20 Quick and Easy Recipes with Beef Tips for Busy Weeknights

Feeling overwhelmed by weeknight dinner decisions? You’re not alone! Beef tips are the ultimate solution for creating satisfying, protein-packed meals in minimal time. We’ve gathered 20 of our favorite quick and easy recipes that transform simple beef tips into delicious dinners your whole family will love. Get ready to say goodbye to dinner stress and hello to flavorful meals that come together in a flash!

Slow Cooker Beef Tips in Mushroom Gravy

Who says fancy dinners require chef-level skills? This slow cooker beef tips recipe is here to rescue your weeknights with minimal effort and maximum flavor—because your slow cooker deserves more credit than just being a countertop decoration.

Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes (I like the pre-cut packs to save time, but trimming a chuck roast works too)
• 1 large yellow onion, diced (the bigger, the better for sweet caramelization)
• 8 oz cremini mushrooms, sliced (baby bellas add an earthy depth that’s just *chef’s kiss*)
• 3 cloves garlic, minced (fresh only—jarred garlic is a crime in my kitchen)
• 1 cup beef broth (low-sodium so you control the salt)
• 1/2 cup heavy cream (this is where the gravy gets luxuriously silky)
• 2 tbsp Worcestershire sauce (the umami booster you didn’t know you needed)
• 1 tbsp tomato paste (a sneaky trick to deepen the gravy’s color and flavor)
• 1 tsp dried thyme (rub it between your palms to wake up the oils)
• 1/4 cup all-purpose flour (for that perfect gravy thickness)
• 2 tbsp olive oil (extra virgin is my go-to for a fruity hint)
• Salt and black pepper, to taste (be generous—season in layers!)

Instructions

1. Pat the beef cubes completely dry with paper towels—this ensures a beautiful sear instead of a steam.
2. Season the beef generously on all sides with salt and black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the beef in a single layer, working in batches to avoid crowding, for 3–4 minutes per side until deeply browned.
5. Transfer the seared beef to the slow cooker insert.
6. Add the diced onion and sliced mushrooms to the same skillet, sautéing for 5–7 minutes until softened and lightly browned.
7. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
8. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to cook off the raw taste.
9. Whisk in the beef broth, Worcestershire sauce, and tomato paste, scraping up any browned bits from the skillet.
10. Pour the vegetable and broth mixture over the beef in the slow cooker.
11. Add the dried thyme and stir everything to combine.
12. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
13. Stir in the heavy cream during the last 30 minutes of cooking to prevent curdling.
14. Taste and adjust seasoning with additional salt and pepper if needed.

Zesty, tender beef swimming in a velvety mushroom gravy that clings to every bite—this dish is pure comfort in a bowl. Serve it over fluffy mashed potatoes or buttery egg noodles to soak up every last drop, or get wild and spoon it onto toasted crusty bread for a hearty open-faced sandwich.

Southern-Style Smothered Beef Tips and Rice

Fork-tender beef swimming in a rich, savory gravy that hugs fluffy rice like a warm Southern embrace—this isn’t just dinner, it’s a cozy hug in a bowl that’ll have your taste buds doing a happy dance. Get ready to smother your worries away with this soul-satisfying classic that transforms simple ingredients into pure comfort magic.

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch cubes (I always look for well-marbled chuck—it stays juicier!)
• 2 tbsp vegetable oil (the high smoke point makes it perfect for searing)
• 1 large yellow onion, diced (sweet Vidalias are my secret weapon here)
• 3 cloves garlic, minced (fresh only—none of that jarred stuff!)
• 1/4 cup all-purpose flour (for that glorious gravy thickening action)
• 2 cups beef broth (low-sodium lets you control the salt perfectly)
• 1 tbsp Worcestershire sauce (that umami kick is non-negotiable)
• 1 tsp smoked paprika (adds that subtle campfire vibe)
• 1/2 tsp black pepper (freshly ground, please—your taste buds will thank you)
• 1/2 tsp salt (adjust later after the gravy reduces)
• 2 cups cooked white rice (I’m team jasmine rice for its floral notes)
• 2 tbsp chopped fresh parsley (the vibrant green pop makes it Instagram-ready)

Instructions

1. Pat the beef cubes completely dry with paper towels—this ensures a proper sear instead of a steam.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear beef in a single layer (don’t crowd the pan!) for 3-4 minutes per side until deeply browned.
4. Transfer beef to a plate using tongs, leaving drippings in the pot—those browned bits equal flavor gold.
5. Add diced onion to the hot drippings and cook for 5 minutes until translucent, stirring occasionally.
6. Stir in minced garlic and cook for exactly 1 minute until fragrant (any longer risks bitterness).
7. Sprinkle flour over the onion mixture and cook for 2 minutes while stirring constantly to make a roux.
8. Gradually whisk in beef broth until the mixture is smooth and lump-free—no one wants floury surprises.
9. Add Worcestershire sauce, smoked paprika, black pepper, and salt, then bring to a simmer.
10. Return beef and any accumulated juices to the pot, stirring to coat in the gravy.
11. Reduce heat to low, cover, and simmer gently for 1.5 hours until beef is fork-tender.
12. Uncover and simmer for 15 more minutes to thicken the gravy to a coating consistency.
13. Spoon the smothered beef tips over fluffy white rice in shallow bowls.
14. Garnish with chopped fresh parsley right before serving for maximum freshness impact.

Zesty, rich, and utterly comforting, this dish delivers fall-apart beef in a gravy so velvety you’ll want to drink it with a straw. The tender chunks practically melt against the pillowy rice, while the smoky paprika whispers sweet nothings to the savory Worcestershire. Serve it with crusty bread for gravy-dipping emergencies or alongside collard greens for the ultimate Southern soul food plate.

Garlic Butter Steak Tips with Asparagus

Fancy a dinner that’ll make you feel like a culinary rockstar without the stress? These Garlic Butter Steak Tips with Asparagus are here to save your weeknight—juicy, savory, and ready to impress even your pickiest eater. Trust me, this dish is so good, it might just earn a standing ovation from your dinner table.

