If you’re craving a dish that’s indulgent, quick, and downright irresistible, this Garlic Butter Steak Bites with Parmesan Cream Recipe is going to become your new favorite. Tender steak bites glazed in a garlicky butter sauce paired with creamy parmesan-spiked mashed potatoes—what’s not to love? Whether you’re cooking for a cozy weeknight or impressing friends on the weekend, this recipe delivers all the rich flavors and simple prep you need. Stick with me, and I’ll share every trick to get it perfect on your first try.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a restaurant-quality meal on the table in just about 30 minutes.
- Flavor Explosion: The garlic butter and parmesan cream sauce add layers of indulgent savory flavors.
- Versatile Steak Choices: Use whatever cut you love—filet, ribeye, sirloin—and it’ll still come out amazing.
- Comfort Food at Its Best: This recipe hits that cozy spot between fancy and homey—a guaranteed crowd-pleaser.
Ingredients You’ll Need
I love how these ingredients come together to create layers of flavor and creamy textures. The key is balancing the richness of the butter and cream with a kick from the seasonings—plus, using a high smoke point oil helps get a perfect sear on the steak.
- Steak: I usually grab sirloin or ribeye because they have great marbling and flavor but feel free to use your favorite cut.
- Avocado oil: It has a high smoke point, perfect for searing the steak without burning the garlic later.
- Butter: Divided for cooking and sauce—adds richness and helps blend garlic perfectly.
- Garlic: Fresh is best here to infuse the butter and cream sauce with that signature punch.
- Heavy cream: The base of your parmesan cream sauce—use full-fat for that silky texture.
- Green onions: Both the green and white parts add freshness and a mild onion flavor.
- Red pepper flakes: Just enough heat to make the flavors pop without overwhelming.
- Parmesan cheese: Grated or shaved works—I find freshly grated gives the best melt and flavor.
- Russet potatoes: Perfect for creamy mashed potatoes with a fluffy texture.
- Half and half: Warmed before mashing so your potatoes stay creamy and smooth.
- Monterey jack cheese: Melts beautifully; you can swap with mozzarella or pepper jack for different flavor profiles.
- Blackened seasoning: A homemade blend of paprika, cayenne, garlic powder, onion powder, and herbs that brings bold flavor to the steak.
Variations
I love tweaking this recipe depending on what I have on hand or who I’m cooking for. It’s super forgiving, so feel free to make it your own with the suggestions below.
- Spicy Kick: When I want a little more heat, I add extra red pepper flakes or swap paprika for smoked chipotle powder for a smoky depth.
- Dairy-Free: I’ve swapped out butter for olive oil and used coconut cream instead of heavy cream with great results for a dairy-free twist.
- Herb Boost: Toss fresh thyme or rosemary with the steak before cooking to elevate the aroma and flavor.
- Cheese Swap: Using pepper jack cheese in the mashed potatoes adds a subtle zing that my family goes crazy over.
How to Make Garlic Butter Steak Bites with Parmesan Cream Recipe
Step 1: Prep and Season the Steak for Maximum Flavor
Start by cutting your steak into bite-sized pieces, about 2 to 3 inches each. Rub them evenly with avocado oil—this not only helps the blackened seasoning stick but also preps the meat for a perfect sear. Season generously on all sides with the blackened seasoning blend (paprika, cayenne, garlic powder, onion powder, herbs, salt, and pepper). Let the steak rest at room temperature for 10-15 minutes. Trust me, this step is a game changer: it helps your steak cook evenly without a cold center.
Step 2: Prepare the Potatoes for Creamy Mashed Goodness
While the steak is resting, peel and quarter your russet potatoes. Place them in cold water for about 10 minutes—this simple trick removes excess starch and leads to fluffier mashed potatoes. After draining, boil them in salted water until fork-tender, usually about 15 minutes. While the potatoes cook, you’ll be searing that steak, so multitasking here saves a ton of time.
Step 3: Sear the Steak Bites to Golden Perfection
Heat 2 to 3 tablespoons of avocado oil in a large skillet over medium-high heat. When the oil shimmers, add your steak bites—but don’t overcrowd the pan. Crowding causes steaming instead of searing, so cook in batches if you need to. Let the steak cook undisturbed for about 2 minutes to develop a nice crust. Flip just once and cook for another minute, then reduce the heat to low for a final minute of cooking to get that perfect medium-rare to medium doneness (adjust to your preference). Remove the steak from the skillet and set aside in a bowl.
