Go Back

Garlic Butter Steak Bites with Creamy Parmesan Sauce

A delightful dish that combines savory steak with a rich, buttery and creamy parmesan sauce, perfect for any dinner gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Steakhouse
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound sirloin steak, cut into bite-size cubes Look for marbling for flavor and tenderness.
  • 2 tablespoons oil (avocado or canola)
  • to taste none Salt
  • to taste none Black pepper
  • 1 teaspoon paprika (optional) Adds additional flavor.
Sauce Ingredients
  • 3 tablespoons unsalted butter Enhances richness.
  • 3 cloves fresh minced garlic For flavor.
  • 1/2 cup heavy cream
  • 1 cup freshly grated parmesan cheese Fresh cheese yields a creamier texture.
  • 1 tablespoon chopped parsley (optional) For garnish.
  • 1 squeeze lemon juice (optional) Adds brightness to the dish.

Method
 

Preparation
  1. Cut the sirloin steak into 1-inch bite-size cubes and pat dry with paper towels.
Cooking Steak
  1. Heat a large skillet over medium-high heat and add oil, letting it shimmer.
  2. Add the steak cubes in a single layer and sear for 1 to 2 minutes without stirring.
  3. Flip and sear for another minute or two until browned, then remove from skillet.
Making Creamy Sauce
  1. Lower the heat to medium and add unsalted butter to the skillet until it melts.
  2. Stir in minced garlic and cook for 20 to 30 seconds without burning.
  3. Pour in heavy cream and allow it to bubble gently, then gradually whisk in parmesan cheese until smooth.
Combining Steak and Sauce
  1. Return steak bites and any juices to the skillet, tossing in the sauce for about 1 minute.
  2. Taste and adjust seasoning with additional salt and pepper as needed.
  3. Add a squeeze of lemon juice and garnish with parsley before serving.

Notes

Serve with mashed potatoes, asparagus or a salad. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet.