When there’s Steak Tips with Mushroom Gravy for dinner, get ready for days--if not weeks-- of rave reviews. A small amount of porcini mushrooms work their magic in this heavenly comfort food classic, made with tender browned beef and luscious mushroom onion gravy.
Ladle beef tips over the Best Mashed Potatoes or Cauliflower Mashed Potatoes and spears of Roasted Asparagus for one incredible dinner. Sometimes, there’s nothing like a steak! From the little-known Tri Tip cut (California’s hidden gem) to one-pot wonders like Easy Beef Stroganoff or mushroom-y Salisbury Steak, you can’t go wrong. When beef is involved, dinner will always be delicious.
Need a fast, sublimely delicious dinner? Grab some beef tips and a whole bunch of mushrooms. This simple yet hearty recipe is ready from stove to table in less than an hour. Compared to the time you’ll be thinking about it afterwards (weeks, possibly) that’s almost no time at all.
Ordinary button mushrooms get a powerful umami boost, thanks to dried porcini mushrooms. They melt into the gravy, ensuring that every bite is rich and mushroom-y.
Use quick-cooking sirloin tips if you’re making this recipe on the stove, which are already tender and don’t need much cooking time. But if you’re interested in using the slow cooker or Instant Pot, you can certainly make this recipe with a tougher cut, like chuck. Any way you want to make it, just promise you’ll make it soon. Maybe tonight.
Making Steak Tips with Mushroom Gravy for a weekend feast, or just for the week ahead? Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What you need to make steak tips with mushrooms:
- Sirloin steak tips. Good buying tips below. "Tips" is sort of a broad term for beef trimmings, so it's important to know what you're getting.
- Soy sauce. Coconut aminos are great, too, if you need a gluten-free alternative to soy sauce.
- Porcini mushrooms. With this fancy dried mushroom, you don’t need a lot.
- Beef broth. Good quality beef broth, like College Inn brand, make this dish even better.
- Olive oil.
- White mushrooms. You can use cremini mushrooms, shiitake mushrooms, or any favorite mushroom blend. Pre-sliced mushrooms make prep even easier.
- Garlic, Parsley and Thyme.
- Flour. Almond flour or any 1:1 gluten-free baking mix works great as a gluten-free gravy thickener.
- Egg noodles. Or mashed potatoes, rice pilaf, quinoa, cauliflower mash, or veggie noodles.
- Salt and freshly ground pepper.
What are steak tips?
Beef tips or steak tips are the tender pieces cut from beef tenderloin or sirloin. It’s a broad term that applies to many different cuts of beef, including the not-so-tender cuts like chuck or stew meat.
In a perfect world, beef tips should be labeled with the cut of beef they came from. If so, look for tips made from sirloin or tenderloin, which cook quickly and don’t need time to soften. When in doubt, ask your butcher.
If you use beef chuck or beef stew meat, you may not be as happy, because those cuts need considerable cooking time to turn tender. Unless, of course, you’re planning on making this recipe in a slow cooker or Instant Pot. In that case, go right ahead and buy that stew meat!
What are porcini mushrooms?
Used in French and Italian cuisine, porcini mushrooms are the key to delicious risotto, sauces, and soup. Because they have a short season they're almost impossible to find fresh. That is a-okay, because it is fairly easy to find them out and about. They're a little pricey, but they bring a lot to the table. They come dried, and priced according to how large the pieces are. Larger pieces cost more, and the smaller bits and pieces cost less. Nothing even comes close to that big, mushroom-y taste, though, so it’s totally worth it.
Tips for making the best Steak Tips with Mushroom Gravy:
- Use your favorite mushrooms. Cremini, button, or fragrant shiitake mushrooms are all good choices. Portobello mushrooms can make a darker, muddier-looking sauce, though, because of their dark gills.
- Seek out porcini mushrooms. They lend unbeatable flavor to the dish, and are worth the cost. However, if you absolutely can’t locate dried porcini mushrooms anywhere, go to Trader Joes and buy a jar of Mushroom & Company Seasoning, a mix of powdered porcini, shiitake mushrooms, and some other herbs and seasonings (including thyme). You can also use mushroom base; just watch the salt, so you don't end up overseasoning the beef.