Ingredients

– 1.5 lbs sirloin steak tips, cut into 1-inch chunks (go for well-marbled—it’s worth the splurge!)
– 1 lb asparagus, tough ends snapped off (I always bend ’em till they snap naturally)
– 4 tbsp unsalted butter, divided (because everything’s better with butter, right?)
– 3 cloves garlic, minced (fresh is best—no jarred stuff, please!)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 tsp kosher salt (it dissolves evenly, unlike table salt)
– 1/2 tsp black pepper, freshly ground (pre-ground just doesn’t hit the same)
– 1 tbsp fresh parsley, chopped (for a pop of color and freshness)
– 1/4 cup beef broth (low-sodium lets you control the saltiness)

Instructions

1. Pat the steak tips completely dry with paper towels—this ensures a killer sear, not a steam.
2. Season the steak tips evenly with kosher salt and black pepper on all sides.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the steak tips to the hot skillet in a single layer, avoiding overcrowding—work in batches if needed for that golden crust.
5. Sear the steak for 3–4 minutes per side until a deep brown crust forms and the internal temperature hits 135°F for medium-rare.
6. Transfer the steak to a plate and let it rest—this keeps all those juicy flavors locked in.
7. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
8. Toss in the asparagus and sauté for 4–5 minutes until bright green and tender-crisp, stirring occasionally.
9. Push the asparagus to the side of the skillet and add 2 tablespoons of butter to the empty space.
10. Once the butter melts, add the minced garlic and cook for 30–45 seconds until fragrant but not browned—burnt garlic is a no-go!
11. Pour in the beef broth and scrape up any browned bits from the skillet bottom for extra flavor.
12. Return the steak tips to the skillet and toss everything together to coat.
13. Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and glossy.
14. Sprinkle with fresh parsley just before serving. Yes, that first bite will be pure bliss—tender steak soaked in garlicky butter, paired with crisp-tender asparagus that’s downright addictive. Serve it over mashed potatoes or with crusty bread to soak up every last drop of that sauce, and watch it disappear faster than you can say “seconds, please!”

Creamy Beef Tips and Noodles

Hang onto your aprons, folks, because we’re about to dive into a comfort food classic that’ll have your taste buds doing the cha-cha! This creamy beef tips and noodles situation is the culinary equivalent of a warm hug from your grandma—if your grandma was a sassy chef with a penchant for rich, savory goodness. Get ready to impress your hungry crew with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs beef sirloin tips, cut into 1-inch cubes (trust me, sirloin stays tender without breaking the bank)
• 2 tbsp olive oil (the extra virgin kind—it’s my ride-or-die for searing)
• 1 large yellow onion, diced (because sweetness matters, people)
• 3 cloves garlic, minced (fresh only—no jarred nonsense allowed)
• 8 oz cremini mushrooms, sliced (they’re meatier than white mushrooms, and I’m here for it)
• 2 cups beef broth (low-sodium, so you’re the boss of the salt)
• 1 cup heavy cream (go full-fat—this is no time for regrets)
• 2 tbsp Worcestershire sauce (the secret umami booster)
• 1 tsp smoked paprika (for that smoky whisper of magic)
• 12 oz wide egg noodles (the sturdy ones that won’t turn to mush)
• 2 tbsp cornstarch mixed with 3 tbsp cold water (your thickening superhero)
• Salt and black pepper to taste (be generous—flavor isn’t shy)

Instructions

1. Pat the beef cubes dry with paper towels—this is my golden rule for a killer sear, not a steam.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef in a single layer for 3–4 minutes per side until deeply browned, working in batches to avoid crowding.
4. Transfer the beef to a plate and set aside—don’t you dare wash that skillet; the fond is flavor gold!
5. Add the diced onion to the same skillet and sauté for 4–5 minutes until softened and lightly golden.
6. Toss in the minced garlic and sliced mushrooms, cooking for another 3 minutes until the mushrooms release their liquid.
7. Pour in the beef broth, using a wooden spoon to scrape up all those browned bits from the bottom.
8. Stir in the Worcestershire sauce and smoked paprika, then return the seared beef to the skillet.
9. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it bubble away for 25 minutes.
10. Meanwhile, cook the egg noodles in a large pot of salted boiling water for 7–8 minutes until al dente, then drain.
11. Whisk the cornstarch and cold water in a small bowl until smooth—no lumps allowed, folks.
12. Stir the slurry into the beef mixture and simmer for 2–3 minutes until the sauce thickens noticeably.
13. Pour in the heavy cream, stirring gently until the sauce is luxuriously creamy and unified.
14. Season with salt and black pepper, then fold in the cooked noodles until everything is coated in that velvety sauce.

Whoa, check out that glossy, clingy sauce hugging every noodle and beef tip like it’s their job! The tender sirloin melts alongside the earthy mushrooms, while the smoky paprika adds a subtle kick that’ll have you sneaking extra bites. Serve this beauty in shallow bowls with a sprinkle of fresh parsley or—dare I say—atop a pile of buttery mashed potatoes for the ultimate comfort food mashup.

Spicy Korean BBQ Beef Tips

Finally, a dish that brings the sizzle of Korean BBQ right to your Tuesday night dinner table—no passport required! These spicy beef tips are basically what would happen if your favorite steakhouse and a Seoul street food stall had a delicious, flavor-packed baby. Get ready to impress your taste buds (and maybe your slightly judgy foodie friend).

Ingredients

– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I like these better than stew meat—they stay juicier!)
– 1/3 cup soy sauce (go for the reduced-sodium kind so you control the salt)
– 2 tbsp gochujang paste (the spicy Korean red pepper paste that makes everything better)
– 2 tbsp brown sugar (for that perfect sweet-spicy balance)
– 1 tbsp sesame oil (the good, toasted kind—it makes all the difference)
– 3 cloves garlic, minced (fresh only, please—no jarred stuff today!)
– 1 tbsp grated fresh ginger (I keep mine frozen for easy grating)
– 1 tbsp rice vinegar (the secret tang that cuts through the richness)
– 2 green onions, sliced (save the green parts for garnish—they’re prettier!)
– 1 tbsp vegetable oil (for searing—it has a higher smoke point than olive oil)

Instructions

1. In a medium bowl, whisk together 1/3 cup soy sauce, 2 tbsp gochujang, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp rice vinegar until the sugar completely dissolves.
2. Add 1.5 lbs beef sirloin tips to the marinade, tossing until every piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes—any longer and the acid starts breaking down the meat too much.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Using tongs, remove beef from marinade, letting excess drip back into the bowl (reserve the marinade!).
6. Arrange beef in a single layer in the hot skillet, making sure pieces aren’t touching for proper browning.
7. Sear beef for 3 minutes without moving to develop a deep brown crust on one side.
8. Flip each piece and cook for another 2 minutes until browned on all sides but still pink inside.
9. Pour the reserved marinade into the skillet—it’ll bubble and sizzle dramatically!
10. Reduce heat to medium and simmer for 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
11. Remove from heat and stir in the white parts of 2 sliced green onions.
12. Transfer to a serving platter and garnish with the green onion tops.

