Soups & Stews
This beef tips recipe with onion soup mix delivers restaurant-quality flavor in just 20 minutes—no fancy techniques required. The secret lies in that humble onion soup mix, which transforms simple beef into tender, savory bites with a crispy exterior and a depth of umami that’s impossible to resist.
I’ve perfected this method over countless weeknight dinners, and it never fails to impress. The process is straightforward: cube your beef, season it with salt and pepper, then sear it in a hot skillet until golden.
The onion soup mix isn’t just a flavor enhancer—it’s the backbone of the sauce, creating a rich, slightly tangy glaze that coats every bite.
A splash of beef broth and a touch of cornstarch later, and you’ve got a sauce that’s velvety yet still has that satisfying crunch from the mix’s dried onion bits.
By the time you’re done, you’ll have a plate of juicy beef tips swimming in a glossy, aromatic sauce that’s perfect for serving over buttery mashed potatoes or crusty bread. The best part?
This dish comes together faster than takeout, but with flavors that put it head and shoulders above anything you’d order in. Whether you’re feeding a family or treating yourself to a weeknight upgrade, this recipe is your go-to for a quick, satisfying meal that feels like a restaurant experience.
Let’s get cooking!
Ingredients for beef tips recipe with onion soup mix
Nine simple ingredients, one restaurant-worthy dish—just 20 minutes in the making.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 1 ½ lb | Pre-cubed or cut into 1-inch pieces |
| Onion Soup Mix 🧅 | 2 tbsp | Knorr or Lawry's preferred |
| Beef Broth 💧 | ½ cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Unsalted Butter 🧈 | 2 tbsp | For searing beef |
| Garlic Cloves 🧄 | 2 cloves | Minced for sauce |
| Kosher Salt 🧂 | 1 tsp | For seasoning beef |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Yellow Onion 🧅 | 1 whole | Diced for garnish |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Vegetable Oil 🫒 | 1 tbsp | For skillet |
The chuck roast is your secret weapon here—it stays tender even when seared. Grab the pre-cubed kind from the meat section (usually labeled for stews or stir-fries), or ask the butcher to cut it for you. I always go for the Knorr or Lawry's onion soup mix—they’ve got the perfect balance of umami and tang. If you’re using a whole roast, cut it into 1-inch cubes for even cooking. Pat the beef dry before seasoning—wet meat won’t sear properly. The butter? Use unsalted so you control the saltiness.
No onion soup mix? DIY with 1 tbsp dried onion flakes, 1 tsp chicken bouillon powder, and 1/2 tsp sugar. Short on beef broth? Water plus 1 tsp soy sauce works in a pinch. Fresh parsley? Dried works at one-third the amount, but it’s worth grabbing a bunch—it brightens up the dish. The flour is key for that glossy sauce, but if you’re gluten-free, cornstarch is a 1:1 swap. For extra depth, add 1/2 tsp Worcestershire sauce to the sauce (just check it’s gluten-free if needed).
This dish reheats like a dream—just add a splash of beef broth and warm through. Keeps 3-4 days in the fridge, or freeze portions for up to 3 months. I always make double because it’s that good. The sauce thickens as it cools, so thin with a splash of broth if needed. Serve over mashed potatoes or crusty bread—trust me, you’ll want leftovers.
Why You'll Love This Recipe
- Pantry Magic: I swear by this one when my fridge is bare—just chuck roast, a packet of onion soup mix, and a handful of pantry staples. The flour-butter sear gives those beef tips that golden crust, and the broth reduces into a glossy, savory sauce that feels fancy without trying.
- Umami Bomb: That onion soup mix isn’t just for soups—it’s the secret weapon here. The mix of garlic, herbs, and umami powder turns simple beef into something rich and complex. Honestly, I’ve tried fancy rubs, but this? It’s the shortcut that actually wins.
- Leftovers That Please: This recipe makes enough for tonight’s dinner and tomorrow’s lunch. The beef stays tender when reheated, and the sauce thickens just enough to coat everything. My kids ask for it specifically—yes, even the ones who claim they hate beef.
