Steak Tips with Mushroom Gravy and Mashed Potatoes
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Steak Tips with Mushroom Gravy and Mashed Potatoes is the kind of dinner that feels cozy, rich, and comforting without taking all night to make. Tender steak tips are quickly seared in a hot skillet, then finished in a creamy mushroom gravy made with beef stock, Worcestershire sauce, thyme, garlic, and heavy cream.
Served over mashed potatoes, this recipe gives you that steakhouse-style comfort food feel at home. It’s hearty enough for Sunday dinner but simple enough for a weeknight when you want something warm, filling, and a little extra.
This Is My Kind Of Comfort Food Dinner
There is just something about tender steak tips covered in creamy mushroom gravy over mashed potatoes that always feels like the right dinner.
It has that cozy, steakhouse-at-home kind of feel without taking forever to make, which is exactly my kind of recipe. The steak stays juicy, the mushroom gravy is rich and creamy, and once it all gets spooned over mashed potatoes, it turns into one of those dinners everyone gets excited about.
Why You’ll Love Steak Tips with Mushroom Gravy and Mashed Potatoes
- Steak Tips with Mushroom Gravy and Mashed Potatoes comes together fast
- The mushroom gravy is rich, creamy, and full of flavor
- It feels like steakhouse comfort food at home
- Perfect for weeknights or Sunday dinner
- Pairs perfectly with mashed potatoes
- Uses simple ingredients
Ingredients Needed To Make Steak Tips with Mushroom Gravy and Mashed Potatoes
For The Steak Tips
Olive oil
Steak tips
Kosher salt
Black pepper
For The Mushroom Gravy
Butter
Mushrooms, roughly chopped
Garlic
Heavy cream
Beef stock
Worcestershire sauce
Thyme leaves
Kosher salt
Black pepper
For Serving
Mashed potatoes
Fresh parsley
How To Make Steak Tips with Mushroom Gravy and Mashed Potatoes
- Place a large skillet over medium/high heat. Add olive oil and let it heat up.
- Add steak tips and sear each side until browned. Remove and reduce heat to med/low.
- Add butter and mushrooms to the skillet. Saute quickly and add minced garlic.
- Pour in heavy cream, beef stock, Worcestershire sauce, thyme leaves, salt, and pepper. Stir well.
- Cook until the sauce thickens, about 10-15 minutes.
- Serve the steak tips with the mushroom gravy on top. Optionally, pair with mashed potatoes or cooked pasta. Garnish with fresh parsley.
Tips For The Best Steak Tips with Mushroom Gravy
- Let steak come to room temp for 20 minutes
- Do not overcrowd the skillet
- Sear in batches if needed
- Let the gravy simmer until naturally thickened
- Add steak back at the end so it stays tender
- Serve immediately over warm mashed potatoes
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of beef stock or cream.
- Store mashed potatoes separately for best texture.
Steak Tips with Mushroom Gravy and Mashed Potatoes
Equipment
- Wooden spoon
- Knife
Ingredients
- 1 tbsp olive oil
- 1 lb steak tips
- 1 tsp kosher salt (divided)
- 1/4 tsp black pepper (divided)
- 3 tbsp butter
- 1 cup mushrooms (roughly chopped)
- 1 garlic clove (minced)
- 1 cup beef stock
- 1 tsp Worcestershire sauce
- 1/2 tsp thyme leaves
- 1 cup heavy cream
- Mashed potatoes, for serving
- Fresh parsley, for garnish
Instructions
- Place a large skillet over medium-high heat and add the olive oil.
- Pat the steak tips dry with a paper towel so they sear better.
- Season the steak tips with ½ teaspoon kosher salt and ⅛ teaspoon black pepper.
- Add the steak tips to the hot skillet in a single layer. Do not overcrowd the pan. Work in batches if needed.
- Sear the steak tips for 1–2 minutes per side, just until browned. They do not need to be fully cooked yet.
- Remove the steak tips from the skillet and set them aside on a plate.
- Reduce the heat to medium-low and add the butter to the same skillet.
- Add the mushrooms and cook for 3–4 minutes, stirring occasionally, until softened and lightly browned.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the beef stock and Worcestershire sauce. Scrape the bottom of the skillet to loosen any browned bits.
- Stir in the thyme leaves, remaining ½ teaspoon kosher salt, and remaining ⅛ teaspoon black pepper.
- Add the heavy cream and stir until smooth.
- Let the gravy simmer for 8–10 minutes, stirring occasionally, until it thickens slightly.
- Add the steak tips and any juices from the plate back into the skillet.
- Stir to coat the steak tips in the mushroom gravy and cook for 1–2 minutes, just until warmed through.
- Serve over mashed potatoes and garnish with fresh parsley if desired.
Notes
- Patting the steak dry helps it brown instead of steam.
- Sear the steak tips quickly, then finish them in the gravy so they stay tender.
- If your skillet is crowded, cook the steak in batches.
- Ribeye, New York strip, sirloin, tenderloin tips, or flat iron steak all work well.
- Stew meat is not ideal for this quick recipe because it needs longer cooking to become tender.
- If the gravy gets too thick, add a splash of beef stock.
- If the gravy is too thin, let it simmer a few extra minutes.
- Serve right away for the best steak texture.
Nutrition
Commonly Asked Questions
Sirloin steak tips are a great choice because they cook quickly and stay tender when seared. You can also use ribeye, New York strip, tenderloin tips, or flat iron steak cut into bite-sized pieces.
Stew meat is not my first choice for this recipe. It is usually cut from tougher parts of the beef and is meant for slow cooking. If you use it, the texture may be chewy unless it is cooked much longer.
Yes. You can make the mushroom gravy ahead and store it in the refrigerator. Reheat it gently in a skillet over low heat, then add the cooked steak tips right before serving so they do not overcook.
Yes. Baby bella, cremini, white mushrooms, shiitake, or a mixed mushroom blend all work. Cremini or baby bella mushrooms give the gravy a deeper flavor.
Heavy cream gives the gravy the richest texture. Milk can be used, but the gravy will be thinner and less creamy. Half-and-half is a better substitute if you want something lighter.
Mashed potatoes are the classic choice, but this also works over egg noodles, rice, roasted potatoes, cauliflower mash, or buttered pasta. Add green beans, broccoli, asparagus, or a simple salad on the side.
Sear them quickly over medium-high heat, then remove them from the pan while you make the gravy. Add them back at the end just long enough to warm through so they do not overcook.