Just imagine tender, juicy beef cubes glazed in that sticky-spicy sauce, with the sesame oil adding its nutty magic. The texture is perfectly balanced—crispy edges giving way to medium-rare centers that practically melt. Serve these over steamed rice to catch every drop of sauce, or stuff them into lettuce cups for a low-carb feast that’ll have everyone fighting for the last piece.

Beef Tips with Onions and Bell Peppers

Zesty, zingy, and downright zany—this beef tips with onions and bell peppers recipe is the weeknight warrior you never knew you needed. It’s the kind of dish that makes you feel like a kitchen rockstar without requiring a culinary degree or a sous chef named Pierre. Seriously, if your skillet could high-five you, it would after this one.

Ingredients

• 1.5 lbs beef sirloin tips, cut into 1-inch cubes (because nobody wants beef that’s shy)
• 2 tbsp olive oil, extra virgin—my go-to for that fruity kick
• 1 large yellow onion, sliced into half-moons (tears optional, flavor mandatory)
• 1 red bell pepper, sliced into strips (adds a pop of color and sass)
• 1 green bell pepper, ditto—because variety is the spice of life
• 3 cloves garlic, minced (fresh only, unless you’re into sad, flavorless vampires)
• 1 cup beef broth, low-sodium so you’re the boss of the salt
• 2 tbsp soy sauce (trust me, it’s the secret umami weapon)
• 1 tbsp Worcestershire sauce for that tangy depth
• 1 tsp smoked paprika, because regular paprika is just too basic
• 1/2 tsp black pepper, freshly ground—none of that pre-powdered dust
• 1 tbsp cornstarch mixed with 2 tbsp water (the thickening dynamic duo)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add beef tips in a single layer—don’t crowd them, or they’ll steam instead of sear (tip: work in batches if needed).
3. Sear beef for 3-4 minutes per side until deeply browned, turning with tongs for even color.
4. Transfer beef to a plate using a slotted spoon, leaving drippings in the skillet.
5. Add remaining 1 tbsp olive oil to the skillet and heat for 30 seconds.
6. Toss in sliced onions and bell peppers, sautéing for 5-7 minutes until onions are translucent and peppers are slightly softened.
7. Stir in minced garlic and cook for 1 minute until fragrant—but don’t let it burn, or it’ll taste bitter.
8. Pour in beef broth, soy sauce, Worcestershire sauce, smoked paprika, and black pepper, scraping up any browned bits from the bottom (tip: those bits are flavor gold).
9. Return beef tips to the skillet, bring liquid to a simmer, then reduce heat to low.
10. Cover and simmer for 20 minutes until beef is tender enough to cut with a fork.
11. Whisk cornstarch and water in a small bowl until smooth, then stir into the skillet (tip: this prevents lumps for a silky sauce).
12. Cook uncovered for 3-5 minutes, stirring constantly, until sauce thickens and coats the back of a spoon.

Buttery tender beef mingles with sweet peppers and savory onions in a glossy, umami-rich sauce that’s downright addictive. Serve it over fluffy mashed potatoes or buttery egg noodles to soak up every last drop—leftovers (if any exist) taste even better the next day, straight from the fridge like a cold-case culinary heist.

Beef Tips Stir-Fry with Broccoli

Ready to rescue your dinner routine from the abyss of boring? This beef tips stir-fry with broccoli is about to become your weeknight superhero—saving you from takeout menus and delivering flavor that’ll make your taste buds do a happy dance.

Ingredients

– 1.5 lbs beef sirloin tips (I cut mine into generous bite-sized pieces—no sad, tiny cubes here)
– 3 cups broccoli florets (fresh and vibrant, please—we’re not making sad, limp broccoli)
– 2 tbsp vegetable oil (my trusty sidekick for getting that perfect sear)
– 3 cloves garlic, minced (because more garlic is always the right answer)
– 1/4 cup soy sauce (the salty backbone of our flavor party)
– 2 tbsp brown sugar (for that sweet balance that makes everything better)
– 1 tbsp cornstarch (the magical thickener that creates that glossy sauce we crave)
– 1/2 cup beef broth (I use low-sodium so I can control the salt myself)
– 1 tsp sesame oil (just a drizzle at the end for that authentic Asian restaurant vibe)

Instructions

1. Pat your beef tips completely dry with paper towels—this is crucial for getting that beautiful brown crust instead of steaming.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers, about 2 minutes.
3. Add half the beef tips in a single layer without crowding—seriously, give them space or they’ll steam instead of sear.
4. Cook the beef undisturbed for 2 minutes until a deep brown crust forms on the bottom.
5. Flip the beef pieces and cook for another 90 seconds until browned but still pink inside.
6. Transfer the first batch of beef to a clean plate using tongs.
7. Repeat steps 3-6 with the remaining beef and remaining 1 tablespoon of oil.
8. Reduce the heat to medium and add the minced garlic to the same skillet.
9. Cook the garlic for exactly 30 seconds until fragrant but not browned—burnt garlic is the enemy of good stir-fry.
10. Whisk together soy sauce, brown sugar, cornstarch, and beef broth in a small bowl until the cornstarch dissolves completely.
11. Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly.
12. Cook the sauce for 2 minutes until it thickens enough to coat the back of a spoon.
13. Add the broccoli florets to the skillet and stir to coat with the sauce.
14. Cover the skillet and cook for 3 minutes until the broccoli turns bright green but still has some crunch.
15. Return all the beef and any accumulated juices to the skillet.
16. Stir everything together and cook for 1 minute just to heat the beef through.
17. Drizzle with sesame oil and give one final stir before removing from heat.

Heavenly doesn’t even begin to describe the tender beef swimming in that glossy, savory-sweet sauce alongside crisp-tender broccoli. Serve this beauty over fluffy rice to soak up every last drop of that incredible sauce, or get wild and wrap it in warm tortillas for an Asian-inspired taco night that’ll have everyone fighting for seconds.

Beef Tips in Red Wine Sauce

Just when you thought beef couldn’t get any more fabulous, along comes this saucy number ready to wine and dine your taste buds into submission. This isn’t your grandma’s beef stew—this is Beef Tips in Red Wine Sauce, here to turn Tuesday dinner into a culinary affair to remember. Get ready for meat so tender it practically apologizes for being delicious.

