Slow-Cooker Gruyère Cream Pearl Onion Sirloin Tips Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the sirloin tips into uniform pieces so they cook evenly. If you prefer a thicker sauce, whisk in a tablespoon of cornstarch mixed with water during the last 30 minutes.

For a more intense flavor, sear the beef in a hot skillet before adding it to the slow cooker—this adds a deep, caramelized crust that enhances the overall dish.

Leftovers taste even better the next day as the flavors meld. Store them in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat, adding a splash of beef broth if the sauce has thickened too much. This dish also freezes well for up to 3 months.

Variations

• Mushroom & Thyme: Add 8 oz sliced cremini mushrooms and 2 tsp fresh thyme leaves with the vegetables. The mushrooms add an earthy depth that pairs beautifully with the Gruyère.
• Spicy Kick: Stir in 1/2 tsp red pepper flakes and 1 tbsp Dijon mustard with the salt and pepper. The mustard adds tang and the flakes bring gentle heat.
• Bacon & Onion: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish. Or add 1/2 cup cooked, crumbled bacon with the cheese for smoky flavor.
• Red Wine Reduction: Deglaze the slow cooker with 1/2 cup dry red wine before adding the beef, or stir in 1/4 cup red wine with the cheese. Simmer for an extra 10 minutes to cook off the alcohol.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little beef broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a little beef broth when reheating to loosen it. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.

This dish is ideal for make-ahead meals. Assemble all 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 on low as directed. You can also cook the full dish ahead, cool it quickly, and refrigerate for up to 4 days. Reheat on the stovetop or in the oven.

Serving ideas

Serve the sirloin tips over toasted garlic brioche slices, as shown in the video, or with mashed potatoes, egg noodles, or polenta.

The creamy sauce is delicious spooned over the starch, soaking into every bite. A side of roasted green beans or a simple green salad adds freshness and balances the richness.

For a complete meal, pair this dish with a glass of full-bodied red wine, such as a Merlot or a Côtes du Rhône. The wine's fruitiness complements the savory beef and nutty cheese.

For a non-alcoholic option, serve with sparkling water with lemon or a tart cherry juice. Garnish with fresh thyme or parsley if desired.

Frequently asked questions

Recipe card

Slow-Cooker Gruyère Cream Pearl Onion Sirloin Tips

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb top sirloin steak tips
• 1 cup pearl onions, peeled
• 1 cup crinkle-cut carrots
• 8 oz cream cheese, softened
• 1 cup shredded aged Gruyère cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the sirloin tips in the bottom of the slow cooker in a single layer. Scatter the pearl onions and carrots over the beef. Season with salt and pepper. Drop the softened cream cheese on top in chunks, then sprinkle the shredded Gruyère over everything.
2. Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the sauce is bubbling. Do not lift the lid during cooking to keep the heat steady.
3. After 6 hours, check the beef by piercing a piece with a fork—it should slide in easily with no resistance. If not tender, continue cooking for up to 2 more hours. The internal temperature of the beef should reach at least 145°F (63°C). Let the beef rest for at least 3 minutes before serving.
4. Gently stir the sauce with a spoon to blend the melted cream cheese and Gruyère into a smooth, creamy gravy. The sauce may look separated at first but will come together with stirring.
5. Ladle the sirloin tips, vegetables, and creamy sauce over toasted garlic brioche slices or onto plates. Serve hot, with extra sauce spooned over the top.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

18 g

Fat

40 g

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