Weeknight Steak Tips and Gravy (Printable)
Tender beef tips seared and simmered in rich savory gravy, ready in just 40 minutes.
# What You'll 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 low-sodium beef broth
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 Steps:
01 - Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season beef pieces with salt and pepper, then add in a single layer. Sear for 2–3 minutes per side until deeply browned. Work in batches to avoid crowding, then transfer browned beef to a plate and set aside.
02 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Sauté diced onions and mushrooms for 2–3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetable mixture and stir continuously for about 1 minute to cook off the raw flour taste and form a smooth roux.
04 - Slowly pour in beef broth while stirring constantly and scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce and dried thyme.
05 - Bring the gravy to a gentle simmer. Return the seared beef 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 preferred consistency. Taste and adjust seasoning with salt and pepper as needed.
06 - Sprinkle with fresh chopped parsley and serve hot over rice, mashed potatoes, or egg noodles.
# Expert Advice:
01 -
- The gravy comes together right in the same pan, so you get deep flavor without extra dishes piling up in the sink.
- It reheats beautifully the next day, making it almost better as leftovers when the sauce has had time to really soak into the meat.
02 -
- Crowding the pan during the sear is the fastest way to end up with steamed gray beef instead of a gorgeous crust, so patience and batches are your best friends here.
- Adding the broth too quickly after the flour can create lumps that are nearly impossible to smooth out, so pour slowly and whisk aggressively.
03 -
- Let the beef sit out for about 15 minutes before searing so it cooks evenly and develops a better crust than ice cold meat ever could.
- A wooden spoon is the best tool for scraping up browned bits because it is firm enough to do the job without scratching your pan.