Ingredients

– 2 lbs beef sirloin tips, cut into 1-inch cubes (I always buy the good stuff—your taste buds will thank you)
– 2 tbsp olive oil (extra virgin is my ride-or-die for searing)
– 1 large yellow onion, diced (the bigger, the better for flavor)
– 3 garlic cloves, minced (fresh only—jarred garlic is a crime against flavor)
– 1 cup dry red wine (I use cabernet sauvignon because it makes me feel fancy)
– 2 cups beef broth (low-sodium lets you control the salt)
– 2 tbsp tomato paste (the secret weapon for rich color)
– 1 tbsp Worcestershire sauce (the umami fairy godmother)
– 1 tsp dried thyme (crush it between your fingers to wake it up)
– 2 tbsp all-purpose flour (for that glorious sauce thickening)
– 1 tbsp butter (because everything’s better with butter)
– Salt and black pepper (be generous—this isn’t diet food)

Instructions

1. Pat the beef cubes completely dry with paper towels—this is crucial for getting that beautiful brown crust instead of steaming.
2. Season all sides of the beef generously with salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until it shimmers.
4. Add half the beef cubes in a single layer, making sure they aren’t touching—crowding the pan is the enemy of good searing.
5. Sear the beef for 3-4 minutes per side until deeply browned, then transfer to a plate.
6. Repeat with remaining olive oil and beef cubes.
7. Reduce heat to medium and add the diced onion, cooking for 5 minutes until softened.
8. Add minced garlic and cook for 1 minute until fragrant—don’t let it burn or it turns bitter.
9. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
10. Pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot.
11. Add the beef broth, tomato paste, Worcestershire sauce, and dried thyme, stirring until combined.
12. Return all the beef and any accumulated juices to the pot.
13. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours—low and slow is the secret to tender beef.
14. Remove the lid and simmer uncovered for 30 minutes until the sauce thickens to coat the back of a spoon.
15. Stir in the butter until melted and glossy.

Gloriously tender beef swimming in that deep, wine-kissed sauce makes this dish pure comfort magic. Serve it over creamy mashed potatoes to soak up every last drop, or get fancy with polenta for that restaurant-at-home vibe. Either way, prepare for your kitchen to smell like a French bistro and your family to ask for seconds before they’ve finished firsts.

Pepper Jack Cheese-Stuffed Beef Tips

Sizzling, cheesy, and guaranteed to make your taste buds do a happy dance—these pepper jack cheese-stuffed beef tips are the weeknight hero you didn’t know you needed. Imagine tender beef cubes hugging molten, spicy cheese, all seared to perfection in a skillet. Trust me, your dinner rotation just got a major upgrade.

Ingredients

– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (go for well-marbled—it’s worth the splurge!)
– 4 oz pepper jack cheese, cut into ½-inch cubes (the spicier, the better, in my opinion)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp garlic powder (because fresh is great, but this is a time-saver)
– 1 tsp smoked paprika (for that smoky whisper)
– ½ tsp salt (I use kosher—it sticks better)
– ¼ tsp black pepper (freshly ground, please!)
– 2 tbsp chopped fresh parsley (a pop of green never hurt anyone)

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. In a medium bowl, toss 1.5 lbs beef sirloin tips with 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
3. Use a sharp knife to cut a small pocket into each beef cube, about ¾ of the way through.
4. Insert one ½-inch cube of pepper jack cheese into each beef pocket, pressing gently to seal.
5. Place the stuffed beef tips in the hot skillet, searing for 3–4 minutes per side until a deep brown crust forms.
6. Reduce heat to medium and cook for another 6–8 minutes, turning occasionally, until the internal temperature reaches 145°F on a meat thermometer.
7. Remove the skillet from heat and let the beef tips rest for 3 minutes—this keeps the juices locked in.
8. Sprinkle with 2 tbsp chopped fresh parsley before serving. Creamy, spicy, and utterly indulgent, these beef tips boast a crispy exterior that gives way to a gooey cheese center. Serve them over fluffy rice or with crusty bread to soak up every last bit of cheesy goodness—your family might just crown you kitchen royalty.

Teriyaki Beef Tips Skewers

Let’s be real—most of us have stared down a sad piece of beef wondering how to make it sing. These Teriyaki Beef Tips Skewers are here to rescue your dinner from bland-dom with a sticky, sweet, and savory glaze that’ll have you licking your fingers shamelessly.

Ingredients

– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I like these for their tenderness, but flank steak works in a pinch!)
– 1/2 cup soy sauce (low-sodium is my go-to—you control the salt, folks!)
– 1/4 cup brown sugar, packed (don’t skimp—this is where the magic caramelization happens)
– 2 tbsp rice vinegar (a splash of tang to balance the sweetness)
– 2 cloves garlic, minced (fresh is best—no jarred stuff, please!)
– 1 tsp grated ginger (I keep a knob in the freezer for easy grating)
– 1 tbsp cornstarch (the secret to a glossy, clingy sauce)
– 1/4 cup water (to thin the sauce just right)
– 1 tbsp vegetable oil (for a non-stick sear)
– Bamboo skewers, soaked in water for 30 minutes (prevents a BBQ disaster—trust me!)

Instructions

1. Soak 8-10 bamboo skewers in water for 30 minutes to prevent burning.
2. Thread the beef cubes onto the soaked skewers, leaving a small space between each piece.
3. Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a medium bowl.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Arrange skewers in the skillet without crowding and sear for 3 minutes per side until browned.
6. Reduce heat to medium and pour the teriyaki sauce over the skewers.
7. Simmer for 5 minutes, basting the beef frequently with the sauce.
8. Mix cornstarch and water in a small bowl until smooth.
9. Stir the cornstarch slurry into the skillet and cook for 2 more minutes until the sauce thickens and coats the beef.
10. Remove skewers from heat and let rest for 3 minutes before serving.

Crispy-edged beef with a sticky-sweet glaze that clings to every nook—these skewers are a texture dream. Serve them over fluffy rice to catch every drop of sauce, or pile them on a salad for a ‘I’m-being-healthy-but-not-really’ moment. Either way, they disappear faster than your resolve to skip seconds!

Beef Tips Poutine with Cheese Curds and Gravy

Nestled somewhere between a Canadian classic and Southern comfort lies this glorious mess we’re about to dive into—a dish so indulgent it might just require a nap waiver. Beef Tips Poutine with Cheese Curds and Gravy is the ultimate cheat day hero, combining tender beef, squeaky cheese curds, and rich gravy over crispy fries in a way that’ll make your taste buds do a happy dance. Let’s get cooking!

