No Peek Beef Tips Recipe


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These are the best ever no peek beef tips! The fork tender beef is smothered in a delicious homemade gravy, making it a perfect meal for a cozy night in with family or friends. Serve it over rice, mashed potatoes, or egg noodles for a comforting and satisfying dinner that everyone will love.

No Peek Beef Tips 

Oh my goodness, if you’ve never had No Peek Beef Tips before, you seriously don’t know what you’re missing! This heavenly dish features fork-tender beef smothered in a delicious homemade gravy, making it the ultimate comfort food.

It’s perfect for dinner and pairs exceptionally well with mashed potatoes, rice, or egg noodles.

The best part? It’s easy to make, and the quick prep time means you can have this tasty meal on your table without spending all day in the kitchen.

Most of the cooking time is hands off while the beef tips are in the oven. They cook low and slow until they’re downright delicious.

It’s seasoned perfectly and is cooked in a savory gravy. Braising the beef tips in that delicious gravy makes the beef so incredibly tender

I love gravy, so I wrote this recipe to make extra. That means you can smother it all over your side dishes, too. It’s so good you’ll want to eat it by the spoonful!

The secret to the flavor in this dish is that it has its very own homemade onion soup mix. It’s so easy to make and it’s so flavorful without being overly salty. The dried onion flakes, onion powder, dried parsley, salt, and garlic powder blend is so delicious and it tastes so much better than the store bought mix!

We love beef tips here and have lots of recipes featuring them. While you’re here, be sure to check out our beef tips and gravy recipe, our beef tips and rice recipe, and our beef tips and noodles recipe!


Beef Tips: For this recipe I used top sirloin roast. Make sure to cut the beef into equally sized 1” cubes. You could also use chuck roast or stew beef as a substitution for sirloin roast since this recipe cooks low and slow, it just won’t be quite as tender.

Vegetable Oil: Vegetable oil is used for browning the beef tips. You can substitute it with canola or olive oil if you prefer.

Spices and Herbs: Dried onion flakes, onion powder, parsley, garlic powder, salt, and pepper season this dish perfectly. I think making your own onion soup mix seasoning is so easy. Plus it does such a better job adding flavor to the beef and gravy than the store bought packet does!

Butter: Butter is my favorite fat to use as the fat base in a roux. It has a rich savory flavor that really enhances the beef tips.

Onion: Onions have a savory and subtly sweet flavor that pairs perfectly with these easy steak tips. A medium yellow onion is thinly sliced and then cut in half to add flavor to the gravy. You could also use white or red onions, shallots, or even leeks as alternatives.

Flour: All purpose flour is the thickener used to create the roux, which will thicken the gravy. Even though roux is normally made with equal parts fat and flour, you’ll need to use more flour than butter for this gravy in order to get the perfect consistency. 

Beef Broth: Beef broth adds depth of flavor to the gravy. You can use homemade broth, store-bought broth, beef stock, or even beef bouillon cubes dissolved in water. 

Milk: I would recommend using whole milk for a rich and creamy gravy. It will make a thicker sauce than skim milk or 2% milk would.

The labeled ingredients for no peek beef tips.

How To Make No Peek Beef Tips

Start off by adding the beef tips, vegetable oil, salt, and pepper to a large mixing bowl. Toss the beef, oil, and spices together until each piece is evenly coated. (See the recipe card below for the full printable instructions.)

Adding the beef tips, oil, salt and pepper together in a bowl and mixing thoroughly.

Heat a nonstick skillet. Once hot, add the seasoned beef tips. Move the beef around in the pan until each side is brown. You can use a rubber spatula to stir while browning. It’s okay if there are some pink spots left because you don’t want to overcook the beef.

Adding the seasoned beef tip to a hot skillet and browning on all sides.

Once you’re done browning the beef, transfer the beef mixture to the casserole dish.

Transferring the browned beef tips a large casserole dish.

Return the pan to the burner and add the butter. Once the butter is almost melted add in the fresh onions.

Melting the butter in a hot skillet then adding in sliced onions and cooking until softened.

Stir and saute until they are golden brown. Sprinkle the flour over the onions.

Sprinkling flour over the softened onions in a large skillet.

Stir until the flour and butter are combined. Keep sauteing while stirring until the roux turns golden, this gives it a delicious deep flavor. Now whisk quickly and continuously while slowly adding the beef broth to the roux. Once the roux and broth are completely combined, whisk in the milk. Whisk until there are no lumps and the sauce is smooth.

Mixing together the ingredients to create a roux and cooking until darkened then whisking in the broth and milk.

Add the dried onions, salt, onion powder, parsley, and garlic powder to the sauce. Mix to combine. Turn the heat up and bring to a gentle boil. 

Adding parsley, dried onion flakes and garlic to the sauce then bringing to a boil to thicken.

Continue to gently boil until the gravy thickens. Make sure to occasionally stir to prevent the gravy from burning or sticking to the bottom. Once the gravy has thickened, pour it over the beef tips in the casserole dish. Stir to coat each piece of beef evenly. Cover the beef tips as much as possible with the gravy. 

