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Garlic Butter Steak Bites with Parmesan Cream Sauce Recipe
Ash Tyrrell

Garlic Butter Steak Bites with Parmesan Cream Sauce Recipe

I still remember the first time I made these garlic butter steak bites with parmesan cream sauce—it felt like a restaurant meal at home. I was honestly surprised at how tender the steak turned out with such simple steps. The creamy parmesan sauce tied everything together in the most comforting way
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Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 500 g sirloin steak cut into bite-sized cubes
  • 3 tablespoons butter
  • 4 –5 garlic cloves minced
  • 1 cup heavy cream
  • ¾ cup parmesan cheese freshly grated
  • 1 teaspoon black pepper
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning

Method
 

  1. Before cooking, I always cut the steak into even bite-sized cubes for consistent cooking. I also mince garlic and grate fresh parmesan so everything is ready to go. This step makes the cooking process smooth and quick.
  2. I heat olive oil in a hot skillet until it’s almost smoking. Then I add steak bites in a single layer without overcrowding the pan. I sear them until golden brown on the outside while keeping them juicy inside.
  3. Once the steak is cooked, I remove it and melt butter in the same pan. I add minced garlic and sauté it until fragrant but not burnt. This step builds the deep flavor base for the sauce.
  4. I pour in heavy cream and stir gently over low heat. Then I slowly add parmesan cheese until it melts into a smooth sauce. The sauce thickens and becomes rich, creamy, and slightly cheesy.
  5. I return the steak bites to the pan and coat them in the sauce. I let everything simmer together for a minute so flavors blend well. Finally, I serve it hot while the sauce is still creamy and smooth.

Notes

  • I always use a hot pan because it gives the steak a better crust instead of steaming it.
  • I avoid overcooking the steak since it continues cooking slightly after removing from heat.
  • I grate parmesan fresh because pre-packaged cheese doesn’t melt as smoothly.
  • I let the sauce simmer gently, not boil, so it stays creamy and doesn’t split.
  • I sometimes add a splash of lemon juice to brighten the rich sauce flavor.