Name: Steak Tips in Rich Onion Gravy Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tbsp vegetable oil, divided; 1 ½ lbs sirloin steak tips, cut into 1-inch chunks; Kosher salt and black pepper; 2 tbsp unsalted butter; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce

Steak tips and gravy is the kind of dinner that feels like a Sunday supper even when it happens on a Tuesday. Tender chunks of sirloin get a hard sear, then finish in a skillet full of beefy onion gravy that comes together in about 35 minutes with no long braising.

Serve it spooned over something that will catch every bit of that sauce, and you’ve got a meal that makes the whole kitchen smell like a good decision.

Why This One Stays in the Rotation

The gravy does all the heavy lifting here. It starts with the browned bits left in the pan after searing, so the flavor runs deep without any long simmering.

Sirloin tips stay tender with a quick high-heat sear and a short finish in the sauce. Nothing turns chewy or dries out, and the whole thing uses one skillet from start to finish.

It is the kind of dish that looks like you put in more effort than you did, which is exactly what a weeknight recipe should do.

Ingredients

1 ½ lbs sirloin steak tips, cut into 1-inch chunks: look for well-marbled tips, they stay juicy and flavorful.
2 tbsp vegetable oil, divided: for a good sear without sticking.
1 medium yellow onion, diced: about a cup.
3 cloves garlic, minced.
2 tbsp unsalted butter: adds richness to the gravy base.
2 tbsp all-purpose flour: thickens the gravy without making it pasty.
2 cups beef broth: low-sodium gives you control over the salt.
1 tbsp Worcestershire sauce: deepens the beefy flavor.
1 tbsp soy sauce: brings a little savory depth and color.
Kosher salt and black pepper: season in layers as you go.

Variations / Substitutions

Protein swap: boneless skinless chicken thighs work well here. Sear them until golden and cut the final simmer time by a minute or two.
Gluten-free: skip the flour and use 1 tbsp cornstarch whisked with 1 tbsp cold water, added after the broth simmers. Use tamari in place of soy sauce.
Add mushrooms: toss 8 oz sliced cremini mushrooms in with the onion and let them brown.
Herb it up: a teaspoon of fresh thyme leaves stirred in at the end gives the gravy a woodsy note.

For a creamy take, try Beef Stroganoff.

How to Make Steak Tips in Rich Onion Gravy

Step 1: Sear the Steak Tips

Pat the 1 ½ lbs steak tips dry with paper towels and season them generously with salt and pepper. Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat until it shimmers. Add half the tips in a single layer and cook without moving them for about 3 minutes, until a deep brown crust forms. Flip and brown the other side another 3 to 4 minutes. They should still be pink in the middle. Transfer to a plate and repeat with the remaining oil and steak tips.

The pan will have a sticky dark fond on the bottom. That is exactly what you want for building the gravy.

Step 2: Sauté the Onion and Garlic

Drop the heat to medium and melt the 2 tbsp butter in the same skillet. Add the diced onion and cook, stirring often, until softened and translucent, about 4 minutes. Stir in the minced garlic and let it sizzle for 30 seconds, just until fragrant.

The onion will pick up some of that fond as it cooks, turning a little golden at the edges.

Step 3: Build the Gravy

Sprinkle the 2 tbsp flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the 2 cups beef broth while whisking to keep things smooth. Bring the liquid to a gentle simmer, then stir in the 1 tbsp Worcestershire sauce and 1 tbsp soy sauce. Let it bubble for 5 minutes, stirring occasionally, until the gravy thickens enough to coat a spoon with a thin layer.

It will look a bit loose at first but tightens up as it cooks. Taste it now and add a pinch of salt or pepper if it needs it.

Step 4: Spoon and Serve

Return the seared steak tips to the skillet along with any juices that gathered on the plate. Let everything simmer together for 2 to 3 minutes, just until the meat is heated through and the flavors marry. Spoon the steak tips and gravy right over mashed potatoes, buttered egg noodles, or steamed rice. Serve it hot while it’s glossy and steaming.

A Few Notes Before You Start

Dry the meat well: any moisture left on the steak tips will steam them instead of searing, so blot them thoroughly.
Sear in batches: crowding the pan drops the heat and leaves you with gray meat. Give each piece its own space.
Let the gravy set: if it still looks thin after 5 minutes of simmering, give it another minute or two. It also thickens a little as it cools off the heat.
Use a heavy pan: cast iron or stainless steel holds heat well and creates the best fond for a deep gravy flavor.

Storing Leftovers

Refrigerate: cool the steak tips and gravy completely, then store them together in an airtight container. They will keep for up to 3 days.
Reheating: warm gently in a skillet over medium-low heat, stirring now and then. Add a splash of broth if the gravy tightened up too much overnight.

What To Serve With Steak Tips and Gravy

Mashed potatoes are the natural partner because they soak up every drop of that sauce. Buttery egg noodles work the same magic and cook while the steak rests. For something crisp on the side, roasted broccoli or a simple arugula salad cuts through the richness without a lot of extra work.

Frequently Asked Questions

Can I use water instead of beef broth?

You can, but the flavor will be much lighter. If water is your only option, add an extra half teaspoon of soy sauce to bring back some depth.

Is there a dairy-free option?

Yes. Swap the butter for a neutral oil like canola when you sauté the onion. The flour will still thicken the gravy just fine without dairy.

Can I add mushrooms?

Absolutely. Slice 8 ounces of cremini mushrooms and toss them in with the onion. Let them cook until they release their moisture and start to brown.

How do I fix gravy that is too thin?

Simmer it a little longer. If that doesn’t do it, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the bubbling gravy. Cook for another minute and it will tighten right up.