Beef tips and mushrooms is a quick and easy dinner made with bite-sized sirloin and a rich mushroom gravy. Serve it with mashed potatoes for a hearty, comforting meal that's perfect for any night of the week.
What's great about this recipe
- Quick and easy - These beef tips with mushrooms are ready in about 55 minutes, including prep, making them an easy dinner for busy weeknights.
- One-pan dinner - The sirloin tips, mushrooms, and sauce are all cooked in the same skillet for easy cleanup.
- Homemade mushroom gravy - The gravy is made from scratch in the same skillet using the beef drippings, mushrooms, butter, flour, and beef broth.
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Budget Check
- The full recipe is about $21.00-$26.00
- Per serving (4 servings): about $5.25-$6.50
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Beef tips - Beef tips, also called steak tips, can come from different cuts of beef. For this recipe, we recommend top sirloin cut into bite-sized pieces.
- Oil - Use an oil with a moderate to high smoke point. Avocado oil, light olive oil, or canola oil will all work well. Use your favorite.
- Mushrooms - White button mushrooms work well here, but baby bella (cremini) mushrooms are also a good choice. You can also use a combination of the two like we do in our creamy mushroom soup.
- Seasonings - Salt, garlic powder, onion powder, and black pepper season the beef and gravy.
- Worcestershire sauce - Adds extra flavor to the sauce. If you don't have Worcestershire sauce, substitute soy sauce.
- Butter - Regular salted butter works well, but unsalted can also be used.
- Flour - All-purpose flour combines with the butter and pan drippings to help thicken the gravy.
- Beef broth - Use your favorite brand. Use reduced-sodium broth if you're sensitive to salt. Adjust the salt at the end if needed.
- Garnish - Chopped fresh parsley makes a nice optional garnish. (Not pictured.)
📖 See the recipe card for quantities and preparation.
How to make beef tips and mushrooms
Cut the beef into bite-sized pieces if you are not using precut beef tips. Season with the salt, garlic powder, onion powder, and black pepper. Stir to combine.
Heat the oil in a large skillet over medium-high heat. Add the beef and arrange the pieces in a single layer without overlapping. Cook for 3 minutes.
Turn the pieces and cook for another 3 minutes to brown the other side.
Remove the skillet from the heat and transfer the beef to a plate or pan. Don't worry if it isn't cooked through. It will finish cooking in the gravy. Cover loosely with aluminum foil to keep warm.
Make the mushroom gravy
Do not wash or wipe the skillet. Place it back over medium-high heat and add the butter. When the butter is melted and foamy, add the mushrooms.
Cook the mushrooms for 5 minutes, stirring occasionally. They will release a good amount of liquid. Let most of it cook out before adding the flour.
Lower the heat to medium and sprinkle the flour over the mushrooms. Stir well to combine and cook for 1½-2 minutes, stirring often.
Slowly add the beef broth while stirring and scraping the browned bits from the bottom of the skillet. Stir in the Worcestershire sauce.
Raise the heat to medium-high and bring the mixture to a simmer. Add the beef back to the skillet along with any juices collected on the plate.
Lower the heat to medium-low and cook, uncovered, for 15-20 minutes, or until the gravy thickens and the beef is cooked through. Keep it at a simmer, adjust the heat as needed, and stir occasionally.
Taste the gravy and add salt if needed. As a reference, we did not add extra to ours.
Serving suggestions
Mashed potatoes are our favorite side for beef tips and mushrooms. They're perfect with plenty of gravy spooned over the top.
For something different, serve the beef tips over egg noodles or white rice. Crusty bread is also great for dipping into the gravy.
For a vegetable side, green beans, roasted broccoli, or asparagus would all work well with this dish.
Recipe tips and notes
- Top sirloin is tender without a long cooking time. Cutting it into bite-sized pieces makes it a great choice for this beef tips recipe.
- Do not slice the mushrooms too thin or they may not hold up well during cooking and stirring.
- If the gravy is too thin, let it simmer uncovered for a few more minutes, stirring occasionally. Keep in mind that it will continue to thicken as it cools, so don't take it too far.
