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An easy and absolutely delicious dinner recipe, you need these Beef Tips and Noodles in your life. Served with egg noodles, they are tender, juicy, and irresistible.

Steakhouse Beef Tips with Noodles on white plate with mushrooms

Beef Tips and Noodles is a recipe that is restaurant worthy but easy enough to make in your own kitchen on the stove top.

Who doesn’t love a good steakhouse? There is something special about going. Steakhouses can be both casual and fancy and I love an old-school experience, and you know you’ll be getting a hearty meal.

Salad bar, yummy sides like garlic roasted mashed potatoes or roasted mushrooms. But, let’s be honest, they can get expensive pretty quickly!

But, now, with today’s tender beef tips recipe, you can get that same experience at home. I paired mine with egg noodles, just like my Mom always did.

This recipe is reminiscent of my childhood. My Mom used to make this for me (and still does!), loaded with caramelized onions and a rich gravy, the whole family loves it!

This great recipe, even with the list being more than a handful of ingredients, it is still a super easy dish to whip up. It doesn’t taken much time at all.

We love making this in the cooler months because it is so comforting and really brings me back memories, and fills me full of warmth. But we still enjoy our Beef Tips and Noodles all year long.

Some of my other favorite comfort recipes we have on our site include Baked Macaroni and Cheese, Crockpot Swedish Meatballs and Mississippi Pot Roast!

Spoon showing Steakhouse Beef Tips

WHY THIS RECIPE WORKS:

  • Flank steak is a tender and juicy cut of meat that is easily paid with noodles.
  • The variety of spices and flavors in this dish makes it super flavorful – perfect for busy weeknights.
  • The gravy makes everything all come together and really compliments this recipe.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Sweet onion 
  • Unsalted butter
  • Kosher salt
  • Black pepper
  • Granulated sugar
  • Red wine 
  • Flank steak 
  • All-purpose flour
  • Vegetable oil
  • Garlic
  • Fresh rosemary 
  • Fresh thyme 
  • Steak sauce ( I use A1)
  • Beef stock or beef broth
  • Egg Noodles
  • Parsley 
Noodles on white plate with Beef Tips in background

HOW TO MAKE BEEF TIPS AND NOODLES:

  1. Place onion and 1 1/2 tablespoons of the butter in a large skillet over medium heat. Add the salt and sugar and stir constantly for about 25 minutes until browned. Add a splash of the red wine to the pan to deglaze, scrapping off any browned bits from the bottom. Spoon onto a plate and set aside. Wipe out the pan.
  2. While the onions are cooking, season the beef with the salt and the pepper. Toss in the flour. Add the vegetable oil to the pan after the onions are done cooking over medium-high heat. Add the meat and press down. Allow to brown and flip, about 4 minutes. Continue to cook until about 3/4 of the way done. Transfer to a plate and set aside.
  3. Add to the pan the remaining butter, the garlic and the fresh herbs. Cook for 2-3 minutes until fragrant over medium heat. Add the onions back into the pan. Sprinkle in the remaining flour and cook for 2 minutes, whisking the ingredients together.
  4. While the onions and the flour cooks, mix together the steak sauce and beef stock in a small bowl.
  5. Add the remaining wine to the pan and deglaze, scrapping any browned bits off the bottom. Whisk in the sauce mixture slowly until combined. Bring to a simmer and simmer for 5 minutes until thickened.
  6. Add the beef back into the pan for another 5 minutes to cook through. Serve over No Yolks Broad Noodles or mix the cooked noodles into the pot and coat with the sauce.
In process photos on how to make Steakhouse Beef Tips

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT TO SERVE THIS WITH?

You can serve the delicious beef tips over the noodles or on the side, whichever you prefer.

We like to mix everything together in our house, yum! I served it with some roasted mushrooms. But, it’s really a meal all on its own!

