Easy Steak Tips with Mushroom Gravy

If you like steak that’s quick, a little saucy, and way better than takeout, this Easy Steak Tips with Mushroom Gravy is your new best friend. Bite-sized pieces of beef seared until they have that char, tossed with mushrooms and a glossy gravy that soaks into everything—no pretension, just comfort. It’s the kind of dinner that feels fancy when guests arrive but is lazy and forgiving enough for a Wednesday night.

My little family absolutely loses it over this one. My kid calls the gravy “meat soup” and eats dinner with a spoon; my husband will straight-up fight me for the last bite (don’t make me pick sides). We discovered it on a frantic night when nothing else was thawed—ended up being one of those accidental winners. Now it’s the recipe I turn to when I want something that feels like I fussed but I really didn’t.

Kitchen Talk

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I’ve learned the hard way that crowding the pan is a cardinal sin here—if the meat stews it never gets that lovely brown. Once I left the mushrooms in too long and they shrank into sad little salt bombs, but tossed back in with fresh butter they redeemed the whole plate. I also once swapped in a splash of balsamic because I was out of stock and it added this unexpectedly nice tang—don’t knock it before you try it. The recipe is forgiving, which is my favorite kind of recipe.

Shopping Tips

– Protein: Look for sirloin tips, top round, or flank cut into bite-size pieces; they’re flavorful and not too spendy.
– Vegetables: Buy firm, dry mushrooms—cremini or baby bella hold up best without getting rubbery.
– Fats & Oils: Use a neutral oil for searing (canola, grapeseed) and a knob of butter for finishing the gravy for richness.
– Spices: Freshly cracked black pepper and good kosher salt go a long way; avoid pre-mixed steak seasonings if they’re super salty.
– Fresh Herbs: Parsley or thyme brightens the finished dish—grab small bunches rather than pre-chopped plastic packs for better flavor.

Prep Ahead Ideas

– Trim and slice the steak into bite-size pieces the night before and store in a shallow container; pat dry right before cooking.
– Slice mushrooms and store them in an airtight container lined with paper towel to absorb moisture so they don’t get soggy.
– Make a quick pan sauce base (reduced stock + aromatics) and refrigerate; reheat and finish with butter when you cook the steak for an ultra-fast finish.
– Use shallow, lidded containers for prepped components so they stack nicely in the fridge and are ready to toss in the pan after work.

✔Time-Saving Tricks

– Use high heat and small batches so each piece gets seared quickly instead of crowded and steamed.
– Swap fresh mushrooms for a bag of frozen mushrooms in a pinch—thaw and pat dry, then give them a quick hot pan sear.
– I keep a jar of reduced beef stock in the freezer; a ladle melted into the pan makes gravy happen in 60 seconds.
– Don’t rush the resting: even quick seared tips benefit from a couple minutes off the heat so juices settle and sauce clings better.

✔Common Mistakes

– Overcrowding the pan: I did this once and ended up with boiled-looking meat—fix by finishing smaller batches under the broiler or in a hot oven for a minute.
– Salting too early: sea salt draws moisture; salt just before or during sear for better browning.
– Watery gravy: if your sauce won’t thicken, whisk in a little cornstarch slurry off heat and simmer gently until glossy.
– Burning garlic: toss it in later in the sear or use minced shallot instead if you tend to scorch things.

What to Serve It With

– Mashed potatoes or creamy polenta so the gravy has somewhere to hide and make everything cozy.
– A simple green salad with lemon vinaigrette to cut the richness.
– Roasted carrots or green beans for texture contrast.
– Crusty bread to mop up every last drippy, glorious bit.

✔Tips & Mistakes

– Get the pan screaming hot before the steak hits it—don’t be shy.
– Pat the meat dry; moisture kills the sear.
– If sauce tastes flat, a squeeze of lemon or splash of vinegar brightens it instantly.
– Overcooked? Slice a piece and pan-fry with butter and garlic to revive texture.

✔Storage Tips

Leftovers live fine in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet with a splash of stock to loosen the gravy; microwave will work but can tighten the sauce and dry the meat. It’s perfectly okay, zero shame, to eat cold steak tips on toast for breakfast—try it with a runny egg.

✔Variations and Substitutions

– Swap beef for cubed pork shoulder or chicken thighs if you’re feeding picky eaters—adjust searing times.
– Use tamari or soy sauce if you want a deeper umami kick in the gravy; cut salt elsewhere.
– Add a splash of cream at the end for a richer sauce, or stir in Dijon for a tangy lift.
– No mushrooms? Sliced onions and a handful of frozen peas make a nice stand-in.

Frequently Asked Questions

Easy Steak Tips with Mushroom Gravy

Tender steak tips seared hot and simmered in a silky mushroom gravy. Cozy, quick, and perfect over mashed potatoes or rice.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb sirloin steak tips, cut into 1-inch pieces
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.75 tsp black pepper
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 8 oz cremini mushrooms, sliced
• ▢ 1 cup chopped yellow onion about 1 small
• ▢ 1.5 tsp minced garlic
• ▢ 0.75 tsp dried thyme
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 tsp soy sauce optional, for depth
• ▢ 1.5 cup low-sodium beef broth
• ▢ 2 tbsp all-purpose flour for slurry
• ▢ 2 tbsp water for slurry
• ▢ 0.25 cup heavy cream optional, for a richer gravy
• ▢ 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

• Pat steak tips dry, then season all over with the salt and pepper.
• Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
• Sear steak tips in two batches until browned, 2–3 minutes per side. Transfer to a plate with juices.
• Melt remaining 1 tablespoon butter in the pan. Add mushrooms and cook until browned, about 5 minutes.
• Stir in onion; cook until softened, 3–4 minutes. Add garlic and thyme; cook 30 seconds until fragrant.
• Splash in Worcestershire and soy sauce. Scrape up browned bits from the skillet.
• Whisk flour with water to make a smooth slurry. Pour broth and slurry into the pan, whisking to combine.
• Simmer, stirring, until the gravy gently thickens, 3–5 minutes. Stir in heavy cream, if using.
• Return steak and any juices to the pan. Simmer 2–3 minutes to warm through without overcooking.
• Taste and adjust seasoning. Finish with parsley and serve hot.

Notes

Try a splash of dry red wine with the Worcestershire for deeper flavor. Serve over mashed potatoes, buttered egg noodles, or rice. For a gluten-free version, swap the flour slurry for 1 tbsp cornstarch mixed with 1 tbsp water. Leftovers keep 3 days refrigerated; reheat gently with a splash of broth.

This recipe is an original creation inspired by classic Easy Steak Tips with Mushroom Gravy flavors. All ingredient ratios and instructions are independently developed.