Pouring the gravy over the beef tips and mixing together.

Cover the casserole tightly with tin foil. Bake the no peek beef tips in the preheated oven. 

Tightly sealing the casserole dish with aluminum foil and baking without peeking.

Once the beef tips are done, remove the tin foil and stir.

Mixing the beef tips and gravy together after removing from the oven and letting sit to let gravy thicken.

Allow the beef tips and gravy to rest for a few minutes so that the sauce thickens. Serve over some mashed potatoes and garnish with freshly chopped parsley if you wish! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

What Is The Best Cut Of Meat For Beef Tips?

The best cut of meat to use for beef tips is sirloin roast. This cut of beef is so tender and stays juicy while cooking. You could also substitute it with tenderloin which will give you similar results. Since this beef will be cooking low and slow, you can also use tougher cuts, like stew meat or chuck roast, with good results.

Mashed potatoes smothered with saucy beef tips with a casserole dish in the background.

How Do I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a saucepan over low heat or in the microwave, stirring occasionally to ensure even heating.

A close up of beef tips on a serving spoon in a large casserole dish.

Can I Make This Recipe In A Slow Cooker?

Yes, you can make no peek beef tips in a slow cooker. After browning the beef tips and making the gravy, add both to the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

An overhead image of beef tips served over a bed of mashed potatoes next to a small bowl of parsley.

Keep In Touch

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A Pinterest pin image with a picture of no peek beef tips, with title text at the top.

Dinner Recipes

If you like this recipe, be sure to check out all of our beef tips recipes! Some reader favorites are:

Yield: 6 servings

BEST Tender No Peek Beef Tips Recipe (Without Soup)

The best no peek beef tips recipe.

These are the best ever no peek beef tips! Fork tender beef is smothered in a delicious homemade gravy. Serve with rice, potatoes, or noodles.

Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Additional Time 5 minutes
Total Time 5 minutes


Beef Tips:

  • 2 pounds beef tips (cut into 1” cubes, I used top sirloin roast)
  • 2 Tablespoons vegetable oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper


  • 1/4 cup unsalted butter (1/2 stick)
  • 1 medium yellow onion (thinly sliced then cut in half, about 1 cup)
  • 1/3 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup whole milk*

Onion Soup Mixture:

  • 2 Tablespoons dried onion flakes
  • 1 1/4 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder


  1. Preheat the oven to 300 F, then place a 9x13 casserole dish on the counter ready to use.
  2. To a large mixing bowl, add the beef tips, vegetable oil, salt, and pepper. Toss together  until the beef is evenly coated, then set aside.
  3. Heat a large nonstick skillet over medium-high heat. Add the beef tips to the pan, then use a rubber spatula to move the chunks around about every 60 seconds to brown on all  the sides (about 6 minutes). It's ok if there are still a few pink spots, you don't want to overcook the beef. Once browned, turn the heat down to medium and transfer the beef tips from the pan to the casserole dish. 
  4. Return the pan to the heat and add the butter. Once the butter has almost melted, add the onions and mix. Cook the onions until they are soft and starting to turn golden brown (about 7 minutes). 
  5. Sprinkle the flour over the onions and stir to fully combine, creating a roux. Cook the roux until it starts to darken, stirring occasionally (about 4 minutes) This will give the gravy a nice dark color and deeper flavor.
  6. Next, while whisking quickly and continuously, slowly pour the beef broth into the roux. Whisk until the broth and flour are incorporated, then pour and whisk the milk into the pan. Once there are no lumps remaining, turn the heat up and bring to a gentle boil.
  7. Turn the heat up to medium-high, add the dried onion flakes, salt, onion powder, parsley, and garlic powder to the liquid and whisk to mix. Gently boil the sauce for 4-5 minutes, or until it begins to thicken. Make sure to occasionally stir to prevent it from burning to the pan.
  8. Once thickened, pour the gravy into the casserole dish over the beef tips, then stir the gravy and beef together, keeping the tips as covered as possible. Cover the casserole dish with aluminum foil and tightly secure it to the dish. 
  9. Place the No Peek Beef Tips into the preheated oven and bake for 2 1/2  hours, leaving the foil on and the oven door closed. No Peeking!
  10. Once the timer is up, remove it from the oven and uncover the beef tips. Stir it together and let it rest for 5 minutes to allow the gravy to thicken. Serve over mashed potatoes and garnish with fresh chopped parsley.


*I wouldn’t recommend using milk other than whole milk. Skim milk and reduced fat milk have  a higher water content, which makes the sauce more likely to break.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 480Total Fat: 33gCarbohydrates: 11.2gFiber: 0.8gSugar: 3.5gProtein: 32.9g

Nutrition information isn’t always accurate.


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Enjoy this scrumptious no peek beef tips recipe and impress your family and friends with a delicious, tender, and flavorful meal. It’s sure to become a favorite in your household.

The best no peek beef tips recipe.

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