Some of my other favorite Steakhouse recipes include:

Other yummy items to serve this with:

  • Green beans
  • Side Salad
  • Macaroni and Cheese

ANY ALTERNATIVES?

  • Add mushrooms right into the mix! While the onions are cooking, throw in your favorite sliced fresh mushrooms.
  • For a creamy texture, add a dollop of sour cream right before serving.
  • Make it stir-fry style by adding steamed veggies such as broccoli, zucchini, and carrots!
Noodles mixed in with Steakhouse Beef Tips with spoon in pan

CAN THIS BE MADE AHEAD?

Yes, you can! I tend to do this on the weekends.

You can make your caramelized onions ahead of time, cut your beef, and mix up the sauce ahead of time. This will cut down on at least 20 minutes of prep!

WHAT CUT OF STEAK IS THE BEST TO USE?

I recommend flank for this recipe, but sometimes it might not be on sale at the store.

You can use any beef that you can cook quickly such as beef stew meat, beef tenderloin, sirloin tip roast, rib eye, or even pre-cut stir-fry beef.

If in doubt, ask your butcher! Just remember to cut the beef into bite-sized pieces.

Fork holding up beef tip with some noodles

HOW TO STORE:

This easy recipe shouldn’t be left out at room temperature for too long so if you have leftovers it’s easiest for us to place them in an airtight container like a ziptop bag or Tupperware container.

Place it in the refrigerator and it should last up to 3-4 days. You can reheat it on the stove or in the microwave.

They are still great the next day so, yay for leftover night!

I do not recommend freezing.

DANA’S TIPS AND TRICKS:

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • Great for a make-ahead dish.
  • We really recommend the flank steak as notated above, it is just a really tender cut of beef.
  • You can spoon the Beef Tips onto the noodles or you can mix the noodles into the mixture itself.
  • I do not recommend freezing this recipe, the noddles will get soggy when defrosting.
  • Make sure you press you beef down to brown it really helps the texture.
Steakhouse Beef Tips with gravy in pan

Want a tasty, easy, comforting dish for a dinnertime meal? Then you need to make these Beef Tips and Noodles – super tasty!

If you’ve tried this BEEF TIPS AND NOODLES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
 

This Silly Girls Kitchen Logo
4.97 from 32 votes

Beef Tips and Noodles

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
If you want an easy and absolutely delicious dinner recipe you need these Steakhouse Beef Tips with Noodles! Tender, juicy and absolutely delicious.
Servings 6 servings

Ingredients
  

Instructions

  • Place onion and 1 1/2 tablespoons of the butter in a large skillet over medium heat. Add the salt and sugar and stir constantly for about 25 minutes until browned. Add a splash of the red wine to the pan to deglaze, scrapping off any browned bits from the bottom. Spoon onto a plate and set aside. Wipe out the pan.
  • While the onions are cooking, season the beef with the salt and the pepper. Toss in the flour. Add the vegetable oil to the pan after the onions are done cooking over medium-high heat. Add the meat and press down. Allow to brown and flip, about 4 minutes. Continue to cook until about 3/4 of the way done. Transfer to a plate and set aside.
  • Add to the pan the remaining butter, the garlic and the fresh herbs. Cook for 2-3 minutes until fragrant over medium heat. Add the onions back into the pan. Sprinkle in the remaining flour and cook for 2 minutes, whisking the ingredients together.
  • While the onions and the flour cooks, mix together the steak sauce and beef stock in a small bowl.
  • Add the remaining wine to the pan and deglaze, scrapping any browned bits off the bottom. Whisk in the sauce mixture slowly until combined. Bring to a simmer and simmer for 5 minutes until thickened.
  • Add the beef back into the pan for another 5 minutes to cook through. Serve over No Yolks Broad Noodles or mix the cooked noodles into the pot and coat with the sauce.

