Garlic Butter Steak Bites smothered in rich parmesan cream sauce deliver restaurant-quality comfort right to your dinner table. These tender, juicy steak pieces get pan-seared to golden perfection, then bathed in aromatic garlic butter before meeting the most luscious cream sauce you’ve ever tasted.
I still remember the first time I made these steak bites for my grandchildren on a chilly Sunday evening. The kitchen filled with that intoxicating aroma of butter and garlic mingling with perfectly seared beef, and within minutes, everyone had gathered around the stove, drawn in by the smell alone. What started as a simple weeknight dinner idea has become one of our family’s most requested meals – the kind of dish that turns an ordinary Tuesday into something special. The beauty lies in how such simple ingredients transform into pure comfort food magic, especially when you spoon that creamy parmesan sauce over everything on your plate. Time to get your skillet heating!
Why These Garlic Butter Steak Bites Belong in Your Recipe Box
My years in the kitchen have taught me that the best recipes are the ones you’ll actually make again and again, and these steak bites check every box. What makes this dish so beloved in my home is how it delivers steakhouse-quality results without the fuss or the price tag.
Pantry-friendly ingredients you likely have on hand, with no exotic components or specialty store trips required
Ready in 30-35 minutes making it perfect for those evenings when you want something special without spending hours cooking
Foolproof technique ensures tender, juicy steak every single time – no grilling skills needed
Incredibly versatile and easy to adapt for lighter eating by swapping heavy cream for evaporated milk
Universally loved by everyone from picky eaters to food enthusiasts – I’ve never had leftovers
Impressive enough for company yet simple enough for a regular weeknight meal
There’s something deeply satisfying about watching that cream sauce come together in the same pan where you’ve just cooked the steak, soaking up all those beautiful browned bits and garlic-infused flavors.
What Goes Into These Steak Bites
Tender steak cuts form the foundation of this dish – I always choose ribeye for its marbling and flavor, though filet mignon or sirloin work beautifully too. The key is starting with quality beef cut into generous 2-3 inch pieces.
Avocado oil is my secret weapon here because its high smoke point means you can get that gorgeous sear without any burning or smoking up your kitchen.
Homemade blackened seasoning brings warmth and depth with smoked paprika, cayenne, and herbs – it’s so much better than store-bought and you can adjust the heat to your family’s preferences.
Salted butter appears twice in this recipe, first for coating the steak in aromatic garlic butter, then for building that luxurious cream sauce. I never skimp on butter in my kitchen.
Fresh garlic (a full 10 cloves!) might seem like a lot, but trust me on this – it mellows as it cooks and creates the most incredible flavor base for both the steak and sauce.
Heavy cream transforms into silky parmesan cream sauce as it reduces and mingles with all those pan drippings and garlic.
Parmesan cheese adds nutty, salty richness to the sauce – I prefer freshly grated for the best melting quality and deepest flavor.
Green onions and red pepper flakes provide fresh, bright notes and a gentle kick that balances the richness perfectly.
Russet potatoes create the creamiest mashed potatoes when combined with monterey jack cheese – the perfect canvas for all that gorgeous sauce.
How to Make Garlic Butter Steak Bites
Step 1. I’ve learned that letting your steak sit at room temperature for 10-15 minutes after cutting and seasoning makes all the difference in achieving even cooking – cut your steak into 2-3 inch pieces, rub generously with avocado oil, and coat well with the blackened seasoning on all sides.
Step 2. Betty always starts the potatoes first since they take the longest – peel and quarter your russet potatoes, soak them in cold water for 10 minutes to remove excess starch, then get them boiling in salted water while you cook the steak.
Step 3. Heat 2-3 tablespoons of avocado oil in your cast iron skillet over medium-high heat until it shimmers, then add the steak pieces without crowding (cook in batches if needed) and resist the urge to move them for a full 2 minutes.
Step 4. Flip the steak just once after those first 2 minutes, cook another minute, then reduce heat to low and finish cooking for 1 more minute before removing to a bowl.
Step 5. In that same beautiful pan with all those flavorful bits, add 3 tablespoons of butter and 1 tablespoon of minced garlic, sauteing until fragrant, then toss your steak pieces in this garlic butter heaven and cook for another minute.
Step 6. Remove the coated steak to a bowl and tent with foil to keep it warm and juicy – this resting time is crucial for tender results.
Step 7. Through trial and error, I learned the best cream sauce comes from building layers of flavor – add the remaining 2 tablespoons butter and rest of the minced garlic to your pan, then slowly whisk in heavy cream and let it simmer and reduce for 3-5 minutes.
Keeping These Steak Bites Fresh
I typically store leftover garlic butter steak bites and sauce together in an airtight container in the refrigerator for up to 3 days, keeping the mashed potatoes separate in their own container. The steak remains surprisingly tender when stored properly, though the sauce may thicken as it cools – that’s completely normal and easily remedied when reheating.
