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Garlic Butter Steak Bites with Rich Parmesan Cream Sauce

Savor the indulgence of perfectly seared steak cubes tossed in garlic butter and smothered in a creamy Parmesan sauce, all ready in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb (450g) 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
  • Optional: chopped fresh parsley for garnish
  • 1 tablespoon unsalted butter (for sauce)
  • 2 cloves garlic, finely minced (for sauce)
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • Optional: pinch of red pepper flakes (for a hint of heat)

Instructions

  1. Pat the steak cubes dry and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the steak in batches for 2–3 minutes on each side until browned. Remove and set aside.
  3. In the same skillet, melt 3 tablespoons of butter and add minced garlic. Sauté for about 30 seconds until fragrant, then toss in the seared steak to coat.
  4. In a separate saucepan, melt 1 tablespoon of butter and sauté 2 cloves of minced garlic for 30 seconds. Pour in heavy cream, bring to a simmer, and stir in Parmesan cheese until smooth.
  5. Pour the sauce over steak bites or serve on the side. Garnish with parsley and enjoy!

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently to maintain tenderness.

  • Author: jessica-baker
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Searing
  • Cuisine: American
  • Diet: None

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 1g
  • Sodium: 500mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: steak bites, garlic butter, Parmesan cream, quick dinner, easy recipe