Juicy steak tips, mushrooms, garlic, thyme, soy sauce, and peppered beef gravy—all in one cozy skillet dinner you’ll crave again and again.

this recipe

You ever just… give up on the day by 2 p.m.? That was me. It had been raining all morning, my jeans were damp (I still don’t know how), and my kid was in that mood where everything was either boring or suspicious. I was this close to saying “fine, cereal for dinner,” but I caught a glimpse of some steak tips I’d picked up on sale—shoved way in the back of the fridge behind a bag of wilting spinach and a questionable yogurt.

I’m not gonna pretend I had a master plan. It was more like, what can I cook in one pan that doesn’t require mental gymnastics? Mushrooms? Check. Garlic? Of course. Some sad thyme that had about 36 hours left to live? Perfect. What came out of that mess was this: Steak Tips with Peppered Mushroom Gravy. And you guys… I didn’t even want to share it. It felt like the kind of meal you make when you’re tired, but still want something that says, “Hey, I got you.”

Why You’ll Love This Steak Tips with Peppered Mushroom Gravy Recipe?

You know those rare unicorn recipes that are fast and feel like you’ve put actual effort into dinner? This is one of them. These steak tips are browned just right—crispy on the edges, juicy inside—and they soak up this rich, peppery mushroom gravy that honestly tastes like something you’d get in a little neighborhood bistro where the waiter calls you “darlin’.”

There’s no cream. No fancy technique. Just good stuff coming together in one pan while the noodles boil. It’s peppery and savory and a little herby and exactly what you want when the weather sucks or your mood’s in the gutter. Or, you know, when you’re just hungry and want to feel like you did something mildly impressive.

Ingredient Notes:

Okay, I get weirdly opinionated about pantry staples. Don’t judge me.

• Top Sirloin Steak: Not the fanciest cut, but it cooks quickly and holds up well in a gravy situation. And let’s be honest—ribeye is like $25/lb now, so here we are. Sirloin works, and it tastes really good in this.

• Baby Bella Mushrooms: I’m ride-or-die for these. More flavor than white buttons, and they look nice in the pan. That matters to me, even when no one else cares.

• Shallots: They’re like if onions had a glow-up. Sweet, soft, and they melt right into the gravy without being all, hey, I’m oniony!

• Garlic: I don’t know what to tell you. I used two cloves. You could use three. Or four. I won’t stop you.

• Soy Sauce: I know, sounds weird in gravy, right? But trust me. It adds depth. That little savory punch. People always go, what is that? It’s soy sauce, friend.

• Flour + Beef Broth: The flour thickens, the broth carries everything. Nothing groundbreaking here, but when you nail the balance—chef’s kiss.

• Black Pepper: It’s not just seasoning—it’s the mood. Go generous. This gravy wants to bite back a little.

• Thyme (fresh if you’ve got it): The subtle herbal whisper in the background. Like that one friend who doesn’t say much at dinner but always has the best one-liner.

How To Make Steak Tips with Peppered Mushroom Gravy?

Step 1: Boil your noodles.
I used egg noodles because they’re cozy and they soak up the gravy like champs. But honestly, if all you’ve got is spaghetti, no one’s calling the food police. Just get ‘em going according to the package. Drain and keep warm.

Step 2: Brown the steak tips.
Heat up a big skillet (nonstick works fine) and hit it with some cooking spray. Add your steak and let it sear—don’t hover, don’t stir constantly. Let it do its thing for 5 minutes or so, until it’s browned but not dry. Then pull it out and loosely cover it while we move on.

Step 3: The mushroom moment.
Melt a tablespoon of butter in that same pan (yes, leave the meaty bits in there). Toss in your shallots and mushrooms and let them get cozy—around 4 minutes. Then add the garlic and sauté for 30 seconds. It’ll smell like a steakhouse kitchen, and you’ll consider just eating it out of the pan. But wait.

Step 4: Sauce it up.
Add a splash of soy sauce. Stir it in. Then sprinkle the flour over everything and stir like your life depends on it for a minute—just until the raw flour smell disappears. Slowly pour in the beef broth, stirring the whole time. Add the pepper, salt, and thyme sprigs. Let it simmer until the gravy thickens up and gets glossy.

Step 5: Finish the magic.
Return your steak tips (and any juices) to the pan. Stir gently and let them warm through. Remove the thyme stems. Give it a taste—add more salt or pepper if you want. Maybe a squeeze of lemon if you’re feeling wild. Or not.

Storage Options:

This reheats like a dream. Store any extras in an airtight container for up to 3 days. Just reheat slowly on the stove with a splash of broth or water to loosen the gravy. Freezing? Go ahead. I’d keep the noodles separate and just freeze the meat and sauce. That way, everything tastes like it was made today, even if it wasn’t.

