Slow-Cooker Sirloin Tips with Green Beans and Sour Cream Gravy Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always cook on low rather than high. The low, slow heat gently breaks down the collagen in the sirloin tips, resulting in fork-tender pieces. If you're short on time, you can cook on high for 3-4 hours, but the texture will be less fall-apart tender.

To thicken the gravy further, remove the lid for the last 30 minutes of cooking and let the sauce reduce.

Alternatively, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker 20 minutes before serving. This will give you a richer, more luxurious sauce.

Variations

• Mushroom and Onion: Add 8 oz sliced mushrooms and 1 thinly sliced onion to the slow cooker along with the green beans. The mushrooms will release moisture and add an earthy depth to the gravy. Sauté them first if you prefer a firmer texture.
• Spicy Kick: Add 1-2 teaspoons of hot sauce or a pinch of cayenne pepper to the sour cream mixture before pouring over the meat. This adds a subtle heat that complements the richness of the beef and gravy without overwhelming it.
• Herb Infusion: Stir in 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary with the gravy mix. These herbs pair beautifully with beef and add a fragrant, savory note. Fresh herbs can be used, but add them in the last 30 minutes of cooking.
• Vegetable Boost: Add 2 carrots, peeled and sliced, along with the potatoes. The carrots will sweeten the sauce and add color. You can also swap the green beans for peas, adding them in the last 30 minutes to keep them bright and tender.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Reheat

Reheat leftovers in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or beef broth if the sauce is too thick.

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 in a saucepan over medium-low heat or in the microwave, stirring occasionally, until heated through. Add a splash of water or broth if the sauce thickens too much.

This recipe is perfect for meal prep. You can assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and cook on low as directed. You may need to add an extra 30 minutes of cooking time if starting from cold.

Serving ideas

Serve this sirloin tips dish over buttered egg noodles for a classic pairing. The noodles soak up the savory gravy, making every bite satisfying.

For a lighter option, serve over steamed rice or alongside mashed potatoes. A side of crusty bread is perfect for sopping up any extra sauce.

Garnish with fresh parsley or chives for a pop of color and freshness. The dish is rich, so a simple green salad with a vinaigrette provides a nice contrast. For a complete meal, add a glass of full-bodied red wine, such as a Merlot or Cabernet Sauvignon, to complement the beef.

Frequently asked questions

Recipe card

Slow-Cooker Sirloin Tips with Green Beans and Sour Cream Gravy

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb sirloin steak tips
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, cubed (about 3 medium)
• 1 cup sour cream
• 1 oz brown gravy mix (dry)
• 12 oz egg noodles, cooked and buttered, for serving
• Salt and black pepper, to taste

Instructions

1. Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the trimmed green beans and cubed russet potatoes over the beef. Season with salt and black pepper if desired.
2. In a small bowl, whisk together the sour cream and the dry brown gravy mix until smooth. Pour the mixture over the ingredients in the slow cooker, then stir gently to coat everything evenly.
3. Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the potatoes are easily pierced with a fork. Do not lift the lid during the first 4 hours to maintain heat. Let it rest for 3 minutes before slicing.
4. After 6 hours, check the beef for doneness. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer. The meat should be fork-tender, and the potatoes should offer no resistance when pierced. Let it rest for 3 minutes before slicing.
5. Once the beef is cooked through, turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes. This allows the juices to redistribute and ensures a moist, tender bite.
6. Prepare the buttered egg noodles according to package directions while the beef rests. To serve, spoon the noodles onto plates or a platter, then ladle the beef, vegetables, and gravy over the top. Season with additional salt and pepper if needed.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

42 g

Fat

19 g

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