- Budget-Friendly Feast: A chuck roast is cheap, and this recipe stretches it further than you’d think. The butter and flour add richness without breaking the bank, and the onion soup mix cuts down on specialty ingredients. It’s the kind of meal that makes grocery day feel like a victory.
Step-by-step instructions for beef tips with onion soup mix
Here's how to make restaurant-quality beef tips in under 30 minutes.
Prepare the Chuck Roast
Cut the 1.5 lb chuck roast into 1-inch cubes—this ensures even cooking and maximum flavor. I like to work quickly with a sharp boning knife, keeping the pieces consistent in size. Place them in a bowl and season generously with 1 teaspoon kosher salt and ½ teaspoon ground black pepper, tossing to coat evenly. Let them sit at room temperature for 15 minutes before cooking—this prevents cold spots that can make the meat tough.
While the beef seasons, dice the whole yellow onion into small, even pieces—about ¼-inch cubes. These will caramelize beautifully in the pan and add sweetness to balance the savory beef. Set them aside for now; we'll use them later for garnish and flavor building.
Sear the Beef in the Skillet
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned beef cubes in a single layer, leaving space between them—don't crowd the pan. Let them sear undisturbed for 2-3 minutes until a deep golden-brown crust forms on all sides. This crust is where all the flavor lives, so resist the urge to move them too soon.
Once the beef is browned on one side, gently flip the pieces and repeat on the other side. You'll notice the beef releases easily from the pan when it's ready to flip. Transfer the seared beef to a plate and set aside—we'll finish it later. The residual heat in the pan will help build our rich sauce.
Build the Onion Soup Sauce
Reduce the heat to medium and add 2 tablespoons unsalted butter to the same skillet. Let it melt completely, then add the 2 cloves minced garlic and sauté for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Sprinkle in the 2 tablespoons onion soup mix and stir vigorously for 1 minute, letting it toast slightly and deepen in flavor.
Pour in the ½ cup beef broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor, so don't miss them. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly reduced and thickened. This is where the magic happens—the onion soup mix dissolves into a rich, umami-packed sauce.
Finish the Beef and Thicken the Sauce
Return the seared beef to the skillet and stir gently to coat in the sauce. Sprinkle the 1 tablespoon all-purpose flour over the mixture and stir for 1-2 minutes until the sauce thickens slightly. If it's still too thin, add 1-2 tablespoons water to loosen it to your desired consistency. The flour helps create that velvety texture we love in beef tips.
Taste and adjust seasoning if needed—you might need a pinch more salt or pepper to balance the flavors. The sauce should coat the back of a spoon and cling beautifully to the beef. If you have time, let it simmer for another 2 minutes to let the flavors meld even more.
Garnish and Serve Immediately
Remove the skillet from heat and stir in the ¼ cup chopped fresh parsley and the reserved diced yellow onion. These add a bright, fresh contrast to the rich, savory beef. Taste one last time and adjust seasoning if needed—this is your chance to perfect the balance of flavors.
Serve the beef tips immediately over mashed potatoes, egg noodles, or crusty bread to soak up that delicious sauce. The combination of tender beef, umami-rich sauce, and fresh garnishes makes this a weeknight winner that feels like a restaurant dish.
Pro Tips For Making Beef Tips Recipe With Onion Soup Mix
- Slice Against the Grain: Chuck roast fibers run long—cutting them short makes the tips tough. Freeze the meat 30 minutes first for cleaner slices, then angle your knife diagonally to break those muscle strands. (Yes, it looks messy, but your fork will thank you later.)
- Bloom the Butter First: Skip tossing flour and soup mix straight into cold butter—melt it first over medium heat until it foams. Then whisk in the dry mix. This coaxes out deeper flavor from the onion powder and prevents a gritty texture. (I used to rush this, and the sauce always tasted flat.)
- Deglaze Like a Pro: After browning the beef, don’t just splash in broth—scrape every last bit of fond from the pan with a wooden spoon. Those caramelized bits are where all the umami hides. Let it simmer 2 minutes before adding the rest of the broth to build a richer base.
