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Easy Steakhouse Beef Tips with Noodles Recipe

Easy Steakhouse Beef Tips with Noodles

Tender browned beef tips, mushrooms, onion, and garlic simmer in savory brown gravy before being served over buttery egg noodles. This cozy skillet dinner delivers classic steakhouse flavor in a practical family-sized recipe.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Beef and Gravy
  • 1 1/2 pounds Beef sirloin tips or trimmed stew meat, cut into 1-inch pieces
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Vegetable oil or olive oil
  • 1 medium Medium yellow onion, diced
  • 8 ounces Cremini or white mushrooms, sliced
  • 2 cloves Garlic cloves, minced
  • 2 cups Low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Soy sauce, optional
  • 1 teaspoon dried or 1 tablespoon fresh Dried thyme or fresh thyme leaves
Gravy Thickener
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water
Noodles and Garnish
  • 12 ounces Wide egg noodles
  • 2 tablespoons Butter, for tossing noodles
  • As desired Chopped parsley, optional

Method
 

Step-by-Step
  1. Pat the beef dry with paper towels. Season it with kosher salt and black pepper, then toss it with the flour until lightly coated.
  2. Heat the oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches for about 2–3 minutes per side, avoiding a crowded pan, then transfer the browned pieces to a plate.
  3. Add the diced onion and sliced mushrooms to the same pan. Cook for 5–7 minutes, stirring occasionally, until the onion softens and the mushrooms begin to brown.
  4. Add the minced garlic and cook for about 30 seconds, just until fragrant. Keep it moving so it does not scorch on the bottom of the pan.
  5. Pour in the beef broth, Worcestershire sauce, optional soy sauce, and thyme. Scrape the browned bits from the bottom of the pan as the liquid comes to a gentle simmer.
  6. Return the beef and any juices from the plate to the pan. Reduce the heat to low, cover, and simmer for about 25–35 minutes, or until the beef is tender; sirloin tips generally cook faster, while stew meat may need longer.
  7. Whisk the cornstarch and cold water together in a small bowl until smooth. Stir the slurry into the simmering gravy and cook for 1–2 minutes, until the sauce thickens.
  8. Meanwhile, cook the egg noodles in salted water according to the package directions. Drain them thoroughly and toss with the butter to keep them glossy and flavorful.
  9. Spoon the beef tips and mushroom gravy over the buttered noodles. Finish with chopped parsley if desired and serve while hot.

Notes

Brown the beef in small batches for the best roasted flavor. Cook the noodles separately and butter them after draining so they stay firm instead of absorbing too much gravy. Refrigerate leftovers in a covered container for up to 3 days and reheat gently with a small splash of broth.