Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe

There’s just something about steak bites that screams comfort and indulgence all at once, don’t you think? These garlic butter steak bites with parmesan cream sauce are the perfect balance of tender, juicy steak and a rich, velvety sauce that’s bursting with flavor. Whether it’s a cozy weeknight dinner or a weekend treat, this recipe hits all the right notes. Plus, paired with some cheesy mashed potatoes? Pure bliss. I first whipped this up for a family dinner, and let’s just say, there were zero leftovers—always a good sign!

I love that this dish feels fancy enough to serve when you’re having guests over but is still easy enough to make on a Wednesday when you just need something satisfying. With the homemade blackened seasoning and the kick from the parmesan cream sauce, this recipe is all about bold flavors that meld together beautifully.

this RECIPE

A little story: how I fell in love with these steak bites

I remember the first time I made this recipe—it was one of those days where I was just throwing things together, hoping it would work. I had a couple of steaks in the fridge, some leftover potatoes, and a desire for something indulgent without spending hours in the kitchen. The garlic butter was an obvious choice (because, seriously, what doesn’t it make better?), and I’d been craving something creamy, so the parmesan cream sauce idea came to life. I took a bite, and it was like fireworks. The juicy, perfectly seared steak paired with that rich sauce—it was a match made in heaven. The best part? My partner, who’s a notoriously picky eater, cleaned his plate and went back for seconds. That’s when I knew I had a winner.

The origin story of steak bites (and why they’re genius)

Steak bites are an evolution of traditional steak cooking but made more approachable and versatile. Instead of fussing over a large cut of steak, you’re working with smaller, bite-sized pieces that cook quickly and evenly. This makes it easier to get a perfect sear without worrying too much about overcooking. Historically, steak has been a prized dish in many cultures, especially in places like Argentina or the U.S., where grilling is a big deal. Over time, dishes like steak bites emerged as a quicker, yet still indulgent, alternative for home cooks.

Let’s talk ingredients: the steak, the sauce, and the cheesy potatoes

For the steak, you’ve got options—filet, ribeye, sirloin—it’s all about what’s available and your personal preference. Filet is buttery and tender, while ribeye has a bit more marbling and flavor. If you’re out of one, don’t sweat it—just use whatever cut you have on hand.

The parmesan cream sauce? Oh boy. This sauce is the stuff dreams are made of—rich, cheesy, and with just the right amount of heat from the red pepper flakes. If you’re watching your dairy intake, you can swap the heavy cream for a plant-based option like coconut cream, though it will change the flavor a bit (but still delish!).

As for the cheesy mashed potatoes, I’ve tried them with mozzarella, Monterey jack, and even pepper jack for a little kick. All work beautifully, so go with what you’ve got in the fridge. And don’t forget the garlic powder—it really elevates the mashed potatoes from basic to wow.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you’ll need a few kitchen basics. A large skillet is a must for getting a nice, even sear on the steak bites. I recommend cast iron if you’ve got it—it holds heat beautifully and helps give the steak those delicious crispy edges.

A sturdy potato masher or hand mixer is essential for the cheesy mashed potatoes. If you don’t have a potato masher, you can use a fork, but be prepared for a bit more elbow grease! And of course, a good sharp knife for cutting the steak and mincing all that garlic is key. No need to get fancy with kitchen gadgets—this recipe sticks to the basics.

Step-by-step: foolproof method for perfect steak bites (with personal tips)

Prepping the steak and potatoes

First things first, cut your steak into bite-sized pieces—around 2 to 3 inches. Rub the pieces with avocado oil (I love using avocado oil for its high smoke point) and generously season them with the blackened seasoning mix. Let the steak sit for about 10-15 minutes at room temperature. This helps the steak cook more evenly.

While the steak is resting, peel and quarter your russet potatoes. Soaking them in cold water for 10 minutes before boiling removes excess starch, which helps prevent gluey mashed potatoes. Don’t skip this step—it makes a difference!

Cooking the steak

In a hot skillet, add the avocado oil and then place your steak bites in. You want to leave them undisturbed for about 2 minutes to develop a nice golden crust. Flip the pieces once, cook for another minute, then reduce the heat to low. Cook for one more minute, then remove the steak and set it aside.

In the same pan, toss in 3 tablespoons of butter and a tablespoon of minced garlic. Stir until fragrant—this should only take about 30 seconds. Add the steak back to the pan, toss to coat in that glorious garlic butter, and cook for an additional minute. Remove the steak, tent it with foil, and set it aside.

