Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe
There’s just something undeniably irresistible about the combination of tender steak bites drenched in a rich garlic butter, served over cheesy mashed potatoes, and drizzled with a velvety parmesan cream sauce. It’s a meal that can easily make any dinner feel special without requiring hours in the kitchen. I first whipped up these Garlic Butter Steak Bites with Parmesan Cream Sauce on a whim for a last-minute family dinner, and they quickly became a staple in our household. The balance of savory, buttery steak, creamy mashed potatoes, and the slight kick from red pepper flakes in the sauce is the perfect trio. It’s comfort food with a bit of flair.
So, if you’re craving something both indulgent and deceptively easy, you’re in the right place. Let’s dig into the details of this dish!
A little steak story 🥩
Steak is always a treat, and I’m no stranger to experimenting with different cuts and cooking methods. This recipe, though, is the sweet spot for when you want something delicious without much fuss. One weekend, after realizing I had some steak in the fridge and not much else, I decided to play around with some pantry staples—and voila! These garlic butter steak bites were born. I love how the buttery richness complements the juicy steak, and pairing it with cheesy mashed potatoes? That was the game changer. Ever since then, my family has been asking for these on repeat. There’s something about the simplicity of the dish that just hits all the right notes, every single time.
The backstory of this creamy combo
While steak has been enjoyed around the globe for centuries, the idea of pairing it with a creamy sauce isn’t new—think of French classics like steak au poivre or béarnaise sauce. But this parmesan cream sauce is a twist that adds an extra layer of indulgence without overpowering the steak’s natural flavors. Adding the touch of red pepper flakes gives it just enough spice to keep things interesting, while the green onions offer a hint of freshness. If you’re a fan of creamy pasta sauces, you’ll love how this sauce works with steak instead of noodles. It’s a win-win!
Let’s talk ingredients: The stars of the show
This dish is built around some key ingredients that bring out the best in each other. Here’s how they all play their part:
Steak (filet, ribeye, or sirloin)
You can use your favorite cut, but I tend to opt for ribeye when I want extra flavor or sirloin for a leaner option. The steak needs to be seared quickly for a golden crust but stay juicy on the inside. If you’re out of these cuts, flank steak can also work in a pinch, just be sure to cut it across the grain for tenderness.
Avocado oil
I love using avocado oil for its high smoke point. This keeps the steak from burning while you get that perfect sear. If you don’t have avocado oil, canola or grapeseed oil are great substitutes.
Garlic
Is there ever such a thing as too much garlic? Not in my house! We’re using garlic twice in this recipe—first to flavor the butter and then again for the cream sauce. Pro tip: for a sweeter, milder garlic flavor, roast your garlic ahead of time. It’ll add a wonderful depth to both the steak and the sauce.
Parmesan cheese
A salty, nutty cheese that’s essential for the cream sauce. Shredded parmesan melts better than the pre-grated stuff, so I recommend grabbing a block and grating it yourself. If you’re out of parmesan, pecorino or asiago would make a tasty substitute.
Potatoes
Russets are my go-to for mashed potatoes because they’re starchy and yield a fluffy mash. But Yukon golds would also give you a rich, buttery consistency. Just avoid waxy potatoes like red or fingerlings—they don’t mash as well.
Kitchen gear you’ll need
Nothing too fancy is required for this dish, but there are a few tools that will make your life easier:
- Cast-iron skillet: For getting that perfect sear on your steak. If you don’t have one, a stainless-steel skillet works, but avoid non-stick pans since they won’t give you the same caramelization.
- Potato masher or ricer: For the smoothest mashed potatoes. I’ve tried using a fork in a pinch, but trust me, investing in a good masher will make a world of difference.
- Whisk: You’ll need this for the cream sauce to ensure everything comes together smoothly.
Step-by-step: My foolproof method for perfect steak bites
Cooking steak always seems like it should be complicated, but it’s actually straightforward once you get the hang of it. Here’s how to pull it all together:
1. Prep the steak and seasoning
Start by cutting your steak into 2-3″ pieces, which is the ideal size for bite-sized portions. Rub the steak all over with avocado oil and coat generously with your homemade blackened seasoning (trust me, this mix of spices adds so much depth!). Let the steak rest at room temperature for 10-15 minutes—this step helps ensure even cooking.
