Slow-Cooker French Onion Sirloin Tips with Garlic Herb Butter Tips, FAQ & printable recipe

Tips for success

For extra depth of flavor, sear the sirloin tips in a hot skillet with a little oil before adding them to the slow cooker. This adds a browned crust that enhances the meaty taste.

If you do this, add a splash of beef broth to the skillet to deglaze and pour that into the slow cooker as well. The extra step takes only 5 minutes and makes a noticeable difference.

To make your own garlic herb butter, blend 1/2 cup softened unsalted butter with 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1 teaspoon dried thyme, and a pinch of salt.

This can be made ahead and stored in the fridge for up to a week or frozen for longer. You can also use salted butter and adjust the salt in the recipe accordingly.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the onions for an earthy flavor. They will cook down and absorb the savory sauce, adding extra heartiness to the dish.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a chopped jalapeño to the slow cooker for a subtle heat that balances the richness of the butter and onions.
• Beef and Broccoli: After cooking, stir in 2 cups of steamed broccoli florets and serve over rice for a quick beef and broccoli-inspired meal.
• Cheesy Topping: Before serving, sprinkle the dish with shredded provolone or Swiss cheese and let it melt over the hot beef and onions for a French onion soup-inspired twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding broth if needed to loosen the sauce.

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 heated through. Add a splash of beef broth if the sauce has thickened.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious 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. The beef may become more tender upon reheating, but it should still be moist.

This dish is perfect for meal prep. You can assemble the ingredients 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, adding about 30 minutes to the cooking time because the ingredients start cold.

Alternatively, you can cook the entire dish, let it cool, and refrigerate it for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving ideas

Serve the sirloin tips over creamy mashed potatoes, buttered egg noodles, or polenta to soak up the delicious sauce. The caramelized onions and au jus are also fantastic spooned over toasted baguette slices for a French onion soup-inspired appetizer. For a low-carb option, serve over cauliflower mash or roasted vegetables.

This dish pairs well with a green salad dressed with a simple vinaigrette to cut through the richness. A glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot, complements the beef and onions beautifully. For a casual meal, serve with crusty bread for dipping into the savory sauce. The leftovers are great in sandwiches or over rice.

Frequently asked questions

Recipe card

Slow-Cooker French Onion Sirloin Tips with Garlic Herb Butter

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb top sirloin steak tips
• 2 medium Vidalia onions, thinly sliced
• 1 can (10.5 oz) beef consommé
• 1/2 cup garlic herb butter (cowboy butter), cut into pieces
• 1 oz dry au jus mix

Instructions

1. Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the sliced Vidalia onions over the beef. Pour the beef consommé over the onions and beef. Sprinkle the dry au jus mix evenly over the top, then dot with the garlic herb butter pieces.
2. Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the onions are caramelized. Avoid lifting the lid during cooking to maintain the heat. Let it rest for 3 minutes before slicing.
3. At the end of the cooking time, check the beef for doneness: it should be fork-tender and easily pulled apart. The internal temperature should read at least 145°F (63°C). If not done, continue cooking in 30-minute increments. Let it rest for 3 minutes before slicing.
4. Once the beef is cooked through, turn off the slow cooker and let the beef rest for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist.
5. Spoon the sirloin tips and caramelized onions over creamy mashed potatoes or buttered noodles. Ladle the rich garlic herb butter au jus over the top and serve hot.

Contains: milk, gluten

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g

Sugar

6 g

Sodium

900 mg

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