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

Tips for success

For the most tender beef, choose sirloin tips that are well-marbled. If the tips are large, cut them into even 1-inch pieces so they cook uniformly.

Avoid opening the slow cooker during the first few hours to maintain a consistent temperature. If the sauce is too thin at the end, remove the lid and cook on HIGH for 15-20 minutes to reduce it.

Toasting the brioche adds a buttery crunch that contrasts beautifully with the creamy sauce. Rub the toasted slices with a cut garlic clove for extra flavor.

For a complete meal, serve with a simple green salad or steamed green beans. The leftovers are even better the next day, as the flavors meld together.

Variations

• Add mushrooms: Include 8 oz of sliced cremini or button mushrooms with the onions for extra earthy flavor. They will cook down and become tender in the sauce.
• Swap the cheese: Use Swiss cheese or white cheddar instead of Gruyère for a milder, yet still creamy, sauce. The flavor will be slightly different but equally delicious.
• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce before cooking for a subtle kick. Serve with extra hot sauce on the side.
• Use chicken: Replace the sirloin tips with boneless, skinless chicken thighs. Cook on LOW for 4-5 hours, until the chicken is cooked through and tender. Adjust the temperature to 165°F (74°C).

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when cold; add a splash of broth when reheating.

Freezer

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

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. Add a little beef broth or water to restore the sauce's consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen it if needed.

You can assemble the ingredients in the slow cooker insert the night before and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time to account for the cold starting temperature.

Serving ideas

Serve the sirloin tips over toasted garlic brioche to soak up the rich sauce. The bread absorbs the creamy gravy, making every bite satisfying. Pair with a crisp green salad or roasted asparagus for a balanced plate.

For a heartier meal, serve over egg noodles, mashed potatoes, or rice. The sauce is also delicious spooned over polenta or creamy grits. Garnish with fresh chopped parsley or chives for a pop of color, if desired.

Frequently asked questions

Recipe card

Crockpot Sirloin Tips in Gruyère Cream Sauce

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb top sirloin steak tips, cut into 1-inch pieces
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 medium white onion, diced
• 8 oz cream cheese, softened
• 1 cup shredded Gruyère cheese
• 8 oz sliced mushrooms
• Toasted garlic brioche slices, for serving

Instructions

1. Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Spread the condensed cream of mushroom soup over the beef, then scatter the diced onion on top. Add the softened cream cheese in chunks and sprinkle the shredded Gruyère over everything. Do not stir.
2. If using fresh mushrooms, scatter the sliced mushrooms over the top of the cheese layer. They will release moisture and cook down into the sauce.
3. 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 sauce is bubbling. Do not lift the lid during the first 4 hours on LOW or 2 hours on HIGH to keep the heat steady. Let it rest for 3 minutes before slicing.
4. Verify the beef has reached an internal temperature of at least 145°F (63°C) using an instant-read thermometer. Let the beef rest for 3 minutes before serving to allow the juices to redistribute.
5. Gently stir the sauce to combine the melted cream cheese and Gruyère into a smooth, creamy gravy. The beef should be fork-tender and easily shred with a spoon.
6. Ladle the beef and sauce over toasted garlic brioche slices on a plate. Serve hot, with extra sauce spooned over the top.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

36 g

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