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Beef Tips and Noodles is the cozy, stick to your ribs comfort food dinner of tender seared beef in a rich caramelized onion gravy spooned over buttery egg noodles. I made a big skillet of it on a *chilly Sunday evening* and the whole family scraped their plates clean, the same hearty comfort as our better than takeout beef and broccoli.
Seared beef, deeply caramelized onions, and a savory red wine gravy come together in one skillet for the ultimate comfort food over noodles.
Beef Tips and Noodles Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 60 minutes
- ⏳ Total Time: 70 minutes
- 🍽 Serving: 6 servings
- ⚡ Calories: 243kcal
- 🌶 Flavor Profile: Savory and rich beef gravy with sweet caramelized onions over tender egg noodles
- ✋ Difficulty: Easy, on par with our beef and broccoli
Quick Answer
Toss bite sized pieces of beef in seasoned flour and sear them in a hot skillet, then set aside. Caramelize sliced onions in butter, add garlic and herbs, stir in flour, and slowly whisk in beef stock, red wine, and steak sauce to make a rich gravy. Return the beef to the skillet, simmer until thickened, and serve over cooked egg noodles.
Jump to:
- Beef Tips and Noodles Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Beef Tips and Noodles
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Beef Tips and Noodles FAQs
- Other Recommended Beef Dinner Recipes
- Beef Tips and Noodles
Why This Recipe Works
Click to see the technique science
- Flouring the beef does double duty. A light coat of seasoned flour helps the beef brown and later thickens the gravy, so nothing goes to waste and the sauce has body.
- Searing builds deep flavor. Browning the beef in a hot pan creates a fond, those caramelized bits on the bottom, that dissolve into the gravy for a rich, beefy backbone.
- Caramelizing the onions is the secret. Cooking the onions low and slow for 10 to 15 minutes turns them sweet and jammy, adding incredible depth you cannot fake with a quick saute.
- Red wine and steak sauce add complexity. A splash of red wine and steak sauce brings tangy, savory, slightly sweet notes that make the gravy taste like it simmered all day.
- Finishing the beef in the gravy keeps it tender. Searing the beef only partway and finishing it in the simmering gravy means it stays juicy instead of overcooking.
- Egg noodles soak up the sauce. Wide, tender egg noodles are the perfect base, catching every bit of that savory onion gravy in their ruffled edges.
Why You’ll Love This Recipe
- Pure comfort food. Tender beef, sweet onions, and savory gravy over noodles is the kind of cozy, satisfying dinner that feels like a hug on a plate.
- One skillet and pantry staples. The gravy comes together in the same pan you seared the beef in, using ingredients you likely already have. The same easy weeknight win as our chicken Alfredo bake.
- Better than the diner version. Homemade caramelized onion gravy beats any gloopy canned soup shortcut, and it is not much more work.
Key Ingredients
- Flank steak: Trimmed and cut into thin pieces against the grain, flank steak stays tender and beefy. Sirloin tips or stew beef also work well in this recipe.
- Sweet onion: Thinly sliced and caramelized into the gravy, the onion is what gives this dish its rich, sweet, savory backbone. Do not rush this step.
- Beef stock and flour: The base of the gravy. Flour thickens it to a silky, spoon coating consistency while the stock brings deep beef flavor.
- Red wine and steak sauce: A splash of each adds tangy, savory complexity that makes the gravy taste like it simmered for hours. Skip the wine and use extra stock if you prefer.
- Fresh rosemary and thyme: Fresh herbs brighten the rich gravy with earthy, aromatic flavor, the same herby touch we love in our chuck roast burnt ends.
- Egg noodles: Wide egg noodles are the classic base, but mashed potatoes, rice, or buttered toast all work to catch the gravy.
See recipe card for exact quantities.
Variations and Substitutions
- Use a different cut. Sirloin tips, stew beef, or a trimmed chuck steak all work. Tougher cuts just need a longer, slower simmer to get tender.
- Add mushrooms. Saute sliced mushrooms with the onions for a beef tips and mushroom gravy that is extra hearty.
- Skip the wine. Replace the red wine with an equal amount of beef stock plus a splash of balsamic vinegar for that tangy depth.
- Serve it differently. Spoon the beef and gravy over mashed potatoes, rice, or biscuits instead of noodles.
- Make it a slow cooker meal. Brown the beef and onions, then transfer everything to a slow cooker and cook on low for 6 to 8 hours until fork tender.
How to Make Beef Tips and Noodles
- Toss the beef with salt, pepper, and a tablespoon of flour. Sear in hot oil over medium high heat until browned, about three quarters of the way done.
- Transfer the browned beef to a plate and set it aside while you build the gravy.
- Lower the heat to medium and melt the butter. Add the sliced onion and cook 10 to 15 minutes until softened and golden brown.
- Stir in the garlic, rosemary, and thyme for 30 seconds, then add the remaining flour and cook for 1 minute.
- Slowly stream in the beef stock while stirring to avoid lumps, then stir in the red wine and steak sauce.
- Add the beef back to the skillet along with any juices from the plate.
- Bring to a simmer and cook 5 to 10 minutes until the gravy is thickened and the beef is tender.
- Serve the beef tips and gravy over prepared egg noodles, garnished with chopped parsley if you like.
Recipe Tips & Tricks
- Cut the beef against the grain. Slicing across the muscle fibers shortens them so the beef stays tender and easy to chew.
- Get a real sear. Pat the beef dry and use a hot pan so it browns instead of steaming. That brown crust is where the flavor lives.