Notes

    1. This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
    2. Tons of custom options, see my tips above on that.
    3. Great for a make-ahead dish.
    4. We really recommend the flank steak as notated above, it is just a really tender cut of beef.
    5. You can spoon the Beef Tips onto the noodles or you can mix the noodles into the mixture itself.
    6. I do not recommend freezing this recipe, the noddles will get soggy when defrosting.
    7. Make sure you press you beef down to brown it really helps the texture.

Nutrition

Calories: 230kcal | Carbohydrates: 8g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 323mg | Potassium: 438mg | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 3.5mg | Calcium: 31mg | Iron: 1.8mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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Originally Posted 10/2017

Updated with new post text 05/2023

Steakhouse Beef Tips Collage
4.97 from 32 votes (24 ratings without comment)

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20 Comments

  1. 5 stars
    My mom and grandma always used No Yolks too, and they are my fav! Talk about comfort food 🙂

  2. Jessica Williams says:

    5 stars
    Looks like a fantastic dinner! The gravy looks amazing- I love a good gravy!

  3. 5 stars
    Your description of the dish literally makes my mouth water! I love that you give tips to prep ahead of time, very useful, thanks!

  4. I have one problem with recipes that call for red or white wine. What can be a substituted for it or at least a name of kind of wine. We don’t drink wine but don’t mind cooking with it just don’t know what kind to buy!

  5. Any cheap dry red wine will do for this recipe. I don’t put a specific kind or brand because I always just use what I have on hand and I think most cooks do the same. For this recipe, I suggest a Cabernet Sauvignon, Merlot, or Pinot Noir. Any price point will do, I normally cook with the cheapest I can find. 🙂

  6. Karen Pitman says:

    What steak sauce did you use?

  7. Our favorite is A1, so that’s what I added to this recipe. But, I’m sure any steak sauce is fine.

  8. Jim Stingily says:

    5 stars
    This exceeded expectations. I only had Heinz 57 sauce on hand but it was fantastic anyway. The wine and fresh herbs push it over the top.

  9. I totally agree the fresh herbs and wine make this dish! Thanks so much for letting us know how it came out!

  10. Tina Jones says:

    I used beef broth to deglaze the pan.

  11. Johanna Stokes says:

    This is the best Beef & noodle recipe I’ve seen & I’ve checked out almost all of them.. I wanted my mom’ s. Beef & noodle recipe (she’s passed) & couldn’t find a closer match until I found thissillyskitchen.com. Thank you Donna. I will be cooking Beef & noodle tomorrow.

  12. Ginny Hanlon says:

    Do you really cook the onions for 25 minutes or for 2 to 5. Total cook time stated is 20 minutes. I have been looking for a good recipe for flank steak. Thank you

  13. Betsy Finley says:

    5 stars
    I used left over T-bone. I hope it’s ok. My husband always complains about me making “weird” stuff with any herbs so I put in a tablespoon of sour cream. When I told him what we were having he just gave the “look”. Cooking the noodles now so we’ll see. 😀

  14. Sharon Seed says:

    I was wondering the same thing, but I see your question was never answered. Seems like a long time to stir anything!

  15. We are caramelizing the onions, so 25 minutes is correct. I updated the cooking time on the recipe, that was an error. If you only want to soften the onions you can sautee them in the butter for 5-8 minutes until translucent, still delicious.

  16. Vinnie Morana says:

    5 stars
    We absolutely loved this!
    I did thicken it up at the end with corn starch and water.
    Great flavor even though I used dry herbs.

  17. 4 stars
    Very nice and pretty simple. Flouring (or using cornstarch) on the flank steak before hand is so important. The difference between dried out and tender/moist. Thanks for posting this!

  18. Your soup recipes are great the I have come across.

  19. Liz Snyder says:

    5 stars
    I didn’t have egg noodles (never do) so I used rice. This sauce was simply amazing! Tasted so complex, comforting, and rich! I added mushrooms, and used sirloin tips. So easy to adjust to what you have on hand or like! Will definitely make again, can’t wait to make for the rest of my family!

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