Steak tips with mushroom gravy in a white bowl.

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

Tabular array of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Pace-past-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. Information technology'south a broad term that applies to many different cuts of beefiness, including the not-and so-tender cuts like chuck or stew meat. If you lot utilize beefiness chuck or beef stew meat, those cuts need considerable cooking time (or an Instant Pot) to plough tender.
  • Dried mushrooms:Stale porcini mushrooms add tremendous umami (savory) flavor (substitute shiitakes if that's all you can discover). Find dried mushrooms in grocery stores or online (Culinary Colina may earn money if yous buy through this link).
  • Fresh mushrooms: Cull your favorite white mushrooms such as button, cremini, or shiitake mushrooms. Portobello mushrooms tin can make a darker, muddier-looking sauce, though, because of their dark gills. But they sense of taste skillful!

Step-by-footstep 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 hr, then drain the beefiness 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 minor bowl and embrace with a little beefiness goop. Wrap the elevation 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 well-nigh 5 minutes.
Porcini mushrooms in a clear bowl.
  1. When cool, accept the mushrooms out of the broth and mince them up. Pour the leftover goop through a strainer lined with a java filter or paper towel (this gets rid of whatsoever leftover grit) and reserve the goop.
Strained porcini mushrooms on a wood cutting board.
  1. In a large skillet and estrus a piddling olive oil over medium-loftier oestrus until just smoking. Add the meat to the skillet in a single layer, without crowding, and brownish it on all sides, turning with tongs. Depending on how much you accept, y'all might have to practise this in batches, adding more olive oil if needed. Equally the beef browns, motility 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 push mushrooms, porcini mushrooms, and a sprinkle of salt. Sauté the mushrooms until and so start to dark-brown and the skillet has very little wet, 7 to 9 minutes. Add the onion to the skillet and cook, stirring ofttimes, until the onion begins to brownish and the bottom of the pan forms dark $.25. Stir in the garlic, thyme, and flour.
Steak tips with mushroom gravy ingredients cooking in a black skillet.
  1. One time 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, render the beef (and any juices from the meat) to the skillet, gently pushing each piece downwards into the mushrooms and onions. Turn the heat downwards to medium-low and simmer for some other 3 to five minutes and flavour 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 fridge for up to iv days.
  • Brand ahead: The beefiness can be cutting into pieces, the dried mushrooms rehydrated and chopped, and the fresh mushrooms and onions sliced the mean solar day before. Store everything separately in the refrigerator.
  • Freezer: Cool completely and freeze for upward to two months. Thaw the beef and mushroom mixture overnight in the refrigerator. When set up, reheat information technology 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 lot can use tougher cuts of run into in your IP.
    • Using the Sauté part, brown the beef, mushrooms, and onions according to the regular recipe. At the end of stride 5, after you add the beef tips back to the pot, shut the lid, set the steam release to the seal position, and cook on manual Loftier force per unit area for 35 minutes.
    • Allow a natural pressure release for 10 to 15 minutes. Open the pot and click the Sauté role again. Conform for seasoning and consistency with a little (¼ loving cup) water, if necessary. If the gravy is too thin, mix together a tablespoon of cornstarch with 2 tablespoons h2o, and stir information technology into the pot. Let cook for two more minutes, until thickened.
Steak tips with mushroom gravy in white bowls.

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Steak Tips with Mushroom Gravy

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

Cook Time 35 mins

Marinate time 30 mins

Total Time i hr five mins

Servings 4

Course Main Grade

Cuisine American

Calories 488

For the beef:

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

For the mushrooms:

  • ¼ ounce dried porcini mushrooms rinsed well (come across note 2)
  • i/4 cup beef broth divided

For the gravy:

  • ii tablespoons olive oil
  • 1 pound white mushrooms stems trimmed, caps wiped clean and cut into 1/4-inch slices (encounter note 3)
  • ane big onion halved and sliced thin (most i ½ cups)
  • ane/2 teaspoon salt
  • 1 medium garlic clove minced or pressed through garlic press (about ane teaspoon)
  • ½ teaspoon thyme leaves fresh, minced
  • iv teaspoons all-purpose flour
  • one i/two cups beef goop
  • one 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 xxx minutes to 1 hour, stirring once. Drain well, pat dry with paper towels, and season to gustatory modality with table salt and pepper (I similar 1 teaspoon salt and ½ teaspoon pepper).

To soften the dried mushrooms:

  • In a small microwave-rubber bowl, cover porcini mushrooms with ¼ loving cup goop. Cover bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, nearly v minutes.

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

To melt the steak tips and gravy:

  • In a large skillet, heat ane tablespoon olive oil over medium-high rut until smoking. Working in batches if necessary, add meat in a single layer and cook until well-browned on all sides, nigh 6 to eight minutes. Transfer to a large plate and echo with remaining beefiness if applicable.

  • Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcini mushrooms, and salt to sense of taste (I like ¼ teaspoon). Cook, stirring oft 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 night $.25 form on pan lesser, near half dozen to 8 minutes.

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

  • Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce estrus to medium-depression and simmer until steak registers 130 degrees on instant-read thermometer, about three to v minutes.

  • Flavour 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: Beefiness tips or steak tips are the tender pieces cutting from beef tenderloin or sirloin. It'southward a wide term that applies to many dissimilar cuts of beef, including the not-so-tender cuts similar chuck or stew meat. If you use beefiness chuck or beef stew meat, those cuts demand considerable cooking time (or an Instant Pot) to turn tender.
  2. Dried mushrooms:Stale porcini mushrooms add tremendous umami (savory) flavor (substitute shiitakes if that'southward all you lot can find). Notice dried mushrooms in grocery stores or online (Culinary Hill may earn coin if y'all buy through this link).
  3. Fresh mushrooms: Choose your favorite white mushrooms such as push, cremini, or shiitake mushrooms. Portobello mushrooms tin make a darker, muddier-looking sauce, though, because of their nighttime gills. Merely they taste good!
  4. Yield: This recipe makes 4 generous servings.
  5. Storage: Shop leftovers covered in the refrigerator for up to four days.
  6. Brand 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: Absurd completely and freeze for up to two 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 h2o if needed.
  8. Serving suggestions: Steak tips are delicious over buttered noodles, white rice, or mashed potatoes. I honey roasted broccoli on the side.
  9. Instant pot: The stove-top version is faster, simply you can use tougher cuts of meet in your IP.
    • Using the Sauté function, brownish the beef, mushrooms, and onions according to the regular recipe. At the end of stride 5, after y'all add the beef tips back to the pot, close the chapeau, ready the steam release to the seal position, and cook on transmission HIGH pressure for 35 minutes.
    • Permit a natural pressure release for 10 to 15 minutes. Open the pot and click the Sauté function over again. Adjust for seasoning and consistency with a little (¼ cup) water, if necessary. If the gravy is likewise thin, mix together a tablespoon of cornstarch with 2 tablespoons water, and stir information technology into the pot. Let cook for two more minutes, until thickened.

Calories: 488 kcal Carbohydrates: 13 g Protein: 40 1000 Fat: 32 g Saturated Fat: 12 yard Cholesterol: 104 mg Sodium: 1029 mg Potassium: 942 mg Fiber: 2 grand Sugar: 7 thousand Vitamin A: 110 IU Vitamin C: six mg Calcium: 27 mg Iron: 4 mg

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