Garlic Butter Steak Bites with Parmesan Cream Sauce deliver restaurant-quality flavor right in your own kitchen, combining tender, perfectly seared beef with a luxuriously creamy sauce. This recipe transforms simple ingredients into an impressive dish that’ll have everyone asking for seconds.
I’ll never forget the first time I made steak bites for my grandchildren’s Sunday dinner. The kitchen filled with the most incredible aroma of garlic and butter sizzling in the cast iron skillet – the same one my grandmother used on her farmhouse stove. As I watched those beautiful pieces of sirloin develop that perfect golden crust, I knew this recipe would become a family favorite. The way the rich Parmesan cream sauce pools around tender steak bites reminds me of those special occasions when we’d pull out all the stops for company, except now I make it on regular weeknights too. Time to get your skillet ready.
Why Garlic Butter Steak Bites with Parmesan Cream Sauce Belongs in Your Recipe Box
After decades of cooking for family gatherings and Sunday suppers, I’ve learned that the best recipes are ones that look impressive but don’t keep you chained to the stove. These garlic butter steak bites check every box.
Ready in 30-40 minutes from start to finish, making it perfect for busy weeknights when you still want something special
Uses straightforward techniques that any home cook can master, no culinary degree required
Adapts beautifully to whatever cut of steak is on sale – sirloin, ribeye, or tenderloin all work wonderfully
Creates its own complete meal when served over those creamy cheesy mashed potatoes
Delivers consistent, crowd-pleasing results every single time, whether you’re feeding family or entertaining guests
Transforms affordable ingredients into a dish that tastes like you spent hours in the kitchen
Ingredient Spotlight
Steak (filet, ribeye, or sirloin) forms the heart of this dish, and I always choose sirloin for the best balance of flavor, tenderness, and value – cut into bite-sized pieces, it cooks quickly and stays incredibly juicy.
Avocado oil handles the high heat needed for a perfect sear much better than olive oil, preventing that burnt taste that can ruin your garlic butter steak bites.
Smoked paprika brings a subtle depth and beautiful color to the homemade blackened seasoning, though regular paprika works just fine if that’s what you have in your spice cabinet.
Heavy cream creates that velvety, restaurant-style Parmesan cream sauce that clings to every piece of steak – in my kitchen, I never skimp on the cream for this recipe.
Fresh garlic makes all the difference here; I’ve found that using a full 10 cloves divided between the butter and sauce creates layers of flavor without overwhelming the dish.
Parmesan cheese melts into the cream to create a silky, flavorful sauce – I prefer freshly grated because it melts more smoothly than the pre-shredded varieties.
Russet potatoes make the fluffiest, creamiest mashed potatoes that soak up all that gorgeous Parmesan cream sauce.
Monterey Jack cheese stirred into the mashed potatoes adds a mild, melty richness that complements the bold flavors of the steak and sauce perfectly.
How to Make Garlic Butter Steak Bites with Parmesan Cream Sauce
Step 1. I’ve learned that cutting your steak into uniform 2-3 inch pieces ensures everything cooks evenly – rub them generously with avocado oil and season all sides with the blackened seasoning, then let them sit at room temperature for 10-15 minutes while you prep the potatoes.
Step 2. Betty always starts her mashed potatoes by peeling and quartering the russets, then soaking them in cold water for 10 minutes to remove excess starch for the fluffiest results.
Step 3. After years of making this, I’ve discovered that cooking the steak in batches over medium-high heat – without moving them for 2 full minutes – creates that beautiful golden crust we’re looking for.
Step 4. The key I learned is to flip each piece just once, cook another minute, then reduce to low heat for the final minute to keep the centers perfectly tender and juicy.
Step 5. Through trial and error, I found that tossing the cooked steak in garlic butter right in the same pan captures all those flavorful browned bits – just add 3 tablespoons butter and 1 tablespoon minced garlic, let it get fragrant, then toss the steak to coat.
Step 6. I’ve found that using the same skillet for the Parmesan cream sauce (after removing the steak) builds incredible layers of flavor – add remaining butter and garlic, then slowly whisk in heavy cream and let it simmer 3-5 minutes.
Step 7. My family prefers when I mash the drained potatoes with warm cream and melted butter until smooth, then stir in the cheese and seasonings for extra richness.
Keeping This Recipe Fresh
I typically store leftover garlic butter steak bites and sauce together in an airtight container in the refrigerator for up to 3 days – the flavors actually develop even more overnight. The mashed potatoes should be stored separately in their own container and will keep for 3-4 days. Through experience, I’ve learned that storing the steak and potatoes separately prevents the potatoes from absorbing too much liquid from the sauce.
