Weeknight Steak Tips and Gravy (Printable)
Tender beef sirloin simmered in rich savory gravy with onions, perfect for busy weeknight dinners.
# What You 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:
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 on a plate.
03 - Lower heat to medium. Add the remaining olive oil and butter to the skillet. 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.
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 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.
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 Tips:
01 -
- The gravy comes together right in the same pan, so every caramelized bit gets folded back into the sauce where it belongs.
- It turns affordable cuts of beef into something that tastes like it took hours when really you are in and out of the kitchen in under forty minutes.
02 -
- Crowding the pan with too much beef at once drops the temperature and steams the meat instead of searing it, so work in two batches if needed.
- Adding cold broth all at once can create lumps in your gravy, so pour it slowly while stirring and the roux will dissolve smoothly every time.
03 -
- Let the meat sit out for 15 minutes before cooking because cold beef straight from the refrigerator will never sear properly no matter how hot your pan is.
- The gravy will continue to thicken as it sits off the heat, so pull it from the stove when it looks just slightly thinner than you want it.