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Garlic Butter Steak Bites

Garlic Butter Steak Bites with Creamy Parmesan Sauce Bliss

These Garlic Butter Steak Bites bring fine dining to your table in under 30 minutes, featuring tender steak in a creamy Parmesan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bites
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Sirloin or Ribeye Steak Cut into bite-sized cubes
  • 2 tablespoons Olive Oil Can be replaced with butter
  • 1 teaspoon Salt Kosher or sea salt preferred
  • 1 teaspoon Pepper Freshly ground black pepper
For the Garlic Butter
  • 3 cloves Garlic Freshly minced
  • 4 tablespoons Unsalted Butter
For the Parmesan Cream Sauce
  • 1 cup Heavy Cream Opt for light cream for lower calories
  • 1 cup Parmesan Cheese Freshly grated
Optional Garnishes
  • 1 tablespoon Fresh Parsley Chopped, for garnish
  • 1 teaspoon Red Pepper Flakes To taste, for spice

Equipment

  • Skillet
  • Saucepan
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Prepare the steak by patting the sirloin or ribeye cubes dry with paper towels and season with salt and pepper.
  2. Heat a large skillet over medium-high heat, add olive oil, and sear the steak bites for 2-3 minutes on each side until golden brown.
  3. Reduce skillet heat to medium and add unsalted butter; melt and combine with steak remnants, then add minced garlic and sauté for about 30 seconds.
  4. In a separate saucepan, melt additional butter, sauté minced garlic, then add heavy cream and stir in grated Parmesan until smooth.
  5. Serve the Parmesan cream sauce over steak bites or on the side, garnished with parsley and red pepper flakes if desired.

Nutrition

Serving: 4bitesCalories: 400kcalCarbohydrates: 5gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 600mgVitamin A: 600IUCalcium: 200mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat gently on the stove with a splash of cream.

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