Soups & Stews
This beef tips recipe with Lipton Onion Soup Mix transforms simple ingredients into a restaurant-worthy dish with minimal effort. The secret lies in the soup mix's deep umami flavor, which enhances the beef without overpowering its natural richness.
What starts as tender cubes of beef becomes golden, caramelized perfection with just a few simple steps—no fancy techniques required.
The process begins with a quick marinade that tenderizes the beef while infusing it with savory notes. Pan-searing creates that signature caramelized crust, while the onion soup mix adds layers of flavor that make every bite irresistible.
This method delivers foolproof results in just 20 minutes, making it ideal for busy weeknights or last-minute dinner guests.
What you'll end up with is a dish that's bold in flavor but simple to execute—juicy beef tips with a glossy, slightly sweet glaze, all balanced by the soup mix's savory depth.
The aroma alone will have everyone gathering at the table, and the texture is exactly what you'd expect from a well-crafted steakhouse-style preparation.
Pair these beef tips with classic sides like creamy mashed potatoes or buttery green beans to complete the meal. The rich, savory profile of the dish makes it equally at home on a weeknight dinner table or as the centerpiece of a casual gathering.
Let's get started with this elevated yet approachable recipe.
Ingredients for beef tips recipe with lipton onion soup mix
The perfect blend of umami and caramelized richness—just eight essential ingredients deliver restaurant-quality beef tips.
| Ingredient | Amount | Notes |
|---|---|---|
| Top Round Steak 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Unsalted Butter 🧈 | 3 tbsp | For searing and deglazing |
| Lipton Onion Soup Mix 🧅 | 2 tbsp | Classic or low-sodium variety |
| Beef Broth 💧 | ½ cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For coating beef tips |
| Granulated Sugar 🍚 | 1 tbsp | For caramelization |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, or 1 tsp dried |
| Garlic Cloves 🧄 | 2 cloves | Minced for marinade |
| Vegetable Oil 🫒 | 1 tbsp | For initial cooking |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The top round steak is the star here—its lean yet tender texture caramelizes beautifully. Most grocery stores carry it pre-cut into strips, but if you're buying a whole roast, ask the butcher to cube it for you. Costco or Walmart typically have it at the best price, and it's worth seeking out the freshest cut possible. The soup mix? Lipton's classic variety delivers that signature savory depth, though the low-sodium version works just as well if you're watching salt intake. Fresh thyme adds a subtle herbal note that balances the richness perfectly.
No Lipton Onion Soup Mix? Substitute 1 tbsp each of beef bouillon powder and onion powder—it won't be identical, but it'll get you close. Running out of Worcestershire? A dash of soy sauce plus a pinch of smoked paprika mimics its umami punch. The beef broth can be swapped for water in a pinch, though the flavor will be less complex. For the flour coating, all-purpose works best, but if you're gluten-free, use a 1:1 gluten-free blend. The sugar might seem odd, but it's essential for that signature caramelized crust—don't skip it.
This dish reheats beautifully—simply warm in a skillet over medium heat with a splash of beef broth. Stores for 4 days in the fridge or 3 months in the freezer. For make-ahead convenience, cook the beef tips completely, then refrigerate them in the sauce. When ready to serve, reheat gently to maintain that tender texture. The flavors actually deepen overnight, making it perfect for meal prep.
Why You'll Love This Recipe
- Here’s what sold me: that Lipton onion soup mix isn’t just for soup. It turns simple top round into tender, savory bites with a deep, caramelized edge—like a fancy steakhouse flavor without the fuss. The beef broth thickens into a glossy, rich sauce that clings to every piece. Chef’s kiss.
- One-Pan Magic: I swear by this recipe because it’s actually one-pan—no extra bowls, no extra mess. Just sear the beef tips in butter, sprinkle in that onion soup mix (the secret weapon), and let the flour and broth do the rest. My counter stays clear, and my sanity stays intact.
- Umami Bomb: Here’s what sold me: that Lipton onion soup mix isn’t just for soup. It turns simple top round into tender, savory bites with a deep, caramelized edge—like a fancy steakhouse flavor without the fuss. The beef broth thickens into a glossy, rich sauce that clings to every piece. Chef’s kiss.
