I made these Garlic Butter Steak Bites with Parmesan Cream Sauce on a whim, thinking I’d just whip up something quick—and wow, I was blown away.
The steak turned out so juicy, the garlic butter smelled amazing, and the Parmesan sauce added that rich, creamy finish that makes this dish feel fancy. The best part? It all came together super fast.
Now, I find myself craving it at least once a week, especially when I want to impress someone with minimal effort.
Ingredients You’ll Need
Each ingredient here plays an important role—quality and freshness make all the difference.
For the Steak Bites:
- 1 lb sirloin steak, cut into bite-sized pieces – Sirloin is tender, cooks quickly, and has great flavor. Avoid fattier cuts that might release too much grease.
- Salt and black pepper, to taste – Helps form that perfect seared crust and balances the richness.
- 2 tablespoons butter – Adds depth and moisture while enhancing that golden-brown sear.
- 5 garlic cloves, minced – Fresh garlic is a must for flavor; don’t use jarred garlic.
For the Parmesan Crea Sauce:
- ½ cup beef broth – Adds umami and enhances the meaty flavor in the sauce. Use low sodium if possible.
- ½ cup heavy cream – Creates a smooth, creamy base. Avoid milk or half-and-half as they won’t thicken properly.
- ½ cup freshly grated Parmesan cheese – Always grate it fresh; pre-shredded cheese doesn’t melt as smoothly.
- Fresh parsley, chopped – For garnish and a pop of freshness.
Optional Add-ins:
- A pinch of red pepper flakes – For a little heat.
- ¼ teaspoon paprika – Adds a warm, smoky undertone.
Note: This recipe serves 4 generously. If you’re doubling the batch, sear the steak in two rounds for best results.
Variations
Want to tweak it to match your preferences or dietary needs? Here are some great options:
- Dairy-Free: Use ghee or dairy-free butter for searing and swap the cream with full-fat coconut milk. Nutritional yeast can stand in for Parmesan.
- Low-Carb: It’s already keto-friendly, but pair it with cauliflower mash or zucchini noodles for a complete low-carb meal.
- Extra Creamy: Stir in a tablespoon of cream cheese into the sauce for an ultra-rich texture.
- Add Veggies: Toss in sautéed mushrooms or spinach right before adding the sauce for an easy veggie boost.
Cooking Time
Here’s how fast you’ll have this on the table:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
Here’s what I used to make the process quick and smooth:
- Cast iron skillet – For that golden sear and even cooking.
- Sharp knife and cutting board – To cut the steak into clean, uniform pieces.
- Measuring spoons and cups – For precise ingredient portions.
- Whisk – Helps blend the sauce without clumping.
- Wooden spoon or spatula – To stir and deglaze without scratching the skillet.
How to Make Garlic Butter Steak Bites with Parmesan Cream Sauce
This dish comes together fast but delivers gourmet flavor. Let’s walk through it step-by-step.
Prep the Steak Bites
Start by cutting the sirloin steak into 2-inch cubes. This size sears well and stays juicy. Sprinkle salt and pepper generously over the pieces, then let them rest for about 10 minutes at room temp. That resting time helps the meat cook evenly and keeps it tender.
Sear the Steak
Heat your skillet over medium-high heat and melt the butter until it’s foamy. Add the steak pieces in a single layer without crowding the pan. Let them sear for about 3 minutes undisturbed to form a crust. Then flip and cook for another 2–3 minutes. Remove the steak bites from the skillet and set them aside.
Make the Garlic Butter
Lower the heat and add your minced garlic right into the same skillet. Let it sizzle for 30 seconds to a minute—don’t let it brown too much. Use your spoon to scrape up all those brown bits from the bottom. They carry all the flavor from the steak. Add the cooked steak bites back into the skillet and toss them in the garlic butter to coat.
Prepare the Parmesan Cream Sauce
In the same skillet (yes, keep using those flavorful drippings), pour in the beef broth and bring it to a low simmer. Whisk to lift up the browned bits, then slowly stir in the heavy cream. Let the mixture simmer for 2–3 minutes until it starts to thicken. Now stir in the Parmesan cheese, whisking until smooth and creamy. If you like a bit of heat or smokiness, add your red pepper flakes or paprika now.
