Texas Roadhouse Beef Tips Copycat Recipe
This Texas Roadhouse beef tips recipe brings the steakhouse classic home, and it comes together in about an hour with ingredients you probably already have. The beef gets genuinely tender, the gravy is rich and savory, and you do not need a reservation to eat well tonight.
It is the kind of meal that feels like a real dinner, not a weeknight shortcut. Serve it over mashed potatoes or egg noodles and it holds its own against anything you would order out.
Why I Love This Recipe
The gravy is what keeps me coming back to this one. It is built from the browned bits left in the pan, so it carries actual beef flavor rather than tasting like a jar of something.
The sirloin stays tender because it gets a quick sear and then finishes slowly in the liquid. That combination of high heat first, then low and slow, makes the difference between chewy and genuinely good.
Recipe Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes – Sirloin is affordable and tender enough here; avoid stew meat, which takes much longer to soften
- 2 tbsp olive oil – For searing; a neutral vegetable oil also works
- 1 tsp salt – Kosher salt preferred
- 0.5 tsp black pepper – Freshly ground if you have it
- 0.5 tsp garlic powder – Adds background savory depth without overpowering
- 0.5 tsp onion powder – Rounds out the seasoning
- 1 medium yellow onion, thinly sliced – Softens into the gravy; white onion works too
- 3 cloves garlic, minced – Fresh garlic only here; the jar kind turns bitter at high heat
- 2 tbsp unsalted butter – Adds richness to the gravy base
- 2 tbsp all-purpose flour – Thickens the sauce; gluten-free 1-to-1 flour works as a swap
- 1.5 cups beef broth – Low-sodium gives you more control over the salt
- 1 tbsp Worcestershire sauce – Brings a slightly tangy, savory backbone to the gravy
- 1 tsp soy sauce – Deepens the color and adds a quiet umami note
- 0.5 tsp dried thyme – Works well with beef; fresh thyme (a few sprigs) also fine
- Fresh parsley, chopped – For garnish; optional but brightens the plate visually
Variations / Substitutions
- Swap the sirloin for beef tenderloin – The sauce stays the same, but the texture gets noticeably silkier and more tender.
- Use chicken broth instead of beef broth – The gravy will be lighter in color and milder in flavor, which some people actually prefer.
- Add sliced mushrooms – Stir in 8 oz of sliced cremini mushrooms with the onions; they absorb the gravy and add an earthy layer that works really well here.
- Make it gluten-free – Swap the flour for a gluten-free 1-to-1 blend and use tamari in place of the soy sauce.
- Add a splash of red wine – Pour in 0.25 cup of dry red wine after the garlic and let it cook down for 2 minutes before adding the broth. It adds a slightly acidic note that cuts through the richness.
- Make it spicy – Add 0.25 tsp of crushed red pepper flakes with the thyme for a mild background heat.
If you enjoy this kind of steakhouse-style comfort cooking, you might also want to look up a Texas Roadhouse Smothered Chicken recipe for a similar vibe on a weeknight.
How To Make Beef Tips
Step 1: Season and Sear the Beef
Pat the 1.5 lbs sirloin cubes dry with a paper towel, then toss them with the 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder until every piece is coated. Heat the 2 tbsp olive oil in a large heavy skillet or Dutch oven over medium-high heat until it just starts to shimmer. Add the beef in a single layer, without crowding, and sear for about 3 minutes per side until you get a deep brown crust.
Work in 2 batches if your pan cannot hold everything in one layer. Crowding drops the pan temperature and you end up steaming the beef rather than searing it. The dark crust is not just color; it is the flavor base for the gravy.
Step 2: Soften the Onions
Remove the seared beef to a plate and reduce the heat to medium. Add the 2 tbsp unsalted butter to the same pan and let it melt into the drippings. Add the 1 medium yellow onion, sliced thin, and cook for 6 to 8 minutes, stirring occasionally, until the onion is soft and lightly golden at the edges.
The onions will pick up all the browned bits from the sear as they release their moisture. That fond coming up off the bottom of the pan is exactly what you want.