- Take your time with the onions. Caramelizing is the most important step. Low and slow for 10 to 15 minutes gives you that sweet, jammy depth.
- Stream the stock slowly. Add the beef stock a little at a time while stirring to keep the gravy silky smooth and lump free.
- Cook the noodles separately. Boil the egg noodles while the gravy simmers so they are hot and ready, then spoon the saucy beef right on top.
- Adjust the gravy. Too thick? Add a splash more stock. Too thin? Let it simmer a few more minutes to reduce.
- Pair it with a side. A pile of homemade fries or a green salad rounds out this hearty plate.
Serving Ideas and Suggestions
Beef tips and noodles is a complete comfort food meal on its own, but it loves a simple side. Serve it with a crisp green salad, steamed green beans, or a basket of warm dinner rolls to soak up every drop of that savory gravy.
Not in the mood for noodles? This dish is just as delicious spooned over creamy mashed potatoes, fluffy rice, or even buttered toast. For a heartier spread, pair it with our savory mashed sweet potatoes and a side of homemade french fries for the ultimate stick to your ribs dinner.
This recipe makes great leftovers and reheats beautifully, so it is perfect for meal prep. The flavors deepen overnight, making the second day bowl even better. Just add a splash of stock when reheating to loosen the gravy.
Beef Tips and Noodles FAQs
The best cuts for beef tips and noodles are tender, quick cooking cuts like flank steak, sirloin tips, or trimmed steak. For a budget option, stew beef or chuck works too, but it needs a longer simmer to get fork tender.
To keep beef tips tender, do not overcook them. Sear them just until browned, then finish cooking them gently in the simmering gravy. Cutting the beef against the grain also keeps each bite tender.
Yes, you can make beef tips and noodles ahead. Make the beef and gravy, cool, and refrigerate for up to 4 days. Reheat gently with a splash of stock and cook fresh noodles just before serving so they do not get mushy.
If your gravy is too thin, let it simmer a few extra minutes to reduce and thicken, or stir in a slurry of a teaspoon of flour or cornstarch mixed with cold water. If it is too thick, whisk in a splash more beef stock.
Egg noodles are the classic base, but beef tips and gravy are also delicious over mashed potatoes, rice, buttered toast, or biscuits. Anything that soaks up that savory onion gravy works beautifully.
Store leftover beef tips and gravy in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Store the noodles separately so they do not soak up all the gravy and turn mushy.
Other Recommended Beef Dinner Recipes
If these Beef Tips and Noodles warmed up your dinner table, drop a star rating and tell us what you served them over. Snap a picture of that saucy plate for Pinterest so everyone can get cozy.
Craving more easy beef dinners, our better than takeout beef and broccoli brings the same tender, savory beef in a glossy stir fry sauce, ready in under 30 minutes for the nights you want big flavor fast.
Craving something lighter next time? Our cod piccata is a quick, bright seafood dinner.
Serve up our Mississippi pot roast next for fork tender beef piled over mashed potatoes.
Craving comfort food? Our copycat Panera broccoli cheddar soup is creamy, cheesy, and ready in 40 minutes.
For another stick to your ribs dinner, try our Cracker Barrel chicken and dumplings.
Love a good steak? Do not miss our foolproof air fryer ribeye steak.
If you love steak and noodles, switch it up with our marinated steak kabobs for a fun grilled dinner.
Craving more beefy comfort food? These slow cooker steak bites are a family favorite.
For another cozy noodle dinner, try our ground turkey meat sauce.
These noodles are perfect for soaking up the sauce from our stuffed pork loin.
Beef Tips and Noodles
Ingredients
- 1 pound flank steak fat trimmed and cut into thin 1 inch pieces against the grain
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour divided
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 medium sweet onion thinly sliced
- 2 cloves garlic minced
- 1/2 teaspoon fresh rosemary minced
- 1/2 teaspoon fresh thyme minced
- 1 1/2 cups beef stock
- 1/4 cup red wine
- 1/4 cup steak sauce
- egg noodles for serving
- 1 tablespoon parsley chopped fine for garnish (optional)
Instructions
- Toss the flank steak with the salt, pepper, and 1 tablespoon of the flour until coated.1 pound flank steak, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 3 tablespoons all-purpose flour
- In a large skillet over medium-high heat, add the oil.2 tablespoons vegetable oil
- Once the oil is hot, add the meat to the pan and pat it into an even layer. 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.
- Lower the heat to medium. Melt the butter.3 tablespoons unsalted butter
- Add the onion and coat in the butter, cook for 10-15 minutes until the onions are softened and golden brown.1 medium sweet onion
- Add the garlic, rosemary, and thyme and cook for an additional 30 seconds until fragrant.2 cloves garlic, 1/2 teaspoon fresh rosemary, 1/2 teaspoon fresh thyme
- Stir in the remaining 2 tablespoons flour. Cook for 1 minute.
- Slowly stream in the beef stock while constantly stirring to avoid lumps.1 1/2 cups beef stock
- Add the wine and steak sauce and stir it in.1/4 cup red wine, 1/4 cup steak sauce
- Add the meat back to the skillet with the drippings. Bring to a simmer and simmer for 5-10 minutes until thickened.
- Serve over prepared egg noodles and parsley if using.egg noodles, 1 tablespoon parsley
Notes
-
- 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.
- 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.
Nutrition
Love This Recipe?
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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!
Thank you!
Your soup recipes are great the I have come across.
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!
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.