Garlic Butter Steak Bites with Parmesan Cream Sauce

why make this recipe

Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce is a fast, restaurant-quality dish you can make at home in under 30 minutes. It combines tender, seared steak cubes with a deeply flavorful garlic-butter toss and a silky Parmesan cream sauce that elevates every bite. This recipe is perfect for weeknights, date nights, or anytime you want something indulgent without a lot of fuss.

how to make Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce

Start by seasoning and searing the steak cubes until they’re well-browned for maximum flavor. Remove the steak, then use the same skillet to build layers of flavor: a quick garlic butter sauté coats the meat, while a separate saucepan produces a smooth Parmesan cream sauce. Finish by combining or serving the sauce alongside the steak bites so each mouthful is rich, garlicky, and satisfying.

Ingredients :

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, 2 cloves garlic, finely minced, 1 cup heavy cream, ½ cup freshly grated Parmesan cheese, Salt and black pepper to taste, Optional: pinch of red pepper flakes

Directions :

Prep the steak: Pat your steak cubes dry and season generously with salt and pepper., Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add steak in batches, searing for 2–3 minutes per side until browned. Remove from pan and set aside., Make the garlic butter: In the same skillet, reduce heat to medium. Melt butter, then add garlic and sauté until fragrant (about 30 seconds). Add steak back in and toss to coat., Prepare the Parmesan cream sauce: In a separate saucepan, melt butter and sauté garlic for 30 seconds. Add heavy cream, bring to a simmer, and stir in Parmesan until smooth., Serve: Pour the sauce over the steak bites or serve on the side. Garnish with parsley and serve immediately.

introduction

This dish balances bold, savory steak flavor with a luxurious, cheesy sauce. It’s straightforward to prepare: sear for texture, sauté for aromatics, and simmer a quick cream sauce for richness. The components are flexible, so you can tweak seasoning, heat level, or how you plate the final dish.

how to serve Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce

• Serve on warm plates so the sauce stays smooth and glossy.
• Over mashed potatoes, buttered noodles, or creamy polenta for a comforting main.
• As a protein-packed topping for salad greens or roasted vegetables for a lighter option.
• Garnish with chopped parsley and a grind of black pepper; add red pepper flakes for a touch of heat.

how to store Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce

• Refrigerate: Cool to room temperature, then store in an airtight container for up to 3 days. Keep sauce and steak together or separate to maintain texture.
• Reheat: Gently warm on the stovetop over low heat, stirring frequently; add a splash of cream or milk if the sauce has thickened. Microwaving is possible but can tighten the steak—reheat briefly at low power.
• Freeze: Not recommended for best texture, but you can freeze in an airtight container for up to 1 month; thaw overnight in the refrigerator and reheat gently.

tips to make Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce

• Dry the steak thoroughly before seasoning to ensure a good sear.
• Don’t overcrowd the pan when searing; work in batches to keep the steak browning evenly.
• Use freshly grated Parmesan (not pre-grated) for the creamiest, best-melting sauce.
• Taste the sauce and adjust seasoning at the end—Parmesan can be salty, so add salt sparingly.
• If the sauce separates or becomes grainy, whisk in a little warm cream off the heat to smooth it.

variation (if any)

• Spicy: Add a pinch or two of red pepper flakes to the sauce or toss the finished steak in a bit of chili oil.
• Mushroom-Parmesan: Sauté sliced mushrooms with the garlic before adding cream for an earthy variation.
• Herb-forward: Stir in chopped fresh thyme or rosemary into the butter when sautéing the garlic.
• Lighter: Substitute half-and-half for heavy cream for a lighter sauce (slightly less rich).

FAQ

Q: Can I use another cut of steak?
A: Yes — flank, skirt, or tri-tip work, but adjust searing time and slice against the grain if using larger pieces.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and refrigerate up to 2 days. Reheat gently and whisk to recombine before serving.

Q: How do I prevent the Parmesan sauce from clumping?
A: Stir constantly over low heat and add the Parmesan off the heat if needed; avoid boiling the cream.

Conclusion

For a full recipe post with photos and an alternate method, check the recipe at Garlic Butter Steak Bites with Parmesan Cream Sauce – Bad Batch Baking.