IHOP Steak Tips Recipe: Tender Sirloin With Mushroom Gravy

This recipe delivers tender sirloin steak tips smothered in rich mushroom gravy, just like the classic IHOP dish.

With simple ingredients and precise timing, you’ll achieve restaurant-quality results at home. The mushroom gravy adds depth and pairs perfectly with the juicy steak.

Ingredients for Ihop Steak Tips

Tender sirloin, rich mushrooms, and a velvety gravy come together for this restaurant-quality dish.

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The steak is the foundation here. Sirloin offers the right balance of tenderness and beefy flavor—avoid lean cuts like round, which toughen with cooking. Costco or Whole Foods carry well-marbled options. For mushrooms, cremini (baby bellas) provide deeper flavor than white buttons, though either works. The beef broth should be low-sodium to control seasoning.

No sirloin? Ribeye works beautifully (more marbling, richer taste). Short on mushrooms? Shiitake or portobello add intensity. No Worcestershire? Soy sauce plus a pinch of sugar mimics the depth. For a dairy-free gravy, swap the cream for coconut milk. The thyme can be fresh at double the amount, but dried is more convenient.

Cooked steak tips keep 3-4 days refrigerated in an airtight container. The gravy thickens as it cools—reheat with a splash of broth. For longer storage, freeze the steak and gravy separately for up to 3 months. Reheat gently to preserve texture.

Step-by-Step Instructions for Tender Sirloin With Mushroom Gravy

Master these professional techniques to achieve restaurant-quality results with perfectly tender steak.

Step 1: Sear the Sirloin Steak to Lock in Juices

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the 1.5 lb Sirloin Steak cubes in a single layer, being careful not to overcrowd the pan. Season immediately with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper.

Sear the steak undisturbed for 2-3 minutes per side until deeply browned on all sides. This creates a flavorful crust while keeping the interior tender. The steak is ready to flip when it releases easily from the pan. Transfer the seared steak to a plate and set aside.

Step 2: Sauté Aromatics and Mushrooms for Depth of Flavor

In the same skillet, reduce heat to medium and add 1 tbsp Unsalted Butter. Once melted, add the 8 oz White Mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Stir occasionally to ensure even cooking.

Add the 1 whole Yellow Onion and 3 cloves Garlic Cloves to the skillet. Cook for an additional 2-3 minutes until the onion becomes translucent and the garlic is fragrant. Sprinkle the 0.5 tsp Dried Thyme over the mixture and stir to combine, allowing the herbs to bloom in the heat.

Step 3: Deglaze and Create the Gravy Base

Pour the 1 tbsp Worcestershire Sauce into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. This step captures all the concentrated flavor from searing the steak. Let it simmer for 1 minute to reduce slightly.

Sprinkle the 2 tbsp All-Purpose Flour evenly over the mushroom mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the 1.5 cups Beef Broth, whisking constantly to prevent lumps from forming.

Step 4: Finish the Gravy and Return the Steak

Bring the gravy to a simmer and let it cook for 3-4 minutes until it begins to thicken. Stir in the remaining 2 tbsp Unsalted Butter and the 0.25 cup Heavy Cream. The gravy should coat the back of a spoon and have a rich, velvety texture.

Return the seared sirloin steak and any accumulated juices to the skillet. Reduce heat to low and simmer for 2-3 minutes to allow the flavors to meld and the steak to finish cooking to your desired doneness. The internal temperature should reach 135-140°F for medium-rare to medium.

Step 5: Garnish and Serve

Taste the gravy and adjust seasoning if needed. Sprinkle the 2 tbsp Fresh Parsley over the dish just before serving. The parsley adds a fresh, bright contrast to the rich gravy and tender steak.

Serve immediately over mashed potatoes, egg noodles, or with crusty bread to soak up the delicious gravy. The steak should be tender and juicy, with the mushroom gravy adding a savory depth to each bite.

Storing and Reheating This Recipe

Refrigerator Storage

Let your steak tips cool for no more than 2 hours before transferring to an airtight container. I use glass containers from my local butcher shop—they seal tightly and won’t absorb odors. Store in the fridge at 40°F or below for up to 3-4 days. The gravy will thicken as it cools. ❄️

Freezer Storage

For longer storage, freeze the steak and gravy separately in heavy-duty freezer bags. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn. This dish freezes well for up to 3 months without losing quality.

Stovetop Reheating

My preferred method for reheating is on the stovetop. Warm the steak and gravy in a skillet over medium-low heat for 5-7 minutes, stirring occasionally. Add a splash of beef broth if the gravy seems too thick. This keeps the steak tender and the gravy smooth. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. Stir in a splash of broth if needed to loosen the gravy.

Serving After Reheating

Once reheated, garnish with fresh parsley to brighten the dish. The flavors often deepen after storage, so taste and adjust seasoning if needed. Serve over mashed potatoes or egg noodles to soak up every last bit of that rich gravy.

Frequently Asked Questions