Skillet 5-ingredient beef tips is the kind of dependable supper that earned its place in Midwestern church cookbooks for good reason: it is economical, deeply savory, and easy enough for a weeknight while still feeling special at the table. This version leans on a short ingredient list and a single skillet to build browned beef and a rich pan gravy, making it especially welcome in harvest season when busy days call for comforting food with very little fuss.
Serve these beef tips over mashed potatoes, buttered egg noodles, or steamed rice so none of the gravy goes to waste. For vegetables, simple green beans, roasted carrots, or a crisp lettuce salad balance the richness nicely, and a slice of warm bread or a buttermilk biscuit makes an excellent addition for soaking up the sauce.
Skillet 5-Ingredient Beef Tips
Servings: 4
Ingredients
1 1/2 pounds beef sirloin tips or stew beef, cut into bite-size pieces
Directions
1. Pat the beef dry with paper towels. In a bowl, toss it with the flour, salt, and pepper until the pieces are lightly coated.
2. Heat a large cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the beef in a single layer and brown it well on two sides, working in batches if needed so the meat sears instead of steams.
3. Lower the heat to medium. Sprinkle in the onion soup mix, then pour in the beef broth and Worcestershire sauce, scraping the skillet with a wooden spoon to loosen the browned bits from the bottom.
4. Bring the mixture to a gentle simmer, cover loosely, and cook for 20 to 30 minutes, stirring once or twice, until the beef is tender and the gravy has thickened.
5. Stir in the butter and cook for 1 to 2 minutes more until the gravy turns glossy. Taste and adjust the seasoning if needed, then spoon over mashed potatoes or noodles and finish with parsley if you like.
Variations & Tips
Use the right cut: Sirloin tips give a tender result in less time, while stew beef works well if you allow a longer simmer. If your beef still seems firm after 30 minutes, add a splash more broth and keep cooking gently until it softens.
For a deeper gravy: Let the beef develop a dark brown crust before adding the liquids. Those browned bits on the skillet are what give the gravy its best flavor, so avoid crowding the pan during the searing step.
Mushroom addition: If you want to stretch the dish, add 8 ounces of sliced mushrooms after browning the beef and cook them for a few minutes before adding the broth. They pair especially well with the oniony gravy and make the skillet feel even heartier.
Make-ahead tip: This dish reheats very well, and the flavor often improves after a night in the refrigerator. Rewarm it slowly over low heat with a small splash of broth to loosen the gravy.
