Sour Cream Broccoli Sirloin Tips: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful beef, sear the sirloin tips in a hot skillet with a little oil before adding them to the slow cooker. This adds a deep, caramelized crust that enriches the gravy.

If you're short on time, skip it—the slow cooker still delivers tender meat, just with a milder flavor. Another tip: add a splash of beef broth or red wine to the pot before cooking if you want a thinner sauce. This also deglazes any browned bits from searing.

To make the sauce extra creamy, stir in a few tablespoons of softened cream cheese during the last 30 minutes of cooking. This adds richness and helps stabilize the sour cream.

If you prefer a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in after cooking, then let it bubble for 10 minutes. For a pop of freshness, sprinkle chopped parsley or chives over the finished dish—it brightens the heavy gravy and adds color.

Variations

• Mushroom and Onion: Add 1 large sliced yellow onion along with the mushrooms. The onion softens and sweetens during slow cooking, adding another layer of savory flavor. You can also use a mix of cremini and shiitake mushrooms for more depth.
• Spicy Kick: Stir in 1 teaspoon of red pepper flakes or a diced jalapeño with the other ingredients. The heat builds slowly, complementing the creamy sauce. For a smoky note, add 1/2 teaspoon smoked paprika.
• Beef and Barley: Add 1/2 cup pearl barley to the slow cooker along with the beef. The barley absorbs the gravy and becomes tender, making the dish heartier. You may need to add 1/2 cup beef broth to keep it saucy.
• Cheesy Broccoli Beef: Sprinkle 1 cup shredded sharp cheddar cheese over the top during the last 15 minutes of cooking. Let it melt into the gravy for a luscious, cheesy twist. Serve with extra cheese on top if desired.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the noodles separate to maintain their texture.

Freezer

Freeze the beef and gravy (without noodles) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat gently in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce. Stir often until hot.

Store leftover beef and gravy in an airtight container in the refrigerator for up to 4 days. Keep the noodles separate to prevent them from becoming soggy.

Reheat gently in a saucepan over medium-low heat, adding a splash of beef broth or water to loosen the sauce if needed. Stir occasionally to prevent sticking. The flavors will meld even more overnight, making leftovers taste even better.

This recipe is perfect for meal prep. 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 may need to add 30 minutes of cooking time since the pot is cold. Alternatively, cook the full recipe, let it cool, and refrigerate in portions. Reheat gently on the stovetop or in the microwave.

Serving ideas

Serve the sirloin tips and gravy over a generous bed of buttered egg noodles, letting the sauce soak into the pasta. Add a side of crusty bread to mop up every last drop of the velvety gravy. A simple green salad with a tangy vinaigrette balances the richness, and a glass of full-bodied red wine like Merlot or Cabernet Sauvignon complements the beef beautifully.

For a low-carb option, spoon the beef and gravy over steamed cauliflower rice or roasted vegetables instead of noodles. The dish also works well over mashed potatoes, rice, or even polenta. Garnish with fresh thyme or parsley for a touch of color and aroma. Leftovers can be repurposed into a hearty beef pot pie by adding the mixture to a pie crust and baking until golden.

Frequently asked questions

Recipe card

Sour Cream Broccoli Sirloin Tips: Easy Crockpot Dinner

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb top sirloin steak tips
• 3 cups broccoli florets
• 8 oz baby bella mushrooms, sliced
• 1 cup sour cream
• 1 oz brown gravy mix (1 packet)
• 12 oz buttered egg noodles, cooked

Instructions

1. Place the sirloin steak tips in the bottom of a 6- to 7-quart slow cooker in an even layer. Scatter the broccoli florets and sliced mushrooms over the beef. Dollop the sour cream over the top, then sprinkle with the brown gravy mix. Do not stir.
2. Cover the slow cooker with the lid. Cook on low for 6 to 7 hours, until the beef is fork-tender and the broccoli is tender but still bright green. Do not lift the lid during the first 5 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
3. Turn off the slow cooker. Gently stir the mixture to combine the sour cream and gravy mix into a smooth sauce. Let the beef rest in the hot gravy for at least 3 minutes before serving, so the juices redistribute.
4. While the beef cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, about 7 to 9 minutes. Drain well and toss with butter to coat.
5. Spoon the hot beef, broccoli, mushrooms, and gravy over the buttered noodles on each plate. Use a slotted spoon for the solids and ladle extra gravy on top. Serve immediately.
6. Let any leftover beef and gravy cool for no more than 2 hours after cooking. Transfer to an airtight container and refrigerate.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

42 g

Fat

28 g

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