Ingredients

• 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I like these for their tenderness, but chuck works too if you’re feeling thrifty)
• 2 tbsp vegetable oil (my trusty neutral oil for searing—no fancy stuff needed here)
• 1 large yellow onion, diced (go big here; it adds sweetness to the gravy)
• 3 cloves garlic, minced (fresh is best—none of that jarred nonsense)
• 3 tbsp all-purpose flour (this is our gravy thickener, so don’t skip it)
• 4 cups beef broth (low-sodium is my preference to control salt levels)
• 1 tbsp Worcestershire sauce (a sneaky umami boost that makes all the difference)
• 1 lb frozen French fries (I opt for crispy shoestring fries—they hold up better under gravy)
• 1 cup cheese curds (get the squeaky fresh ones; they’re the star of the show)
• 2 tbsp unsalted butter (because everything’s better with butter, right?)
• Salt and black pepper (season as you go—I’m generous with both)

Instructions

1. Preheat your oven to 425°F and spread the frozen French fries in a single layer on a baking sheet.
2. Bake the fries for 20–25 minutes, flipping halfway through, until they’re golden brown and crispy.
3. While the fries bake, pat the beef sirloin tips dry with paper towels and season generously with salt and black pepper.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Sear the beef tips for 3–4 minutes per side until deeply browned, working in batches to avoid overcrowding.
6. Transfer the seared beef to a plate and reduce the heat to medium.
7. Add 2 tbsp unsalted butter to the same skillet and sauté the diced onion for 5–7 minutes until softened and lightly golden.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle 3 tbsp all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.
10. Gradually whisk in 4 cups beef broth and 1 tbsp Worcestershire sauce, scraping up any browned bits from the skillet.
11. Return the seared beef tips to the skillet, bring the gravy to a simmer, then reduce heat to low.
12. Cover and simmer for 25–30 minutes, until the beef is tender and the gravy has thickened.
13. Divide the baked French fries among serving plates, top with cheese curds, and ladle the hot beef tips and gravy over everything.

Seriously, dig in immediately—the heat from the gravy will gently melt the cheese curds without turning them into a gooey mess. You’ll love the contrast of crispy fries, tender beef, and that rich, savory gravy that ties it all together. For a fun twist, serve it in individual cast-iron skillets to keep it piping hot and Instagram-worthy!

Beef Tips Tacos with Avocado Salsa

Mmm, get ready to have your taco Tuesdays (or any-day-of-the-week-days) completely revolutionized with these beef tips tacos—they’re so good, you might just start writing them into your will. Forget bland ground beef, we’re taking juicy, tender beef tips and pairing them with a zesty avocado salsa that basically screams “flavor party in your mouth.” Trust me, your taste buds will be sending you thank you notes for this one.

Ingredients

– 1.5 lbs beef sirloin tips, cut into ¾-inch cubes (go for the good stuff—your future self will thank you)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 medium yellow onion, finely diced (because nobody wants giant onion chunks ruining the vibe)
– 2 cloves garlic, minced (fresh is best, but I won’t judge if you use the jarred kind in a pinch)
– 1 tsp ground cumin (toasted whole seeds and ground yourself if you’re feeling fancy)
– 1 tsp chili powder (I prefer the mild kind to let the beef shine)
– ½ tsp smoked paprika (for that subtle smoky whisper)
– ½ cup beef broth (low-sodium so you’re in control of the salt)
– 2 ripe avocados, diced (firm but yielding to gentle pressure—no mushy business)
– 1 lime, juiced (about 2 tbsp, fresh squeezed only, please)
– ¼ cup chopped fresh cilantro (stems removed, unless you’re into that)
– ¼ cup diced red onion (for a pop of color and crunch)
– 8 small corn tortillas (warmed up—cold tortillas are a culinary crime)
– Salt to taste (I use kosher salt for even distribution)

Instructions

1. Pat the beef tips dry with paper towels—this helps them sear beautifully instead of steaming.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the beef tips in a single layer, working in batches if needed to avoid crowding, and sear for 3-4 minutes per side until deeply browned.
4. Transfer the seared beef to a plate and reduce the heat to medium.
5. Add the remaining 1 tbsp olive oil to the same skillet and sauté the diced yellow onion for 4-5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn or it’ll turn bitter.
7. Sprinkle in the cumin, chili powder, and smoked paprika, toasting the spices for 30 seconds to unlock their flavors.
8. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet (that’s flavor gold!).
9. Return the beef tips and any accumulated juices to the skillet, bring to a simmer, then cover and cook over low heat for 25 minutes until the beef is fork-tender.
10. While the beef simmers, make the avocado salsa by gently combining the diced avocados, lime juice, cilantro, and red onion in a medium bowl—fold, don’t mash, to keep it chunky.
11. Warm the corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
12. Season the beef tips with salt to taste right before serving—adding salt too early can toughen the meat.

Ready to dive in? The beef tips are melt-in-your-mouth tender with a rich, savory depth, while the avocado salsa adds a cool, creamy contrast that cuts through the richness. Serve these tucked into warm tortillas with an extra squeeze of lime, or get wild and pile them over crispy tortilla chips for a next-level nacho situation.

Bourbon-Glazed Beef Tips with Mashed Potatoes

Unbelievably tender beef swimming in a bourbon-kissed glaze that’ll make you question every other Tuesday night dinner you’ve ever made. This isn’t just food—it’s a flavor party where mashed potatoes play the perfect creamy wingman to those saucy beef tips.

Ingredients

• 2 lbs beef sirloin tips, cut into 1-inch chunks (because bigger pieces hold that juicy tenderness better)
• 3 tbsp olive oil, my trusty kitchen sidekick for searing
• 1 large yellow onion, diced (the sweet kind that caramelizes into pure gold)
• 3 garlic cloves, minced (fresh only—none of that jarred stuff)
• 1/2 cup bourbon, the good sipping kind you won’t mind sharing with dinner
• 1/4 cup brown sugar, packed like you mean it
• 2 tbsp soy sauce, for that umami depth
• 1 tbsp Worcestershire sauce, the secret flavor booster
• 1 cup beef broth, because everything’s better with broth
• 2 lbs russet potatoes, peeled and quartered (the starchier, the fluffier)
• 1/2 cup heavy cream, warmed—cold cream makes sad potatoes
• 4 tbsp butter, unsalted so you control the salt
• 1 tsp salt, divided between potatoes and beef
• 1/2 tsp black pepper, freshly ground please
• 2 tbsp chopped fresh parsley, for that final fresh pop

