Spend just 20 minutes prepping my Steak Tips with Creamy Mushroom Sauce and get rave reviews from the whole family! They’ll love these tender bite-sized tidbits of steak, seared until golden brown, and cooked in a savory mushroom sauce served over rice, potatoes, or noodles. This comfort food classic uses pantry staples to create the perfect family dinner.
I have quite a few recipes that are my go-to’s for days when I’m either too tired to cook, or I just can’t come up with anything more exciting. Most of them are one-pot meals that require little prep and have a long cooking time.
I like those kinds of recipes because they give me time to do other things like set a pretty table or make a beautiful salad while the main dish takes care of itself.
My Steak Tips with Creamy Mushroom Sauce is one of those standby recipes. It’s simple, satisfying, hearty food that is always enjoyed in our home. BeeBop really likes it. I mean, come on… it’s steak, mushrooms, and rice. That’s first cousins to meat and potatoes, right?
What are Steak Tips?
You may be wondering just what I mean by “steak tips.” Well, that’s a really good question. It seems that there’s not a lot of agreement and it varies from one area of the country to another.
In some places, when you purchase steak tips you may be getting nothing more than stew meat which is basically the leftovers from butchering and can include pieces from all over the cow. In other areas, you may get pieces of the very expensive beef tenderloin.
My advice is to purchase either a sirloin or top round steak and cut it into bite-sized pieces to make your own steak tips. Then you know exactly what cut you have and how long it will probably need to cook.
Ingredients You’ll Need
- Mushrooms (use any mushrooms you like or have on hand; standard white button mushrooms are just as good as fancy, expensive ones)
- Steak (I typically use sirloin, but top round is great, too; you could even use stew meat or inexpensive cubed steak)
- Mushroom soup (if you have some kind of objection to canned cream of mushroom soup, feel free to make your own from scratch)
- Oil (canola, vegetable, peanut)
- Seasoned salt (your favorite; I like Lawry’s or Jane’s Krazy Mixed-Up Salt)
- Onions (yellow, red, or white – doesn’t matter)
- Garlic (if you don’t have fresh, use about a half teaspoon of garlic powder)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Steak Tips with Creamy Mushroom Sauce
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Brown the Steak and Cook the Vegetables
- Start by cutting the steak into 1/2″ cubes. Make sure it’s nice and dry, blotting with paper towels to remove moisture if needed. Sprinkle all over with seasoned salt. I like Jane’s Crazy Mixed-Up Salt, but any brand that you like is fine.
- Heat the oil over medium heat in a heavy-bottomed dutch oven or an ovenproof skillet. Add the steak and cook, stirring frequently, until browned. Remove the steak to a paper towel lined plate and set it aside for now.
- Into the same pan, add the chopped onions, garlic, and mushrooms and cook until the onions are soft and translucent.
Add Remaining Ingredients
- Add the beef back to the pan. Add the mushroom soup, water, parsley, and salt and pepper to taste.
- Cover the pan. If your pan doesn’t have a lid, just improvise with aluminum foil as I did.
Bake 1 Hour
Place the covered pan in the oven and cook for 1 hour.
Serve over rice, mashed potatoes, or buttered noodles.
TIP: Cutting the Steak
The steak will be much easier to cut if you pop it into the freezer for about 20 minutes. You don’t need to freeze it all the way through, but those few minutes will make a big difference.
I always like to serve something “green” with this meal. Green beans or a tossed salad are great on the side. Quickly sauteed spinach is also good. Of course, hot buttered rolls goes without saying.
Leftovers will keep in a sealed container in the refrigerator for about 3 days.
Yes, you can, and it’s even better after it sits for a day to allow the flavors to blend. Just reheat on the stove over a low heat or in the microwave.
Absolutely. You can get everything ready earlier in the day and pop it in the oven an hour before you’re ready to serve dinner.
Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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Steak Tips with Creamy Mushroom Sauce
- 1 ½ pounds sirloin steak (or top round) cut in ½” cubes
- 1 teaspoon seasoned salt (recommended: Jane’s Crazy Mixed-Up Salt)
- 1 ½ tablespoons oil
- 2 large onions chopped
- 3 cloves garlic minced
- 4 ounces mushrooms sliced
- 10.75 ounces cream of mushroom soup
- 1 soup can of water
- 3 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Cooked rice, mashed potatoes, or noodles (for serving)
- Preheat the oven to 350 degrees.
- Cut the steak into 1/2-inch pieces. Pat dry with a paper towel.
- Sprinkle the steak liberally with seasoned salt.
- In a heavy bottomed dutch oven or ovenproof skillet, cook the beef in oil until golden brown. Remove to paper towel lined plate to drain.
- Add chopped onions, garlic, and mushrooms to the pan and cook until onions are soft and translucent.
- Return the beef to the pan, add the mushroom soup, water, parsley, and salt and pepper to taste.
- Cover the pan and place in the oven.
- Cook for 1 hour.
- Serve over rice, mashed potatoes, or noodles.
Steak: I typically use sirloin, but top round is great, too; you could even use stew meat or inexpensive cubed steak
Onions: yellow, red, or white – doesn’t matter
Garlic: if you don’t have fresh, use about a half teaspoon of garlic powder TIP: Cutting the Steak: The steak will be much easier to cut if you pop it into the freezer for about 20 minutes. Serving: I always like to serve something “green” with this meal. Green beans or a tossed salad are great on the side. Quickly sauteed spinach is also good. Of course, hot buttered rolls goes without saying. Storing: Leftovers will keep in a sealed container in the refrigerator for about 3 days. Make and Prep Ahead: You can make the recipe a day ahead. It’s even better after it sits for a day to allow the flavors to blend. Reheat on the stove over a low heat or in the microwave. You can also get everything ready earlier in the day and pop it in the oven an hour before you’re ready to serve dinner.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on September 8, 2012. It has been updated with new photos and additional information.