Betty's Best Beef Tips Ever

Betty Warren


This picture was made with left over ribeye steaks. Its hard to believe we had any leftovers, but one of our guests didnt get to come at the last minute. I am one to never let anything go to waste. I use any tender cut of meat in this recipe. Round steak, sirloin, left over pot roast, etc.

pinch tips: How to Tie a Roast



about 6


20 Min


20 Min


2 lb
any tender cut of meat, sirloin or round steak
1 medium
onion sliced
1 medium
green bell pepper sliced
salt and pepper to taste
2 pkg
brown gravy mix (optional)

Directions Step-By-Step

Prepare meat by slicing it very thin so it will be tender. Slice onion and bell pepper. In a skillet add a small amount of vegetable oil and add meat. Let sear until no longer pink, about 10 minutes or so on medium heat. Add onions and peppers and cook until tender. When done remove from skillet. Add flour to left over oil in skillet and brown to make gravy. You may need to add a little more oil. After flour is browned, add beef broth or water to make brown gravy as you usually would. (If you dont know how to make brown gravy, you can use about 3 packages of brown gravy mix).
When homemade brown gravy is finished, I add 2 packages of brown gravy mix to it just to add a little richer flavor. Stir gravy together and add broth as needed. (not to much broth, you want gravy to be kinda thick. Add salt and black pepper to taste. Then add meat,peppers and onions to gravy and stir. Let simmer about 10 minutes on low heat covered. Serve over rice, potatoes or noodles.
You can use any leftover meat in this recipe too. Pot roast, sirloin steak, round steak etc.

About this Recipe

Course/Dish: Beef
Hashtag: #tips