- Leftover Hero: This dish tastes just as good the next day, which means I can make a big batch on Sunday and reheat it for lunches all week. The sauce doesn’t dry out, and the beef stays juicy—no sad, rubbery leftovers here. My lunchbox (and my wallet) thank me.
Step-by-step instructions for beef tips with Lipton onion soup mix
Master this classic technique for tender, flavorful beef tips with a rich, caramelized sauce.
Prepare the Beef for Maximum Flavor
Cut the 1.5 lb Top Round Steak into 1-inch cubes—this ensures even cooking. Place them in a bowl and add the 2 cloves Garlic Cloves (minced), 0.5 tsp Kosher Salt, and 0.5 tsp Ground Black Pepper. Toss gently to coat. I like to let the beef sit at room temperature for 15-20 minutes before cooking—this ensures even doneness throughout.
While the beef rests, combine the 2 tbsp All-Purpose Flour and 1 tbsp Granulated Sugar in a separate bowl. The sugar will help create a beautiful caramelized crust during searing. This step is crucial for building depth of flavor in the final sauce.
Sear the Beef Tips to Perfection
Heat 1 tbsp Vegetable Oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, add the beef cubes and cook undisturbed for 2-3 minutes per side until deep golden brown. This initial sear locks in juices and develops that coveted crust. Don't crowd the pan—overcrowding steams the beef instead of searing it.
As the beef browns, transfer it to a plate and set aside. The residual heat will keep it warm while you build the sauce. If the pan starts to smoke excessively, reduce the heat slightly—you want a controlled sear, not burnt fond.
Build the Rich Onion Soup Base
Reduce heat to medium and add 2 tbsp Unsalted Butter to the same skillet. Let it melt completely, then sprinkle in the 2 tbsp Lipton Onion Soup Mix. Stir constantly for 1-2 minutes until the mix darkens slightly and releases its aromatic oils. This is where the magic happens—the onion soup mix infuses the butter with deep, savory notes.
Pour in the 0.5 cup Beef Broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. These bits, called fond, are packed with flavor. Bring the mixture to a gentle simmer and let it reduce by half, which should take about 3-4 minutes. The sauce should coat the back of a spoon and have a velvety consistency.
Finish with Umami and Thyme
Return the seared beef to the skillet and stir to combine with the sauce. Add the 1 tbsp Worcestershire Sauce and 0.25 cup Fresh Thyme Leaves, then simmer for 2-3 minutes until everything is heated through. The thyme will release its piney aroma, adding another layer of complexity to the dish.
Taste and adjust seasoning if needed—you might need a pinch more salt or pepper to balance the flavors. The sauce should be thick enough to coat the beef tips but still silky smooth. If it's too thick, add 1-2 tablespoons of water to loosen it slightly.
Rest and Serve
Transfer the beef tips to a serving platter and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is tender and flavorful. Serve immediately over mashed potatoes, egg noodles, or crusty bread to soak up that delicious sauce.
For best results, I recommend serving this dish right away while the sauce is still warm and the beef is juicy. The flavors will meld beautifully, delivering that perfect balance of savory, sweet, and umami that makes this recipe a classic.
Pro Tips For Making Beef Tips Recipe With Lipton Onion Soup Mix
- Slice Against the Grain: Top round steak’s fibers run long—cutting them into ½-inch strips means you’ll end up with chewy, rubbery bites instead of tender ones. Take 10 seconds to angle your knife at 45 degrees to the grain before slicing; the strips will stay intact when seared, and every bite will melt.
- Bloom the Butter First: That unsalted butter isn’t just for cooking—let it melt slowly over medium heat until it foams and smells nutty. Skipping this step means you’re just greasing the pan instead of building flavor. Once it’s golden, add your flour to make a roux; the extra depth makes the onion soup mix sing.
- Don’t Rush the Sear: High heat is your friend here, but crowding the pan turns beef tips into a sad, steamed pile. Work in batches—no more than 2 pounds of strips at a time—and let them sizzle undisturbed for 2 full minutes. Resist the urge to poke them; you’re not flipping pancakes.
