This recipe brings together juicy bites of steak with rich garlic butter, savory mushrooms, and sweet caramelized onions—all in one skillet. I love how quickly it comes together and how deeply flavorful it is. It’s perfect for weeknights when I want something satisfying without spending hours in the kitchen. The combination of seared sirloin, aromatic garlic, and buttery mushrooms creates a dish that’s simple yet feels gourmet.

Why You’ll Love This Recipe

I like how this recipe checks all the boxes: it’s easy, quick, and packed with flavor. The sirloin becomes incredibly tender after a short marination, and searing it in butter locks in all the juices. The mushrooms and onions soak up every drop of the garlicky sauce, giving every bite a comforting richness. It’s also made in one pan, so cleanup is easy. Whether I’m making it for myself or serving guests, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¼ cup coconut aminos or light soy sauce – This adds a salty, umami base to the marinade.

• 2 tablespoons vinegar – It balances the saltiness with acidity and helps tenderize the steak.

• 1 tablespoon olive oil – I use it to bind the marinade and give a little richness.

• ½ teaspoon salt – Enhances the overall flavor of the steak.

• ½ teaspoon freshly ground black pepper – Adds mild heat and depth.

• 1½ pounds sirloin steak, cut into 1‑inch cubes – Sirloin gives the best balance of tenderness and flavor.

• 3 tablespoons unsalted butter, divided – Butter makes the sauce rich and golden.

• 1 tablespoon minced garlic – This is the star of the show, adding bold aromatic flavor.

• 1 cup sliced mushrooms – I use white button or cremini mushrooms for their earthy taste.

• ½ cup thick-sliced onions – Adds sweetness and texture to balance the savory elements.

• 1 tablespoon chopped fresh parsley, plus extra for garnish – Fresh herbs brighten the final dish.

Directions

1. In a large resealable plastic bag, I combine the coconut aminos or soy sauce, vinegar, olive oil, salt, and pepper. I seal the bag and gently shake it to mix everything together.

2. I add the cubed sirloin to the bag, squeeze out any air, and seal it again. Then I move the steak around to ensure it’s fully coated in the marinade. I place it in the refrigerator for 15 to 20 minutes (no longer than 1 hour).

3. While the steak marinates, I melt 2 tablespoons of butter in a microwave-safe dish. I stir in the minced garlic and set it aside so the butter can absorb the garlic flavor.

4. I drain the steak and pat the cubes dry with paper towels to help them sear better in the pan.

5. I heat the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Once it starts to sizzle, I add the steak cubes in a single layer. I sear each side for 1 to 2 minutes until browned, working in batches if needed to avoid crowding the pan. Once all the steak is browned, I remove it from the skillet and tent it with foil.

6. In the same skillet, I add the mushrooms and onions. I stir them frequently over medium-high heat for about 2 minutes until they start to soften and develop color.

7. If the pan becomes dry, I add a splash of water (about 2 tablespoons) to help deglaze and loosen the flavorful bits stuck to the pan.

8. I pour in the garlic butter mixture and continue cooking the mushrooms and onions over medium heat until they’re tender, about 3 to 5 more minutes.

9. I return the steak cubes and any juices to the skillet, tossing them with the garlic butter vegetables to coat everything evenly.

10. Finally, I sprinkle in the chopped parsley and remove the pan from the heat. I garnish with a little extra parsley before serving.

Servings And Timing

• Servings: 4

• Prep Time: 20 minutes

• Marinate Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 50 minutes

Variations

• I sometimes use ribeye or strip steak for extra richness instead of sirloin.

• For a deeper mushroom flavor, I like mixing cremini and shiitake mushrooms.

• When I want more brightness, I add a splash of lemon juice just before serving.

• For a low-sodium option, I use low-sodium soy sauce or coconut aminos.

• I also enjoy tossing in baby spinach or chopped kale at the end for extra greens.

Storage/Reheating

• Storage: I let leftovers cool completely before storing them in an airtight container in the refrigerator. They keep well for up to 3 days.

• Reheating: To reheat, I warm the steak bites and vegetables in a skillet over medium-low heat with a splash of water or broth. I avoid high heat to prevent overcooking the steak.

FAQs

How Do I Keep The Steak Tender?

I make sure not to over-marinate and always dry the steak cubes before searing. Cooking them quickly over high heat and letting them rest afterward helps keep them juicy.

Can I Use A Different Cut Of Meat?

Yes, I’ve made this with ribeye, flank steak, and even tenderloin. I just adjust cooking time based on the thickness and texture of the meat.

What Can I Serve With This Dish?

I usually pair it with mashed potatoes, garlic rice, or crusty bread. It also works great over pasta or steamed veggies.

Can I Make This Ahead Of Time?

I can prep the ingredients ahead—marinate the steak (up to an hour before), slice the mushrooms and onions, and make the garlic butter. Then I just cook everything fresh when I’m ready.

Is This Recipe Gluten-Free?

If I use coconut aminos or gluten-free soy sauce, it’s naturally gluten-free. I always double-check my ingredients just to be sure.

Conclusion

This garlic butter steak bites with mushrooms recipe is one I turn to over and over. It’s quick to make, deeply flavorful, and comforting without being heavy. Whether I’m cooking for family or just want a satisfying solo meal, it always hits the spot. It’s flexible, full of texture, and the garlic butter sauce ties everything together beautifully.