- Finish with a Splash: Taste the sauce before serving—it’ll need more salt. Then, if it’s too thick, thin it with a splash of cold water or a pat of butter. If it’s too thin, simmer uncovered for 3-4 minutes. (No guesswork: adjust in 1-tablespoon increments.)
Serving suggestions for this recipe
Classic Comfort Sides
Serve your beef tips over creamy mashed potatoes—their buttery richness balances the tangy onion soup sauce beautifully. I like to make mine with 4 cups Yukon Gold potatoes, boiled until tender, then mashed with ½ cup unsalted butter and ¼ cup warm milk.
For extra flavor, fold in 2 tablespoons sour cream and a pinch of freshly ground nutmeg. 🥔
Egg noodles are another perfect match—their soft texture soaks up the sauce like a dream. Cook 8 ounces dried egg noodles according to package directions, then toss them with a little olive oil and grated Parmesan before serving. The egg yolks in the noodles add a subtle richness that complements the beef.
Crusty Bread Pairings
A warm baguette or sourdough loaf is essential for soaking up every last drop of that delicious sauce. Toast slices in a 350°F oven for 5-7 minutes until golden and crisp.
I love drizzling the toasted bread with a little garlic-infused olive oil before serving—it adds an extra layer of flavor that ties everything together. 🥖
Fresh Greens Contrast
For a lighter option, serve your beef tips with a simple arugula salad. Toss 4 cups baby arugula with 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of flaky sea salt.
The peppery bite cuts through the richness of the beef and sauce perfectly. Add ¼ cup shaved Parmesan for extra depth.
Extra Sauce Options
If you have leftover sauce, drizzle it over steamed green beans or roasted carrots for a quick side dish. The umami flavor from the onion soup mix pairs wonderfully with the natural sweetness of carrots.
Toss 1 lb carrots in 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper, then roast at 400°F for 20-25 minutes until tender and caramelized. 🥕
Make It a Meal
Turn this into a full meal by adding a simple side salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette. The bright acidity of the dressing refreshes your palate between bites of rich beef.
For a heartier option, serve with roasted potatoes—toss 1 lb baby potatoes in 1 tbsp olive oil, 1 tsp paprika, and ½ tsp garlic powder, then roast at 425°F for 30 minutes until crispy. 🍽️
Nutrition facts
Frequently asked questions
Can I use any cut of beef for this recipe?
Chuck roast works best because it stays tender when seared quickly. For a leaner option, try sirloin tips (cut into 1-inch pieces), but they may dry out faster. Avoid tougher cuts like flank steak—they need longer cooking times. If using pre-cut beef tips, skip the cubing step and proceed directly to seasoning.
What if I don't have onion soup mix?
No problem! Mix 1 tbsp dried onion flakes, 1 tsp chicken bouillon powder, and ½ tsp sugar for a quick substitute. For deeper flavor, add ½ tsp garlic powder and ¼ tsp smoked paprika. The sauce will still develop that savory richness—just slightly less tangy than the original.
How do I prevent the beef from becoming tough?
Pat the beef dry before seasoning and let it sit at room temperature for 15 minutes before cooking. Use medium-high heat for searing and don't overcrowd the pan—this ensures a proper crust forms. Cook the beef in batches if needed, then return all pieces to finish together in the sauce. Avoid low-and-slow cooking.
Can I make this recipe ahead of time?
Cook the beef tips completely, then refrigerate for up to 3 days. Reheat in a skillet with a splash of beef broth until warmed through. For freezing, portion the beef and sauce separately—thaw overnight in the fridge before reheating. The sauce may thicken when chilled, so thin with extra broth when reheating.
What's the best way to thicken the sauce if it's too thin?
Stir in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer for 1-2 minutes until thickened. For a gluten-free option, use arrowroot powder instead. If the sauce is too thick, simply add 1-2 tbsp beef broth to loosen it. The sauce should coat the back of a spoon but still be pourable.