Steak Tips with Creamy Mushroom Sauce
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?
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🤔 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.
❤️ Why We Love This Recipe
- Family friendly (kids and adults both love this recipe)
- Budget friendly (uses less expensive cuts of meat and standard pantry ingredients)
- 20 minute prep
🛒 Ingredient Notes
- 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
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.
👉 PRO TIP: 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.
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.
❓ Questions About Steak Tips with Creamy Mushroom Sauce
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.
🧾 More Recipes You’ll Like
- Beef and Stout Pie
- Oven Baked Pot Roast and Gravy
- Creamed Chipped Beef
- Mexican Beef Stew (Caldillo)
- Garlicky Beef Stew
- Creole Beef and Okra Soup
- Red Wine Beef Stew
- Steak and Peppers
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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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.
- The steak will be much easier to cut if you pop it into the freezer for about 20 minutes.
- 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.
- Leftovers will keep in a sealed container in the refrigerator for about 3 days.
- 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.
Looks delicious! Thank you for including my recipe!
Wow this looks tasty. Love steak and mushrooms but put it over rice, yum!
I use white wine instead of water. YUM
Great recipe, I added butter to the olive oil to cook the meat and green onions in with the rest of the veggies but kept the rest of the recipe the same. My husband loved it, had seconds, and was licking his fingers. Thank you!
I saw this the day you originally posted and went to the store and bought stew meat (bigger than average cuts), onions and no mushrooms – kids dont really like mushrooms :(
I think Im going to flour the meat before browning, then put in the onions and make a rue versus the soup mix (yes I know it more like steak w/onions in gravy but THANK YOU for the thought!! Now Im serving mine with mashed potatoes (maybe rice for one son lol), veggies and rolls! I CAN’T WAIT FOR DINNER! :)
I really hope you and your family enjoyed it, TJ. It’s one of our favorites.
Have you ever tried this in a crockpot (leaving the rice out)? Just wondered how long to cook it in one, if so?
Hi Kendi. No, I haven’t made this in the crockpot but it should be easy to do. Depending on your slow cooker, it would probably take 4 hours or so on high setting or 6-8 on a lower setting.
Oh this is so for me! One pot meal? Easy? Comforting? Love cream and mushrooms over meat and this looks absolutely delicious! Bookmarked!
Thanks for a wonderful mushroom dish, I can’t wait to use this on my next lazy night at home :) Which will probably be tonight haha
yum! – I know what is gonna be on our plates this weekend (we’re back to only eating meat on weekends, veggies weekdays) and this is too good to pass on… although your butter BBQ chicken might be too, you are killing us with goodness over here…
Meat on weekends only? I could do it, but BeeBop…don’t think so :-)
That looks delicious Lana!!!! And – re: the book – Lana – you need to write one!!! I know I’d buy a copy as I’m sure everyone here would!
It looks comforting and delicious.
I am so glad I found you while on Twitter this morning. It must have been a re tweet from someone.
This is very much comfort food for me as it brings me right back to my childhood. I grew up in Minnesota, and family that grew up in Iowa. My Dad’s side ended up in Savannah, GA for many years so I also grew up with Southern Cooking. A midwestern w southern taste.
I think I have my menu planned out for the winter. My boyfriend is a lucky man. :)
What a great time of the year to have found you.
Have you written a book? If not, you should….
I’ll have to do a little google search.
Can’t wait to share some of your recipes with my Mom.
Hi Ann. So glad you found your way here and hope you enjoy my recipes. To answer your question, no I haven’t written a book. People ask me about it all the time, though, so maybe I should start thinking about it!
Serve it with egg noodles, and it becomes Southern Stroganoff!!
I just love your dishes…..I am your newest follower because any woman that has these dishes has to be a good cook…LOL I have been collecting Johnson Brothers Historic America for years….
Hi Mona. I’m so glad you’re following. I love those dishes, too, although they aren’t Johnson Brothers. Just some off-brand I picked up for a steal on eBay :-)
So homey, so good…and so YOU. Heck I would love the mushroom and onion mix even without the beef; this is sort of the perfect one dish meal.
Funny you say that, Barb. Sometimes I do push the beef to the side and enjoy just the onions and mushrooms with the rice.
I agree – this is perfect for a Sunday supper. Totally a comfort food meal!
Oooh, this is total comfort food for me!!
For us, too, Deborah! And so good for the upcoming fall and winter months.