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–+ servings

Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce

Juicy steak bites combined with a creamy, cheesy sauce make for a delightful meal perfect for quick weeknight dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the steak
  • 1 lb 1 lb (450g) sirloin or ribeye steak, cut into bite-sized cubes
  • 2 tablespoons 2 tablespoons olive oil
  • 4 cloves 4 cloves garlic, minced
  • 3 tablespoons 3 tablespoons unsalted butter
  • Salt and pepper to taste
  • Optional: chopped fresh parsley for garnish
For the cream sauce
  • 1 tablespoon 1 tablespoon unsalted butter
  • 2 cloves 2 cloves garlic, finely minced
  • 1 cup 1 cup heavy cream
  • ½ cup ½ cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes

Method
 

Preparation
  1. Pat your steak cubes dry and season them generously with salt and pepper.
Cooking the Steak
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the steak in batches, searing for 2–3 minutes on each side until browned.
  3. Remove the steak from the pan and set it aside.
Making the Garlic Butter
  1. In the same skillet, reduce the heat to medium.
  2. Melt the butter, then add the minced garlic and sauté until fragrant (about 30 seconds).
  3. Add the steak back into the skillet and toss to coat it in the garlic butter.
Prepare the Parmesan Cream Sauce
  1. In a separate saucepan, melt the butter and sauté the minced garlic for 30 seconds.
  2. Add the heavy cream, bring it to a simmer, and stir in the Parmesan cheese until smooth.
Serving
  1. Pour the sauce over the steak bites or serve it on the side.
  2. Garnish with parsley and serve immediately.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 6gProtein: 30gFat: 40gSaturated Fat: 20gSodium: 600mgSugar: 1g

Notes

If you have leftovers, store the steak bites with the sauce in an airtight container in the refrigerator for 2-3 days. Reheat on the stove over low heat. Optional variations: add spinach or mushrooms to the sauce for extra nutrition and flavor.

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