While the steak’s resting, peel and quarter your potatoes. Soaking them in cold water helps remove excess starch, which makes for fluffier mashed potatoes. You can drain them after about 10 minutes, then start boiling them in salted water until they’re fork-tender.
2. Searing the steak
Heat your skillet over medium-high heat and add a few tablespoons of avocado oil. Once the oil is shimmering, it’s time to sear! Place the steak pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Let them cook undisturbed for 2 minutes to develop a golden crust, then flip and cook for another minute. I learned the hard way that flipping too soon can prevent that lovely browning—so patience is key here!
3. Garlic butter magic
Once the steak bites are beautifully seared, remove them from the pan and add in some butter and minced garlic. Let the garlic sizzle and get fragrant (but not burnt!) before tossing the steak back in. Coat the steak pieces in that garlic butter, then remove and tent them with foil to keep warm and juicy.
4. Whipping up the parmesan cream sauce
Now, in the same skillet, you’ll make the cream sauce. Add a little more butter and the remaining garlic, sautéing just until fragrant. Then, slowly whisk in the heavy cream and bring it to a simmer. Let it reduce for about 3-5 minutes until it thickens slightly. Stir in the red pepper flakes, green onions, and parmesan cheese, and whisk until the sauce is smooth and creamy.
5. Mash those potatoes
Drain your potatoes and mash them up with melted butter, warmed half-and-half, and shredded Monterey Jack cheese (or whatever cheese you prefer). Add in garlic powder, salt, and pepper, and mix until everything is velvety smooth.
6. Bring it all together
To serve, pile a generous portion of mashed potatoes on each plate, top with those golden steak bites, and spoon the luscious parmesan cream sauce over everything. It’s comfort food heaven!
Experiment with variations!
This recipe is flexible, and I’ve had fun playing with different twists:
- Gluten-free: This recipe is naturally gluten-free, so no swaps needed here!
- Vegan: Swap the steak with crispy tofu or mushrooms and use a dairy-free cream like coconut cream for the sauce. A vegan butter like Earth Balance will still give you that rich garlic butter flavor.
- Add veggies: Toss in some sautéed mushrooms, steamed broccoli, or even roasted brussels sprouts for a pop of color and extra nutrients.
- Spice it up: If you’re a spice lover, feel free to up the cayenne or red pepper flakes in the blackened seasoning.
Serving ideas and plating tips
I love to serve these steak bites family-style, with the potatoes spread out in a large serving dish and the steak and sauce on top. Garnish with a few extra chopped green onions or parsley for color. You could even drizzle a bit more melted butter over everything for a true indulgence (because why not?).
Drink pairings
For drinks, a bold red wine like a Cabernet Sauvignon or Malbec pairs beautifully with the richness of the steak. If you’re more of a beer person, a cold amber ale or stout would also complement the flavors nicely. Not into alcohol? A sparkling water with lemon or lime helps cut through the richness.
Leftovers? No problem!
If you have leftovers (which is rare in my house), you can store the steak bites and mashed potatoes in separate airtight containers in the fridge for up to 3 days. Reheat the steak in a hot skillet to maintain that crispy exterior, and gently warm the mashed potatoes with a splash of cream or butter. The cream sauce can be reheated in a small saucepan, whisking in a bit of milk to loosen it if needed.
Scaling the recipe
Want to double the recipe for a dinner party? No problem! Just be sure to cook the steak in batches to avoid overcrowding the pan, which can make the steak steam instead of sear. And if you’re scaling down, the sauce can easily be adjusted by halving the ingredients.
In summary
This dish might sound fancy, but once you try it, you’ll realize how simple it is to pull together. The flavors are rich, indulgent, and perfect for a special dinner—or even a regular weeknight when you want to treat yourself. So, why not give it a go and make it your own? Your kitchen awaits!
