Why You’ll Love This Recipe
This dish offers the best of both worlds—perfectly seared, juicy steak with a golden crust, and a luscious, cheesy cream sauce that’s ideal for drizzling or dipping. It’s ready in under 30 minutes, customizable with different cuts of steak, and pairs beautifully with pasta, potatoes, or crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the steak bites:
- Sirloin, ribeye, or New York strip steak (cut into bite-sized cubes)
- Salt and black pepper
- Olive oil or vegetable oil
- Butter
- Garlic (minced)
For the parmesan cream sauce:
- Butter
- Garlic (minced)
- Heavy cream
- Chicken or beef broth
- Grated parmesan cheese (freshly grated for best texture)
- Salt and black pepper
- Optional: red pepper flakes for heat
- Fresh parsley (for garnish)
Directions
- Prepare the steak: Pat steak pieces dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 2–3 minutes per side until browned but still juicy inside. Remove from skillet and set aside.
- Reduce heat to medium and add butter to the same skillet. Stir in minced garlic and cook for about 30 seconds until fragrant. Toss steak bites back in to coat, then remove again to rest while you make the sauce.
- Make the sauce: In the same skillet, melt butter and sauté garlic for 30 seconds. Pour in heavy cream and broth, whisking to combine.
- Stir in parmesan cheese and cook until the sauce thickens slightly, about 3–4 minutes. Season with salt, pepper, and red pepper flakes if desired.
- Return steak bites to the skillet, tossing them in the sauce until warmed through.
- Garnish with fresh parsley and serve immediately.
Servings and timing
This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 15–18 minutes
Total time: 25–28 minutes
Variations
- Add sautéed mushrooms or spinach to the cream sauce for extra flavor and texture.
- Swap beef for chicken or shrimp for a different protein option.
- Use half-and-half instead of cream for a lighter sauce (though it will be less rich).
- Make it spicy with cayenne pepper or extra red pepper flakes.
- Serve over fettuccine, mashed potatoes, or rice for a complete meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or broth to prevent the sauce from separating.
Freezing is not recommended, as the cream sauce may lose its texture.
FAQs
What’s the best cut of steak for this recipe?
Sirloin offers great flavor and tenderness, but ribeye or strip steak will be even juicier.
Can I make this without cream?
You can use whole milk with a bit of cornstarch to thicken, but it won’t be as rich.
How do I get a perfect sear on the steak?
Make sure the steak is dry, the pan is hot, and you avoid overcrowding the skillet.
Can I make the sauce ahead of time?
Yes, but reheat gently over low heat before adding the steak.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs.
Can I use powdered parmesan?
Freshly grated melts better and gives a smoother sauce, but powdered works in a pinch.
How do I prevent the sauce from curdling?
Keep the heat at medium or below after adding the cream, and avoid boiling.
Can I add wine to the sauce?
Yes, replace part of the broth with white wine for extra depth.
How do I know when the steak is cooked?
Medium-rare is about 135°F internal temperature, but cook to your preferred doneness.
What sides go well with this dish?
Garlic bread, roasted vegetables, pasta, or a crisp green salad all work well.
Conclusion
Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce is a luxurious yet easy-to-make meal that’s bursting with flavor. The combination of juicy steak, aromatic garlic butter, and creamy parmesan sauce makes it a standout dish for both casual dinners and special occasions. Serve it with your favorite sides, and prepare for clean plates all around.
PrintGarlic Butter Steak Bites with a Rich Parmesan Cream Sauce
- Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce is a quick yet indulgent dish featuring tender, seared steak cubes tossed in garlic butter and finished in a velvety parmesan cream sauce—perfect for weeknights or special dinners.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25–28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- 1.5 lbs sirloin, ribeye, or New York strip steak, cut into bite-sized cubes
- Salt and black pepper, to taste
- 1 tbsp olive oil or vegetable oil
- 2 tbsp butter
- 3 cloves garlic, minced
- For the parmesan cream sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or beef broth
- 3/4 cup freshly grated parmesan cheese
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
Pat steak cubes dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear for 2–3 minutes per side until browned but still juicy. Remove and set aside.
- Reduce heat to medium, add butter, and stir in garlic. Cook for 30 seconds, toss steak bites in garlic butter, then remove again to rest.
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Pour in heavy cream and broth, whisking to combine.
- Stir in parmesan cheese until melted and sauce slightly thickens, about 3–4 minutes. Season with salt, pepper, and red pepper flakes if desired.
- Return steak bites to skillet, toss in sauce until warmed through.
- Garnish with fresh parsley and serve immediately with desired sides.
Notes
- Drying the steak thoroughly helps achieve a perfect sear.
- For richer flavor, swap part of the broth with dry white wine.
- Don’t boil the cream sauce to avoid curdling—keep it at a gentle simmer.
- Serve over pasta, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 640mg
- Fat: 41g
- Saturated Fat: 21g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 170mg
