Steak Tips* Recipe

Marinate the steak

In a bowl, combine soy sauce, Worcestershire, 1 tablespoon olive oil, minced garlic, kosher salt, and 1 tsp black pepper. Add the cubed steak tips and toss to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for more flavor.

Sear the steak

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add a thin coat of oil (reserve from marinade if desired). Remove steak from marinade, pat lightly to remove excess liquid (keep marinade juices for deglazing if desired). Add steak tips in a single layer without overcrowding and sear 2–3 minutes per side until browned and medium-rare to medium (internal 130–140°F / 54–60°C). Work in batches if needed. Transfer seared steak to a plate and tent with foil to rest while finishing other components.

Sauté onions and peppers

In the same skillet used for the steak (wipe out excess fat leaving browned bits), add 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add sliced onions and bell peppers, sprinkle with 1/2 tsp salt and 1/2 tsp black pepper, and cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. If the pan is dry, add a splash (1–2 tsp) of water or reserved marinade juices to deglaze and lift fond.

Combine with steak

Return the rested steak tips to the skillet with the softened onions and peppers. Toss briefly over medium heat 1–2 minutes to rewarm the steak and marry flavors. Remove from heat and keep warm while preparing rice and gravy.

While steak marinates or rests, prepare the rice. Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1/4 tsp salt, and 1 tsp butter to a boil. Add rice, stir once, cover, reduce heat to low and simmer 15 minutes without lifting the lid. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Make a roux

In a small saucepan over medium heat melt 2 tablespoons unsalted butter. Sprinkle in 2 tablespoons all-purpose flour and whisk continuously for about 1–2 minutes until the mixture turns light golden and loses the raw flour taste.

Finish the gravy

Slowly whisk in 1 cup beef stock until smooth and no lumps remain. Bring the mixture to a gentle simmer, whisking, until it thickens to a gravy consistency (about 3–5 minutes). Stir in 1 tsp Worcestershire sauce, 1/2 tsp freshly ground black pepper and 1/4 tsp salt, then taste and adjust seasoning. If too thick, thin with up to 2 tablespoons additional stock or water. Keep warm over low heat.

Plate the dish: divide the cooked white rice onto serving plates (about 1/2 cup cooked rice per serving). Spoon the steak tips, onions, and peppers over the rice.

Top with gravy: ladle housemade gravy evenly over the steak and rice.

Add provolone: place provolone slices or sprinkle shredded provolone over the hot steak and gravy. Cover briefly with a lid or tent with foil for 1–2 minutes to allow the cheese to melt.

Garnish and serve: finish with a sprinkle of chopped fresh parsley if using. Serve immediately.