Garlic Butter Steak Bites with Parmesan Cream Sauce

A rich, comforting dish featuring golden-seared steak bites coated in buttery garlic and served with a velvety Parmesan cream sauce.

Why You’ll Love This Recipe

• Tender steak bites with crispy edges and juicy centers
• A luscious, restaurant-style Parmesan cream sauce
• Quick 20–25 minute meal
• Perfect for pasta, rice, mashed potatoes, or veggie sides
• Simple ingredients, big flavor

Ingredients

For the Steak Bites

• 1 lb (450 g) sirloin or ribeye steak, cut into bite-sized pieces
• 1 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tsp paprika
• ½ tsp onion powder
• Salt & black pepper, to taste
• Fresh parsley, chopped (optional)

For the Parmesan Cream Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups milk
• ½ cup heavy cream (or use all milk)
• 1 cup freshly grated Parmesan cheese
• ½ tsp garlic powder
• Salt & pepper, to taste

Instructions

1. Prep the Steak

1. Pat steak cubes dry with paper towels.
2. Season with paprika, onion powder, salt, and pepper.

2. Cook the Steak Bites

1. Heat olive oil in a large skillet over medium-high heat.
2. Add steak in a single layer (don’t overcrowd).
3. Sear 2–3 minutes on each side or until browned.
4. Add butter and minced garlic.
5. Stir for 1 minute as the garlic becomes fragrant.
6. Remove steak bites from the skillet and set aside.

3. Make the Parmesan Cream Sauce

1. In the same skillet, reduce heat to medium.
2. Add butter and let it melt.
3. Whisk in flour to form a smooth paste (30 seconds).
4. Slowly pour in milk and cream while whisking.
5. Add Parmesan cheese, garlic powder, salt, and pepper.
6. Simmer 3–5 minutes until thick and creamy.

4. Combine

• Add the cooked steak bites back into the skillet.
• Spoon sauce over the top and stir gently.
• Cook 1 extra minute to warm everything through.

5. Serve

• Serve over pasta, mashed potatoes, rice, or roasted vegetables.
• Garnish with parsley if desired.

You Must Know

• Searing the steak on high heat gives the best flavor.
• Freshly grated Parmesan melts smoother than pre-shredded.
• If the sauce gets too thick, add a splash of milk.
• Do not cook steak bites too long — they can get tough.

Storage Tips

• Store leftovers in the fridge for up to 3 days.
• Reheat gently on low heat with extra milk to loosen the sauce.
• Not recommended for freezing (cream sauce may separate).

Ingredient Substitutions

• Steak: Try chicken breast, shrimp, or pork bites instead.
• Milk: Use unsweetened almond milk or oat milk (sauce will be thinner).
• Parmesan: Romano or Asiago work well too.
• Seasoning: Add chili flakes or Cajun seasoning for spice.

Serving Suggestions

• Over creamy mashed potatoes
• Tossed with fettuccine or shells
• With roasted broccoli or green beans
• Over garlic rice
• With crusty bread to scoop the sauce

Pro Tips

• Let the steak rest at room temperature for 10 minutes before cooking.
• Don’t move the steak too soon — this helps build a crust.
• Add a squeeze of lemon to the sauce for brightness.
• Want it richer? Add 1 extra tbsp of butter at the end.

Frequently Asked Questions

→ Can I use frozen steak?
Yes, but thaw completely and pat very dry before cooking.

→ How do I keep the sauce smooth?
Add the milk slowly while whisking and use freshly grated Parmesan.

→ Can I make it spicy?
Add chili flakes, cayenne, or spicy paprika to the steak seasoning.

→ Can I make it dairy-free?
Use plant-based milk, vegan butter, and vegan Parmesan-style cheese.

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