Instructions

1. Pat the beef tips completely dry with paper towels—this is the secret to getting that beautiful crust instead of steaming.
2. Season beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper, making sure every piece gets some love.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear beef in batches for 3-4 minutes per side until deeply browned, resisting the urge to overcrowd the pan.
5. Transfer seared beef to a plate, leaving those delicious browned bits in the pan—that’s flavor gold!
6. Add remaining 1 tablespoon olive oil to the same skillet and reduce heat to medium.
7. Cook diced onion for 5-7 minutes until softened and starting to caramelize at the edges.
8. Add minced garlic and cook for exactly 1 minute until fragrant but not burned.
9. Carefully pour in bourbon—stand back as it might flame up dramatically!
10. Scrape all the browned bits from the pan bottom as the bourbon reduces by half, about 2 minutes.
11. Stir in brown sugar, soy sauce, and Worcestershire sauce until the sugar dissolves completely.
12. Pour in beef broth and bring to a simmer, letting the sauce thicken slightly for 3 minutes.
13. Return beef and any accumulated juices to the skillet, coating every piece in that glorious glaze.
14. Cover and simmer on low heat for 25 minutes until beef is fork-tender.
15. While beef simmers, place quartered potatoes in a large pot and cover with cold water by 1 inch.
16. Bring potatoes to a boil over high heat, then reduce to a steady simmer for 15-18 minutes until easily pierced with a fork.
17. Drain potatoes completely and return to the hot pot for 1 minute to evaporate excess moisture—dry potatoes make fluffier mash.
18. Mash potatoes with a potato masher or ricer until smooth but still with some texture.
19. Fold in warmed heavy cream and butter until creamy, then season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
20. Sprinkle bourbon-glazed beef tips with fresh parsley right before serving over mashed potatoes.

Buttery mashed potatoes create the ultimate creamy canvas for those bourbon-glazed beef tips that practically melt at the slightest touch. The sauce clings to every nook of the potatoes in the most luxurious way, while the fresh parsley cuts through the richness perfectly. Serve this beauty in shallow bowls with crusty bread for sauce-sopping duty—trust me, you’ll want every last drop.

Beef Tips and Wild Rice Casserole

Absolutely nothing warms the soul quite like a casserole that’s been bubbling away in the oven, and this Beef Tips and Wild Rice Casserole is here to prove it—think tender beef, hearty rice, and a sauce that’s basically a cozy hug in edible form. It’s the kind of dish that makes you want to cancel all plans and just bask in its delicious glory, no fancy skills required. Trust me, your future self will thank you for making this tonight.

Ingredients

– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I like these for their tenderness, but chuck works too if you’re feeling thrifty)
– 1 cup wild rice blend (the mix of textures here is key—don’t skip it!)
– 1 large yellow onion, diced (because caramelized onions are the secret to flavor town)
– 2 cloves garlic, minced (fresh is best, but I won’t judge if you use jarred in a pinch)
– 2 cups beef broth (low-sodium lets you control the salt, which I prefer)
– 1 cup heavy cream (this adds a luxurious richness that’s totally worth it)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 tsp dried thyme (crush it between your fingers to wake up the aroma)
– Salt and black pepper (be generous—season as you go for the best flavor)

Instructions

1. Preheat your oven to 375°F—this ensures everything cooks evenly and gets that golden top.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
3. Pat the beef cubes dry with paper towels (this helps them brown nicely, not steam).
4. Season the beef generously with salt and black pepper on all sides.
5. Add the beef to the hot skillet in a single layer, searing for 3–4 minutes per side until deeply browned.
6. Transfer the beef to a plate, leaving any drippings in the skillet.
7. Add the diced onion to the skillet and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
8. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
9. Sprinkle in the dried thyme, crushing it as you add it for maximum flavor release.
10. Pour in the wild rice blend and toss to coat in the onion mixture.
11. Return the seared beef and any juices to the skillet, spreading it evenly.
12. Pour in the beef broth and heavy cream, scraping up any browned bits from the bottom (those bits are flavor gold!).
13. Bring the mixture to a simmer over medium heat, then immediately cover with a tight-fitting lid.
14. Transfer the skillet to the preheated oven and bake for 45–50 minutes, or until the rice is tender and has absorbed most of the liquid.
15. Remove from the oven and let it rest uncovered for 5 minutes to thicken slightly.

Know that first bite? It’s a symphony of tender beef and nutty wild rice, all swirled in a creamy sauce that’s downright addictive. Serve it straight from the skillet with a sprinkle of fresh parsley for a pop of color, or pair it with a crisp green salad to balance the richness—either way, it’s comfort food perfection.

Beef Tips Stroganoff

Darlings, gather ’round because I’m about to introduce you to the coziest, most comforting bowl of deliciousness that will make your taste buds do a happy dance—Beef Tips Stroganoff. This isn’t your grandma’s stuffy version; we’re talking tender beef swimming in a creamy, dreamy sauce that’s basically a hug in a bowl. Trust me, once you try this, you’ll be wondering where it’s been all your life.

Ingredients

– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (go for the good stuff—it makes all the difference)
– 2 tbsp olive oil (extra virgin is my ride-or-die for searing)
– 1 large yellow onion, thinly sliced (sweet onions add a lovely caramelized note)
– 8 oz cremini mushrooms, sliced (baby bellas bring that earthy depth I adore)
– 3 cloves garlic, minced (fresh is best—none of that jarred nonsense)
– 1 cup beef broth (low-sodium so you’re in control of the salt)
– 1 tbsp Worcestershire sauce (the secret umami booster)
– 1 cup sour cream, at room temperature (this prevents curdling, a pro tip!)
– 2 tbsp all-purpose flour (for that silky sauce thickener)
– 12 oz wide egg noodles (the perfect vehicle for all that saucy goodness)
– Salt and black pepper (season as you go, folks!)
– Fresh parsley, chopped (a sprinkle for that pop of color and freshness)

Instructions

1. Pat the beef tips dry with paper towels and season generously with salt and black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add half the beef tips in a single layer and sear for 3-4 minutes per side until deeply browned.
4. Transfer the seared beef to a plate and repeat with the remaining beef and 1 tbsp olive oil.
5. Reduce heat to medium and add the sliced onion to the skillet, cooking for 5 minutes until softened.
6. Stir in the mushrooms and cook for 6-7 minutes until they release their liquid and turn golden.
7. Add the minced garlic and cook for 1 minute until fragrant (don’t let it burn—burnt garlic is bitter!).
8. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to coat.
9. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
10. Return the beef tips and any accumulated juices to the skillet, stirring to combine.
11. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45 minutes until the beef is fork-tender.
12. Meanwhile, cook the egg noodles according to package directions until al dente, then drain.
13. Remove the skillet from heat and stir in the room temperature sour cream until fully incorporated.
14. Taste and adjust seasoning with salt and pepper if needed.
15. Serve the stroganoff over the cooked egg noodles and garnish with fresh parsley.

The beef becomes so tender it practically melts, while the sauce is luxuriously creamy with a tangy kick from the sour cream. Try serving it over mashed potatoes for a decadent twist, or pack the leftovers for a lunch that’ll make your coworkers jealous.