- If the gravy is too thick, add a little beef broth, 1-2 tablespoons at a time, stirring after each addition until it reaches the desired consistency.
- If you are sensitive to salt, use reduced-sodium beef broth and reduce the salt used to season the beef. Taste the gravy at the end and add more salt if needed.
Storing and reheating
Refrigerator - Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer - Transfer leftovers to a freezer-safe airtight container, leaving room at the top for expansion. Label and date the container and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating - Reheat in a skillet or saucepan over medium-low heat, stirring occasionally, or in the microwave until hot throughout. The gravy will loosen as it warms, so wait before adding extra liquid. If it's still too thick, add a little beef broth as needed.
Food safety - Do not leave cooked food out for more than 2 hours, or 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed these beef tips and mushrooms, try some of our other easy skillet dinners. Our one-pan chicken and mushrooms pairs chicken breast with a flavorful mushroom sauce. For something different, try our mushroom pork chops, or make Salisbury steak meatballs for another hearty dinner with plenty of flavor.
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📖 Recipe
Beef Tips and Mushrooms
Ingredients
- 1½ pound Beef Tips It is best to use sirloin steak, cut into bite sized pieces if not pre-cut
- 1 teaspoon Salt plus more to taste, if needed
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Fresh Ground Pepper
- 2 tablespoon Oil use a neutral oil with a high smoke point (we use canola oil)
- 16 ounces White Button Mushrooms sliced
- 3 tablespoons Butter
- 3 tablespoons All Purpose Flour
- 3 cups Beef Broth
- 1 teaspoon Worcestershire Sauce (substitute soy sauce if needed)
- Parsley for garnish optional
Instructions
- Cut the meat into bite sized pieces if you are not using precut tips.
- Season the steak with salt, garlic powder, onion powder, and black pepper. Stir to combine.
- Heat the oil in a large, deep skillet over medium-high heat. Add the steak pieces to the skillet and arrange them in a single layer without overlapping. Cook them for 3 minutes.
- Turn to brown on the other side. Use a spatula to turn a section at a time or use tongs to turn the pieces quickly. Cook another 3 minutes until browned on both sides.
- Remove the skillet from the heat and remove the steak pieces to a plate or pan. Don't worry that they're not cooked through. They will finish cooking in the sauce. Cover the plate loosely with a piece of aluminum foil to keep warm.
Make the mushroom gravy
- Do not wash the skillet. Place it back over medium-high heat and add the butter. When the butter is melted, and foaming add the mushrooms.
- Cook the mushrooms for 5 minutes, stirring occasionally. The mushrooms will release a good amount of liquid; let most of it cook out before adding the flour.
- Lower the heat to medium and sprinkle the flour over the mushrooms, stir well to combine. Cook for 1½-2 minute to get the raw flour taste out, stir often.
- Slowly add the beef broth to the mushroom mixture while stirring gently and scrapping the bits off the bottom of the pan.
- Stir in the Worcestershire sauce. Raise the heat to medium-high and bring the mushroom sauce to a simmer.
- Add the beef tips back to the skillet (along with any juices collected on the plate). When the sauce comes to a simmer again, lower the heat to medium-low and cook, uncovered, for 15-20 minutes or until the gravy thickens. Stir occasionally and keep the sauce at a simmer, raise or lower the heat if needed.
- If the sauce is not thickening cook it a bit longer. But it will thicken further as it cools. Keep it in mind so it doesn't go too far.
- Taste the mushroom sauce and add salt if needed. As a reference we did not add extra to ours.
- Serve the beef and mushrooms sauce on a bed of mashed potatoes and garnish with a sprinkle of chopped parsley, if desired.
Notes
- Don't slice the mushrooms too thin so they hold up to cooking and stirring.
- Have the ingredients prepped and ready to go before you start cooking because things move quickly in this recipe.
- Reduce the amount of salt and use low-sodium ingredients if you are sensitive to salt. You can adjust at the end if needed.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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