- Make it gluten-free. Switch out your favorite GF baking mix for the flour in the recipe, and use a non-gluten soy sauce, or coconut aminos fo rthe marinade.
- Sear the beef. Browning the beef is critical to getting that deep flavor, so don't skip this step! The higher temperature on the stove is best. And please don't crowd the pan while cooking the beef. That can create steam, which prevents the beef from browning.
- Read labels for sodium. Like so many other savory recipes, the instructions have you season the ingredients at different points. This technique creates beautiful layers of flavor. However, if you're using mushroom seasoning with added salt or beef broth with extra sodium, go lightly on the salt until the very final adjustment.
How to make the Steak Tips with Mushroom Gravy:
Few if any exact quantities are listed in these instructions, which walk through through the process. For specifics, take a look a the the recipe card below.
Easy advance prep:
Before you begin, you need to marinate the beef, hydrate the dried mushrooms, and figure out what you’re going to serve with the steak tips: mashed potatoes, buttered noodles, or rice? Decisions, decisions…
- First, marinate the beef. Once you remove any excess fat and cut the tips up into uniform, 1 1/2” pieces, make the marinade. Mix together the sugar and the soy sauce in a medium bowl, then add the beef and toss everything together until coated.
- Let the beef marinate for 30 minutes to an hour. You can stir it every once in awhile, if you like. After that, drain the beef and lightly pat the pieces dry with a paper towel. Season the tips with some salt and pepper.
- While the beef is doing its thing in the soy sauce, rehydrate the dried porcini mushrooms. Rinse the dried porcini mushrooms thoroughly under running water; they're naturally gritty. (If you have very small pieces or are using mushroom powder, you can skip this step.)
- Next, find a ramekin or small bowl, and add the dried mushrooms to it. Cover the mushrooms with a little beef broth, and wrap the top of the bowl with some plastic wrap, poking a few slits in the plastic for steam to escape. Microwave the mushrooms and broth for 30 seconds. Then let the mushrooms soften in the hot broth for about 5 minutes.
- When cool, take the mushrooms out of the broth and mince them up. Pour the leftover broth through a strainer lined with a coffee filter or paper towel (this gets rid of any leftover grit) and reserve the broth.
Cooking the steak tips (stovetop method):
- To begin, grab a large skillet and heat a little olive oil over medium-high heat until just smoking. Add the meat to the skillet in a single layer, without crowding, and brown it on all sides, turning with tongs. Depending on how much you have, you might have to do this in batches, adding more olive oil if needed. As the beef browns, move it to a large plate or tray.
- When all the beef is browned, add another tablespoon of oil to the skillet and add the mushrooms, porcini mushrooms, and a sprinkle of salt. Sauté the mushrooms until then start to brown and the skillet has very little moisture, 7 to 9 minutes.
- Next, add the onion to the skillet as well as another sprinkle of salt. Cook, stirring often, until the onion begins to brown and the bottom of the pan forms dark bits.
- After that, stir in the garlic, thyme, and flour. Try to gently coat the vegetables in the flour. Once the flour is blended, pour in the mushroom liquid and the remaining beef broth. Then scrape up the browned bits on the bottom of the pan with a wooden spoon. Bring the liquid to a boil.
- Using tongs, return the beef (and any juices from the meat) to the skillet, gently pushing each piece down into the mushrooms and onions. Turn the heat down to medium-low and simmer for another 3 to 5 minutes, until the beef reads 130 degrees with an instant-read thermometer.
- Finally adjust the seasoning with some salt and pepper, if needed. Then serve poured over noodles, potatoes, or rice.
Steak Tips with Mushroom Gravy, Instant Pot:
Contrary to what you might think, the stovetop version of this recipe is actually much faster than the Instant Pot. But there’s a big advantage to using a pressure cooker. Tougher cuts like stew meat or chuck tips become meltingly tender in the Instant Pot, so you don’t have to hunt down the pricier sirloin. So go ahead, make this recipe with stew meat!