Honey Sriracha Beef Tips with Fried Rice

Honey Sriracha Beef Tips with Fried Rice

Ingredients

• 1.5 lbs beef sirloin tips, cut into 1-inch cubes (because nobody wants to chew all day)
• 3 tbsp soy sauce – the regular kind, not low-sodium, we’re living dangerously here
• 2 tbsp sriracha (add an extra squeeze if you’re feeling spicy)
• 3 tbsp honey – local if you’ve got it, but the bear-shaped bottle works too
• 2 tbsp vegetable oil, divided (one for the beef, one for the rice – don’t mix them up!)
• 3 cups cooked white rice, day-old and chilled (fresh rice turns to mush, trust me)
• 2 large eggs, lightly beaten (room temp eggs scramble better, just saying)
• 1 cup frozen peas and carrots mix (the colorful confetti of the frozen aisle)
• 3 cloves garlic, minced (fresh only – powdered garlic is for emergencies)
• 2 green onions, sliced (save the green parts for garnish, they’re pretty)

Instructions

1. Whisk together soy sauce, sriracha, and honey in a medium bowl until fully combined.
2. Add beef cubes to the marinade, tossing to coat every piece thoroughly.
3. Let the beef marinate at room temperature for exactly 15 minutes – any longer and the acid starts cooking it.
4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add marinated beef tips in a single layer, working in batches if needed to avoid crowding.
6. Sear beef for 2-3 minutes per side until deeply browned but still pink inside.
7. Transfer cooked beef to a clean plate, leaving any drippings in the skillet.
8. Reduce heat to medium and add remaining 1 tablespoon vegetable oil to the same skillet.
9. Pour in beaten eggs and scramble for 45-60 seconds until softly set but still moist.
10. Add frozen peas and carrots, cooking for 2 minutes until vegetables are tender-crisp.
11. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
12. Add chilled rice, breaking up any clumps with a spatula.
13. Cook rice mixture for 4-5 minutes, stirring occasionally, until grains are separated and heated through.
14. Return beef and any accumulated juices to the skillet, tossing to combine.
15. Cook for 1 final minute to reheat the beef and let flavors meld.

My favorite part is that satisfying contrast between the sticky-sweet-spicy beef and the fluffy fried rice. The crispy-edged rice soaks up every last drop of that glorious sauce, creating little flavor bombs in every bite. Try serving it in lettuce cups for a fun handheld dinner, or pile it high and watch it disappear faster than you can say “seconds please!”

Beef Tips Philly Cheesesteak Sliders

Prepare to have your taste buds do a happy dance—these Beef Tips Philly Cheesesteak Sliders are the ultimate game-day upgrade that’ll make you forget regular sandwiches ever existed. Seriously, why settle for boring when you can have these cheesy, beefy little miracles?

Ingredients

• 1 lb beef sirloin tips, sliced thin (I like to pop them in the freezer for 15 minutes first—makes slicing way easier!)
• 1 large yellow onion, thinly sliced (go for sweet onions if you want that extra caramelized goodness)
• 1 large green bell pepper, sliced into strips (because color makes everything more fun)
• 2 tbsp olive oil (extra virgin is my trusty sidekick here)
• 1 tsp garlic powder (the lazy cook’s best friend)
• 1 tsp Worcestershire sauce (for that umami kick)
• Salt and black pepper to taste (don’t be shy—season like you mean it!)
• 12 slider buns (I’m team Hawaiian rolls for that sweet-savory contrast)
• 8 slices provolone cheese (melty, stretchy perfection)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add sliced onions and bell peppers to the skillet, cooking for 5-7 minutes until softened and slightly charred.
3. Push veggies to one side of the skillet and add beef tips in a single layer—don’t overcrowd or they’ll steam instead of sear.
4. Cook beef for 3-4 minutes without stirring to get a good crust, then flip and cook another 2 minutes.
5. Sprinkle garlic powder, Worcestershire sauce, salt, and black pepper over the beef and veggies, stirring to combine.
6. Reduce heat to low and let the mixture simmer for 2 minutes to meld flavors.
7. While that simmers, slice slider buns in half horizontally and place the bottom halves on a baking sheet.
8. Evenly distribute the beef and veggie mixture over the bottom buns.
9. Top each slider with a slice of provolone cheese—tuck it in like a cheesy blanket.
10. Place the top buns over the cheese and cover the baking sheet with foil.
11. Bake at 350°F for 8-10 minutes until cheese is fully melted and buns are warm.
12. Remove from oven and let rest for 2 minutes—this keeps the sliders from falling apart when you bite in.

Buttery, soft buns hug that juicy beef and gooey cheese in every bite, while the peppers add just enough crunch to keep things interesting. Serve these warm with extra napkins—because let’s be real, things are about to get deliciously messy.

Beef Tips and Gnocchi in Cream Sauce

Just when you thought comfort food couldn’t get any cozier, along comes this glorious mashup that’ll have your taste buds doing cartwheels. Picture this: tender beef tips and pillowy gnocchi swimming in a luxurious cream sauce that’s basically a warm hug in bowl form—perfect for those nights when you want to feel fancy without the fuss.

Ingredients

• 1 lb beef sirloin tips, cut into 1-inch cubes (because bigger bites equal bigger happiness)
• 1 package (16 oz) potato gnocchi (the shelf-stable kind that’s always ready for a good time)
• 2 tbsp olive oil (extra virgin, obviously—we’re not savages)
• 1 medium yellow onion, diced (the sweet kind that makes everything better)
• 3 cloves garlic, minced (fresh only—none of that jarred nonsense)
• 1 cup heavy cream (go big or go home, am I right?)
• 1/2 cup beef broth (low sodium so we can control the salt situation)
• 1 tbsp Worcestershire sauce (the secret umami weapon)
• 1 tsp dried thyme (rubbed between your fingers to wake it up)
• 1/2 tsp black pepper (freshly ground, because we’re fancy like that)
• 1/4 cup grated Parmesan cheese (the good stuff that doesn’t come in a green can)
• 2 tbsp chopped fresh parsley (for that final flourish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers—about 2 minutes.
2. Pat beef tips completely dry with paper towels (this is crucial for that beautiful sear, trust me).
3. Season beef with black pepper and sear in hot oil for 3-4 minutes per side until deeply browned but not cooked through.
4. Transfer beef to a plate using tongs, leaving those glorious browned bits in the pan.
5. Add diced onion to the same skillet and cook for 4-5 minutes until translucent and slightly golden.
6. Stir in minced garlic and cook for exactly 1 minute until fragrant (any longer and it’ll turn bitter).
7. Pour in beef broth and Worcestershire sauce, scraping up all those browned bits from the bottom—that’s flavor gold!
8. Add heavy cream and dried thyme, then bring to a gentle simmer over medium heat.
9. Return beef tips to the skillet along with any accumulated juices.
10. Reduce heat to low, cover, and simmer for 25 minutes until beef is fork-tender.
11. While beef simmers, cook gnocchi according to package directions in salted boiling water until they float—about 3-4 minutes.
12. Drain gnocchi thoroughly and add directly to the cream sauce.
13. Stir in Parmesan cheese until melted and sauce thickens slightly—about 2 minutes.
14. Sprinkle with fresh parsley right before serving for that pop of color and freshness.

