This recipe for Smothered Steak Tips with Creamy Mushrooms and Onions is one of those mouthwatering restaurant style entrees that you can make at home. It features tender sirloin steak bites that are smothered with a creamy sauce along with sauteed mushrooms and onions. The combination forms a spectacular flavor that always satisfies.
Easy Smothered Steak Tips with Creamy Mushrooms and Onions Recipe
In my world if a recipe starts with the word "smothered" it's just got to be good. This easy skillet is a fantastic way to stretch your grocery dollars and servings when you're in the mood for a treat. The addition of mushrooms and sweet onions adds bulk at very little cost. When cooking for my family I'm constantly looking for tasty ways to stretch servings so everyone gets their fill. The addition of mushrooms and onions complement and work like a charm.
How to Make the Best Smothered Steak Tips with Mushrooms and Onions
- Ingredients you'll need to make this recipe for Smothered Steak Tips: Top round or sirloin steak cut into cubes, soy sauce, brown sugar, steak seasoning, green onion, garlic, olive oil, cremini or portabella mushrooms, sliced Vidalia onion, salt, fresh or dried thyme and heavy cream.
- What are steak tips? Steak tips are small bite size cubes of steak that can be made using several types of beef. In this recipe, you can use top round or sirloin.
- Can I use a different a kind of beef to make smothered steak tips? Yes, you can. You may opt to use New York strip or fillet, if your budget allows. Each type of steak will cook differently depending on the cut and fat content, so should you choose to adapt adjust the cooking time accordingly.
- Keep in mind, the cooking time can always be adjusted to suit the level of doneness that you personally enjoy. I believe that recipes are like road maps, that can and should be personalized to your taste and what you have in your pantry.
- What steak seasoning is best for seasoning beef steak tips? Use a really quality brand or steak tips seasoning combination that you already enjoy. It's an important part of the flavor profile overall, don't skimp.
- Can I double the creamy sauce? Yes! If you'd like to double the sauce, go for it and adjust the amount to smother the steak tips to suit your taste. It's a meal that feels indulgent so, treat yourself, you've earned it.
- What variety of mushroom is best for the sauce? I use portabella or cremini mushrooms most often but you may opt to go with your favorite variety. If you don't like mushrooms, you can omit them altogether.
- Skillets like my Teriyaki Steak Bites and Sautéed Sirloin Tips are two other popular recipes that remain fan favorites.
- Also, check out the recipe for Cajun Butter Steak Bites from Cafe Delights for a Louisiana flavor twist.
Southern Side Dishes to Serve with Smothered Steak Tips
I enjoy serving these steak tips over buttered rice or a heaping helping of creamy buttermilk mashed potatoes. Other side dishes you may like to consider:
- This easy Panko Parmesan Roasted Broccoli is a great way to get the kiddos to eat their vegetables.
- Seven Layer Salad features layers of delicious vegetables, cheese, bacon and more.
- Parmesan Smashed Potatoes are a simple side dish that everyone will think you fussed over.
- Cheesy Garlic Bread is a must to dip in the flavorful sauce.
- Teriyaki Rice Pilaf is a tasty option for serving the steak tips on top.
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Helpful Kitchen Items:
Smothered Steak Tips With Creamy Mushrooms And Onions
- 2 ½ lb top round or sirloin steak cubed
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 2 teaspoon Montreal steak seasoning
- 1 green onion finely chopped
- 2 cloves garlic minced
- To Prepare:
- Olive oil
- 1 lb portabella or cremini mushrooms sliced
- 1 large Vidalia onion sliced into thin wedges
- ½-1 teaspoon Montreal steak seasoning
- ¼ teaspoon salt
- 1 sprig fresh thyme
- 1 cup heavy cream
- Place the steak in a large plastic storage bag. Whisk together the soy sauce, brown sugar, steak seasoning, minced onion and garlic. Shake to coat. Marinate overnight in the refrigerator.
- To prepare, heat a few drizzles of oil in a large skillet. Remove the steak from the marinade and add to the pan. Discard the marinade.
- Saute the steak for around 5 minutes or until your desired doneness and browned. Remove from the pan.
- Add additional olive oil to the pan. Saute the mushrooms and onions for 5-7 minutes scraping any brown bits from the bottom of the pan. Season with an additional ½-1 teaspoon of steak seasoning salt and fresh thyme leaves. Adjust seasonings to your taste.
- After the mushrooms and onions have browned and the juices released have evaporated add the cream.
- Mix thoroughly and add the steak back to the pan cooking just until heated through.
- Serve immediately over mashed potatoes or buttered rice.
This was amazing. I cut the recipe in half kind of. I had 1 lb of sirloin tip. I used a big clove of garlic, a whole sweet onion and about 10 oz of cremini mushrooms. The seasoning I had on hand was Meat Church Holy Gospel. I served it over mashed potatoes with a heavy handful of sliced scallions. My wife and I just kept looking at each other and smiling as we ate it. When we were finished my wife said I need to keep your recipe, and then kept saying how amazing it was until she fell asleep on the couch. I'm happy to say we have enough leftovers for breakfast. I think I'll heat some up and lay a over easy fried egg over the top in the morning. Thanks for sharing Melissa.
Hi Don, I think you get husband of the year award for making such a thoughtful meal for your wife. I'm delighted you both enjoyed this it is a family favorite. Thank you so much!
I have printed out several of your recipes and have bought your cookbook recently. However, I find that you almost always have some ingredient that is NOT readily available in California (as far as I know)......like Montreal Steak Seasoning????? I made a recipe a couple of weeks ago that had "Mediterranean Herb Seasoning" as an ingredient.
Another example is Vidalia onions. We do not have them in California markets but I just used a yellow onion instead. It would be a tremendous help if you could provide some information about what might be substituted for some of the ingredients your recipes call for. Not complaining.....but it could very well mean that I do not prepare a recipe for that lack of knowledge. Thanks.
Hey Ron, thanks for picking up my book! I'm always happy to help with substitutions. When it comes to Vidalia's, an OSO sweet or any sweet onion will do. Steak seasoning...the market is filled with different blends you can always adapt using your favorite or what's available. Mediterranean herb can be sub'd with Italian or similar. There's always a work around. Always.
I make steak bites, onion, mushrooms and beef gravy and put it over rice or egg noodles. Yours sounds wonderful too.
Could this be finished in a slow cooker?
I've never put this into a slow cooker. I suppose you could keep it warm in a slow cooker.
You could try light cream or half and half but, I make this dish as written.