- To use make this recipe in an electric pressure cooker, you can brown the beef, onions and mushrooms in the Instant Pot, using the Sauté function, according to the recipe card instructions.
- At the end of step 5, after you add the beef tips and their juices back into the pot, simply close the lid, set the steam release to the seal position, and cook on manual HIGH pressure for 35 minutes.
- Next, allow a natural pressure release for 10 to 15 minutes. Open the pot and click the Sauté function again. Then adjust for seasoning and consistency with a little (1/4 cup) water, if necessary. If the gravy is too thin, mix together a tablespoon of cornstarch with 2 tablespoons water, and stir it into the pot. Let cook for 2 more minutes, until thickened.
Slow cooker Steak Tips in Mushroom Gravy:
Crockpot beef tips and mushroom sauce fill the kitchen with the aroma of good things to come. For slow cooking, choose tougher cuts of beef (stew meat, chuck) which tenderize over time.
- Before you use the slow cooker, there is some stovetop work. First sear the beef, onions, and mushrooms in a skillet on the stove, following the instructions in the recipe card through step 5.
- After you bring the liquid to a boil in step 4, transfer the skillet contents into the crock pot and nestle the browned beef (along with its juice) into the hot liquid. Cover and cook on LOW for 3 to 4 hours, or HIGH for 7 to 8 hours.
- About 30 minutes before the cooking time is up, remove the lid and check for consistency. If the mushroom gravy appears too thick, thin with a little (1/4 cup) water, if necessary. If the gravy is too thin, mix together a tablespoon of cornstarch with 2 tablespoons water to make a slurry, and stir it into the pot. Allow to cook for another 15 minutes, then check again.
- Before serving, season to taste with salt and pepper.
Leftovers and freezing:
Cooked steak tips can be stored in the fridge for up to 3 days, or frozen for up to 2 months. Thaw the beef and mushroom mixture overnight in the refrigerator. When ready, reheat it on the stove top, adding a splash of water or white wine to gently thin the gravy.
Steak Tips with Mushroom Gravy Recipe
For the beef:
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 1/2 pounds sirloin steak tips trimmed of excess fat and cut into 1 1/2 inch chunks
- Salt and freshly ground black pepper
For the mushrooms:
- 1/4 ounce dried porcini mushrooms rinsed well
- 1/4 cup beef broth divided
For the gravy:
- 2 tablespoons olive oil
- 1 pound white mushroom stems trimmed, caps wiped clean and cut into 1/4-inch slices
- 1 large onion halved and sliced thin (about 1 1/2 cups)
- 1/2 teaspoon salt
- 1 medium garlic clove minced or pressed through garlic press (about 1 teaspoon)
- 1/2 teaspoon thyme leaves fresh, minced
- 4 teaspoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon parsley leaves fresh, chopped
- Salt and freshly ground black pepper
- Buttered egg noodles for serving, optional
To marinate the beef:
- In a medium bowl, combine soy sauce and sugar. Add beef, toss well, and marinate between 30 minutes to 1 hour, stirring once. Drain well, pat dry with paper towels, and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
To soften the dried mushrooms:
- In a small microwave-safe bowl, cover porcini mushrooms with 1/4 cup broth. Cover bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, about 5 minutes.
- Transfer mushrooms to a cutting board and mince. Using a fine-mesh strainer lined with paper towel, or a coffee filter, strain liquid into a medium bowl. Set minced mushrooms and mushroom liquid aside.
To cook the steak tips and gravy:
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat until smoking. Working in batches if necessary, add meat in a single layer and cook until well-browned on all sides, about 6 to 8 minutes. Transfer to a large plate and repeat with remaining beef if applicable.
- Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcini mushrooms, and salt to taste (I like 1/4 teaspoon). Cook, stirring frequently until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
- Add onion and sprinkle with salt (I like 1/4 teaspoon). Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
- Stir in garlic, thyme, and flour until vegetables are coated with flour, about 1 minute. Stir in remaining 1 1/2 cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits and bring to boil.
- Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, about 3 to 5 minutes.
- Season with salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and sprinkle with parsley. Serve with noodles if desired.