Slow-Cooker Gruyère Cream Sirloin Tips with Asparagus Step-by-step instructions

Before you start

Before you begin, trim the asparagus and smash the garlic cloves. Soften the cream cheese by letting it sit at room temperature for about 30 minutes.

Shred the Gruyère cheese if you bought it in a block. Have all your ingredients ready and your slow cooker plugged in. No need to pre-cook anything – this recipe is truly dump-and-go.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Arrange the asparagus spears and smashed garlic cloves over the beef. Drop the softened cream cheese and shredded Gruyère on top.
   Look for The slow cooker will be full but not overflowing.
   Tip No need to mix – the layers will meld as they cook.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on low for 4 to 5 hours, until the beef is fork-tender and the sauce is bubbling. Do not lift the lid during cooking. Let it rest for 3 minutes before slicing.
   Look for The sauce should be hot and gently bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low yields the most tender meat.
3. 3Rest the Beef
   Once the beef is tender, turn off the slow cooker and let the meat rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute.
   Look for The sauce will thicken slightly as it rests.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting prevents dry, tough meat.

After a few hours, the slow cooker will be filled with a bubbling, aromatic sauce. The meat should be visibly tender, and the cheese will have melted into a creamy gravy.

The kitchen will smell richly savory, with notes of garlic and toasted cheese. Be careful not to overcook; check for doneness at the 4-hour mark.

Finish and Toast

4. 4Stir the Sauce
   Gently stir the sauce to combine the melted cream cheese and Gruyère into a smooth, creamy gravy. The sauce should be thick and velvety, coating the beef and asparagus.
   Look for The sauce will be smooth and glossy.
   Tip If the sauce seems thin, cook uncovered for 10 minutes.
5. 5Toast the Brioche
   While the sauce rests, toast the garlic brioche slices under the broiler or in a toaster until golden and crisp. Keep warm until serving.
   Look for The brioche should be golden brown.
   Tip Use a good-quality brioche for the best flavor.

Once the beef is fork-tender, stir the sauce to ensure it's smooth and creamy. The sauce should coat the back of a spoon. Toast the brioche slices until golden and crisp – they'll be the perfect vehicle for the saucy meat. The contrast of crispy bread and creamy sauce is irresistible.

Serve and Enjoy

6. 6Serve the Dish
   Ladle the steak tips, asparagus, and creamy sauce over the toasted brioche slices. Serve immediately, with extra sauce spooned over the top.
   Look for The dish should be steaming hot.
   Tip Serve with a green salad for a complete meal.

Ladle the steak tips and asparagus over the toasted brioche, making sure to spoon plenty of sauce over the top. The dish should be steaming hot, with the sauce glistening and the meat falling apart. Serve immediately, and enjoy the rich, comforting flavors.

Common mistakes

One common mistake is lifting the lid to check on the food. Every time you open the lid, heat escapes, and the cooking time increases. Trust the process and keep the lid on.

Another mistake is using pre-shredded cheese, which often contains anti-caking agents that can prevent smooth melting. Shred your own Gruyère for the best texture. Also, don't overcook the asparagus – if it becomes too soft, it will lose its appeal.

How to tell it’s done

The dish is done when the beef is fork-tender, meaning a fork easily pierces and separates the meat. The sauce should be bubbling and thick, and the asparagus should be tender but not mushy.

The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it cooks for hours, it will be well past that. Let the meat 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