Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe | Juicy & Savory
I just made this delicious Garlic Butter Steak Bites with Parmesan Cream Sauce Recipe, and I couldn’t wait to share it with you. After chopping up succulent steak and wrapping it in a garlicky butter bath, I poured over a silky rich cream sauce and realized I had hit comfort-food gold. The aroma of garlic, butter, and parmesan filled my kitchen and warmed me from the inside out.
It’s simple enough for a weeknight dinner yet special enough to serve when guests arrive. Let me walk you through everything I learned while making this. If you enjoy hearty, comforting meals, you might also like the Chicken Potato Soup Recipe which is full of rich flavours and cozy goodness.
Ingredients
Here’s what I used (and why each ingredient really matters):
- 2 lbs steak (filet, ribeye or sirloin): I chose tender cuts so my bites stay juicy rather than chewy.
- 4-5 tablespoons avocado oil: Higher smoke point than olive oil, perfect for a sizzling sear.
- Parmesan Cream Sauce
- 5 tablespoons butter (divided): Adds richness and helps carry flavour.
- 10 cloves garlic, minced (divided): Loads of garlic means lots of aroma and punch.
- 1.5 cups heavy cream: For that dreamy silky texture in the sauce.
- 2 green onions, diced (green + white parts): Adds fresh oniony brightness and colour.
- 1 teaspoon red pepper flakes (less if desired): Gives a gentle heat to balance the cream.
- 2⁄3 cup parmesan cheese, grated or shaved: Fresh-grated gives the best melt and flavour.
- Cheesy Mashed Potatoes
- 4 lbs russet potatoes: Russets mash up fluffy and carry the sauce well.
- 1 cup half-and-half (warmed): Warmer liquid helps keep the mash smooth.
- 6 tablespoons salted butter (melted): Butter adds creamy depth and flavour.
- 3⁄4 cup Monterey Jack (or mozzarella/pepper jack) shredded: Freshly shredded melts more evenly than pre-shredded.
- 1 teaspoon garlic powder: Reinforces the garlic theme without overwhelming.
- 3⁄4 teaspoon salt: To season the mash properly.
- Pepper to taste (~½ teaspoon): Finish the seasoning with some bite.
- Homemade Blackened Seasoning
- 2 tablespoons smoked paprika (regular paprika works too): Adds smokiness and colour.
- 1 tablespoon cayenne pepper: Gives heat and blackened flavour.
- 1 tablespoon onion powder: Balances flavour depth.
- 2 teaspoons garlic powder: Reinforces garlic in the seasoning.
- 1 teaspoon ground black pepper: For a peppery bite.
- 1 teaspoon salt: Basic seasoning for the protein.
- ½ teaspoon dried thyme & ½ teaspoon dried oregano: Herbs add complexity and aroma.
Note: several serving as a note
Variations
If you’d like to switch things up, here are some alternative options:
- Dairy-free: Use a non-dairy cream (like cashew cream) and vegan butter, and substitute a vegan parmesan style cheese for the sauce.
- Lower carb / sugar-free: Skip the mashed potatoes and serve the steak bites over steamed cauliflower or zucchini ribbons. The sauce still works beautifully.
- Extra flavour add-ins: Stir in sautéed mushrooms or spinach into the sauce for added veggies and texture. You could also add a splash of white wine or a teaspoon of Dijon mustard to the pan sauce for a tangy twist.
- Spice it up: Increase the red pepper flakes or cayenne in the seasoning if you like more heat, or add smoked chipotle powder for a smoky fire flavour.
- Herb-forward: Stir chopped fresh basil, chives or cilantro into the finished sauce or garnish to brighten the dish with fresh herb aroma.
You might also enjoy recipes like Chicken Bacon Ranch Pull Apart Rolls Recipe for fun, flavourful meals.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment you need
- Cast-iron skillet or heavy-bottom frying pan: For high-heat searing the steak (I personally use cast iron).
- Medium saucepan or pot: To boil the potatoes until tender.
- Potato masher or electric beaters: To mash the potatoes smooth and creamy.
- Whisk: To evenly mix and thicken the cream sauce in the pan.
- Sharp knife and cutting board: For chopping the steak into uniform pieces and prepping garlic/onions.
How to Make Garlic Butter Steak Bites with Parmesan Cream Sauce?
Step 1: Cut and Season the Steak
Start by cutting the steak into 2-3 inch pieces (they’ll shrink slightly during cooking). Rub them all over with avocado oil, then season generously with the homemade blackened seasoning and let them sit for 10-15 minutes at room temperature so the flavours set in.
Step 2: Prep and Boil the Potatoes
Peel and quarter the russet potatoes, then soak them in a bowl of cold water for 10 minutes (this removes excess starch). Drain and then boil in salted water until they are fork tender while you cook the steak.
Step 3: Sear the Steak
Heat 2-3 tablespoons avocado oil in a large skillet over medium-high heat. Add steak in a single layer without overcrowding, sear without moving for ~2 minutes until golden, flip once, cook ~1 minute, then reduce heat to low and cook another ~1 minute for medium. Remove and tent with foil to keep moist.
Step 4: Make the Garlic Butter Coating
In the same pan, add 2 tablespoons butter and 1 tablespoon minced garlic, sauté until fragrant, then return the steak and toss to coat on all sides in the garlic butter. Remove and set aside.
