Crockpot Sirloin Tips with Gruyère Cream Sauce Step-by-step instructions

Before you start

Before you start, cut the sirloin tips into uniform bite-size pieces if they aren't already. Halve the baby Yukon Gold potatoes so they cook evenly. Mince the garlic if using fresh cloves.

Soften the cream cheese by leaving it at room temperature for about 30 minutes. Shred the Gruyère if you bought it in a block. Have your 6-quart slow cooker ready and the serving plates nearby for when the dish is done.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the halved baby Yukon Gold potatoes over and around the beef. Sprinkle the minced garlic evenly over the top.
   Look for The beef and potatoes should be evenly distributed in the slow cooker.
   Tip Cut any larger steak tips into uniform pieces so they cook evenly.
2. 2Add the Cheeses
   Drop the softened cream cheese in chunks over the beef and potatoes. Sprinkle the shredded Gruyère cheese over everything.
   Look for The top of the mixture is covered with cheese.
   Tip Softened cream cheese blends more smoothly into the sauce as it melts.

At the end of this phase, you'll have a raw stack of ingredients in the slow cooker: sirloin tips on the bottom, potatoes and garlic scattered over, and the cream cheese and Gruyère on top.

It's okay if it looks messy—everything will meld together as it cooks.

Slow-Cook to Tender

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. The sauce will be bubbly and thickened. Let it rest for 3 minutes before slicing.
   Look for The beef is fork-tender and the sauce is bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes to the cook time.
4. 4Check the Temperature
   To ensure the beef is safe to eat, insert an instant-read thermometer into a few pieces of sirloin. The temperature should read at least 145°F (63°C). Then let the beef rest for at least 3 minutes before serving.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute, keeping the meat moist.

After several hours, the slow cooker will be bubbling gently around the edges. The kitchen will smell of roasted garlic and melted cheese. The beef should be fork-tender, and the sauce will have thickened into a creamy gravy.

Serve and Enjoy

5. 5Serve with Brioche
   Ladle the hot sirloin tips, potatoes, and creamy sauce over toasted garlic brioche slices on serving plates. Spoon extra sauce over the top.
   Look for The sauce is thick and coats the spoon.
   Tip The brioche soaks up the rich sauce—don't skip it!

The final dish is a hearty, creamy mixture of tender beef, soft potatoes, and rich sauce. When you spoon it over the toasted brioche, the bread soaks up the sauce beautifully. The colors are golden and inviting.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Each time you open the slow cooker, heat escapes and adds to the cooking time. Another is using lean cuts of beef that dry out during long cooking—stick with sirloin tips or chuck.

Also, don't skimp on the cheese; it's essential for the sauce's richness. Finally, resist the urge to stir too much, as the beef and potatoes can break apart.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart with a fork, and the potatoes are soft and can be pierced with a knife without resistance. The sauce should be bubbly and slightly thickened.

For food safety, the internal temperature of the beef must reach at least 145°F (63°C) as measured with an instant-read thermometer. After cooking, let the beef rest for at least 3 minutes before serving.

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