Description

These Creamy Steak Bites are tender, juicy, and smothered in a rich, garlicky cream sauce. Quick to make in one pan, this dish is perfect for a weeknight meal or a special dinner. Serve them over pasta, mashed potatoes, or rice for a hearty, satisfying meal.

Ingredients

Units Scale

1.5 pounds sirloin steak, cut into 1-inch cubes
2 tablespoons olive oil
8 ounces mushrooms, sliced
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Sear the Steak Bites:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the steak cubes with salt and pepper.
- Add the steak to the hot skillet in a single layer, searing each side until browned, about 2-3 minutes per side.
- Remove the steak from the skillet and set aside.
Cook the Mushrooms:
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the sliced mushrooms and cook until they release their moisture and become tender, approximately 5 minutes.
- Stir in the minced garlic and Italian seasoning, cooking for an additional 1 minute until fragrant.
Prepare the Cream Sauce:
- Reduce the heat to medium.
- Pour in the heavy cream, stirring to combine with the mushrooms and garlic.
- Allow the mixture to simmer for 2-3 minutes to thicken slightly.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Season the sauce with additional salt and pepper to taste.
Combine Steak and Sauce:
- Return the seared steak bites to the skillet, tossing them in the creamy mushroom sauce to coat evenly.
- Cook for another 2 minutes to warm the steak through.
Serve:
- Garnish with chopped fresh parsley and serve immediately.
- This dish pairs well with mashed potatoes, rice, or a side of steamed vegetables.

Notes

Steak Selection: Sirloin is recommended for its balance of tenderness and flavor, but ribeye or tenderloin can also be used.
Mushroom Variety: Button mushrooms are commonly used, but cremini or portobello mushrooms can add deeper flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sauce from separating.