Step 4: Make the Garlic Butter Sauce That’ll Make You Swoon
In the same skillet, add 3 tablespoons butter and 1 tablespoon minced garlic. Sauté just until fragrant—watch closely so the garlic doesn’t burn. Toss your steak bites back into the pan, stirring to coat evenly in the garlic butter. Cook for another minute to marry those flavors, then remove the steak again and tent with foil to keep warm and juicy.
Step 5: Whisk Together the Parmesan Cream Sauce
Keeping those wonderful garlic butter leftovers in the same pan, add 2 more tablespoons of butter and the remaining minced garlic. Sauté again until fragrant, then slowly whisk in the heavy cream. Bring the mixture to a gentle simmer and let it reduce for 3 to 5 minutes until it thickens slightly. Add in red pepper flakes, diced green onions, and your grated parmesan. Stir continuously until thickened into a luscious sauce. Taste and adjust salt and pepper as needed. This sauce is where the magic happens—creamy, rich, with just the right zing.
Step 6: Mash the Potatoes and Bring It All Together
Drain the cooked potatoes and return them to the pot. Pour in melted butter and warmed half and half, then mash until smooth but still creamy—you want a little texture to complement the sauce. Stir in shredded Monterey jack cheese, garlic powder, salt, and pepper. This cheesy mash is the perfect bed for those garlicky steak bites. Serve by plating the mashed potatoes, topping with steak, and spooning over that irresistible parmesan cream sauce.
Pro Tips for Making Garlic Butter Steak Bites with Parmesan Cream Recipe
- Don’t Overcrowd the Pan: Cooking steak bites in batches helps them get that perfect sear—crowding traps steam and makes them tough.
- Use Room Temp Steak: Letting the steak warm up before cooking ensures even cooking and juicier bites.
- Watch Your Garlic: Garlic burns fast—add it last and sauté briefly to keep it fragrant without bitterness.
- Adjust Cream Sauce Thickness: If your sauce thickens too much, whisk in a splash of warm cream or half and half to loosen it up before serving.
How to Serve Garlic Butter Steak Bites with Parmesan Cream Recipe
Garnishes
I like to sprinkle extra freshly chopped green onions and a dusting of grated parmesan on top—it adds a fresh pop and looks beautiful on the plate. Sometimes, a little fresh parsley works wonders to brighten the whole dish.
Side Dishes
This dish is hearty on its own, but I often serve it with a crisp green salad dressed in lemon vinaigrette or some garlicky sautéed green beans. They offer a refreshing bite to cut through the rich cream sauce and garlic butter steak.
Creative Ways to Present
When I want to fancy things up, I serve the steak bites and mashed potatoes on individual plates with the parmesan cream artfully drizzled over the top. Even better, try layering the steak and mash in small ramekins, pouring sauce over, and broiling for a minute to get a bubbly, golden crust—it’s a guaranteed crowd-pleaser for special occasions.
Make Ahead and Storage
Storing Leftovers
Store leftover steak bites, mashed potatoes, and parmesan cream sauce separately in airtight containers in the fridge. This keeps everything fresh and prevents the potatoes from soaking up too much sauce and getting mushy.
Freezing
I’ve had good luck freezing the mashed potatoes and parmesan cream sauce separately but not the steak bites—they tend to lose their texture if frozen. Thaw the mashed potatoes and sauce overnight in the fridge for best results.
Reheating
Reheat mashed potatoes gently on the stove or microwave, adding a splash of warm half and half if they seem thick. Warm the parmesan cream sauce slowly on low heat, whisking often. For steak bites, quickly warm them in a hot skillet with a little butter to revive their sear without overcooking.
FAQs
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What’s the best steak cut for making Garlic Butter Steak Bites with Parmesan Cream Recipe?
You can use sirloin, ribeye, filet, or even strip steak. I personally love ribeye for its marbling, but sirloin is a fantastic affordable choice. Just choose a cut with good flavor and avoid overly lean meats to keep the bites juicy.
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Can I make this recipe dairy-free?
Absolutely! Swap butter for olive oil or a plant-based butter substitute and use coconut cream or another non-dairy cream alternative in place of heavy cream. The texture will be slightly different but still delicious.
- How do I avoid overcooked steak bites?
Keep an eye on your cooking time and sear over medium-high heat. Let the steak warm to room temperature before cooking and cook in batches so the pan stays hot. Allow the steak to rest under foil briefly after cooking to retain juices.
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Can I prepare ingredients ahead of time?