For reheating, I’ve found the stovetop method works best to preserve that silky sauce texture. Place the steak and sauce in a skillet over medium-low heat, adding a splash of cream or milk to thin the sauce back to its original consistency, and heat gently until warmed through. The mashed potatoes reheat beautifully in the microwave with a pat of butter on top, stirring halfway through to ensure even heating.
Betty’s method for freezing isn’t ideal for this particular dish since the cream sauce can separate upon thawing, and the mashed potatoes lose their creamy texture. This is definitely a recipe best enjoyed fresh or within those first few days of storage.
Garlic Butter Steak Bites with Parmesan Cream Sauce
Tender steak bites pan-seared to perfection, tossed in aromatic garlic butter, and smothered in a rich parmesan cream sauce. Served over cheesy mashed potatoes for the ultimate comfort meal.
Cut steak into 2-3 inch pieces. Mix together smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, thyme, and oregano to create blackened seasoning. Rub steak pieces evenly with 1-2 tablespoons avocado oil, then season well on all sides with blackened seasoning. Let sit at room temperature for 10-15 minutes.
Peel and quarter potatoes. Place in a bowl of cold water for 10 minutes to remove excess starch. Drain, then place in a large 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 cast iron skillet over medium-high heat. Add steak pieces without overcrowding (work in batches if needed). Cook undisturbed for 2 minutes until golden brown.
Flip steak pieces once, continue cooking for 1 minute, then reduce heat to low and cook 1 more minute. Remove steak and place in a bowl.
Add 3 tablespoons butter and 1 tablespoon minced garlic to the same pan. Saute until fragrant, about 30 seconds. Return steak to pan and toss in garlic butter, coating all sides. Cook for 1 minute. Remove steak to bowl and tent with foil.
In the same pan, add remaining 2 tablespoons butter and remaining minced garlic. Saute until fragrant. Slowly whisk in heavy cream and bring to a simmer. Let reduce for 3-5 minutes.
Meanwhile, drain potatoes. Add melted butter and warmed half and half. Mash until no longer chunky. Stir in monterey jack cheese, garlic powder, salt, and pepper. Mix until smooth.
Add red pepper flakes, diced green onions, and parmesan cheese to the cream sauce. Whisk until sauce thickens. Taste and adjust salt and pepper as needed.
Plate cheesy mashed potatoes, top with garlic butter steak bites, and generously drizzle with parmesan cream sauce. Serve immediately.
Notes
For a lighter version, substitute heavy cream with evaporated milk and use mashed cauliflower instead of potatoes. Steak pieces will shrink slightly as they cook. Don’t overcrowd the pan when searing to ensure proper browning. Can add sauteed mushrooms or shrimp to the sauce for variation.
Perfect Partners for Steak Bites
Roasted asparagus pairs beautifully with these rich steak bites – the slight bitterness and crisp texture cut through the cream sauce perfectly, plus it cooks in the oven while you’re making everything else. Try our baked salmon asparagus sheet pan recipe for another delicious way to prepare asparagus.
Simple garden salad with a bright vinaigrette provides a fresh, acidic contrast to the buttery richness of the dish, and adds color to your plate without much effort.
Garlic roasted sweet potatoes offer a sweeter alternative to the mashed potatoes while still complementing the garlic theme throughout the meal.
Sauteed green beans with a touch of lemon offer a lighter vegetable option while still complementing the garlic and herb flavors in the main dish.
Garlic parmesan roasted broccoli brings a nutty, caramelized element that stands up well to the bold flavors, especially when tossed with a bit of balsamic glaze.
Can I use a different cut of steak for these bites? I recommend sticking with tender cuts like ribeye, filet mignon, or sirloin for the best results – tougher cuts won’t give you those melt-in-your-mouth bites even with proper cooking technique.
How do I prevent the cream sauce from separating? To prevent separation, always add your cream slowly while whisking, keep the heat at a gentle simmer rather than a rolling boil, and add the parmesan off heat or on very low heat while stirring constantly.
Can I make these garlic butter steak bites ahead of time? Betty’s solution is to prep your ingredients ahead – cut and season the steak, mince the garlic, and even make the mashed potatoes earlier, but cook the steak and sauce fresh for the best texture and flavor.
What’s the best way to reheat without drying out the steak? The best approach I’ve tested is reheating gently in a covered skillet with a splash of cream or broth over medium-low heat, which keeps the steak moist and revives the sauce perfectly.
Can I substitute the heavy cream for a lighter option? Many home cooks find success with evaporated milk as a lighter alternative – it won’t be quite as rich and creamy, but it still creates a delicious sauce with fewer calories.
How can I adjust the spice level? I recommend reducing the cayenne pepper in the blackened seasoning and red pepper flakes in the sauce by half if you prefer mild flavors, or omit them entirely for heat-sensitive palates.
