Beef Tips Recipe: Easy Skillet Beef in Mushroom Gravy

Need a steak dinner with gravy but not a long braise? This beef tips recipe uses bite-size sirloin, mushrooms, and onions for a skillet meal that is ready in 50 minutes. The beef gets a quick sear, then finishes briefly in the glossy pan sauce. Serve it over mashed potatoes, rice, or buttered noodles for a weeknight dinner that still feels a little special.

The important detail is to handle the beef like steak, not stew meat. Pat it dry, sear it in batches, and add it back only after the gravy has thickened. That keeps the pieces tender and lets the browned bits in the skillet flavor the sauce. An instant-read thermometer removes the guesswork: 63°C / 145°F is the safe minimum for whole cuts of beef, followed by a 3-minute rest. This recipe rests the beef for 5 minutes so the juices can settle before serving.

Why You'll Love This Recipe

• Everything cooks in one skillet, including the beef, vegetables, and gravy.
• Sirloin cooks quickly and needs only a short finish in the sauce.
• The seasonings are familiar, and the gravy starts with low-sodium beef broth.
• Mashed potatoes, rice, noodles, and a green vegetable all work alongside it.
• Leftovers reheat gently with a splash of broth.

For another comforting skillet meal, try beef stew on the stove, or browse all of our beef recipes.

Beef Tips Recipe Information

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Resting time: 5 minutes
• Total time: 50 minutes
• Servings: 4
• Internal temperature: 63°C / 145°F for medium-rare whole-cut beef, then rest at least 3 minutes

Ingredients

For the beef

• 2 pounds sirloin steak tips or sirloin steak, cut into 1 1/2-inch pieces
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil, divided

For the mushroom gravy

• 1 tablespoon unsalted butter
• 1 medium yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 2 tablespoons tamari or low-sodium soy sauce
• 2 cups low-sodium beef broth, divided
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons chopped flat-leaf parsley, for serving

Use tamari labeled gluten-free if needed. Check the beef broth and Dijon mustard against your dietary needs; these amounts aim for a balanced sauce rather than an overly salty one.

Step-by-Step Instructions

1. Season and dry the beef

Pat the sirloin tips thoroughly dry with paper towels. That extra minute helps them brown instead of steam. Toss the beef with the salt, pepper, and garlic powder, then set it aside while you slice the onion and mushrooms. It can sit at room temperature during this short prep period, but do not leave it out longer than 2 hours.

2. Sear in batches

Heat a large heavy skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add half the beef in a single layer. Leave room around the pieces so they brown rather than steam. Sear for 2 to 3 minutes without moving, turn, and sear the second side for 1 to 2 minutes. The centers should still be underdone. Transfer the beef to a clean plate, then repeat with the remaining oil and beef.

3. Cook the vegetables

Lower the heat to medium. Add the butter, onion, and mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the mushrooms release their moisture and begin to brown. Add the garlic and cook for 30 seconds, just until fragrant. As you stir, scrape up the browned bits from the bottom of the pan; they give the gravy its depth.

4. Build the gravy

Stir in the tamari, 1 3/4 cups beef broth, Dijon, and thyme. Bring the mixture to a gentle simmer. In a small bowl, whisk the cornstarch and cold water until smooth, then whisk the slurry into the sauce. Cook for 2 to 3 minutes, stirring, until the gravy coats the back of a spoon. If it gets too thick, loosen it with the remaining 1/4 cup broth.

5. Finish the beef and rest

Return the beef and any juices from the plate to the skillet. Turn the pieces through the gravy and cook for 2 to 4 minutes, just until they are warmed through and reach your preferred doneness. For medium-rare, check the largest piece for 63°C / 145°F; cook longer for medium or medium-well. Remove the skillet from the heat, cover it loosely, and rest the beef for 5 minutes. Finish with parsley and serve.