Step 3: Build the Gravy
Add the 3 cloves minced garlic to the pan and stir for about 1 minute until fragrant. Sprinkle the 2 tbsp all-purpose flour over the onions and garlic, then stir constantly for 1 to 2 minutes until the flour looks a bit sandy and smells faintly nutty. Pour in the 1.5 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, and 0.5 tsp dried thyme, then scrape the bottom of the pan to lift any remaining browned bits.
The gravy will look thin at first. It thickens as it simmers in the next step, so do not panic and add more flour.
Step 4: Simmer the Beef
Return the seared beef and any resting juices from the plate back into the pan. Bring the liquid to a gentle boil over medium heat, then reduce to low, cover the pan, and simmer for 20 to 25 minutes until the beef is tender and the gravy has thickened to a glossy, spoon-coating consistency.
Give it a stir halfway through and check the heat. You want a slow, lazy bubble, not a hard boil, which can make the beef tighten up. Taste the gravy near the end and adjust the salt if it needs it.
Step 5: Plate and Garnish
Spoon the beef tips and gravy over a bed of mashed potatoes or egg noodles on a warm plate. Scatter a small handful of freshly chopped parsley over the top and serve immediately.
Recipe Tips
- Dry the beef before seasoning. Surface moisture is the enemy of a good sear. Even 30 seconds with a paper towel makes a real difference in how much crust you get.
- Do not skip the resting juices. When you return the beef to the pan in Step 4, pour in every drop of juice that collected on the plate. It goes straight into the gravy.
- Low-sodium broth gives you control. Regular beef broth combined with the Worcestershire sauce and soy sauce can easily oversalt the dish. Low-sodium lets you season to taste at the end rather than hoping for the best.
- Leftovers thicken a lot in the fridge. The gravy firms up overnight as it chills. When you reheat it, add a splash of beef broth (2 to 3 tbsp) to loosen it back to the right consistency.
Cook times by pan type and heat source:
| Pan Type | Heat Level | Simmer Time |
|---|---|---|
| Cast iron skillet | Low | 20 mins |
| Stainless Dutch oven | Low | 22 mins |
| Nonstick skillet | Low-medium | 25 mins |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 4 days. The gravy keeps well and actually deepens in flavor overnight.
- Reheating – Warm over medium-low heat on the stovetop, adding 2 to 3 tbsp of beef broth to loosen the gravy. The microwave works in a pinch; cover and heat in 60-second intervals, stirring between each.
What To Serve With Beef Tips
Mashed potatoes are the obvious match here because the gravy soaks into them and every bite has both. Egg noodles work almost as well for the same reason, and they are faster to make on a busy night. A simple green vegetable like roasted broccoli or steamed green beans gives the plate some contrast and cuts through the richness of the gravy without competing with the beef.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Sear the beef and build the gravy through Step 3 on the stovetop, then transfer everything to a slow cooker and cook on low for 4 to 5 hours.
Can I use a tougher cut like chuck?
Chuck works, but it needs significantly longer cooking time, at least 1.5 to 2 hours of braising, to become tender. The flavor is good; just plan accordingly.
Can this be made ahead and frozen?
Yes. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth to restore the gravy.
What if my gravy is too thin after 25 minutes?
Remove the beef with a slotted spoon and let the gravy simmer uncovered over medium heat for 3 to 5 more minutes. It will reduce quickly without the lid on.
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Ingredients
Method
- Pat the sirloin cubes dry, toss with salt, pepper, garlic powder, and onion powder, then sear in hot olive oil over medium-high heat for about 3 minutes per side until deeply browned. Work in batches and transfer to a plate.
- Reduce heat to medium, melt butter in the same pan, and cook the sliced onion for 6 to 8 minutes until soft and lightly golden.
- Add the minced garlic and stir for 1 minute, then sprinkle in the flour and cook for 1 to 2 minutes. Pour in the beef broth, Worcestershire sauce, soy sauce, and thyme, scraping up any browned bits from the bottom.
- Return the seared beef and any resting juices to the pan, bring to a gentle boil, then reduce to low, cover, and simmer for 20 to 25 minutes until the beef is tender and the gravy is thick and glossy.
- Spoon over mashed potatoes or egg noodles, scatter fresh parsley over the top, and serve immediately.
