Crockpot Sirloin Tips with Gruyère Cream Sauce Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose sirloin tips that are already cut into bite-sized pieces. If they are large, cut them into 2-inch chunks. This helps them cook evenly and become fork-tender.

Also, do not trim all the fat from the meat—a little fat adds flavor and moisture during the long cooking time. If you prefer a thicker sauce, you can mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 30 minutes of cooking.

Toasting the brioche slices with a little garlic butter takes this dish to the next level. Simply spread butter on the bread, sprinkle with garlic powder, and toast in a skillet or oven until golden.

The crispy texture and garlicky flavor contrast beautifully with the creamy sauce. If you do not have brioche, any crusty bread, like sourdough or ciabatta, works well for dipping.

Variations

• Mushroom and Onion: Add 8 oz sliced cremini mushrooms and 1 thinly sliced onion along with the vegetables. The mushrooms add an earthy flavor that pairs well with the Gruyère.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a minced jalapeño to the slow cooker for a spicy version. The heat cuts through the creamy sauce.
• Beef and Broccoli: Replace the red potatoes with 2 cups of broccoli florets added during the last 30 minutes of cooking. This keeps the broccoli crisp-tender and adds a fresh green element.
• Herb-Infused: Add 2 sprigs of fresh thyme and 1 bay leaf to the slow cooker. Remove them before serving for a subtle herbal note that elevates the dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 1-minute intervals, stirring between intervals.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the dish tastes even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened too much.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. Alternatively, you can cook the dish fully and refrigerate it for up to 2 days before reheating.

Serving ideas

Serve the steak tips and vegetables over toasted garlic brioche slices, or alongside mashed potatoes, rice, or egg noodles. The creamy sauce is the star, so make sure to spoon plenty over each serving. A simple green salad with a light vinaigrette balances the richness of the dish.

For a complete meal, add a side of roasted asparagus or steamed green beans. The bright, fresh vegetables complement the hearty, creamy main.

You can also garnish with chopped fresh parsley for a touch of color and freshness. This dish is satisfying on its own, but the extras make it feel like a special occasion.

Frequently asked questions

Recipe card

Crockpot Sirloin Tips with Gruyère Cream Sauce

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb top sirloin steak tips
• 1 cup baby carrots
• 1 1/2 lb red bliss potatoes, quartered
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Toasted garlic brioche slices, for serving

Instructions

1. Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Season with salt and black pepper. Scatter the baby carrots and quartered red potatoes around the beef.
2. Drop the softened cream cheese on top of the beef and vegetables. Sprinkle the shredded Gruyère cheese over everything.
3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the vegetables are soft. The sauce will be bubbling and thickened. Let it rest for 3 minutes before slicing.
4. Insert an instant-read thermometer into the thickest piece of beef. It should register at least 145°F (63°C). If not, continue cooking and check again after 30 minutes. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute.
6. Ladle the beef, vegetables, and sauce over toasted garlic brioche slices on a plate. Spoon extra sauce over the top.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

35 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.