Yes! You can cut and season the steak a few hours ahead and store it covered in the fridge. Potatoes can be peeled and cut the day before, stored in water to prevent browning. Just keep the fresh garlic ready and prepare the cream sauce fresh for best flavor.
Final Thoughts
I absolutely love how this Garlic Butter Steak Bites with Parmesan Cream Recipe turns out every single time—rich, comforting, and packed with flavor without feeling complicated. When I first made it for my family, we couldn’t stop raving about how those tender, garlicky steak bites paired with creamy, cheesy mashed potatoes felt like a treat straight from a gourmet restaurant. I’m confident you’ll enjoy making (and eating!) this recipe as much as I do. So go ahead, gather your ingredients and give it a try—you’re in for one delicious dinner.
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Garlic Butter Steak Bites with Parmesan Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Butter Steak Bites with Parmesan Cream Sauce recipe features tender, juicy steak pieces seasoned with a bold blackened spice blend, pan-seared to a perfect golden crust and tossed in aromatic garlic butter. Served atop rich, cheesy mashed russet potatoes and topped with a luscious parmesan cream sauce accented with scallions and red pepper flakes, this dish offers a flavorful and comforting meal perfect for any steak lover.
Ingredients
Steak and Seasoning
- 2 lbs steak (filet, ribeye, sirloin, etc.), cut into 2-3″ pieces
- 4-5 tablespoons avocado oil
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Garlic Butter and 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 (adjust to taste)
- 2/3 cup parmesan cheese, grated/shredded/shaved
Mashed Potatoes
- 4 lbs russet potatoes, peeled and quartered
- 1 cup half and half, warmed
- 6 tablespoons salted butter, melted
- 3/4 cup Monterey Jack cheese, shredded (or mozzarella, pepper jack, etc.)
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- Pepper to taste, about 1/2 teaspoon
Instructions
- Prep the Ingredients: Cut the steak into 2-3 inch pieces. Rub evenly with 4-5 tablespoons avocado oil and season thoroughly on all sides with the blackened seasoning blend made from smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, thyme, and oregano. Allow the steak to rest at room temperature for 10-15 minutes to remove the chill from the fridge while preparing the potatoes.
- Prepare Potatoes: Peel and quarter the russet potatoes. Soak them in a bowl of cold water for 10 minutes to remove excess starch. Drain and transfer potatoes to a pot of salted water. Bring to a boil and cook until fork-tender.
- Cook Steak: Heat a large skillet over medium-high heat with 2-3 tablespoons avocado oil. Add steak pieces, being careful not to overcrowd the pan (cook in batches if needed). Cook undisturbed for about 2 minutes until golden brown, then flip steak pieces once. Continue cooking for 1 more minute, reduce heat to low, and cook an additional minute. Remove steak from skillet and place in a bowl.
- Garlic Butter Toss: In the same skillet, add 3 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant. Return the steak to the pan, tossing to coat thoroughly in the garlic butter, cooking for another minute to infuse flavor. Remove the steak from the pan and tent with foil to keep warm and moist.
- Make Parmesan Cream Sauce: To the skillet with residual butter and garlic, add 2 tablespoons butter and the remaining minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring the mixture to a gentle simmer, allowing it to reduce and thicken for 3-5 minutes. Stir in red pepper flakes, diced green onions, and parmesan cheese. Whisk continuously until the sauce thickens. Adjust seasoning with salt and pepper to taste.
- Finish Mashed Potatoes: Drain the cooked potatoes and return to the pot. Add melted butter and warmed half and half, mashing until smooth and creamy without chunks. Stir in shredded cheese, garlic powder, salt, and pepper. Mix until fully incorporated and smooth.
- Serve: Plate a generous portion of cheesy mashed potatoes, top with garlic butter steak bites, and spoon the parmesan cream sauce over the steak. Garnish with additional green onions or red pepper flakes if desired. Serve immediately.
Notes
- Cajun steak bites are tossed in aromatic garlic butter and served over cheesy mashed potatoes, all smothered in a decadent parmesan cream sauce.
- Use avocado oil for searing the steak due to its high smoke point, ensuring a good crust without burning.
- Adjust red pepper flakes according to your preferred spice level.
- Cooking the steak in batches prevents overcrowding and ensures even browning.
- For creamier mashed potatoes, warm the half and half before adding it to the potatoes.
- Letting the steak rest at room temperature before cooking helps it cook more evenly.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 750
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 55 g
- Saturated Fat: 30 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 180 mg
