Weeknight Steak Tips and Gravy (Printable)
Tender seared beef tips simmered in a rich, savory onion gravy for a comforting weeknight dinner.
# What You'll Need:
→ Meats
01 - 1½ 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 low-sodium beef broth
09 - 1 tbsp Worcestershire sauce
10 - ½ tsp dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs
12 - 1 tbsp chopped fresh parsley, for garnish (optional)
# Directions:
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 to avoid crowding the pan; 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 until fragrant.
04 - Sprinkle flour over the vegetable mixture, stirring well for about 1 minute to cook off the raw flour taste and form a smooth roux.
05 - 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.
06 - Bring to a gentle simmer. Return the seared 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 has thickened to your desired consistency.
07 - Taste the gravy and adjust salt and pepper as needed.
08 - Sprinkle with fresh chopped parsley and serve hot over rice, mashed potatoes, or egg noodles.
# Expert Tips:
01 -
- The gravy comes together right in the same pan, so cleanup is almost effortless after a long day.
- It transforms an affordable cut of beef into something that tastes like it simmered all afternoon.
02 -
- Do not crowd the pan when searing the beef, because overlapping pieces will steam instead of browning and you will lose that deep caramelized flavor.
- Adding a splash of red wine along with the broth is a game changer I discovered by accident one evening when I ran short on broth and grabbed the nearest bottle.
03 -
- If you want to elevate the gravy, deglaze with a tablespoon of tomato paste along with the flour and let it toast for thirty seconds before adding the broth.
- Letting the finished dish rest off the heat for five minutes before serving allows the gravy to settle and thicken to its ideal consistency.