Sauteed Sirloin Tips with Mushrooms (and onions) are a quick, tasty and healthy option for a weeknight dinner.
Sauteed Sirloin Tips with Mushrooms
Sue Lau | Palatable Pastime
This month, Sunday Supper is partnering with The Beef Checkoff to provide recipes utilizing beef suitable for both simple and easy weeknight suppers and healthy meals.
Simplify your weeknight meal plans with beef. ——> Recipes and Ideas
Quick and Easy: Building a Healthy Plate with Beef
Sirloin tips are a very simple way to enjoy lean beef cooked quickly with some vegetables for a healthy weeknight meal in thirty minutes or less.
Would you like nutritional information? —–> Beef Nutrition Brochure
Sirloin tips are commonly cooked using a round tip steak cut into bits, even though the title maintains that it is sirloin. I use the top sirloin, which is in fact a little bit more tender than the round tip, and to my liking. Cutting the steak into bites and sauteeing them with vegetables is a good way to stretch and just about double how far your meat will go while still remaining fairly healthy. It is part of a classic American steakhouse meal.
Want to know more about beef cuts? —–> Interactive Butcher
A retro recipe: I used to order this a lot several decades ago and nowadays I don’t see it too much on menus, albeit it is a very good meal. It cooks up quick and is fine for cooking indoors on rainy days or when Autumn weather brings summer grilling to a close. Perfect for weeknight meals, it cooks up in less than 30 minutes. Paired with the mushrooms, onions and a simple side salad and/or potato, it makes a very easy meal for me to prepare without much advance prep or cooking time. So when I am busy and simply cannot invest too much before we have to sit down at the table, steak tips are a great option. The beef itself is also very lean, yet tender enough to be enjoyed without marination or other fuss.
Learn how beef’s nutrients help fuel you and your family —–> More Beef Nutrition Facts
Cooking tips: I don’t use an instant read thermometer on this and you might wonder how to tell when your steak is done. For this I use the “Rule of Thumb” test which is quite simple. Feel the thumb muscle on your hand when it is wide open. This feels like rare meat. Touch your index finger to your thumb and feel your thumb muscle, This feels like medium-rare meat. Place your middle finger to your thumb and feel the muscle. This feels like medium cooked steak. Place your ring finger to your thumb and feel the muscle. This feels like medium-well cooked steak. And finally place your pinky finger to your thumb and feel the muscle. This feels like well-done steak. Memorize this and you will never misplace it when you are cooking. It is a good “rule of thumb” you will carry with you on your cooking adventures from now on, and never have an overcooked or undercooked steak again.
Read all about health benefits of beef —–> Beef’s Big Ten
Visit the experts at The Beef Checkoff at their website, follow them on Twitter, become a fan on Facebook, and see what inspires them on Pinterest. See other ideas and recipes——> Healthy Meals with Beef.
Explore food groups at —–> Choose My Plate
Sauteed Sirloin Tips with Mushrooms
- 1 pound CAB Top Sirloin Steak
- 16 ounces whole white mushrooms
- 1 large (about 24 ounces) sweet onion
- 1/2 cup dry white wine or vegetable broth
- 1 teaspoon minced garlic
- 3 tablespoons butter
- 3 tablespoons olive oil
- Montreal steak seasoning
- Steak Sauce or English brown sauce (optional)
- Clean mushrooms and trim into whole buttons; set aside.
- Peel onion and cut into thin wedges; set aside.
- Cut steak into bite sized piece; set aside.
- Working in two large nonstick skillets, heat 1 tbsp butter and 1 tbsp oil in each.
- Saute the onions on low heat in one until tender and caramelized.
- In the other, saute the mushrooms and garlic until lightly browned, then add wine and simmer over low heat until wine dissipates and mushrooms are tender, then cook briefly to nicely brown.
- When the onions are caramelized, remove them to a plate and keep warm.
- Heat the remaining butter and oil in the empty onion skillet.
- Toss steak bits with Montreal seasoning to taste.
- Saute steak until cooked to your liking; serve with caramelized onions, mushrooms and steak sauce.
From the kitchen of palatablepastime.com
For four weeks this month, from October 5th through October 30th, Sunday Supper bloggers will be sharing their best recipes for easy and healthy meals using delicious beef for Weekday Supper. You can find the selections for the first week listed below.
Be sure to check back in upcoming weeks for even more ideas utilizing beef on the Sunday Supper website. —> Weekday Supper
5-Oct Bobbi’s Kozy Kitchen – Beef Kofta Sandwich with Tzatziki
6-Oct Cindy’s Recipes and Writings – Beef Apple and Squash Napoleons
7-Oct Palatable Pastime – Sauteed Sirloin Tips with Mushrooms
8-Oct Food Done Light – Beef Enchilada Stuffed Acorn Squash
9-Oct Whole Food | Real Families – Coriander Crusted Steak Salad
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You might also like:
Texas BBQ Steak Marinade
Grilled Flank Steak Pinwheels
Espresso Rubbed Grilled Steak
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This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
This beef looks so juicy and delicious! Sirloin tips and mushrooms are one of my faves!
You describe it as retro where I think it is timeless. Steak, mushrooms, and onions are such a fantastic flavor combo.
Retro to me in that I don’t see it on restaurant menus as much anymore. I think this kind of thing has been overtaken by the popularity of sliced steaks such as flank or hangar. I see that all the time but haven’t seen the tips offered in years. Tips are still classic. But I bet many people haven’t ever had them.
This is very similar to a dinner my mom has made for years! This looks so tasty!
What a wonderful meal idea. I love everything about it!!
Sirloin is a great choice for a healthy weeknight meal. It is so lean. Love how easy this is but will taste so special.
I think this is a wonderful meal idea and sirloin is my choice. Thank you for the recipe. Going to the store tomorrow.
Thanks! We love this recipe.
when I saw it on an oven tray I thought it was baked it looks great but U cant eat fried food (ulcers) why would you eat off a baking tray?
Interestingly enough, the piece that the sauteed sirloin tips are on is serveware, not bakeware, by Homer Laughlin Fiestaware. Also, the cooking method is clearly stated in the title as being sauteed (which implies pan cooking). If you want to bake your sirloin tips, you can do that. You could probably use the stoneware in the oven, but not over 350F. And most oven cooked steak temperatures exceed that by a fair margin. Thabks for commenting! ~s