Description
Juicy, tender steak bites seared in garlic butter and smothered in a creamy Parmesan sauce—perfect for serving over pasta, rice, or mashed potatoes!
Ingredients
For the Steak Bites:
- 1 1/2 lbs sirloin steak (or ribeye), cut into 1-inch cubes
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
For the Parmesan Cream Sauce:
- 1 tbsp butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt & black pepper (to taste)
- 1/4 cup chicken broth (or beef broth for richer flavor)
Instructions
Prepare the Steak Bites – Pat steak cubes dry with paper towels and season with salt, black pepper, and smoked paprika.
Sear the Steak – Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer (work in batches if needed). Sear for 2-3 minutes per side until browned. Remove from the pan and set aside.
Make the Garlic Butter – Reduce heat to medium, add butter and minced garlic, and sauté for 30 seconds until fragrant. Return steak bites to the pan, toss to coat, then transfer to a plate.
Prepare the Parmesan Cream Sauce – In the same skillet, melt 1 tbsp butter over medium heat. Add heavy cream, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Stir well and let simmer for 3-4 minutes until thickened. Add chicken broth if needed to adjust consistency.
Combine & Serve – Return steak bites to the skillet and toss in the sauce. Garnish with fresh parsley and serve warm over pasta, rice, or mashed potatoes!
Notes
Best Steaks to Use: Sirloin, ribeye, or filet mignon for maximum tenderness.
Make it Spicy: Add extra red pepper flakes or a dash of hot sauce to the sauce.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking the steak.