Cooking Tips
Garlic Butter Steak Bites with Sautéed Bell Peppers
Golden garlic butter steak bites tossed with colorful sautéed bell peppers and red onion — a fast, restaurant-style dinner.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Steak bites are weeknight luxury: sirloin cut small so it sears in minutes, coated in garlic butter, and tossed with peppers that stay bright and slightly crisp. The Worcestershire and soy in the pan give the sauce a savory depth that makes plain rice or bread taste like part of the dish. It is quick, but it eats like something from a steakhouse.
Ingredients
Steak and peppers:
700 g beef sirloin steak, cut into bite-sized cubes
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, sliced
4 garlic cloves, minced
3 tbsp butter
2 tbsp olive oil
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
1 tsp salt, or to taste
½ tsp red chili flakes (optional)
1 tsp Italian seasoning
2 tbsp fresh parsley, chopped
For garnishing:
½ small red onion, sliced into rings
½ cucumber, sliced
1 tbsp fresh parsley, chopped
Method
1. Pat the steak cubes very dry and season with salt, pepper, smoked paprika, garlic powder and onion powder.
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 — work in batches if needed.
3. Lower the heat to medium, add the butter, then the peppers and red onion. Sauté for 4–5 minutes until just tender with a little bite left.
4. Add the garlic and cook 30 seconds, then stir in the Worcestershire sauce, soy sauce, Italian seasoning and chili flakes.
5. Return the steak to the pan and toss for 1–2 minutes so every piece is coated in garlic butter. Check the steak reaches 145°F (63°C), then rest for 3 minutes.
6. Serve garnished with red onion rings, cucumber slices and parsley.
Cooking Tips
Dry steak and a ripping-hot pan are everything — wet meat steams instead of searing.
Sear in batches if the pan is crowded; a single layer is what builds the crust.
Keep the peppers slightly crisp; they soften fast and the contrast is the point.
Frequently asked questions
How is this different from the garlic butter steak bites with mac and cheese article?
That dish pairs steak bites with creamy mac and cheese; this one has no pasta — the steak is tossed with sautéed bell peppers and onion instead.
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.