🥩 Creamy Garlic Steak Bites Recipe
Description
These Creamy Garlic Steak Bites are tender, juicy cubes of steak seared to perfection and tossed in a luscious, garlicky cream sauce. The sauce, made with butter, garlic, Parmesan cheese, and a touch of cream, coats every piece for an indulgent yet easy-to-make dinner. Think of it as steakhouse flavor meets weeknight simplicity — rich, comforting, and perfect with mashed potatoes, rice, or pasta.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Steak:
- 500 g (about 1 lb) beef steak (sirloin, ribeye, or tenderloin), cut into bite-sized cubes
- 1–2 tablespoons olive oil or butter
- Salt and black pepper, to taste
- ½ teaspoon paprika (optional, for color)
For the Creamy Garlic Sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter version)
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning (or a mix of thyme, oregano, and basil)
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (for garnish)
- Optional: A splash of Worcestershire sauce or Dijon mustard for depth of flavor
Instructions
- Prepare the steak:
Pat the steak cubes dry with paper towels. Season generously with salt, pepper, and paprika. - Sear the steak:
Heat olive oil or butter in a large skillet over medium-high heat. Once hot, add steak bites in a single layer (work in batches if needed).
Sear for 2–3 minutes per side, until browned and cooked to your desired doneness. Remove from pan and set aside. - Make the creamy garlic sauce:
In the same pan, reduce heat to medium. Add butter and minced garlic; sauté for 30 seconds until fragrant.
Pour in the heavy cream, stirring to scrape up any browned bits from the bottom of the pan. - Add flavor:
Stir in Parmesan cheese, Italian seasoning, and a pinch of salt and pepper. Simmer gently for 2–3 minutes until the sauce thickens slightly. - Combine and finish:
Return the steak bites (and any juices) to the pan. Toss well to coat in the sauce. Simmer for 1–2 more minutes. - Serve:
Garnish with chopped parsley and extra Parmesan if desired. Serve immediately over mashed potatoes, pasta, or rice.
Notes & Tips
- Steak choice: Ribeye gives the richest flavor, while sirloin is leaner but still tender.
- Don’t overcrowd the pan: For a perfect sear, cook steak bites in batches.
- Adjust sauce thickness: Add a splash of milk or broth if it becomes too thick.
- Add veggies: Toss in spinach or mushrooms for extra flavor and nutrients.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently over low heat.
Serving Suggestions
- Serve over mashed potatoes, creamy polenta, rice, or buttered noodles.
- Pair with roasted vegetables, garlic bread, or a fresh green salad.
Nutritional Information (Per Serving)
(Approximate for 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | 27 g |
| Fat | 30 g |
| Carbohydrates | 4 g |
| Sugar | 1 g |
| Fiber | 0 g |
| Sodium | 350 mg |
| Cholesterol | 115 mg |
Benefits
✅ High in protein for muscle repair and energy
✅ Rich, creamy flavor that feels gourmet yet simple
✅ Keto-friendly & low-carb option
✅ Customizable with vegetables or different cuts of beef
✅ Quick and easy — ready in 25 minutes
✅ Perfect for meal prep or a date-night dinner
Q&A
Q: Can I use chicken instead of beef?
A: Yes! Chicken breast or thighs work great — just adjust the cooking time accordingly.
Q: What’s the best steak cut for this recipe?
A: Ribeye for juiciness, sirloin for leanness, or tenderloin for melt-in-your-mouth texture.
Q: Can I make it dairy-free?
A: Use coconut cream instead of heavy cream and a dairy-free Parmesan alternative.
Q: Can I add mushrooms or spinach?
A: Definitely! Add mushrooms after searing the steak and cook until tender before adding cream.
Q: Can I double the recipe?
A: Yes, but cook steak in batches to maintain that perfect golden crust.
Q: How do I thicken the sauce more?
A: Let it simmer uncovered for a few extra minutes or stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water.