Making the parmesan cream sauce

Now for the sauce! In the same pan, melt 2 more tablespoons of butter with the rest of the minced garlic. Once fragrant, slowly whisk in the heavy cream and let it simmer for 3-5 minutes until it starts to thicken. Add the red pepper flakes and green onions, followed by the parmesan. Stir until the cheese melts and the sauce is smooth. Taste, adjust the seasoning, and you’re good to go!

Mashed potatoes

By now, your potatoes should be fork-tender. Drain them, then mash with melted butter and warm half-and-half until smooth. Stir in the shredded cheese, garlic powder, salt, and pepper. Trust me, these mashed potatoes are the ultimate comfort food.

Variations: making this recipe your own

Want to switch things up?

• Vegan version: Swap the steak for mushrooms or tofu, use plant-based butter, and coconut cream for the sauce. Nutritional yeast can replace parmesan for that cheesy flavor.
• Low-carb: Skip the potatoes and serve the steak bites with cauliflower mash or roasted veggies.
• Spicy twist: If you love heat, add more cayenne or toss in some fresh jalapeños to the cream sauce.
• International flair: Try using a chimichurri sauce instead of the parmesan cream sauce for an Argentinean vibe. Or, add a dash of soy sauce to the steak for an Asian twist.

How to serve and plate it like a pro

When it comes to plating, I love to spoon the cheesy mashed potatoes onto the plate first, then layer the juicy steak bites on top. Drizzle the parmesan cream sauce generously over the steak and potatoes—don’t be shy with it! For a pop of color, garnish with a few extra green onions or freshly chopped parsley. If you’re feeling fancy, serve it with a side salad of arugula or roasted veggies.

drink pairings

you can’t go wrong with something refreshing like sparkling water with a slice of lemon or lime. If you’re in the mood for something with more flavor, an iced tea with a hint of mint pairs beautifully with the richness of the dish. For a little sweetness, try a homemade lemonade or a light ginger ale—it cuts through the richness of the cream sauce perfectly.

Leftovers: storing and reheating tips

If you have any leftovers (which is rare in my house!), store the steak and potatoes separately in airtight containers in the fridge. They’ll keep for about 3-4 days. To reheat the steak, I recommend doing it gently in a skillet with a bit of butter to keep it from drying out. For the mashed potatoes, you can reheat them in the microwave or on the stovetop, adding a splash of milk or cream to bring them back to life.

Scaling the recipe for a crowd

If you’re cooking for more people, this recipe scales pretty easily. Just keep in mind that when cooking larger batches of steak, it’s better to cook them in batches so you don’t overcrowd the pan. This way, you still get that perfect sear. With mashed potatoes, you might want to use a larger pot to ensure even cooking when doubling or tripling the recipe.

Common issues (and how to avoid them)

• Overcooking the steak: It’s easy to do, so keep an eye on it! Remember, steak bites cook quickly, so keep the heat high to get a good sear and then lower it to finish cooking.
• Cream sauce too thick: If your sauce becomes too thick, just add a splash of cream to thin it out. Be patient and whisk slowly!
• Lumpy mashed potatoes: Make sure the potatoes are fully cooked and still hot when you mash them. Cold potatoes won’t mash as smoothly.

Ready to make the best steak bites of your life?

Now that you know the steps, tips, and tricks, it’s time to get cooking! This garlic butter steak bites with parmesan cream sauce recipe is sure to become a staple in your house. Whether you’re cooking for family, friends, or just yourself, I hope you enjoy it as much as I do—and don’t be afraid to put your own spin on it!

Frequently asked questions

1. Can I use olive oil instead of avocado oil?
Yes, but keep in mind that avocado oil has a higher smoke point, which is why it’s preferred for searing steak. If you use olive oil, watch the heat carefully so it doesn’t burn.

2. How do I know when the steak bites are done?
Look for a nice golden crust on the outside. For medium-rare, the internal temperature should be about 130°F. Adjust the cook time based on how well-done you like your steak.

3. Can I make the sauce ahead of time?
Yes! You can make the sauce up to a day in advance. Just reheat it gently on the stove and whisk in a bit more cream to loosen it up.

4. What’s the best way to mash potatoes?
For the smoothest mashed potatoes, use a potato ricer. But if you like a little texture, a classic masher or even a fork works just fine.

5. Can I freeze the leftovers?
The steak bites are best fresh, but you can freeze the mashed potatoes and sauce. Just note that the texture of the potatoes may change a bit after freezing.

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