Variations and Substitutions:

I’m not precious about recipes. This is real life, and sometimes you’re out of shallots. Or mushrooms. Or thyme. I’ve been there.

• No sirloin? Flank, ribeye, stew meat—just adjust cooking time so you don’t end up with shoe leather.

• No mushrooms? Okay, I’ll miss them, but caramelized onions or even zucchini will do in a pinch.

• Gluten-free? Use a GF flour to thicken and swap in tamari for soy sauce. Serve over mashed potatoes or rice.

• No fresh thyme? Dried will do. Use less though—it’s stronger.

• Want a kick? A pinch of red pepper flakes or a dash of hot sauce totally works.

What to Serve with Steak Tips with Peppered Mushroom Gravy?

This dish deserves a little supporting cast. Here’s what I’ve tried (and loved):

• Mashed potatoes: Obvious. Classic. Necessary.

• Crusty bread: For wiping the bowl clean. Don’t skip this.

• Roasted broccoli or carrots: You need something green-ish. It balances the beige.

• Glass of red wine or iced tea: Depends on the vibe. I’ve done both. Both were great.

Frequently Asked Questions:

Can I make this ahead of time?
Yep! Cook the beef and gravy, keep them separate from the noodles, and reheat with a splash of broth when ready. Honestly, the flavors are even better the next day.

Can I use a different cut of beef?
Absolutely. Just don’t use anything super lean or it’ll get tough. Sirloin’s great. So is flank, hanger, or even ribeye if you’re feelin’ fancy.

Is it too peppery?
Nah—but if you’re sensitive to spice, you can dial it down a bit. I like it with a little bite. Makes the gravy feel alive, you know?

So yeah. That’s Steak Tips with Peppered Mushroom Gravy—warm, filling, and just complex enough to make it feel like you tried. And maybe you did try. Or maybe you winged it on a Tuesday after a long day of being everything to everyone.

Either way, you’re doing great. And if you make this? Let me know. Or don’t. But if you do—just don’t skip the bread.

Keep the Flavor Coming – Try These:

Cheesy Ground Beef and Rice Casserole

Mouthwatering Longhorn Garlic Parmesan Crusted Chicken Recipe

Deliciously Tender Melt In Your Mouth Chicken

Steak Tips with Peppered Mushroom Gravy

Tender steak tips simmered in a savory peppered mushroom gravy with shallots, garlic, soy sauce, and thyme. A comforting one-pan dinner perfect for serving over noodles, mashed potatoes, or rice.

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Servings

Ingredients

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• 2 cups uncooked egg noodles
• Cooking spray
• 1 pound top sirloin steak cut into ¾-inch cubes
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped shallots
• 1 8-ounce package presliced baby bella mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon low-sodium soy sauce
• 3 tablespoons all-purpose flour
• 1½ cups low-sodium beef broth
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 3 fresh thyme sprigs
• 1 teaspoon fresh thyme leaves optional, for garnish

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Instructions

 

Cook the noodles:

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside, keeping warm.

Sear the steak tips:

1. While the noodles are cooking, heat a large nonstick skillet over medium-high heat. Lightly coat the pan with cooking spray. Add the steak pieces and sauté for approximately 5 minutes, turning occasionally to brown all sides. Remove the steak from the pan and cover loosely to retain warmth.

Prepare the mushroom base:

1. In the same skillet, melt the butter over medium-high heat. Add the shallots and mushrooms and sauté for about 4 minutes, or until the mushrooms are lightly browned and tender. Stir in the minced garlic and cook for an additional 30 seconds, stirring constantly.

Create the gravy:

1. Stir in the soy sauce. Sprinkle the flour evenly over the mushroom mixture and cook for 1 minute, stirring continuously to form a roux. Gradually pour in the beef broth, stirring to combine. Add the black pepper, salt, and fresh thyme sprigs.

Simmer and thicken:

1. Bring the mixture to a boil, then reduce the heat slightly and simmer for 2 minutes, or until the gravy has thickened to the desired consistency.

Finish the dish:

1. Return the cooked steak tips to the skillet and stir gently to coat with the gravy. Cook for 1 additional minute or until the beef is fully heated through. Remove the thyme sprigs and discard. Garnish with fresh thyme leaves if desired. Serve immediately over the prepared egg noodles.

Notes

To prepare this dish gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch (use 1½ tablespoons and mix with a small amount of broth before adding). Replace the egg noodles with gluten-free pasta or mashed potatoes, and ensure the soy sauce is certified gluten-free (such as tamari). Always double-check ingredient labels for hidden gluten sources.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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