Garlic Butter Steak Bites with Parmesan Cream Sauce

This rich and creamy Garlic Butter Steak Bites with Parmesan Cream Sauce combines tender steak cubes seared to perfection with a luscious parmesan cream sauce, infused with garlic and a mild spicy kick. Ready in just 30 minutes, it’s an indulgent and easy meal that feels fancy but comes together fast.

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Prep Time 15

Cook Time 15

Total Time 30

Servings 4 servings

Calories 620 kcal

Ingredients

Main ingredients

2 pounds steak cut into bite-size cubes - ribeye or sirloin works best
4 to 5 tablespoons avocado oil handles high heat better than olive oil
5 tablespoons butter divided into two parts
10 cloves garlic minced, split for cooking stages
1.5 cups heavy cream makes the sauce rich and velvety
2 green onions diced, both white and green parts add freshness
1 teaspoon red pepper flakes option to use less if you’re not into heat
0.67 cup parmesan cheese shredded for sharp cheesy zing
russet potatoes for sides, can be mashed or roasted
assorted seasonings smoked paprika, cayenne, garlic powder, onion powder, salt, pepper, thyme, and oregano for seasoning the steak bites

Instructions

Cut your steak into steak bites and season each piece with salt, pepper, smoked paprika, cayenne, garlic and onion powder, thyme and oregano. Let the flavors settle for a few minutes.
Heat avocado oil in your skillet over medium-high until it shimmers just right. This hotter oil means nice sear without smoke.
Add half the butter and half the garlic to the skillet, saute for about one minute until you smell that buttery garlic aroma.
Toss in the steak bites and cook, stirring so they brown evenly. This usually takes 4 to 5 minutes and brings out that craveable crust.
Remove the steak bites from the skillet and set them aside to rest while you build the sauce.
Add the rest of the butter and garlic to the same skillet, cook for one more minute till fragrant. Pour in your heavy cream, toss in green onions and sprinkle red pepper flakes for a gentle kick.
Let it simmer and stir in parmesan cheese until melted, thick, and creamy. You can adjust thickness with half and half if needed.
Put the steak bites back in and stir well to coat everything in that luscious parmesan cream sauce. Serve hot and enjoy right away.

Notes

Serve hot with your choice of mashed or roasted russet potatoes. Refrigerate leftovers in airtight containers for 3-4 days or freeze for up to a month. Warm leftovers gently to keep sauce creamy.