Tips for Best Results

Choose sirloin, tri-tip, or another tender steak cut for this beef tips recipe. Chuck stew meat needs a long, moist cook to become tender, so save it for a slow-cooker or braised recipe. If your store sells pre-cut steak tips, choose pieces of similar size and trim away any thick, tough silver skin.

The skillet should be hot enough to sear but not smoking heavily. Two batches give the beef room to brown and help preserve the fond. If the pan looks dry before the second batch, add a small drizzle of oil. Let the first side develop color before turning; the pieces should release more easily once a crust has formed.

Keep the gravy at a simmer rather than boiling the beef in it. Once the beef goes back into the sauce, it needs only enough time to finish. This is what helps the tips stay tender instead of becoming firm and dry. Use a thermometer rather than judging by color, especially when the pieces are different sizes.

Ingredient Substitutions

Sliced white mushrooms can replace cremini mushrooms. You can also leave the mushrooms out and add an extra 1/2 cup broth for a smoother onion gravy. Shallots work in place of the yellow onion for a milder, slightly sweeter flavor. Worcestershire-style sauces vary in their ingredients, so tamari is the simpler savory option here; low-sodium soy sauce works too.

For a dairy-free version, replace the butter with another tablespoon olive oil. Arrowroot starch can replace the cornstarch in the same amount, but add it at the end and avoid a hard boil after the sauce thickens. Rice, egg noodles, and mashed potatoes are not included in the per-serving nutrition estimate below.

What to Serve With

Mashed potatoes catch every spoonful of mushroom gravy, making them a classic side. Steamed green beans, roasted broccoli, or a crisp salad add freshness to the rich beef. Rice or buttered egg noodles are easy grain-based options.

For another beef dinner in your weekly rotation, try this Mongolian ground beef recipe for a faster, boldly seasoned meal. Oven-baked beef ribs are better when you have more time for a hands-off dinner.

Storage Instructions

Cool the beef and gravy promptly, then refrigerate them in an airtight container within 2 hours of cooking. They keep for up to 3 days. Store the potato, rice, or noodle side separately so it does not soak up all the sauce.

For longer storage, freeze the cooled beef tips and gravy in a freezer-safe container for up to 2 months, leaving a little room at the top for expansion. Thaw overnight in the refrigerator before reheating for the most even result.

Reheating Instructions

Warm leftovers in a covered skillet over low heat with a splash of beef broth or water. Stir occasionally and heat until steaming hot throughout; prolonged high heat can make sirloin tough. For the microwave, cover the dish loosely, heat at medium power in 45-second intervals, and stir between intervals.

Reheat refrigerated leftovers to 74°C / 165°F before serving. Reheat only the portion you plan to eat, and discard leftovers that have been at room temperature for more than 2 hours.

Frequently Asked Questions

What cut of beef is best for beef tips?

Sirloin is a good everyday choice because it is tender, flavorful, and quick to cook. Tri-tip, tenderloin trimmings, or a well-trimmed strip steak also work. Avoid tough stew meat for this quick skillet method unless you plan to braise it much longer.

Can I make the gravy without mushrooms?

Yes. Cook the onion until soft, then continue with the garlic and the remaining gravy ingredients. Add an extra 1/4 to 1/2 cup broth if you want the sauce to have the same volume without the mushrooms.

Why did my beef tips turn out tough?

The usual causes are overcooking or using a cut that needs braising. Sear tender steak pieces quickly, return them to the gravy only briefly, and check their internal temperature with a thermometer. Rest the beef before serving.

Can I prepare this ahead?

You can cut and season the beef, slice the vegetables, and measure the sauce ingredients up to one day ahead. Refrigerate everything separately. For the best texture, cook the beef just before serving instead of cooking it fully in advance.

Conclusion

This beef tips recipe brings a gravy dinner to the table without an afternoon of simmering. Sear tender sirloin, build the mushroom gravy in the same skillet, and give the beef a short finish so it stays juicy. Add your favorite starch and a green vegetable, then warm any leftovers gently for lunch the next day.