Cooking Tips
Creamy Garlic Butter Steak Bites with Parmesan Sauce
Golden-seared steak bites smothered in a velvety garlic Parmesan cream sauce, served over creamy mashed potatoes.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is steakhouse comfort in a pan: sirloin or ribeye cut small so it sears fast and stays juicy, then folded into a garlic Parmesan cream sauce sharpened with Dijon and Worcestershire. Served over mashed potatoes, the sauce does double duty as gravy. It is quick enough for a weeknight and rich enough for guests.
Ingredients
Steak bites:
800 g beef sirloin or ribeye steak, cut into bite-sized cubes
2 tbsp olive oil
3 tbsp unsalted butter
5 garlic cloves, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp dried thyme
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp fresh parsley, chopped
Creamy garlic Parmesan sauce:
2 tbsp unsalted butter
4 garlic cloves, minced
1 cup heavy cream
½ cup beef broth
½ cup freshly grated Parmesan cheese
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
½ tsp Italian seasoning
¼ tsp freshly ground black pepper
1 tbsp fresh parsley, chopped
For serving:
2 cups creamy mashed potatoes
1 tbsp fresh parsley, chopped
¼ tsp freshly ground black pepper
Method
1. Pat the steak cubes very dry and season with salt, pepper, garlic powder, onion powder, Italian seasoning, smoked paprika and thyme.
2. Heat the olive oil in a large pan over high heat until just smoking. Sear the steak in a single layer, without stirring, for 2 minutes per side until deeply browned. Remove and set aside, working in batches if needed.
3. Lower the heat to medium and melt the butter for the sauce. Cook the garlic for 30 seconds until fragrant.
4. Pour in the cream and beef broth, scraping up the browned bits, and simmer gently for 3–4 minutes until slightly thickened.
5. Stir in the Parmesan, Dijon, Worcestershire sauce, Italian seasoning and pepper until the sauce is smooth. Do not boil hard or the cheese can split.
6. Return the steak bites to the pan and toss for 1–2 minutes until coated and warmed through; check the steak reaches 145°F (63°C), then rest for 3 minutes. Serve over mashed potatoes, scattered with parsley and pepper.
Cooking Tips
Dry steak and a ripping-hot pan are everything — wet meat steams instead of searing.
Add the Parmesan off high heat so it melts smoothly instead of clumping.
Make the mashed potatoes first and keep them warm, so the steak is served the moment it leaves the pan.
Frequently asked questions
How is this different from the steak bites with mac and cheese or with bell peppers articles?
Those pair steak bites with pasta or peppers; this one has neither — the bites are smothered in a Parmesan cream sauce and served over mashed potatoes.
Can I use a cheaper cut than sirloin?
Yes — any tender quick-cooking cut works; avoid stewing cuts, which need slow cooking to become tender.