Tender, juicy steak bites seared in rich garlic butter and finished with a silky Parmesan cream sauce make this dish irresistible. It’s a quick yet impressive meal that delivers bold flavor in every bite, perfect for busy weeknights or special dinners at home.
Why You’ll Love This Recipe
This recipe is quick and easy, ready in under 30 minutes from start to finish. The steak bites are seared to perfection, locking in flavor while maintaining a tender texture. The garlic butter enhances the richness of the beef, and the Parmesan cream sauce adds a luxurious, savory finish.
It’s versatile enough to serve over pasta, rice, mashed potatoes, or alongside roasted vegetables. Plus, it requires simple pantry ingredients while delivering restaurant-quality results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450g) sirloin steak, cut into 1-inch bite-sized pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons (28g) unsalted butter
1 tablespoon olive oil
5 cloves garlic, minced
1/2 cup (120ml) beef broth
1 cup (240ml) heavy cream
1/2 cup (50g) freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1 tablespoon chopped fresh parsley (for garnish)
Directions
Remove the steak from the refrigerator 20–30 minutes before cooking to bring it to room temperature. Pat the pieces dry with paper towels and season evenly with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
Once the skillet is hot, add the steak bites in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Sear for 2–3 minutes per side until browned and cooked to your desired doneness. Remove the steak bites from the skillet and set aside.
Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to slightly reduce.
Stir in the heavy cream, Italian seasoning, and red pepper flakes if using. Allow the sauce to simmer gently for 4–5 minutes until it begins to thicken.
Add the grated Parmesan cheese and stir until fully melted and the sauce becomes smooth and creamy.
Return the steak bites to the skillet and toss to coat them in the sauce. Let everything simmer together for 2–3 minutes.
Remove from heat and garnish with chopped fresh parsley before serving.
Servings and timing
Servings: 4 servings
Preparation time: 10 minutes
Cooking time: 15–18 minutes
Total time: Approximately 25–30 minutes
Variations
For a mushroom version, sauté sliced mushrooms after cooking the steak and before adding the garlic.
To make it lighter, substitute half-and-half for heavy cream, though the sauce will be slightly less rich.
Add spinach during the final few minutes of cooking for extra color and nutrition.
For extra heat, increase the red pepper flakes or add a pinch of cayenne pepper.
You can also swap sirloin for ribeye or tenderloin for an even more tender result.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. Stir frequently to prevent the cream sauce from separating.
Microwave reheating is possible in 30-second intervals, stirring between each interval to ensure even heating.
Freezing is not recommended, as cream-based sauces may separate upon thawing.
FAQs
Can I use a different cut of steak?
Yes, ribeye, strip steak, or tenderloin work well. Just adjust cooking time depending on thickness.
How do I keep the steak tender?
Avoid overcooking and make sure the pan is hot before searing to lock in juices quickly.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce ahead and reheat gently before adding freshly cooked steak.
What can I serve with steak bites?
They pair well with mashed potatoes, pasta, rice, roasted vegetables, or crusty bread.
How do I know when the steak is done?
For medium-rare, cook until the internal temperature reaches about 130–135°F (54–57°C).
Can I substitute the heavy cream?
Half-and-half can be used, but the sauce will be thinner and less rich.
Why did my sauce separate?
High heat can cause cream sauces to break. Keep the heat moderate and stir consistently.
Can I add vegetables directly to the sauce?
Yes, spinach, mushrooms, or even steamed broccoli can be added during the final simmer.
Is freshly grated Parmesan necessary?
Freshly grated melts better and creates a smoother sauce compared to pre-shredded varieties.
Can I make this recipe dairy-free?
You can substitute dairy-free butter and cream alternatives, though the flavor and texture will differ.
Conclusion
Garlic Butter Steak Bites with Parmesan Cream Sauce is a flavorful, comforting dish that combines tender seared beef with a rich, creamy finish. With simple ingredients and quick preparation, it’s perfect for both weeknight dinners and special occasions. Serve it with your favorite side dish and enjoy a meal that feels indulgent yet effortless to prepare.
Tender, juicy steak bites seared in rich garlic butter and finished with a silky Parmesan cream sauce. This quick and impressive dish delivers bold, savory flavor in every bite and is perfect for both weeknight dinners and special occasions.
Remove the steak from the refrigerator 20–30 minutes before cooking to bring it to room temperature. Pat dry with paper towels and season evenly with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
Once hot, add the steak bites in a single layer without overcrowding. Sear for 2–3 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and set aside.
Reduce heat to medium. Add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Let simmer for 2–3 minutes until slightly reduced.
Stir in the heavy cream, Italian seasoning, and red pepper flakes if using. Simmer gently for 4–5 minutes until the sauce begins to thicken.
Add the grated Parmesan cheese and stir until fully melted and smooth.
Return the steak bites to the skillet and toss to coat in the sauce. Simmer together for 2–3 minutes.
Remove from heat and garnish with chopped fresh parsley before serving.
Notes
Avoid overcrowding the pan to achieve a proper sear.
Use freshly grated Parmesan for a smoother sauce.
Keep heat moderate to prevent the cream sauce from separating.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended due to the cream-based sauce.