Step 5: Make the Cream Sauce & Mash Potatoes
In that same pan, add another 2 tablespoons butter and the remaining minced garlic, sauté, then whisk in heavy cream and let it simmer for 3-5 minutes until it reduces. Meanwhile, drain the potatoes, add melted butter, warmed half-and-half, shredded cheese and garlic powder, salt and pepper, and mash until smooth.
Add red pepper flakes, scallions and parmesan to the sauce, whisk until thickened, taste and adjust seasoning. Serve steak over the mashed potatoes and spoon the cream sauce on top.
Additional Tips for Making this Recipe Better
Here are some things I learned that make a big difference:
- I make sure my steak is fully at room temperature before searing—cold meat drops the pan temperature and prevents that perfect crust.
- I don’t overcrowd the skillet; cooking the steak in batches ensures each piece gets that nice golden sear instead of steaming.
- I grate my parmesan fresh—pre-packaged shredded sometimes has additives that prevent proper melting.
- I taste the cream sauce before serving and adjust the salt immediately; the parmesan adds saltiness, so you may need less than you expect.
- I tent the cooked steak with foil after searing to keep it juicy while I finish the sauce instead of letting it sit uncovered and go cold.
How to Serve Garlic Butter Steak Bites with Parmesan Cream Sauce?
To serve this dish beautifully, spoon a generous portion of the mashed potatoes onto the centre of each plate. Arrange the steak bites on top in a casual cluster, then drizzle the creamy parmesan sauce all around and over.
Garnish with extra chopped green onions, fresh parsley (or chives) and a sprinkle of red pepper flakes for colour and a bit of heat. Pair with a bright green vegetable—like steamed broccoli or sautéed asparagus—to balance the richness and make the plate pop.
Nutritional Information
Here’s a rough breakdown of what you’re getting in each serving:
- Calories: approximately 600-700 per serving (depending on steak cut and cheese used)
- Protein: around 45-50 g (thanks to generous steak portions)
- Carbohydrates: about 35-40 g (mainly from the mashed potatoes)
- Fat: roughly 35-40 g (from butter, cream, steak fat)
Make Ahead and Storage
Storing leftovers
Store any leftover steak bites, mashed potatoes and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak or curdling the sauce.
Freezing
You can freeze the mashed potatoes and sauce separately (not the steak if you want best texture). Use freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm gently on the stovetop over low heat: first reheat the potatoes and sauce together, gently stirring; then briefly warm the steak bites for just a minute or so to maintain juiciness. Avoid microwaving on high which can toughen the steak or cause sauce to separate.
Why You’ll Love This Recipe?
Here are some great reasons you’ll keep coming back to this dish:
- It’s easy to prepare: Only about 30 minutes total and straightforward steps.
- It’s comfort food at its best: Juicy steak, creamy sauce, and mashed potatoes make it deeply satisfying.
- It’s versatile: You can swap the side (cauliflower mash, veggies) or tweak the sauce for special diets.
- It’s full of flavour: Garlic, butter, parmesan, herbs, and a bit of heat come together beautifully.
- It’s impressive but approachable: Looks like a restaurant dish, but you make it at home without fuss.
Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe
Ingredients
Method
- Start by cutting the steak into 2-3 inch pieces (they’ll shrink slightly during cooking). Rub them all over with avocado oil, then season generously with the homemade blackened seasoning and let them sit for 10-15 minutes at room temperature so the flavours set in.
- Peel and quarter the russet potatoes, then soak them in a bowl of cold water for 10 minutes (this removes excess starch). Drain and then boil in salted water until they are fork tender while you cook the steak.
- Heat 2-3 tablespoons avocado oil in a large skillet over medium-high heat. Add steak in a single layer without overcrowding, sear without moving for ~2 minutes until golden, flip once, cook ~1 minute, then reduce heat to low and cook another ~1 minute for medium. Remove and tent with foil to keep moist.
- In the same pan, add 2 tablespoons butter and 1 tablespoon minced garlic, sauté until fragrant, then return the steak and toss to coat on all sides in the garlic butter. Remove and set aside.
- In that same pan, add another 2 tablespoons butter and the remaining minced garlic, sauté, then whisk in heavy cream and let it simmer for 3-5 minutes until it reduces. Meanwhile, drain the potatoes, add melted butter, warmed half-and-half, shredded cheese and garlic powder, salt and pepper, and mash until smooth. Add red pepper flakes, scallions and parmesan to the sauce, whisk until thickened, taste and adjust seasoning. Serve steak over the mashed potatoes and spoon the cream sauce on top.
Notes
- I make sure my steak is fully at room temperature before searing—cold meat drops the pan temperature and prevents that perfect crust.
- I don’t overcrowd the skillet; cooking the steak in batches ensures each piece gets that nice golden sear instead of steaming.
- I grate my parmesan fresh—pre-packaged shredded sometimes has additives that prevent proper melting.
- I taste the cream sauce before serving and adjust the salt immediately; the parmesan adds saltiness, so you may need less than you expect.
- I tent the cooked steak with foil after searing to keep it juicy while I finish the sauce instead of letting it sit uncovered and go cold.