Soups & Stews
This beef tips recipe with Lipton Onion Soup Mix transforms simple ingredients into a restaurant-worthy one-pan meal in just 20 minutes. The secret lies in that familiar packet of onion soup mix, which adds deep, savory layers without extra effort.
I developed this recipe during a busy week when I needed something hearty, flavorful, and ready in a flash—it became an instant family favorite.
The beauty of this dish is its simplicity. You’ll sear tender beef tips in a skillet until golden, then deglaze with a splash of beef broth and that iconic onion soup mix.
The result? A rich, caramelized sauce that coats every bite with umami and a touch of tangy sweetness. No fancy techniques required—just one pan, minimal prep, and maximum flavor.
By the time you’re done, you’ll have perfectly browned beef tips swimming in a velvety sauce that’s perfect over buttery mashed potatoes or crusty bread. The onion soup mix elevates the dish beyond basic beef tips, adding complexity that turns a weeknight dinner into something special.
It’s the kind of meal that feels indulgent but comes together effortlessly.
This recipe works equally well for feeding a crowd or a cozy dinner for two. The leftovers reheat beautifully, making it ideal for meal prep. Let’s get cooking—your taste buds will thank you for this savory shortcut.
Ingredients for beef tips recipe with lipton onion soup mix
Pantry staples meet restaurant magic in this quick beef tips dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Tips 🥩 | 1 ½ lb | Chuck roast, cut into 1-inch pieces |
| Lipton Onion Soup Mix 🧅 | 1 package | Classic or low-sodium variety |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging beef |
| Unsalted Butter 🧈 | 2 tbsp | For searing |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Red Wine 🍷 | ¼ cup | Dry variety like Cabernet |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Mashed Potatoes 🥔 | 2 cups | Optional serving suggestion |
The beef tips are the star—chuck roast gives the best texture, and most butchers will cut it for you. If you can't find pre-cut tips, grab a 1.5 lb chuck roast and ask them to cube it. Costco or Walmart usually have pre-cut beef tips in the meat section, and they're perfect for this recipe. For the onion soup mix, grab the classic yellow packet—it's the one everyone knows and loves. If you're watching your sodium, the low-sodium version works just as well. The garlic? Freshly minced is ideal, but a pinch of garlic powder in a pinch (literally) works too.
No red wine? Beef broth with a splash of balsamic vinegar does the trick—just use the same amount. Fresh parsley is ideal, but dried parsley at half the amount works if you're out. The heavy cream can be swapped for half-and-half if you're avoiding full-fat dairy, though it won't be quite as rich. For the flour, make sure it's all-purpose—bread flour is too dense for dredging. The mashed potatoes aren't required, but they're a classic pairing—instant mashed potatoes work in a pinch if you're short on time.
This sauce thickens as it sits, so don't worry if it looks a little loose right after cooking. It reheats beautifully—just add a splash of beef broth to loosen it up. Keeps for 3-4 days in the fridge, and freezes for up to 3 months. I always make extra because it's perfect for meal prep—just reheat and serve over rice or crusty bread. The leftovers taste even better the next day as the flavors meld together.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I forget to buy fresh herbs. That little packet of Lipton onion soup mix? It’s the secret weapon—just toss it in, and suddenly you’ve got layers of savory, umami depth without chopping anything. The beef tips practically melt in their own juices, and the butter-flour roux ties it all together like a cozy blanket.
- Weeknight Hero: Honestly, this is my go-to when I’m staring at the fridge at 6:30 PM wondering what to feed everyone. Brown the beef, dump in the soup mix and broth, let it simmer—boom, dinner’s done. The flour-butter combo at the end gives it that silky, restaurant-worthy finish without requiring a degree in cooking.
- Leftovers That Don’t Suck: Between us, most beef dishes turn into sad, dry leftovers by day two. Not this one. The broth keeps it moist, and the soup mix’s saltiness means it reheats like a dream. I’ve served it cold in wraps the next day, and even my picky teenager still asks for seconds. (Yes, even on a Tuesday night.)
- Budget Stretch: Here’s what sold me—this recipe costs me about half what takeout does, but it feels just as satisfying. A bag of beef tips, a packet of soup mix, and a stick of butter? That’s it. The flour is already in my pantry, and the beef broth I make from bouillon cubes. It’s the kind of meal that makes me feel like I’m splurging when I’m really just being smart.