FAQs:
- Can I use a different cut of steak?
Absolutely! Ribeye, sirloin, filet—whatever you have on hand works. Just adjust the cooking time based on thickness. - Can I make this dairy-free?
Sure! Use dairy-free butter and cream alternatives. Coconut cream would be great for the sauce! - What if I don’t have avocado oil?
No worries! You can use canola or grapeseed oil for a high smoke point alternative. - Can I use store-bought blackened seasoning?
You can, but I highly recommend making your own blend. It’s fresher and more customizable. - How can I make the sauce spicier?
Add extra red pepper flakes or a dash of hot sauce for an extra kick!
Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe
Indulge in tender garlic butter steak bites served over cheesy mashed potatoes, all topped with a rich parmesan cream sauce. Comfort food at its finest.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 2 lbs steak filet, ribeye, sirloin, etc
- 4–5 tablespoons avocado oil this has a higher smoke point than olive oil
- Parmesan Cream Sauce:
- 5 tablespoons butter divided
- 10 cloves garlic, minced and divided
- 1.5 cups heavy cream
- 2 green onions, diced green and white parts
- 1 teaspoon red pepper flakes less if desired
- 2/3 cup parmesan grated/shredded/shaved
- Cheesy Mashed Potatoes:
- 4 lbs russet potatoes
- 1 cup half and half warmed
- 6 tablespoons salted butter melted
- 3/4 cup monterey jack cheese, shredded or mozzarella, pepper jack, etc.
- 1 tsp garlic powder
- 3/4 tsp salt
- pepper to taste about 1/2 tsp each
- Homemade Blackened Seasoning:
- 2 tablespoons smoked paprika regular paprika works too
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
1. Prep the steak and seasoning
Start by cutting your steak into 2-3″ pieces, which is the ideal size for bite-sized portions. Rub the steak all over with avocado oil and coat generously with your homemade blackened seasoning (trust me, this mix of spices adds so much depth!). Let the steak rest at room temperature for 10-15 minutes—this step helps ensure even cooking.
While the steak’s resting, peel and quarter your potatoes. Soaking them in cold water helps remove excess starch, which makes for fluffier mashed potatoes. You can drain them after about 10 minutes, then start boiling them in salted water until they’re fork-tender.
2. Searing the steak
Heat your skillet over medium-high heat and add a few tablespoons of avocado oil. Once the oil is shimmering, it’s time to sear! Place the steak pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Let them cook undisturbed for 2 minutes to develop a golden crust, then flip and cook for another minute. I learned the hard way that flipping too soon can prevent that lovely browning—so patience is key here!
3. Garlic butter magic
Once the steak bites are beautifully seared, remove them from the pan and add in some butter and minced garlic. Let the garlic sizzle and get fragrant (but not burnt!) before tossing the steak back in. Coat the steak pieces in that garlic butter, then remove and tent them with foil to keep warm and juicy.
4. Whipping up the parmesan cream sauce
Now, in the same skillet, you’ll make the cream sauce. Add a little more butter and the remaining garlic, sautéing just until fragrant. Then, slowly whisk in the heavy cream and bring it to a simmer. Let it reduce for about 3-5 minutes until it thickens slightly. Stir in the red pepper flakes, green onions, and parmesan cheese, and whisk until the sauce is smooth and creamy.
5. Mash those potatoes
Drain your potatoes and mash them up with melted butter, warmed half-and-half, and shredded Monterey Jack cheese (or whatever cheese you prefer). Add in garlic powder, salt, and pepper, and mix until everything is velvety smooth.
6. Bring it all together
To serve, pile a generous portion of mashed potatoes on each plate, top with those golden steak bites, and spoon the luscious parmesan cream sauce over everything. It’s comfort food heaven!
Notes
Serving ideas and plating tips
I love to serve these steak bites family-style, with the potatoes spread out in a large serving dish and the steak and sauce on top. Garnish with a few extra chopped green onions or parsley for color. You could even drizzle a bit more melted butter over everything for a true indulgence (because why not?).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner