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This beef tips recipe with onion soup mix transforms simple ingredients into restaurant-quality bites in just 20 minutes. The secret lies in high-heat searing followed by a rich, savory sauce made from onion soup mix—no complicated techniques required.
I developed this method after years of perfecting the balance between tender beef and deep umami flavor, and it never fails to impress.
The process is straightforward: slice beef into 1-inch tips, season generously, and sear in a hot skillet until golden. While the beef rests, build the sauce by sautéing onions and garlic, then dissolving the onion soup mix with beef broth.
The result? A velvety, flavorful sauce that coats every bite with savory depth.
What you’ll end up with is perfectly browned beef tips swimming in a rich, aromatic sauce that’s both comforting and elegant. The onion soup mix adds layers of savory complexity without overpowering the natural beef flavor, making this dish ideal for weeknight dinners or special occasions.
Serve with classic sides like creamy mashed potatoes, buttery egg noodles, or crusty bread to soak up every last drop of that savory sauce. This recipe delivers restaurant-quality results with minimal effort—perfect for busy weeknights or when you crave a hearty, satisfying meal.
Ingredients for beef tips recipe with onion soup mix
Restaurant-quality beef tips start with these 13 ingredients—simple yet transformative for weeknight dinners.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Tenderloin Tips 🥩 | 1 ½ lb | Cut into 1-inch tips, trimmed of fat |
| Yellow Onion 🧅 | 1 whole | Sliced into thin half-moons |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Onion Soup Mix 🧂 | 2 tbsp | High-quality, no MSG preferred |
| Beef Broth 💧 | 1 cup | Low-sodium preferred, homemade or high-quality |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging beef tips |
| Unsalted Butter 🧈 | 2 tbsp | For searing beef |
| Olive Oil 🫒 | 1 tbsp | For skillet preheating |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Or 1/4 tsp dried thyme |
| Red Wine Vinegar 🍷 | 1 tbsp | For sauce brightness |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
The beef is non-negotiable here—tenderloin tips deliver the perfect texture, but sirloin tips work in a pinch. Look for cuts with good marbling at Whole Foods or your local butcher shop, where they can trim the fat precisely. The onion soup mix is the flavor anchor; Lawry's Classic or Betty Crocker are reliable brands, but any high-quality mix will work. For the broth, homemade or high-end store-bought (like Pacific Foods) elevates the sauce, but even basic low-sodium broth will suffice if that's what you have on hand.
No beef tenderloin? Sirloin or ribeye tips are excellent substitutes, though they may require slightly longer searing. Swap the heavy cream for half-and-half or coconut cream if needed, though the dish loses some richness. The onion soup mix can be homemade by blending 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp dried parsley, 1/2 tsp paprika, and 1/2 tsp salt—ideal if you want to avoid preservatives. Fresh thyme is preferred, but dried at one-quarter the amount works if you're in a hurry. For a deeper flavor, deglaze the pan with 1/4 cup red wine instead of broth after searing the beef.
The beef tips should be used within 2 days of purchase for optimal tenderness, though they can be refrigerated in an airtight container. The sauce components (onion, garlic, broth, and cream) can be prepped ahead and stored separately for up to 3 days—just reheat gently before combining. For meal prep, cook the beef tips fully, then reheat in the sauce on the stovetop to maintain texture. This dish reheats beautifully, making it perfect for 3-4 days of leftovers when stored properly.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just toss everything in one skillet, stir occasionally, and walk away. The beef tips caramelize while the onions soften, and the soup mix does all the heavy lifting for you.
- Umami Bomb: That onion soup mix? It’s the secret weapon—savory, slightly tangy, and packed with garlic powder that makes the beef taste like it’s been slow-cooked for hours. Honestly, I’ve tried fancy rubs, but this is my go-to.
- Weeknight Workhorse: Need dinner in 20 minutes? This is it. Serve it over mashed potatoes for a hearty meal, toss it into a wrap for lunch the next day, or even use it as a topping for baked potatoes. It’s that flexible.
- Budget-Friendly Feast: Beef tenderloin tips might sound fancy, but they stretch far when you pair them with onions and broth. I make this for four, eat two servings, and freeze the rest—no wasted ingredients, just pure satisfaction.
Step-by-step instructions for beef tips with onion soup mix
This method delivers restaurant-quality beef tips with a rich, velvety sauce in just 20 minutes.
Prepare the Beef Tips for Searing
Pat the 1.5 lb beef tenderloin tips completely dry with paper towels—this is crucial for achieving that perfect crust. Season both sides generously with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper, pressing the seasoning into the meat so it adheres evenly. Let the seasoned beef sit at room temperature for 10 minutes while you prepare the pan.
In a small bowl, combine 2 tbsp all-purpose flour with 2 tbsp onion soup mix, mixing until fully incorporated. This blend will create a flavorful crust that helps thicken the sauce later. Dredge each beef tip in the flour mixture, shaking off any excess. Work quickly to avoid absorbing too much moisture, which would prevent proper browning.
Sear the Beef Tips to Perfection
Heat a large skillet over medium-high heat until it's smoking hot. Add 1 tbsp olive oil and swirl to coat the pan evenly. Working in batches if needed (to avoid crowding), add the dredged beef tips and let them sear undisturbed for 2-3 minutes per side until they develop a deep golden-brown crust. This step is critical—don't rush it, or the beef will steam instead of sear.
Once the beef is browned on both sides, transfer it to a plate and set aside. The residual heat in the pan will carry over, ensuring the beef finishes cooking through. If the pan isn't hot enough, wipe it clean with a paper towel and reheat briefly before proceeding.
Build the Onion Soup Base
In the same skillet (no need to clean it—the browned bits are flavor gold), add 1 tbsp unsalted butter and let it melt over medium heat. Add the 1 whole yellow onion, sliced into thin half-moons, and cook for 4-5 minutes until softened and beginning to caramelize. Stir occasionally to prevent burning, especially at the edges of the pan.
Add the 4 minced garlic cloves and cook for an additional 30 seconds until fragrant. Pour in 1 cup beef broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all the concentrated beef flavor. Bring the mixture to a gentle simmer and let it reduce by half, which should take about 3-4 minutes. The sauce should thicken slightly and coat the back of a spoon.
Finish with Cream and Vinegar
Return the seared beef tips to the skillet and spoon the reduced onion mixture over them. Stir in 0.25 cup heavy cream and 1 tbsp red wine vinegar, then add 0.25 tsp fresh thyme leaves. Simmer gently for 2-3 minutes until the sauce thickens to a velvety consistency. The acidity from the vinegar brightens the flavors, while the cream adds richness without overpowering the beef.
Taste and adjust seasoning with additional kosher salt or black pepper if needed. The sauce should be well-balanced, with a deep umami flavor from the onion soup mix and a touch of tang from the vinegar. Serve immediately over mashed potatoes, crusty bread, or egg noodles for a hearty, satisfying meal.
Pro Tips For Making Beef Tips Recipe With Onion Soup Mix
- SEAR FIRST, SAUCE LATER: I learned this the hard way—don’t toss the beef tips into the onion soup mix right away. Get them screaming hot in a skillet with oil first (3-4 minutes), then pull them out. That crust locks in flavor when the sauce hits, and your tips won’t turn into mushy soup.
- CHOP ONIONS LIKE YOU MEAN IT: Use a knife sharp enough to slice through the onion’s layers cleanly—no, a butter knife won’t cut it. Dice them into even ¼-inch pieces (smaller than you’d think) so they cook through without turning to mush. Overcooked onions ruin the whole dish.
- DON’T DROWN THE GARLIC: Once you add the onion soup mix and broth, the garlic should sizzle for 30 seconds—not simmer. If it’s just sitting there, crank the heat. Burnt garlic is bitter, but undercooked garlic tastes like you forgot it. (Yes, even if you’re impatient like me.)
- SALT THE BROTH LIKE IT’S WORTH IT: Onion soup mix is salty, but beef broth often isn’t. Taste the broth before adding the beef tips, then adjust with extra salt—about ½ teaspoon per cup. You’ll regret it if you skip this, especially if you’re serving it over mashed potatoes or crusty bread.
Health benefits of this recipe
Protein Powerhouse
This dish delivers a high-quality protein punch with 1.5 lbs of beef tenderloin tips, providing about 45 grams of protein per serving. Beef is a complete protein, meaning it contains all nine essential amino acids your body needs for muscle repair, immune function, and energy.
The lean tenderloin cuts used here are particularly efficient, offering protein without excessive saturated fat. 💪
Rich in B Vitamins
The beef tips are packed with B vitamins, especially B12 and niacin, which play crucial roles in energy metabolism and nervous system health. A single serving provides nearly 60% of your daily B12 needs, making this an excellent choice for maintaining energy levels.
The onion soup mix also contributes B6, supporting brain health and red blood cell production.
Umami Flavor Without the MSG
The onion soup mix acts as a flavor enhancer, delivering umami depth through natural ingredients like onion powder, garlic powder, and parsley—without artificial MSG. This creates a savory richness that satisfies cravings while keeping the dish balanced.
The beef broth adds another layer of umami, making every bite deeply flavorful yet wholesome. 🧂
Healthy Fats for Satiety
The unsalted butter and heavy cream used in the sauce provide healthy saturated fats, which help keep you full and satisfied. These fats also enhance the absorption of fat-soluble vitamins like A, D, E, and K from other components in the meal.
The red wine vinegar adds a touch of acidity that aids digestion while balancing the richness.
Fiber Boost from Onions
The yellow onion in this recipe contributes fiber, with about 2 grams per serving, supporting digestive health and promoting gut regularity. Onions also provide antioxidants like quercetin, which has anti-inflammatory properties. The thinly sliced half-moons maximize surface area for caramelization, enhancing both flavor and nutrient release. 🧅
Balanced Meal Components
When paired with sides like mashed potatoes or whole-grain bread, this dish becomes a nutritionally complete meal. The fiber from onions, protein from beef, and carbohydrates from starches create a balanced plate that stabilizes blood sugar levels.
The thyme and garlic add antioxidant benefits, rounding out the meal's health profile for a satisfying yet wholesome experience.
Nutrition facts
Frequently asked questions about beef tips with onion soup mix
Can I use any type of beef for this recipe?
Tenderloin tips are ideal for their tenderness, but sirloin or ribeye tips work too. For tougher cuts like chuck, cut into smaller pieces and marinate for 30 minutes first. Avoid overly fatty cuts—they can make the sauce greasy.
What if I don't have onion soup mix?
Make your own by mixing 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp dried parsley, and ½ tsp paprika. Or use 2 tbsp bouillon powder (beef flavor) plus 1 tsp dried thyme for a similar savory punch. The key is balancing umami and herbaceous notes.
How do I prevent the sauce from getting too thin?
Simmer the sauce uncovered for 1-2 extra minutes to reduce it. For thicker results, mix 1 tsp cornstarch with 1 tbsp cold water, stir into the sauce, and cook until it gels. Avoid adding flour directly to the pan—it can make the sauce grainy.
Can I make this ahead of time?
Cook the beef tips fully, then refrigerate them in the sauce for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. For best texture, serve immediately after reheating—this isn't a dish that reheats perfectly.
What's the best way to serve these beef tips?
Pair with creamy mashed potatoes, buttery egg noodles, or crusty bread to soak up the sauce. For a lighter option, serve over quinoa or roasted vegetables. Garnish with fresh parsley or a drizzle of heavy cream for extra elegance.