garlic butter steak bites parmesan cream sauce
This recipe delivers tender, succulent steak bites seared in rich garlic butter, all swimming in a velvety parmesan cream sauce. It's a comforting, hearty, and deceptively easy meal that can be prepared in under 30 minutes, making it perfect for busy weeknights or special occasions.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
1.5 lbs Sirloin steak
1 tsp Salt
0.5 tsp Black pepper
1 tsp Garlic powder
4 tbsp Unsalted butter
4 cloves Fresh garlic
2 tbsp Fresh parsley
1.5 cups Heavy cream
1 cup Grated Parmesan cheese
2 tbsp Cream cheese
0.25 cup Chicken or beef broth
0.25 tsp Red pepper flakes
Instructions
- Pat your steak bites completely dry with paper towels. Cut the steak into 1-inch pieces. Season them generously with salt, black pepper, and garlic powder
- Heat a large skillet, preferably cast iron, over medium-high heat. Add 2 tablespoons of butter. Once melted and shimmering, add half of the seasoned steak bites in a single layer. Sear for 1-2 minutes per side until beautifully browned and caramelized. Remove the seared steak from the pan and set aside
- In the same skillet, add the remaining 2 tablespoons of butter. Reduce the heat to medium-low. Add the minced fresh garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Stir in half of the fresh chopped parsley
- Return all the seared steak bites to the skillet with the garlic butter. Toss to coat evenly. Cook for another 1-2 minutes, stirring occasionally, until the steak reaches your desired doneness (medium-rare is 130-135°F / 54-57°C). Remove the garlic butter steak bites from the pan and set aside on a plate
- In the same skillet (no need to clean it!), pour in the heavy cream and chicken or beef broth. Bring it to a gentle simmer over medium heat, stirring constantly
- Reduce the heat to low. Stir in the grated parmesan cheese and cream cheese until completely melted and smooth. Season with a pinch of red pepper flakes if desired, and taste for salt and pepper, adjusting as needed
- Return the cooked garlic butter steak bites to the skillet with the creamy parmesan cream sauce. Gently toss to coat all the steak pieces. Sprinkle with the remaining fresh chopped parsley. Serve immediately
Notes
Pro Tips: For best results, start with room temperature steak (take out of fridge 30 mins prior), pat it completely dry before searing, and avoid overcrowding the pan to ensure a proper sear. Cook steak bites quickly to medium-rare or medium for tenderness. Use freshly grated Parmesan cheese for a smooth sauce and keep the heat low after adding cream and cheese to prevent curdling.
Substitutions & Variations: Sirloin steak can be swapped for ribeye, New York strip, filet mignon, flank steak, or skirt steak (slice against the grain). Half-and-half can replace heavy cream for a thinner sauce. Experiment with Asiago or Pecorino Romano cheese, add Dijon mustard or white wine to the sauce, or stir in fresh spinach or sun-dried tomatoes. Enhance steak flavor with onion powder or dried Italian herbs.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently in a skillet over low heat on the stovetop, adding a splash of milk or broth to restore consistency. Avoid microwave reheating to prevent tough steak and separated sauce.
Serving Suggestions: This dish pairs well with a crisp green salad, steamed asparagus, roasted broccoli, green beans, creamy mashed potatoes, fluffy rice, pasta (like fettuccine or linguine), or crusty bread for soaking up the sauce.