Slow-Cooker Sirloin Tips in Gruyère Cream Sauce Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality aged Gruyère — it melts beautifully and has a nutty, complex taste. If you cannot find Gruyère, Swiss cheese or white cheddar are excellent substitutes.

Make sure the cream cheese is softened so it incorporates smoothly into the sauce. If you prefer a thinner sauce, you can add a splash of beef broth or water before serving. The sauce will thicken as it cools, so serve it promptly.

This recipe is incredibly versatile. You can add a teaspoon of Dijon mustard or a splash of Worcestershire sauce for extra depth, though the video version keeps it simple.

For a touch of freshness, garnish with chopped parsley or thyme before serving. If you like a bit of heat, sprinkle in some red pepper flakes. The slow cooker does all the work, so feel free to adjust the seasonings to your taste.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and stir into the sauce before serving. The salty, smoky flavor pairs beautifully with the beef and Gruyère.
• Use Chicken: Swap the sirloin tips for boneless, skinless chicken thighs. Cook on LOW for 4 to 5 hours until tender. Ensure the chicken reaches 165°F (74°C).
• Add Herbs: Stir in a teaspoon of fresh thyme leaves or a sprig of rosemary during the last hour of cooking. The herbs add an aromatic note that complements the creamy sauce.
• Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce before serving for a gentle kick. The heat cuts through the richness of the cheese.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

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

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until hot. The sauce may thicken when chilled; stir in a little water or broth when reheating to loosen it.

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. You may need to add 30 minutes to the cooking time since the ingredients start cold. Alternatively, fully cook the dish and refrigerate; reheat gently before serving.

Serving ideas

Serve the steak tips and sauce over toasted garlic brioche slices, as shown in the video, to soak up every bit of the creamy sauce. The bread adds a buttery, garlicky crunch that complements the rich beef.

You can also serve this over mashed potatoes, rice, or egg noodles for a different take. A simple green salad with a tangy vinaigrette would balance the richness nicely.

This dish is hearty enough to be a complete meal on its own, but you can round it out with a side of roasted vegetables or a crisp green salad.

For a more casual presentation, pile the steak tips and sauce onto crusty rolls for a delicious sandwich. Leftovers are wonderful the next day — the flavors meld even more. Garnish with fresh herbs, if desired, for a pop of color.

Frequently asked questions

Recipe card

Slow-Cooker Sirloin Tips in Gruyère Cream Sauce

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 6

Ingredients

• 2 lb top sirloin steak tips
• 8 oz portobello mushroom caps, thickly sliced
• 6 shallots, peeled and halved
• 8 oz cream cheese, softened
• 1 1/2 cups shredded aged Gruyère cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Toasted garlic brioche slices, for serving

Instructions

1. Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Season with salt and pepper. Scatter the sliced portobello mushrooms and halved shallots over the beef.
2. Drop the softened cream cheese by spoonfuls over the top of the beef and vegetables. Sprinkle the shredded Gruyère evenly over everything.
3. Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the sauce is bubbling. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Let the beef rest in the sauce for at least 5 minutes. Stir gently to combine the melted cheese into a smooth sauce.
5. Ladle the steak tips, mushrooms, shallots, and sauce over toasted garlic brioche slices. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

580

Protein

42 g

Carbohydrates

14 g

Fat

39 g

Fiber

2 g

Sugar

6 g

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