Garlic Butter Steak Bites with Parmesan Cream Sauce

Ingredients for Garlic Butter Steak Bites

I always grab sirloin or ribeye for this recipe because the marbling keeps each bite incredibly tender. When shopping, I look for cuts with good fat distribution throughout, which makes all the difference in final flavor and juiciness.

For the Steak Bites:

• 1 lb sirloin or ribeye steak (cut into bite-sized cubes)
• 2 tablespoons olive oil
• 4 cloves garlic (minced) – I recommend using fresh garlic rather than jarred for the best aromatic flavor
• 3 tablespoons unsalted butter
• Salt and pepper (to taste)
• Fresh parsley (chopped, optional for garnish)

For the Parmesan Cream Sauce:

• 1 tablespoon unsalted butter
• 2 cloves garlic (finely minced)
• 1 cup heavy cream – In my experience, full-fat cream creates the smoothest, most luxurious sauce texture
• ½ cup Parmesan cheese (freshly grated) – My preference is always freshly grated over pre-packaged for better melting and richer flavor
• Salt and black pepper (to taste)
• Red pepper flakes (optional pinch) – I usually add these for a subtle warmth that balances the richness

Step-by-Step Instructions

I recommend patting your steak completely dry with paper towels before seasoning. This simple step helps achieve that perfect restaurant-style golden crust that locks in all the juices.

Step 1: Pat the steak cubes thoroughly dry and season generously with salt and pepper on all sides. Let them sit at room temperature for 5 to 10 minutes while you prep other ingredients.

Step 2: Heat olive oil in a large skillet over medium-high heat until it shimmers. Add steak cubes in a single layer, working in batches of about 8 to 10 pieces to avoid crowding. Sear for 2 to 3 minutes per side until a deep golden-brown crust forms. The steak should release easily from the pan when ready to flip. Remove cooked steak to a plate and tent loosely with foil to keep warm.

Step 3: Reduce heat to medium and melt the 3 tablespoons of butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant and just beginning to turn golden. You’ll smell that unmistakable sweet garlic aroma. Return the seared steak bites to the pan and toss to coat in the garlic butter for about 1 minute.

Step 4: While the steak rests in the garlic butter, prepare the cream sauce in a separate saucepan over medium heat. Melt 1 tablespoon butter, then add finely minced garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Gradually stir in freshly grated Parmesan cheese, whisking until the sauce becomes smooth and creamy enough to coat the back of a spoon. Season with salt, pepper, and optional red pepper flakes.

Step 5: Pour the warm Parmesan cream sauce over the steak bites or serve it on the side for dipping. Garnish with fresh chopped parsley and serve immediately while everything is hot.

Perfect Pairings for Garlic Butter Steak Bites

These rich, savory steak bites pair beautifully with sides that balance the creamy sauce and add complementary textures.

Creamy Mashed Potatoes: The velvety texture of classic mashed potatoes soaks up the Parmesan sauce perfectly, creating a comforting combination that feels like a special occasion meal without the fuss.

Garlic Butter Pasta: Toss angel hair or fettuccine in a bit of the cream sauce for a carb-forward side that complements the steak’s richness. You could even try this alongside protein-packed garlic cream chicken skillet techniques for pasta preparation.

Roasted Vegetables: Crispy roasted broccoli, asparagus, or Brussels sprouts add a healthy crunch and earthy flavor that cuts through the richness of the cream sauce beautifully while adding nutritional balance.

Fresh Garden Salad: A simple mixed green salad with a tangy vinaigrette provides a refreshing contrast that cleanses your palate between bites of the rich steak.

Crusty Bread: Warm, toasted bread is absolutely essential for soaking up every last drop of that incredible Parmesan cream sauce. Nothing goes to waste.

Keeping Your Steak Bites Fresh

Store leftover steak bites and sauce together in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers nearly as delicious as the original meal. Note that the sauce may separate slightly when cold, but this is completely normal.

When reheating, I recommend using the stovetop over low heat rather than the microwave. Add a splash of heavy cream or whole milk to loosen the sauce and bring back its silky texture. Gently warm everything together, stirring occasionally, until heated through to about 165°F. Avoid high heat, which can make the steak rubbery and cause the sauce to break.

These steak bites also work beautifully over different bases depending on your dietary preferences. Try them over cauliflower rice for a low-carb option, pile them onto buttery egg noodles for extra comfort, or serve them alongside high-protein turkey pasta for a protein-packed dinner spread. The versatility makes this recipe a true weeknight champion.

FAQs

Garlic Butter Steak Bites with Parmesan Cream Sauce

Tender steak bites seared in garlic butter and served with a rich, creamy Parmesan sauce. Ready in 30 minutes for an easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb sirloin or ribeye steak cut into bite-sized cubes
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 3 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley chopped, optional for garnish
• 1 tablespoon unsalted butter for sauce
• 2 cloves garlic finely minced, for sauce
• 1 cup heavy cream
• 1/2 cup Parmesan cheese freshly grated
• Red pepper flakes optional pinch

Equipment

• Large skillet
• Separate saucepan
• Paper towels
• Meat thermometer (optional)

Method

 

1. Pat the steak cubes thoroughly dry with paper towels and season generously with salt and pepper on all sides. Let them sit at room temperature for 5 to 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add steak cubes in a single layer, working in batches of about 8 to 10 pieces. Sear for 2 to 3 minutes per side until a deep golden-brown crust forms. Remove cooked steak to a plate and tent loosely with foil to keep warm.
3. Reduce heat to medium and melt 3 tablespoons butter in the same skillet. Add 4 cloves minced garlic and sauté for about 30 seconds until fragrant and just beginning to turn golden. Return the seared steak bites to the pan and toss to coat in the garlic butter for about 1 minute.
4. In a separate saucepan over medium heat, melt 1 tablespoon butter. Add 2 cloves finely minced garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
5. Gradually stir in freshly grated Parmesan cheese, whisking until the sauce becomes smooth and creamy enough to coat the back of a spoon. Season with salt, pepper, and optional red pepper flakes.
6. Pour the warm Parmesan cream sauce over the steak bites or serve on the side. Garnish with fresh chopped parsley and serve immediately while hot.

Notes

Use freshly grated Parmesan cheese for the smoothest sauce. Pat steak dry before cooking for better searing. Cook steak in batches of 8 to 10 pieces to avoid overcrowding. For medium-rare, cook to internal temperature of 130 to 135°F. Sauce may separate when refrigerated but will come together when gently reheated with a splash of cream. Store leftovers in an airtight container for up to 3 days.