Crockpot Sirloin Tips with Green Beans and Gruyère Step-by-step instructions

Before you start

Before starting, cut the sirloin tips into uniform pieces if they are not already. Trim the green beans and peel and cube the potatoes. Soften the cream cheese by leaving it out for 30 minutes or microwaving it briefly.

Shred the Gruyère if you bought a block. Have the slow cooker ready and the lid within reach. This recipe comes together in about 10 minutes of active time.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 7-quart slow cooker. Scatter the trimmed green beans and cubed russet potatoes over the beef. Drop the softened cream cheese on top in chunks, then sprinkle the shredded Gruyère cheese over everything.
   Look for The slow cooker insert should be filled with layers of raw ingredients, with the cheese on top.
   Tip No need to stir—the slow cooker will blend the sauce as it melts.
2. 2Cover and Cook
   Cover the slow cooker with the lid and set it to LOW. Cook for 6 to 8 hours, until the beef is fork-tender and the potatoes are soft. The cream cheese and Gruyère will melt into a rich sauce. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges and the aroma will be rich and savory.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking—the heat escapes and slows the cooking.

At the end of this phase, the slow cooker is filled with raw ingredients. The cream cheese and Gruyère are on top, waiting to melt. The aroma is subtle, but the promise of a rich meal is there. The beef is raw, and the vegetables are crisp. The slow cooker is set to LOW, and the lid is on. The cooking time is just beginning.

Tender and Saucy

3. 3Check the Beef
   After 6 hours, check the beef for doneness. It should be fork-tender and easily pull apart. Insert an instant-read thermometer into the thickest piece; it must register at least 145°F (63°C). Let the beef rest for at least 3 minutes before serving.
   Look for The beef is tender and the sauce is thick and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the beef is not yet tender, continue cooking and check again after 30 minutes.
4. 4Stir the Sauce
   Gently stir the sauce to combine the melted cheeses into a smooth, creamy gravy. The green beans should be tender but still hold their shape, and the potatoes should be soft but not falling apart.
   Look for The sauce coats the back of a spoon and the vegetables are evenly distributed.
   Tip Stir gently to avoid breaking the potatoes.

After 6 to 8 hours, the beef is fork-tender and the sauce is bubbling around the edges. The cream cheese and Gruyère have melted into a smooth, golden gravy.

The green beans are tender but still hold their shape, and the potatoes are soft. The kitchen smells of savory beef and melted cheese. The sauce is thick enough to coat a spoon.

Serve with Toast

5. 5Toast the Brioche
   While the slow cooker is finishing, slice the brioche and toast it until golden. Rub each slice with a cut garlic clove for extra flavor.
   Look for The brioche is golden and crisp around the edges.
   Tip Use a toaster or a skillet with a little butter.
6. 6Serve the Steak Tips
   Ladle the sirloin tips, green beans, and potatoes onto plates with the toasted garlic brioche. Spoon extra sauce over the top. Serve hot.
   Look for The dish is steaming and the sauce is glossy.
   Tip The brioche is perfect for soaking up the extra sauce.

The brioche is toasted and garlicky, ready to soak up the sauce. The steak tips and vegetables are ladled onto plates, with extra sauce spooned over the top. The dish is steaming and the sauce is glossy. Each bite is creamy, savory, and satisfying. The meal is ready to serve immediately.

Common mistakes

A common mistake is lifting the lid to peek, which lets heat escape and extends the cooking time. Another is using low-fat cream cheese, which can curdle and make the sauce grainy.

Overcrowding the slow cooker can lead to uneven cooking, so use a 7-quart model. Finally, do not skip the rest time for the beef—it keeps the meat juicy.

How to tell it’s done

The sirloin tips are done when they are fork-tender and register at least 145°F (63°C) on an instant-read thermometer. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

The green beans should be vibrant and tender-crisp, and the potatoes should be easily pierced with a fork. The sauce will be thick and creamy, coating the back of a spoon.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest