Buttered Steak Bites with Mushrooms Recipe | Juicy Skillet Dinner

I just made a batch of these buttered steak bites with mushrooms, and wow—my kitchen smelled like a steakhouse by the time I finished. I couldn’t resist sneaking tastes as I cooked: tender cubes of steak, sautéed mushrooms, all coated in garlic butter.

Eating them warm, I savored the mix of rich, buttery flavor and earthy mushrooms. This recipe turned out to be a fast favorite in my house, and if you love classic steak frites–style meals, you’ll be just as excited to dig in. If you want something that feels indulgent but comes together quickly, this is exactly what you need.

Buttered Steak Bites with Mushrooms Recipe

Ingredients

Here’s what I used and why each item matters (tiny pro-tips included):

1½ lbs sirloin steak, cut into 1-inch pieces — sirloin has a nice balance: flavorful but not overly fatty; cutting into uniform 1-inch bites helps with even cooking.
3 tbsp unsalted butter — gives richness and lets me control saltiness; unsalted is safest so I can season exactly.
4 cloves garlic, minced — fresh garlic is key; it gives sharp aroma and flavor that pre-minced or powder don’t achieve.
1 tbsp olive oil — to help the steak and mushrooms sear well without burning the butter; plus gives help with sauté.
1 tsp salt — kosher or sea salt provides clean flavor; helps bring out steak and mushroom taste.
½ tsp black pepper, freshly ground — adds warmth and contrast; fresh ground gives more bite than pre-ground.
½ tsp smoked paprika — adds gentle smoky depth and color; a great way to mimic grill flavor even indoors.
8 oz mushrooms (e.g., cremini or button), sliced — mushrooms bring earthy flavor and absorb butter and garlic; choose fresh ones, avoid ones that are slimy or too moist.
Optional fresh parsley, chopped — a finishing touch for freshness and color.

Note: serves 4

Variations

Here are some alternative ideas and tweaks I discovered while experimenting:

Dairy-free / Vegan substitute: Use a vegan butter or plant-based spread instead of butter; also swap steak with marinated portobello mushrooms, tofu, or seitan to make it vegetarian/vegan.
Lower fat option: Use a leaner cut (top sirloin or flank steak) and reduce butter amount, supplement with extra olive oil.
More umami flavor: Add a splash of soy sauce, Worcestershire sauce, or a bit of beef broth when sautéing mushrooms.
Spicy twist: Sprinkle in red pepper flakes, or use a smoked chipotle powder instead of smoked paprika.
Herb enhancement: Mix in fresh thyme or rosemary along with the garlic or garnish with basil to change flavor profile.

Cooking Time

Prep Time: 10 minutes (cutting steak, slicing mushrooms, mincing garlic)
Cooking Time: 12-15 minutes (searing steak, sautéing mushrooms, building garlic butter sauce)
Total Time: ~25 minutes

Equipment You Need

Cast-iron skillet or heavy frying pan — helps get a good sear on steak bites and mushrooms, and holds heat well.
Chef’s knife — for cutting steak cleanly, slicing mushrooms, mincing garlic.
Cutting board — keeps prep organized and safe; I prefer wood or food-safe plastic.
Tongs or spatula — to flip steak bites and stir mushrooms; prevents overcrowding.
Paper towels — essential to pat steak dry so it sears rather than steams.

How to Make Buttered Steak Bites with Mushrooms Recipe?

Prep the Mushrooms and Steak

First I slice the mushrooms into even pieces and cut the steak into 1-inch cubes. I pat both dry: the steak especially must be dry to sear properly. Then I season steak cubes with salt, pepper, and smoked paprika so they carry flavor.

Sear the Steak Bites

I heat up butter and olive oil in my skillet over medium-high heat until shimmering. Then I add the steak bites in a single layer (don’t crowd the pan) and sear about 3-4 minutes per side until nicely browned. Once the steak is roughly where I like it, I push them to the side.

Sauté Mushrooms & Garlic Butter Finish

In the same pan (with the steak juices), I add more butter if needed, throw in the mushrooms, and sauté until they release moisture and turn golden. Then I reduce heat to medium, add minced garlic, cook it just ~30 seconds until fragrant (but not burnt), toss everything together so mushrooms and steak are coated in garlic butter. Finish with chopped parsley if using, and serve hot.

Additional Tips for Making this Recipe Better

Always dry your steak bites well. I once skipped this and wound up with steak that was steamed instead of browning.
Don’t overload the pan. When I tried cooking too many steak bites or mushrooms at once, the temperature dropped and I never got that crust I wanted.
Let garlic be last. Adding garlic too early or at high heat burns it; I only add toward the end for just seconds.
Use smoked paprika sparingly at first. It can overpower; I adjust by taste.
Rest the steak and bite a few minutes off the heat. That helps redistribute juices so each bite is juicy inside.

How to Serve Buttered Steak Bites with Mushrooms Recipe?

Serve on a warm plate, spooning over all that garlic butter sauce so each steak bite glistens. Garnish with fresh parsley or chives for a pop of green and freshness. A sprinkle of coarse sea salt or flaky salt just before serving adds texture.

Pair with side options like creamy mashed potatoes, buttered noodles, or sautéed greens. If you enjoy exploring more steaks recipes, this dish pairs beautifully with a variety of classic sides.

Nutritional Information

Calories: approximately 550-650 kcal
Protein: about 45-55 grams
Carbohydrates: around 10-15 grams
Fat: roughly 35-45 grams

Make Ahead and Storage

Storage Guidelines

Once cooled, I store leftover steak bites with mushrooms in an airtight container in the fridge. It stays good for 2-3 days. The flavor is still tasty, though the texture of the mushrooms softens.

Freezing

You can freeze leftovers. I let everything cool first, then freeze in a freezer-safe container. It will keep well for up to 1 month. Mushrooms may lose a bit of texture, but when reheated with some added butter or a splash of broth, they revive nicely.

Reheating

To reheat, I prefer using a skillet over medium heat, adding a little butter or oil to refresh the sauce. If frozen, thaw in the fridge overnight then reheat. Microwaving works in a pinch but loses crispness and can make mushrooms soggy.

Why You’ll Love This Recipe?

Here are some of the reasons this version wins me over every time:

It’s fast and fuss-free. From prep to plate in under half an hour, a great go-to when I don’t want long cooking times.
Big flavor for little work. The garlic butter plus smoked paprika add rich, layered taste without needing many ingredients.
Versatile with sides or substitutions. I can pair with veggies, starch, or make it lighter or richer as I choose.
Crowd-pleaser. My family always asks for seconds; the steak bites are juicy, mushrooms bring earthiness—people love the combo.
Customizable for dietary preferences. Want low-carb? Skip sides like bread or rice. Need dairy-free or vegan? Swap as suggested above.

If you like a crisp crust on your steak, you might also enjoy this crispy steakhouse-style Parmesan crusted steak recipe for another take on a restaurant favorite.

Ash Tyrrell