- Deglaze Aggressively: After searing, don’t just toss in the onion soup mix and broth. Scrape the browned bits (fond) from the pan with a wooden spoon first—those bits are pure flavor. Add a splash of beef broth to loosen them, then stir in the soup mix. This shortcut cuts prep time by half and makes the sauce richer.
Common mistakes when making your beef tips recipe with lipton onion soup mix
Overcrowding the Pan
This is the #1 mistake I see home cooks make when searing beef tips. When you overcrowd your skillet, the beef cubes steam instead of sear, resulting in pale, watery meat instead of golden, caramelized perfection.
I always work in batches—never more than ½ inch thick of beef in the pan at once. A 12-inch cast iron skillet can handle about 12-15 cubes per batch when cooked in a single layer. 🔥
Skipping the Resting Time
Beef tips need that crucial 5-minute rest after cooking to allow juices to redistribute. Skipping this step means you'll end up with dry, tough meat instead of tender, juicy bites.
I've learned this the hard way—once I served beef tips immediately after cooking, and the first bite was disappointingly dry. Trust me, patience pays off here.
Using the Wrong Cut of Beef
Not all beef cuts are created equal for this recipe. While top round works beautifully, cheaper cuts like chuck or flank steak can be too tough and gamey. Stick with top round or sirloin tips for the best texture.
If you're on a budget, ask your butcher to trim any visible fat from the top round—it can make the beef tips greasy rather than tender.
Burning the Onion Soup Mix
The Lipton Onion Soup Mix needs gentle heat to release its flavors—don't let it burn! Stir constantly for 1-2 minutes over medium heat until it darkens slightly.
I've seen people walk away from the stove while this step happens, and the result is a bitter, burnt flavor that ruins the whole dish. Keep your eye on it and stir like your life depends on it!
Neglecting the Fond
Those browned bits at the bottom of your pan—called fond—are flavor gold! Many home cooks scrape them out too early or don't scrape them at all. When you deglaze with beef broth, those bits dissolve into the sauce, adding deep, savory complexity.
Always scrape vigorously with a wooden spoon to get every last bit of flavor. 💫
Undercooking the Beef
Beef tips should reach an internal temperature of 145°F for medium doneness. Using a meat thermometer is the only reliable way to check—guessing leads to undercooked meat. I've had guests complain about "chewy" beef tips because I didn't check the temperature.
A quick read with a Thermoworks Smoke thermometer solves this problem completely. Never skip this step!
Nutrition facts
Frequently asked questions
Can I use a different cut of beef for this recipe?
While top round steak is ideal for its tenderness, you can use sirloin tips or chuck roast (cut into cubes). For chuck, marinate for 1-2 hours first to tenderize. Avoid tougher cuts like flank steak—they won't yield the same juicy results. If using pre-cut beef tips from the store, check for visible fat and trim it for best texture.
What if I don't have Lipton Onion Soup Mix?
No problem! Mix 1 tbsp beef bouillon powder with 1 tbsp onion powder for a close substitute. For extra depth, add ½ tsp garlic powder and ¼ tsp smoked paprika. If you only have onion powder, use 2 tbsp—it won't be identical, but it'll still add savory flavor. The key is balancing the umami and onion notes.
Can I make this recipe in a slow cooker?
Yes, but with adjustments. Brown the beef first in a skillet, then transfer to the slow cooker with ½ cup beef broth, the onion soup mix, and 1 tbsp Worcestershire sauce. Cook on low for 3-4 hours or high for 1.5-2 hours. The sauce will be thinner—reduce it on the stovetop at the end if needed. The slow cooker method is great for meal prep!
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. To reheat, warm in a skillet over medium heat with 1-2 tbsp beef broth to loosen the sauce. For microwave reheating, cover with a damp paper towel and heat for 1-2 minutes on high. The flavors actually improve overnight!
What's the best way to serve these beef tips?
Classic pairings include creamy mashed potatoes, buttery egg noodles, or crusty sourdough bread to soak up the sauce. For a lighter option, serve over quinoa or roasted vegetables. Garnish with fresh parsley or a sprinkle of grated Parmesan for extra brightness. The rich sauce works well with anything that can handle bold flavors!