Toss and Serve
Return the steak bites to the skillet one last time, letting them soak up that creamy Parmesan sauce. Toss gently until everything is coated evenly. Sprinkle chopped parsley on top, and that’s it—you’re ready to eat!
Additional Tips for Making this Recipe Better
Here are a few tricks I’ve picked up after making this several times:
- Always pat your steak dry before searing—it helps create that golden crust.
- If your skillet isn’t hot enough, the steak will steam instead of sear.
- Use fresh Parmesan only—it melts better and gives a smoother sauce.
- If the sauce thickens too much, add a splash of broth or cream to loosen it up.
- Want to prep ahead? Cut and season your steak the night before for deeper flavor.
How to Serve Garlic Butter Steak Bites with Parmesan Cream Sauce
I love how versatile this dish is when it comes to sides. You can dress it up or keep it cozy:
- Serve it over creamy mashed potatoes for the ultimate comfort meal.
- Pair it with roasted vegetables or sautéed greens to keep things lighter.
- It’s amazing with pasta too—the sauce coats noodles beautifully.
- Crusty bread on the side? A must. You’ll want to mop up every bit of that sauce.
- For a low-carb twist, try it over cauliflower mash or zucchini ribbons.
Nutritional Information
Here’s a quick nutritional overview for each serving:
- Calories: 450
- Protein: 27g
- Carbohydrates: 3g
- Fat: 38g
This dish is high in healthy fats and protein, making it great for low-carb or keto-friendly meals.
Make Ahead and Storage
- Storing: Let leftovers cool fully, then store them in an airtight container in the fridge. They’ll stay good for up to 3 days.
- Freezing: You can freeze the steak bites (without the sauce) for up to 2 months. The cream sauce doesn’t freeze well, though—it may separate.
- Reheating: Warm gently on the stove over low heat. Add a splash of cream or broth to rehydrate the sauce and avoid overcooking the steak.
Why You’ll Love This Recipe?
This dish has become one of my go-to favorites, and here’s why:
- Quick but gourmet: It looks fancy but takes under 30 minutes.
- Perfect for any occasion: Great for both weeknights and dinner parties.
- Totally customizable: You can tweak the heat, add veggies, or swap out sides.
- Low-carb friendly: It’s naturally low in carbs and packed with protein.
- Rich and satisfying: The garlic butter and Parmesan combo is next-level flavor.
Garlic Butter Steak Bites with Parmesan Cream Sauce Recipe
Ingredients
Method
- Start by cutting the sirloin steak into 2-inch cubes. This size sears well and stays juicy. Sprinkle salt and pepper generously over the pieces, then let them rest for about 10 minutes at room temp. That resting time helps the meat cook evenly and keeps it tender.
- Heat your skillet over medium-high heat and melt the butter until it’s foamy. Add the steak pieces in a single layer without crowding the pan. Let them sear for about 3 minutes undisturbed to form a crust. Then flip and cook for another 2–3 minutes. Remove the steak bites from the skillet and set them aside.
- Lower the heat and add your minced garlic right into the same skillet. Let it sizzle for 30 seconds to a minute—don’t let it brown too much. Use your spoon to scrape up all those brown bits from the bottom. They carry all the flavor from the steak. Add the cooked steak bites back into the skillet and toss them in the garlic butter to coat.
- In the same skillet (yes, keep using those flavorful drippings), pour in the beef broth and bring it to a low simmer. Whisk to lift up the browned bits, then slowly stir in the heavy cream. Let the mixture simmer for 2–3 minutes until it starts to thicken. Now stir in the Parmesan cheese, whisking until smooth and creamy. If you like a bit of heat or smokiness, add your red pepper flakes or paprika now.
- Return the steak bites to the skillet one last time, letting them soak up that creamy Parmesan sauce. Toss gently until everything is coated evenly. Sprinkle chopped parsley on top, and that’s it—you’re ready to eat!
Notes
- Always pat your steak dry before searing—it helps create that golden crust.
- If your skillet isn’t hot enough, the steak will steam instead of sear.
- Use fresh Parmesan only—it melts better and gives a smoother sauce.
- If the sauce thickens too much, add a splash of broth or cream to loosen it up.
- Want to prep ahead? Cut and season your steak the night before for deeper flavor.
