Steak tips in gravy is one of my family’s favorite meals. It’s perfect for a winter day or just when you want to impress guests very easily. I highly recommend using this recipe if you snag sirloin tips on sale. This is a slightly more expensive cut of meat, but it goes really far in this dish — unlike if you were to just grill up a package of steak tips. While we’re on this topic, let’s talk about the other cuts of meat you could use.
What Cut of Meat (Beef) Can I Use for “Steak Tips” in Gravy?
This is a very forgiving recipe that you could use to stash bust any of the tougher cuts of meat your deep freezer is hanging on to. I’d say any cut would work, really; just don’t go buying filets or T-bones for this recipe — it’s just a waste of money. Here are some cuts that would work well for this dish:
- Round roast
- Chuck roast
- Rump roast
- Eye of round
- See more: The Absolute Best Cuts of Beef to Slow Cook (tastingtable.com)
How Can I Make This Steak Tips Recipe More Healthy?
If you are hoping for a healthier version of this recipe, you could omit the heavy cream and replace it with milk or beef broth. I’d also recommend replacing full-fat sour cream with light sour cream. Aside from those additions, there isn’t much fat going into this recipe. If you’re looking to cut down on sugar, omit the honey, just know that it’s going to throw the balance of flavors off a bit.
What Should I Serve with Steak Tips in Gravy?
Our favorite side dishes for this meal are simple: white rice and frozen peas. We’re a no-fuss family here, and this combo ticks all the boxes for me as a mom (everyone likes rice, half of us don’t like mashed potatoes). We also really love to spruce up frozen green beans with parmesan and sesame oil, but that’s a recipe for our side dishes later on.
Why Is There So Little Liquid in This Steak Tips Recipe?
Trust the process. This recipe calls for very little liquid because the steak tips are going to release a lot of their own juices. As everything cooks and gets to know each other in there, you start to see a delicious gravy form! And… you didn’t have to work hard for it at all.
How Long Do I Cook Sirloin Steak Tips in Gravy?
Depending on how big you cut your steak tip chunks, you’re looking at anywhere from 4-6 hours on high. I tend to check mine periodically because I’m home. If you were starting this in the morning before work (as long as someone will be home), I’d definitely use the low setting on your crock pot. Any longer on high and your steak tips start to disintegrate. If that’s what you’re going for, it’s fine, I guess. We like nice chunks of meat that have a tiny bit of chew to them.
Why Do You Add Honey to Your Steak Tips in Gravy?
I’m picky about my flavors, okay? I neeeeeeeed them to be balanced. That means no overwhelming saltiness, no overwhelming sweetness, no overwhelming everything. They should all be friends sitting around having a little chat without one person yelling at the other. If you appreciate this, you’ll like all of my recipes.
Can Steak Tips in Gravy Be Frozen?
I do it! This is a meal we make often, so I tend to save leftovers and freeze them. If we make this recipe again, I just add the last batch to the next batch. I’m very careful to put food away or freeze it so it won’t go bad, so I never worry about mixing batches.
When thawed, the meat does tend to break down a little bit more than it was before you froze it, so keep that in mind.
I Have Leftover Gravy from My Steak Tips… What Can I Do with It?
I like to use whatever leftover gravy we have in what we call “Swedish meatballs.” This is a cream of mushroom based dish, which is basically what our steak tip gravy has become. Stay tuned for this recipe, I’ll be posting it soon.
Other ideas include adding hamburger to it for a “shit on the shingles”-type meal over rice or toasted bread. Excuse the French, it’s the proper term for it around here.
That’s all I have for you today! Enjoy!