Step-by-step instructions for beef tips with Lipton onion soup mix
Here's how to make this one-pan wonder with minimal effort and maximum flavor.
Season and Sear the Beef Tips
Pat the 1.5 lb beef tips dry with paper towels—this ensures a better sear. In a bowl, combine 2 tbsp all-purpose flour, 0.5 tsp salt, and 0.5 tsp black pepper. Toss the beef tips in the flour mixture until evenly coated, shaking off any excess.
Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until the butter foams. Add the seasoned beef tips in a single layer, leaving space between each piece. Let them sear undisturbed for 3-4 minutes until they develop a deep golden-brown crust. This is where all the flavor begins—don't rush it. Flip the beef tips and cook for another 3-4 minutes until they're browned on all sides. Remove the beef from the skillet and set it aside on a plate.
Build the Onion Soup Base
Reduce the heat to medium and add the 3 cloves minced garlic to the same skillet. Cook for 30 seconds until fragrant—don't let it brown, or it'll turn bitter. Stir in the 1 package Lipton onion soup mix, scraping up any browned bits from the bottom of the pan. These bits are packed with flavor, so don't miss them.
Pour in the 1 cup beef broth and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes until the soup mix dissolves completely. This creates the rich, savory foundation for your sauce. Taste it now—it should be deeply flavorful, but don't worry if it needs a little more depth later.
Deglaze and Add Wine
Pour in the 0.25 cup red wine and stir, scraping up any remaining browned bits from the bottom of the skillet. This step, called deglazing, captures all the caramelized flavors that have built up during cooking. Let the wine simmer for 2-3 minutes until it reduces by about half and the alcohol cooks off, leaving behind a more concentrated flavor.
Here's the thing—if you're using a dry red wine like Cabernet, it might seem like too much at first, but trust me, it'll reduce and blend perfectly into the sauce. If you prefer, you can substitute an equal amount of beef broth, but the wine adds a nice depth of flavor that's hard to replicate.
Finish with Cream and Return Beef
Reduce the heat to low and stir in the 0.5 cup heavy cream. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. The sauce should coat the back of a spoon—if it's too thick, add a splash of beef broth to loosen it. Return the beef tips to the skillet and spoon the sauce over them, letting it coat evenly. Let everything simmer together for 1-2 minutes to heat through.
Taste and adjust the seasoning if needed. The sauce should be rich, savory, and slightly tangy from the wine. If it needs more salt, add it a pinch at a time—it's easier to fix than over-salting. Sprinkle the 0.25 cup chopped fresh parsley over the top for a pop of color and freshness. Serve immediately over 2 cups mashed potatoes for a comforting, hearty meal.
Optional Garnish and Serve
For an extra touch, you can garnish each serving with a sprinkle of extra black pepper or a drizzle of the pan sauce. The beef tips should be tender yet still have a slight bite, and the sauce should cling beautifully to each piece. If you're serving with the mashed potatoes, let everyone add their own beef tips and sauce to their plate—it makes for a fun, interactive meal.
This dish comes together in just 20 minutes, making it perfect for a quick weeknight dinner. The Lipton onion soup mix does most of the flavor work for you, but the searing and wine add depth that makes it feel like a restaurant-quality meal. Enjoy the savory crunch and rich flavors of this one-pan wonder!
Pro Tips For Making Beef Tips Recipe With Lipton Onion Soup Mix
- CRANK THE HEAT FIRST: Don’t let that butter melt too slow—get your pan screaming hot before adding the beef tips. I learned this the hard way after my first batch turned out greasy instead of caramelized. High heat sears the edges fast, locking in flavor before the broth even hits the pan.
- DON’T DROWN THE BEEF: Once you add the broth, keep it moving. A lazy simmer turns beef tips into mushy bits. A quick stir every 30 seconds ensures they stay tender but distinct—no one wants a bowl of beefy oatmeal. (Yes, even if you’re impatient like me.)
- TOAST THE FLOUR DRY: Skip the pre-moistened flour trick—coat the beef tips in dry flour first, then shake off the excess. This guarantees a crisp, golden crust when they hit the butter, not a gluey mess. I used to rush this step and wondered why my sauce never thickened properly.
