Tender Steak Bites in Garlic Butter with Creamy Parmesan Sauce
I’ve made these tender steak bites more times than I can count when I want a quick, restaurant-style dinner without the fuss. Small cubes of sirloin sear fast, a garlic-butter base gives instant flavor, and a silky Parmesan cream sauce ties everything together. It’s perfect when you want something cozy but impressive — and if you prefer a hands-off version, try the slow-cooker garlic butter beef bites for an alternate method that keeps the same spirit.
Why you’ll love this dish
This recipe hits three big needs: speed, comfort, and flavor concentration. Bite-sized steak cooks quickly and gives more surface area for that caramelized crust. The garlic butter adds aromatic richness, while the heavy cream and Parmesan make a sauce that clings to every piece. It’s a dish that feels special for a weeknight, but also holds up for date nights or casual dinner parties.
“My family devoured this — the sauce is indulgent without being fussy. Ready in under 30 minutes and perfect over pasta.” — a regular at my kitchen table
It’s faster than a slow-cooker approach like the slow-cooker garlic butter beef bites, yet gives the same deep, buttery garlic notes you crave.
How this recipe comes together
Brief step-by-step overview so you know what to expect:
- Dry the steak and season well to encourage a good sear.
- Sear in butter over medium-high heat until browned on the outside but still juicy inside.
- Remove the steak, then sauté garlic briefly so it doesn’t burn.
- Deglaze the pan with beef broth to lift those browned bits — that’s flavor gold.
- Add cream and Parmesan, simmer until the sauce thickens.
- Return the steak to the skillet and heat just until warmed through.
- Finish with fresh parsley and serve immediately over your starch of choice.
What you’ll need
- 1 lb (450g) sirloin steak, cut into bite-sized pieces (about 1-inch)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (28g) butter (use unsalted if you prefer)
- 5 cloves garlic, minced (or 2 tsp jarred, but fresh is best)
- 1/2 cup (120ml) beef broth (sub: low-sodium chicken broth in a pinch)
- 1/2 cup (120ml) heavy cream (sub: half-and-half for lighter sauce, but it will be thinner)
- 1/2 cup (50g) grated Parmesan cheese (prefer Parmigiano-Reggiano if possible)
- Fresh parsley, chopped, for garnish
Step-by-step instructions
- Pat the steak pieces dry with paper towels. Season generously with salt and pepper. Dry meat sears better.
- Heat a large skillet over medium-high heat and melt the butter until foamy.
- Add the steak bites in a single layer; don’t crowd the pan. Sear for 3–4 minutes, turning once, until nicely browned. Remove the steak to a plate.
- Lower the heat to medium. Add the minced garlic to the pan and sauté for 20–30 seconds until fragrant — watch closely so it doesn’t burn.
- Pour in the beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Let the broth reduce for about 1 minute.
- Stir in the heavy cream and grated Parmesan. Simmer gently, stirring, until the sauce thickens and the cheese melts into a smooth sauce.
- Return the steak bites to the skillet. Toss to coat in the sauce and warm through for 1–2 minutes. Taste and adjust seasoning.
- Garnish with chopped parsley and serve immediately over pasta, rice, or alongside crusty bread to mop up the sauce.
Best ways to enjoy it
- Serve the steak bites over al dente fettuccine or linguine for a comforting pasta dinner.
- Spoon over steamed rice or buttery mashed potatoes for a hearty meal.
- For low-carb options, plate atop roasted cauliflower or zucchini noodles.
- Add a green side such as garlic sautéed spinach or a crisp Caesar salad for contrast.
- If you like creamy, spoonable meals, you might also enjoy this white lasagna soup that plays on similar flavors.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. They’ll keep for 3–4 days.
- To reheat, warm gently in a skillet over low heat. Add a splash of cream or broth if the sauce has thickened too much. Microwaving works — cover and heat in 30-second bursts, stirring between intervals.
- Freezing: Freeze cooked steak bites in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop. Note: cream-based sauces can separate slightly after freezing; whisk in fresh cream when reheating if needed to bring it back together.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Dry the steak thoroughly before seasoning. Moisture = steam, and steam prevents a good crust.
- Don’t overcrowd the pan. Work in batches if necessary so each bite gets contact with the hot surface.
- Use medium-high heat for searing, then lower to medium for the sauce to avoid breaking the cream.
- If the sauce is too thin, simmer a little longer or add a small pinch of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and whisk until it thickens.
- Finish with acid: a tiny squeeze of lemon or a few drops of white wine vinegar can brighten the sauce at the end. For a different angle on creamy weeknight cooking, see my stovetop shortcut in the white lasagna soup.
Creative twists
- Mushroom-Boosted: Add sliced cremini or shiitake after removing the steak; sauté until brown, then proceed with garlic and deglazing.
- Spicy Kick: Stir in 1/4–1/2 tsp crushed red pepper flakes with the garlic.
- Herbaceous: Swap half the parsley for chopped basil or tarragon for a fresher finish.
- Lighter Version: Use half-and-half and reduce the cheese to 1/3 cup for a looser, lighter sauce.
- Keto/Paleo: Skip the cream and finish the beef broth with a knob of ghee and extra Parmesan (if dairy allowed) or a cashew cream substitute for dairy-free.
Helpful answers
Q: Can I use a different cut of beef?
A: Yes — sirloin is great for quick bites, but ribeye or New York strip will be richer. For a budget-friendly option, chuck steak cut thinly also works but may need slightly longer cooking if pieces are thicker.
Q: How do I avoid overcooking the steak bites?
A: Sear on high enough heat to color the outside quickly, and remove the pieces from the pan as soon as they’re browned. The residual heat will keep them juicy when you return them briefly to warm in the sauce.
Q: Can I make the sauce ahead of time?
A: You can make the sauce and refrigerate separately for up to 2 days. Reheat gently and whisk in a splash of cream or broth. Add freshly seared steak bites right before serving to keep them tender.
Q: My sauce broke (separated). How do I fix it?
A: Lower the heat and whisk in a small splash of cold water or cream. If needed, remove from heat and whisk in a teaspoon of Dijon mustard — it can help stabilize the emulsion.
Conclusion
These tender steak bites in garlic butter with a creamy Parmesan sauce are an easy way to make a weeknight feel special. If you want a closely related riff with extra herb and Parmesan notes, check out this version for inspiration: Garlic Butter Steak Bites with Parmesan Cream Sauce – Bad Batch. For another creamy take that pairs well with crusty bread or pasta, see this recipe: Creamy Garlic Butter Steak Bites – Cooking For My Soul.
Garlic Butter Steak Bites with Creamy Parmesan Sauce
Ingredients
Method
- Pat the steak pieces dry with paper towels. Season generously with salt and pepper.
- Heat a large skillet over medium-high heat and melt the butter until foamy.
- Add the steak bites in a single layer; don’t crowd the pan. Sear for 3–4 minutes, turning once, until nicely browned. Remove the steak to a plate.
- Lower the heat to medium. Add the minced garlic to the pan and sauté for 20–30 seconds until fragrant.
- Pour in the beef broth and scrape up the browned bits from the bottom of the skillet. Let the broth reduce for about 1 minute.
- Stir in the heavy cream and grated Parmesan. Simmer gently until the sauce thickens and the cheese melts.
- Return the steak bites to the skillet. Toss to coat in the sauce and warm through for 1–2 minutes. Taste and adjust seasoning.
- Garnish with chopped parsley and serve immediately over pasta, rice, or alongside crusty bread.