Betty’s freezing method works well for the steak bites alone (without the sauce), frozen in a single layer on a baking sheet first, then transferred to a freezer bag for up to 2 months. I don’t recommend freezing the cream sauce or mashed potatoes, as dairy-based recipes can separate and become grainy when thawed.
For the best texture, I reheat the steak bites gently in a skillet over low heat, adding a splash of cream or butter to refresh the sauce – this prevents overcooking and keeps everything tender. The mashed potatoes reheat beautifully in the microwave with a tablespoon of milk stirred in, or on the stovetop with a bit of extra butter.
Garlic Butter Steak Bites with Parmesan Cream Sauce
Tender, juicy steak bites seared to perfection and smothered in a rich Parmesan cream sauce, served over creamy cheesy mashed potatoes for an unforgettable meal.
Cut steak into 2-3 inch pieces, rub evenly with 1-2 tablespoons avocado oil, then season all sides with blackened seasoning (mix smoked paprika, cayenne, onion powder, garlic powder, black pepper, salt, thyme, and oregano). Let sit at room temperature for 10-15 minutes.
Peel and quarter potatoes, place in cold water for 10 minutes to remove excess starch. Drain, then place in a pot of salted water and bring to a boil. Cook until fork tender, about 15-20 minutes.
Heat 2-3 tablespoons avocado oil in a large skillet over medium-high heat. Add steak pieces (work in batches to avoid overcrowding) and cook undisturbed for 2 minutes until golden brown.
Flip steak pieces once, cook 1 minute, then reduce heat to low and cook 1 more minute. Remove steak to a bowl.
Add 3 tablespoons butter and 1 tablespoon minced garlic to the same pan. Saute until fragrant, about 1-2 minutes. Return steak to pan, toss to coat in garlic butter, cook 1 minute more, then remove steak and tent with foil.
In the same pan, add 2 tablespoons butter and remaining minced garlic. Saute until fragrant, then slowly whisk in heavy cream. Bring to a simmer and reduce for 3-5 minutes.
Drain potatoes and mash with melted butter and warmed half and half until smooth. Stir in Monterey Jack cheese, garlic powder, salt, and pepper until creamy.
Add red pepper flakes, green onions, and Parmesan cheese to the cream sauce. Whisk until thickened. Taste and adjust salt and pepper as needed.
Serve steak bites over mashed potatoes and spoon Parmesan cream sauce generously over the top. Garnish with fresh parsley if desired.
Notes
For best results, let steak sit at room temperature before cooking. Don’t overcrowd the pan when searing. Use freshly grated Parmesan for the smoothest sauce. Store leftovers separately in airtight containers for up to 3 days.
Perfect Partners for Garlic Butter Steak Bites
Roasted asparagus provides a crisp, fresh contrast to the rich cream sauce – I simply toss spears with olive oil, salt, and pepper, then roast at 425°F for 12-15 minutes.
Caesar salad cuts through the richness with tangy dressing and crunchy romaine, making it one of my go-to sides for this indulgent dish.
Garlic green beans sauteed with a touch of butter complement the garlic flavors in the steak without overwhelming the palate.
Crusty French bread is essential in my house for soaking up every last drop of that incredible Parmesan cream sauce – nobody wants to waste a bit of that liquid gold.
Simple arugula salad with lemon vinaigrette provides a peppery, bright note that refreshes your palate between bites of the rich, creamy dish.
FAQs
Can I use a different cut of steak for this recipe? I recommend sirloin for the best value, but ribeye adds extra richness and tenderness, while filet mignon creates an ultra-luxurious version – just avoid tougher cuts like flank or skirt steak for this particular recipe.
How do I prevent the garlic from burning? Betty’s solution is to add the garlic after reducing the heat slightly and cook it just until fragrant, about 1-2 minutes – burned garlic turns bitter and can ruin the whole dish.
Can I make the Parmesan cream sauce ahead of time? The best approach I’ve tested is to make the sauce fresh, but you can prepare all ingredients in advance and the actual cooking takes less than 10 minutes once you start.
What if I don’t have heavy cream? Many home cooks find success with half-and-half for a lighter version, though the sauce won’t be quite as thick and rich – you may need to simmer it a bit longer to achieve the right consistency.
How do I know when the steak bites are done? To prevent overcooking, I cook them to medium-rare (about 4 minutes total for 1-inch pieces), remembering they’ll continue cooking slightly after being removed from the heat.
Can I substitute the Monterey Jack cheese in the mashed potatoes? I’ve had great results with sharp cheddar, mozzarella, or even cream cheese – just choose something that melts well and complements your taste preferences.