- SALT THE BROTH LIKE IT’S SOUP: The Lipton mix is salty enough, but the broth? Treat it like you’re making soup—add an extra ½ teaspoon of salt (or more if using low-sodium broth). The flavor balance is everything, and you’ll taste the difference when the sauce reduces. (Your future self will notice.)
Common mistakes when making great beef tips recipe with lipton onion soup mix
Overcrowding the Pan
One of the biggest mistakes is overloading the skillet with beef tips while searing. When you crowd the pan, the beef tips steam instead of sear, resulting in pale, unevenly cooked meat. I’ve learned the hard way—always leave at least ½ inch of space between each piece.
If your pan is too small, work in batches. A 12-inch cast iron skillet is ideal for this recipe, but any large skillet will work if you don’t overcrowd it. 🔥
Skipping the Rest
After searing, it’s tempting to rush straight to the sauce, but letting the beef tips rest for 5 minutes before adding the sauce makes a world of difference. This allows the juices to redistribute, keeping the meat tender and flavorful.
I used to skip this step, and the beef always ended up dry. Trust me, a little patience here pays off big time.
Ignoring Browned Bits
The fond (those delicious browned bits) at the bottom of the pan is packed with flavor, and scraping it up is crucial for a rich sauce. If you don’t deglaze properly, you’ll miss out on layers of depth.
After searing the beef, reduce the heat to medium and let the pan cool slightly before adding the onion soup mix and broth. This ensures you capture every bit of flavor. 💡
Using Low-Quality Beef
Not all beef tips are created equal. For the best results, use chuck roast, which is well-marbled and tenderizes beautifully. Cheaper cuts like round steak won’t yield the same juicy, flavorful result.
If you’re on a budget, look for chuck roast on sale at stores like Costco or Walmart, and ask the butcher to cut it into tips for you.
Rushing the Wine Reduction
When adding the red wine, it’s easy to rush the reduction step, but letting it simmer for 2-3 minutes until it reduces by half is key. This step concentrates the flavor and ensures the alcohol cooks off completely.
If you skip this, the sauce will taste raw and harsh. I’ve made this mistake more times than I’d like to admit—now I always give it the full time. 🍷
Underseasoning the Sauce
The Lipton onion soup mix is flavorful, but the sauce can still benefit from a final taste check. After adding the cream and returning the beef to the pan, always taste and adjust the seasoning.
A pinch of salt or a splash of beef broth can elevate the dish from good to amazing. Don’t be afraid to tweak it—this is where the magic happens!
Nutrition facts
Frequently asked questions
Can I make this recipe without red wine?
Simply replace the 0.25 cup red wine with an equal amount of beef broth or even a splash of balsamic vinegar for a tangy twist. The wine adds depth, but the onion soup mix and broth will still create a rich, savory sauce. For extra richness, add 1 tsp Worcestershire sauce to the pan after the wine reduction.
How do I prevent the beef tips from drying out?
Pat the beef tips very dry before seasoning, and sear them at medium-high heat for just 3-4 minutes per side—don’t overcook! Let them rest for 5 minutes after searing before adding the sauce. This resting time lets the juices redistribute. Also, avoid overcrowding the pan—cook in batches if needed.
Can I use a different type of Lipton soup mix?
The classic yellow Onion Soup Mix works best, but you can experiment with other varieties like French Onion Soup Mix for a deeper, caramelized flavor. Just reduce the amount by half (use ½ package) since these mixes are often stronger. Avoid chicken noodle or tomato mixes—they won’t complement the beef as well.
What’s the best way to reheat leftovers?
Reheat leftovers in a skillet over low-medium heat with a splash of beef broth or water to loosen the sauce. Avoid microwaving—the sauce can separate. For extra flavor, add a pat of butter while reheating. Leftovers keep for 3-4 days in the fridge or 3 months in the freezer. Thaw frozen portions overnight in the fridge.
Can I make this recipe ahead of time?
Yes! Prep the beef tips and sauce up to 2 days ahead—just store them separately in the fridge. Reheat the sauce in a saucepan, then warm the beef tips in a skillet. For a make-ahead meal, freeze the cooked beef tips and sauce together (without cream) for up to 3 months. Thaw overnight and reheat gently with fresh cream.