Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Bourbon Mushroom Sirloin Tips Tips, FAQ & printable recipe

Name: Slow Cooker Bourbon Mushroom Sirloin Tips
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb sirloin steak tips, trimmed and cut into bite-size pieces; 1 can (10.5 oz) condensed cream of mushroom soup; 1 medium diced white onion; 8 oz sliced cremini mushrooms; 1 jar (12 oz) bourbon mushroom gravy; 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 28, 2026

Slow cooker sirloin tips in rich bourbon mushroom gravy, topped with mushrooms and onions

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the most flavorful gravy, use a good-quality bourbon mushroom gravy from a jar or make your own. If you can't find it, stir a tablespoon of bourbon into a cup of beef gravy.

The alcohol cooks off during the long simmer, leaving behind a subtle, warm sweetness that complements the mushrooms and beef. If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in during the last 30 minutes of cooking.

This recipe is wonderfully versatile. Serve it over mashed potatoes, egg noodles, or polenta instead of rice. For a low-carb option, spoon it over roasted cauliflower or steamed green beans.

Leftovers can be shredded and used as a filling for tacos or sandwiches, or stirred into pasta sauce for a hearty ragù. The gravy also freezes well, so consider doubling the recipe and stashing half for an easy future meal.

Variations

Add Bacon: Cook 4 slices of bacon until crisp, crumble, and scatter over the top before serving. The smoky flavor pairs beautifully with the bourbon gravy.
Spicy Kick: Stir in 1 teaspoon of hot sauce or a pinch of red pepper flakes along with the gravy for a subtle heat that complements the rich sauce.
Mushroom Swap: Use a mix of cremini and shiitake mushrooms for deeper, earthier flavor. Slice the shiitakes thickly so they hold up during long cooking.
Herb Finish: Stir in 1 tablespoon of fresh thyme leaves and 2 tablespoons of chopped parsley just before serving for a bright, herbal note.

Storage and make-ahead

Fridge: Store leftover sirloin tips in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze the cooled sirloin tips and gravy 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 heated through. Add a little beef broth or water to loosen the gravy if needed.

Refrigerate leftovers in an airtight container for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy has thickened too much. Allow the dish to cool for no more than 2 hours before refrigerating.

This recipe is ideal for making ahead. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook as directed, adding about 30 minutes to the cook time to account for the cold start. Alternatively, cook the dish completely, let it cool, and refrigerate for up to 4 days. Reheat gently before serving.

Serving ideas

Serve the sirloin tips and gravy over hot cooked white rice, brown rice, or mashed potatoes. The rice soaks up the rich gravy, making every bite satisfying. Add a simple green salad or steamed broccoli on the side to brighten the plate. For a rustic touch, garnish with a sprinkle of fresh parsley or chopped chives, though the recipe is delicious as-is.

This dish is hearty enough to be a main course on its own, but it also pairs well with crusty bread for dipping into the gravy. For a complete meal, serve with roasted carrots or a side of buttery green beans.

The leftovers make excellent sandwiches — pile the beef and gravy onto toasted rolls and top with provolone or Swiss cheese for a quick, indulgent lunch.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this recipe is perfect for making ahead. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed, adding about 30 minutes to the cook time to account for the cold start. The dish also reheats well, so it can be cooked a day or two in advance and gently warmed before serving.

Can sirloin tips be substituted with another cut of beef?

Absolutely. Chuck roast, round steak, or even stew meat are excellent substitutes. Look for a cut with some marbling, as this helps keep the meat tender during long cooking. Cut the beef into uniform bite-size pieces so it cooks evenly. Avoid very lean cuts like top round, which can dry out.

Is it necessary to brown the beef before adding it to the slow cooker?

No, browning is not required for this recipe. The slow cooker's moist heat will tenderize the beef and create a rich gravy without the extra step of searing. However, if you have time, browning the beef in a hot skillet before adding it to the slow cooker can add a deeper, caramelized flavor to the final dish.

Can the cooking time be adjusted for a faster meal?

Yes, you can cook this on HIGH for 3 to 4 hours instead of LOW for 6 to 7 hours. The beef will still be tender, but for the most fork-tender results, LOW is recommended. If you're in a hurry, cut the beef into smaller pieces to speed up cooking.

How can the gravy be thickened if it's too thin?

If the gravy is thinner than you'd like after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Let it cook for an additional 15 to 30 minutes, until the gravy has thickened. Alternatively, remove the beef and mushrooms, simmer the gravy on the stovetop to reduce, then return the solids.

Recipe card

Slow Cooker Bourbon Mushroom Sirloin Tips

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb sirloin steak tips, trimmed and cut into bite-size pieces
1 can (10.5 oz) condensed cream of mushroom soup
1 medium diced white onion
8 oz sliced cremini mushrooms
1 jar (12 oz) bourbon mushroom gravy
4 tbsp salted butter, cut into pats

Instructions

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 white onion and sliced mushrooms on top. Pour the bourbon mushroom gravy evenly over everything. Dot the surface with the butter pats.
Place the lid on the slow cooker. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the beef is fork-tender and easily shreds or cuts with a spoon. Let it rest for 3 minutes before slicing.
After the minimum cook time, check a piece of beef. It should be very tender and easily pull apart with a fork. If not, continue cooking in 30-minute increments until fork-tender. Let the beef rest for at least 3 minutes before serving.
Spoon hot cooked rice onto serving plates. Ladle the sirloin tips and gravy over the rice, making sure to include plenty of mushrooms and onions. Serve immediately.

Contains: gluten, milk, soy, sulfites

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 14 g
Fat: 24 g
Fiber: 1 g
Sugar: 4 g
Sodium: 890 mg

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

Next recipe

Slow cooker filled with sirloin tips and baby potatoes in a creamy brown gravy

Dinner · 6 h 10 min

Sour Cream Garlic Potato Sirloin Tips: Easy Crockpot Dinner

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.