You’ll be rewarded with the most dreamy combination of textures—tender beef that practically melts, pillowy gnocchi that soak up all that creamy goodness, and a sauce so luxurious you’ll want to lick the bowl. Yes, this dish transforms basic weeknight ingredients into something truly spectacular, whether you serve it in shallow bowls with crusty bread for dipping or fancy it up with a simple arugula salad on the side.

Mediterranean Beef Tips with Olives and Tomatoes

Aren’t you tired of the same old beef recipes that taste like they came from your great-grandma’s depression-era cookbook? Let’s shake things up with these Mediterranean Beef Tips—they’re so flavorful, they’ll make your taste buds do a happy dance while transporting you straight to a sun-drenched Greek island (minus the airfare, thankfully).

Ingredients

– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I always look for that beautiful marbling—fat equals flavor, friends!)
– 3 tbsp extra virgin olive oil (my go-to for that fruity kick that makes everything better)
– 1 medium yellow onion, diced (nothing beats the sweet aroma of onions hitting hot oil)
– 3 garlic cloves, minced (because let’s be real, is it even cooking without garlic?)
– 1 cup Kalamata olives, pitted (these briny little gems are the secret weapon)
– 2 cups cherry tomatoes, halved (they burst into saucy perfection)
– 1/2 cup dry red wine (use something you’d actually drink—no cooking wine allowed!)
– 1 tsp dried oregano (rubbed between your palms to wake up those oils)
– 1/2 tsp red pepper flakes (for just enough heat to keep things interesting)
– Salt and freshly ground black pepper (be generous here—seasoning is everything)

Instructions

1. Pat the beef tips completely dry with paper towels—this is crucial for getting that beautiful sear instead of steaming.
2. Season beef generously on all sides with salt and black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering hot, about 2 minutes.
4. Add beef in a single layer, working in batches if needed to avoid crowding.
5. Sear beef undisturbed for 3 minutes until a deep brown crust forms on the bottom.
6. Flip beef and cook for another 2 minutes until browned on all sides.
7. Transfer beef to a plate, leaving any drippings in the skillet.
8. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
9. Add diced onion and cook for 4 minutes until softened and translucent.
10. Stir in minced garlic and cook for exactly 30 seconds until fragrant (watch closely—burnt garlic is bitter!).
11. Pour in red wine, scraping up all those browned bits from the bottom of the pan—that’s pure flavor gold.
12. Simmer wine for 2 minutes until reduced by half.
13. Return beef and any accumulated juices to the skillet.
14. Add Kalamata olives, halved cherry tomatoes, dried oregano, and red pepper flakes.
15. Stir everything together until well combined.
16. Cover skillet and reduce heat to low.
17. Simmer for 20 minutes until beef is tender and tomatoes have broken down into a saucy consistency.
18. Taste and adjust seasoning with additional salt and pepper if needed.

You’ll know it’s perfect when the beef practically melts in your mouth while the olives provide that briny counterpoint to the sweet, burst tomatoes. Seriously, serve this over creamy polenta or crusty bread to soak up every last drop of that incredible sauce—your dinner guests will be begging for the recipe (and possibly your friendship).

BBQ Beef Tips and Pineapple Skewers

Zesty doesn’t even begin to describe these BBQ Beef Tips and Pineapple Skewers—they’re the kind of tropical-meets-smoky flavor explosion that’ll make your backyard feel like a Hawaiian luau, minus the awkward hula dancing. Seriously, these skewers are so good they might just upstage your main course, so consider yourself warned.

Ingredients

• 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I like these tender little guys for quick cooking)
• 2 cups fresh pineapple chunks, about 1-inch pieces (trust me, fresh beats canned every time for that bright pop)
• 1/2 cup BBQ sauce (go for your favorite smoky-sweet brand—this is no time for blandness)
• 2 tbsp olive oil (extra virgin is my kitchen MVP for everything)
• 1 tbsp soy sauce (adds that umami depth we all crave)
• 1 tsp garlic powder (because fresh garlic on skewers can burn—learned that the hard way)
• 1/2 tsp black pepper, freshly ground (pre-ground just doesn’t hit the same)
• 4-6 wooden skewers, soaked in water for 30 minutes (skip this and you’ll have flaming skewers—not the fun kind)

Instructions

1. Soak 4-6 wooden skewers in water for exactly 30 minutes to prevent burning during grilling.
2. Preheat your grill to medium-high heat, aiming for 400°F—hot enough for a good sear but not charcoal city.
3. In a medium bowl, whisk together 1/2 cup BBQ sauce, 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp black pepper until fully combined.
4. Add 1.5 lbs beef sirloin tips to the marinade, tossing to coat every piece evenly, and let sit for 10 minutes (no need to marinate longer—the flavors cling fast).
5. Thread marinated beef cubes and 2 cups fresh pineapple chunks alternately onto the soaked skewers, leaving a small space between pieces for even cooking.
6. Place skewers on the preheated grill and cook for 4-5 minutes until you see clear grill marks forming on one side.
7. Flip skewers using tongs and grill for another 4-5 minutes until beef reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
8. Brush skewers with any remaining marinade during the last 2 minutes of cooking for an extra glossy finish.
9. Remove skewers from grill and let rest for 3 minutes—this keeps the juices locked in, promise.

Whoa, the tender beef practically melts alongside the caramelized pineapple, creating a sweet-savory harmony that’ll have everyone reaching for seconds. Serve these skewers over fluffy rice or stuff them into warm tortillas for a handheld fiesta—either way, they disappear faster than sunscreen in July.

Summary

More than just recipes, this collection offers delicious solutions for those hectic evenings when time is short but appetites are big. We hope these beef tip dishes bring ease and flavor to your table! Try your favorites, share which ones you loved in the comments below, and don’t forget to pin this article to your Pinterest boards for your next busy night.