Delicious garlic butter steak bites coated in a creamy Parmesan sauce, perfect for a quick and satisfying meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 1/2 lb sirloin steak, cut into 1-inch cubes
2 tablespoons olive oil
3 tablespoons unsalted butter
5 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh parsley
2 tablespoons unsalted butter (for sauce)
3 cloves garlic, minced (for sauce)
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper (for sauce)
1/4 teaspoon salt (for sauce, or to taste)
1/4 teaspoon red pepper flakes (optional)
Instructions
Prepare the steak. Pat the steak cubes dry with paper towels. Season with smoked paprika, onion powder, salt, and black pepper.
Sear the steak bites. Heat the olive oil in a large skillet over medium-high heat. Arrange the steak in a single layer, working in batches if necessary. Sear for 2–3 minutes per side until browned and cooked to your preferred doneness. Transfer to a plate.
Make the garlic butter. Reduce the heat to medium. Add 3 tablespoons of butter and the minced garlic to the skillet. Cook for 30–60 seconds until fragrant, stirring constantly.
Coat the steak. Return the steak bites and any accumulated juices to the skillet. Toss in the garlic butter for about 1 minute, then transfer the steak to a plate while preparing the sauce.
Start the cream sauce. In the same skillet, melt the remaining 2 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds.
Add the cream. Pour in the heavy cream and stir in the Italian seasoning and black pepper. Simmer gently for 2–3 minutes, stirring occasionally. Do not let the sauce boil vigorously.
Add the Parmesan. Gradually stir in the grated Parmesan until melted and the sauce becomes smooth and creamy. Add salt to taste and red pepper flakes if desired. If the sauce is too thick, add a splash of cream or beef broth.
Combine and finish. Return the steak bites to the skillet and toss gently to coat them in the Parmesan cream sauce. Simmer for 1–2 minutes until heated through.
Garnish and serve. Sprinkle with fresh parsley and additional Parmesan. Serve immediately while the sauce is warm and creamy.
Notes
Choose the right cut: Sirloin offers a good balance of tenderness and flavor. Ribeye also works well.
Dry the steak first: Removing excess moisture helps create a flavorful, golden-brown crust.
Avoid overcrowding: Sear in batches to prevent the steak from steaming.
Use freshly grated Parmesan: It melts more smoothly than many pre-shredded varieties.
Keep the sauce gentle: High heat can cause the cream sauce to separate.
Storage: Store in an airtight container for up to 3 days in the refrigerator. Not recommended for freezing.