Slow-Cooker Gruyère Cream Sirloin Tips with Asparagus Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose sirloin tips that are well-marbled. If you can't find sirloin tips, you can use sirloin steak cut into 1-inch cubes.

The slow cooker will tenderize even tougher cuts, but sirloin is a good balance of flavor and tenderness. Don't skip the garlic – it infuses the sauce with a wonderful aroma.

To make the dish even richer, you can add a splash of white wine or beef broth along with the cheeses. If you prefer a thinner sauce, you can add a little milk or cream before serving.

For a touch of freshness, garnish with chopped parsley or chives. The leftovers are excellent the next day, served over pasta or mashed potatoes.

Variations

• Mushroom and Thyme: Add 8 oz sliced mushrooms and 1 tsp dried thyme along with the asparagus. The mushrooms will absorb the savory sauce and add an earthy flavor.
• Spicy Kick: Add 1/2 tsp red pepper flakes or a dash of hot sauce to the slow cooker before cooking. The heat will balance the creamy richness.
• Chicken Version: Substitute boneless, skinless chicken thighs for the sirloin tips and cook on low for 3 to 4 hours, until the chicken reaches 165°F (74°C).
• Vegetarian Option: Replace the beef with extra-firm tofu cubed and use vegetable broth. Cook on low for 2 to 3 hours, until the tofu is heated through and the sauce is bubbling.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Reheat gently, adding a splash of milk or broth to loosen the sauce.

Freezer

Not recommended, as the creamy sauce may separate upon thawing. Best enjoyed fresh or within a few days.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until hot. Add a little milk or broth if the sauce has thickened too much.

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 milk or broth if needed.

The dish is not suitable for freezing, as the dairy-based sauce may separate. Enjoy within a few days for the best quality.

You can prepare the ingredients the night before: trim the asparagus, smash the garlic, and cut the beef if needed. Store them separately in the refrigerator. In the morning, layer everything in the slow cooker and start cooking. This makes the recipe even more convenient for busy days.

Serving ideas

Serve this dish over toasted garlic brioche, as shown in the video, or pair it with crusty bread, rice, or egg noodles. The creamy sauce is perfect for soaking into the bread, so don't skimp on the brioche. A simple green salad with a light vinaigrette balances the richness of the dish.

For a complete meal, add a side of roasted vegetables or a simple slaw. The dish is hearty enough to stand alone, but these additions make it a feast.

If you have leftovers, they make a fantastic filling for sandwiches or a topping for baked potatoes. The flavors only get better the next day.

Frequently asked questions

Recipe card

Slow-Cooker Gruyère Cream Sirloin Tips with Asparagus

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb top sirloin steak tips
• 1 lb fresh asparagus spears, trimmed
• 6 cloves garlic, smashed
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• Toasted garlic brioche slices, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. While the sauce rests, toast the garlic brioche slices under the broiler or in a toaster until golden and crisp. Keep warm until serving.
6. Ladle the steak tips, asparagus, and creamy sauce over the toasted brioche slices. Serve immediately, with extra sauce spooned over the top.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

12 g

Fat

42 g

Fiber

2 g

Sugar

4 g

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