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Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce

A quick and indulgent dish featuring tender sirloin steak bites coated in a rich garlic Parmesan cream sauce, perfect for busy weeknights or festive gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb sirloin steak Choose grass-fed for a healthier option
  • 3 tablespoons unsalted butter For that rich buttery flavor
  • 4 cloves garlic, minced Fresh garlic adds an irresistible depth
For the Cream Sauce
  • ½ cup heavy cream For a luxuriously thick sauce
  • ½ cup freshly grated Parmesan cheese The star of the cream sauce!
  • Salt and pepper to taste Seasoning enhances every bite
  • Fresh parsley for garnish A pop of color and freshness

Method
 

Preparation
  1. Cut sirloin steak into bite-sized pieces and season generously with salt and pepper.
Cooking
  1. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the steak bites in a single layer and sear for 2-3 minutes on each side until nicely browned. Avoid overcrowding to get that perfect crust. Remove the steak from the skillet and set it aside.
  2. In the same skillet, add another tablespoon of butter and the minced garlic. Sauté for about 30 seconds or until fragrant.
  3. Reduce the heat, pour in the heavy cream, and stir constantly. Once it begins to simmer, gradually add the grated Parmesan cheese, stirring until the sauce is thickened, smooth, and creamy.
  4. Return the steak bites to the skillet and stir to coat them in the garlic Parmesan cream sauce. Let it simmer for another minute to ensure everything is warmed through.
  5. Remove from heat and garnish with freshly chopped parsley.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream if needed. You can freeze the steak bites, but it's best to freeze them without the sauce.