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Garlic Butter Steak Bites with Parmesan Cream Sauce

A fast, restaurant-quality dish featuring tender steak cubes in a garlic-butter toss and a rich Parmesan cream sauce, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Steak Bites
  • 1 lb sirloin or ribeye steak, cut into bite-sized cubes Use a cut of your choice for tenderness.
  • 2 tablespoons olive oil For searing the steak.
  • 4 cloves garlic, minced Adds flavor to the steak.
  • 3 tablespoons unsalted butter For garlic butter.
  • Salt and pepper to taste For seasoning the steak.
  • 2 tablespoons chopped fresh parsley for garnish Optional garnish.
For the Parmesan Cream Sauce
  • 1 tablespoon unsalted butter For sautéing garlic.
  • 2 cloves garlic, finely minced For flavor in the sauce.
  • 1 cup heavy cream Forms the base of the sauce.
  • ½ cup freshly grated Parmesan cheese Use freshly grated for best results.
  • Salt and black pepper to taste For seasoning the sauce.
  • Pinch of red pepper flakes (optional) For added heat.

Method
 

Preparation
  1. Pat the steak cubes dry and season generously with salt and pepper.
Searing the Steak
  1. 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 the pan and set aside.
Making the Garlic Butter
  1. In the same skillet, reduce heat to medium. Melt butter, then add garlic and sauté until fragrant (about 30 seconds). Add the steak back in and toss to coat.
Preparing the Parmesan Cream Sauce
  1. 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.
Serving
  1. Pour the sauce over the steak bites or serve on the side. Garnish with parsley and serve immediately.

Notes

Serve on warm plates to keep the sauce smooth. It pairs well over mashed potatoes, buttered noodles, or creamy polenta.