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Garlic Butter Steak Bites with Parmesan Cream Sauce (Decadent & Delicious!)

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These Garlic Butter Steak Bites with Parmesan Cream Sauce are pure indulgence! Tender, bite-sized pieces of steak are seared to perfection, tossed in a garlic butter sauce, and then served over creamy mashed potatoes, all smothered in a rich Parmesan cream sauce. I love how this recipe is both elegant and incredibly satisfying, making it perfect for a special occasion, a date night in, or any time you're craving a truly decadent meal.

Why You'll Love These Steak Bites

  • Tender Steak Bites: Searing the steak quickly keeps it juicy and tender.
  • Rich Parmesan Cream Sauce: The homemade Parmesan cream sauce is luscious, flavorful, and perfectly complements the steak.
  • Garlic Butter Goodness: Tossing the steak in garlic butter adds another layer of irresistible flavor.
  • Comfort Food Elevated: This dish takes classic comfort food elements (steak, potatoes, cream sauce) to a gourmet level.
  • Restaurant-Quality: Impress your family and friends with this restaurant-worthy meal made at home.
Ingredients for Garlic Butter Steak Bites, including steak, Parmesan cheese, cream, butter, garlic, and potatoes.

Ingredients for Garlic Butter Steak Bites with Parmesan Cream Sauce

Here's what you'll need to make this decadent dish. The full list with measurements is in the recipe card below.

Steak

  • Steak (filet, ribeye, sirloin, etc.), cut into 2-3" pieces (Meat)
  • Avocado oil (Oil) Has a higher smoke point than olive oil

Parmesan Cream Sauce

  • Butter, divided (Fat)
  • Garlic, minced and divided (Aromatic)
  • Heavy cream (Dairy)
  • Green onions, diced (Vegetable)
  • Red pepper flakes (Spice)
  • Parmesan cheese, grated/shredded/shaved (Dairy)

Cheesy Mashed Potatoes

  • Russet potatoes (Vegetable)
  • Half and half, warmed (Dairy)
  • Salted butter, melted (Fat)
  • Monterey Jack cheese, shredded (or mozzarella, pepper jack, etc.) (Dairy)
  • Garlic powder (Spice)
  • Salt (Seasoning)
  • Pepper (Spice)

Homemade Blackened Seasoning (For Steak)

  • Smoked paprika (regular paprika works too) (Spice)
  • Cayenne pepper (Spice)
  • Onion powder (Spice)
  • Garlic powder (Spice)
  • Ground black pepper (Spice)
  • Salt (Seasoning)
  • Dried thyme (Herb)
  • Dried oregano (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Garlic Butter Steak Bites with Parmesan Cream Sauce as is, but here are a few ideas for variations:

  • Different Steak Cuts: Use flank steak or hanger steak (slice thinly against the grain!).
  • Add Mushrooms: Sauté some mushrooms and add them to the cream sauce.
  • Make it Spicy: Add more red pepper flakes or a dash of hot sauce to the cream sauce.
  • Different Cheese: Use Asiago or Romano cheese instead of Parmesan in the sauce. Add Gruyere or white cheddar to the mashed potatoes.
  • Serve Over Pasta: Serve the steak bites and sauce over fettuccine or pappardelle instead of mashed potatoes.
Searing the steak bites in a skillet for Garlic Butter Steak Bites.

How to Make Garlic Butter Steak Bites with Parmesan Cream Sauce

Let me show you how to make this incredibly delicious Garlic Butter Steak Bites meal:

Prep the Ingredients

  1. I cut the steak into 2-3" pieces.
  2. I rub them evenly with avocado oil, then season well on all sides with the homemade blackened seasoning. I let the steak sit for 10-15 minutes at room temp to remove the chill from the fridge while preparing the potatoes.
  3. I peel the potatoes and quarter them. I place them in a bowl of cold water for 10 minutes to remove the excess starch.
  4. I drain, then place them in a pot of salted water and boil them until fork-tender while I cook steak.

Cook Steak

  1. In a large skillet over medium-high heat, I heat 2-3 tablespoons of avocado oil.
  2. I add the steak pieces to the hot skillet (I may need to cook in batches to avoid overcrowding).
  3. I cook them undisturbed for about 2 minutes, or until they have a good golden coloring.
  4. I flip just once. I continue to cook for 1 minute, then reduce the heat to low and cook for 1 minute more.
  5. I remove the steak and place it in a bowl.

Make Garlic Butter and Toss Steak

  1. I add 3 tablespoons of butter and 1 tablespoon of the minced garlic to the same pan and sauté in the butter until fragrant.
  2. I toss the steak in the garlic butter, coating all sides, and cook for another minute.
  3. I remove the steak and place it in a bowl, tented with foil to keep it moist.

Make the Parmesan Cream Sauce

  1. In the same pan with the residual butter and garlic, I add two more tablespoons of butter and the remaining minced garlic. I sauté until fragrant.
  2. Slowly, I whisk in the heavy cream and bring it to a simmer, allowing it to reduce for 3-5 minutes.

Make Cheesy Mashed Potatoes

  1. Meanwhile, I drain the water from the boiled potatoes.
  2. I add the melted butter and warmed half-and-half and mash until no longer chunky.
  3. I add the shredded Monterey Jack cheese, garlic powder, salt, and pepper, and mix until smooth.

Finish the Cream Sauce and Serve

  1. Into the simmering cream sauce, I add the red pepper flakes and diced green onions.
  2. Then I add the Parmesan cheese. I whisk until the sauce thickens.
  3. I taste and adjust salt and pepper.
  4. Serve steak over potatoes and sauce.

Tips and Tricks for the BEST Steak Bites

Here are my secrets for making this dish truly exceptional:

  • Use Good Quality Steak: The quality of the steak makes a difference. Choose a cut known for tenderness like filet, ribeye, or sirloin.
  • Hot Pan for Searing: Ensure the skillet is hot before adding the steak to get a good sear.
  • Don't Overcook: Cook the steak bites quickly to keep them tender. Use a meat thermometer if needed (aim for your preferred internal temperature, keeping carryover cooking in mind).
  • Freshly Grated Parmesan: This melts better and has superior flavor compared to pre-shredded.
  • Warm the Cream/Milk for Potatoes: Warming the half-and-half before adding it to the potatoes helps create a smoother mash.

How to Serve

This Garlic Butter Steak Bites with Parmesan Cream Sauce is a rich meal best served:

  • Over Cheesy Mashed Potatoes: As described in the recipe, this is the ultimate comfort food pairing.
  • Over Pasta: Fettuccine or pappardelle would be excellent choices.
  • With Roasted Vegetables: Balance the richness with a side of roasted asparagus, broccoli, or Brussels sprouts.
  • With Crusty Bread: For soaking up every last bit of the delicious sauce.
A close-up plate of Garlic Butter Steak Bites with Parmesan cream sauce and mashed potatoes.

Make Ahead and Storage

You can make the mashed potatoes and the Parmesan cream sauce ahead of time. Store them separately in the refrigerator. Reheat gently before serving. The steak bites are best cooked just before serving. Leftovers can be stored in the refrigerator for up to 2 days.

FAQs about Garlic Butter Steak Bites with Parmesan Cream Sauce

  • What cut of steak is best?
    • Filet mignon, ribeye, or sirloin are excellent choices for tenderness and flavor.
  • Can I use a different cheese in the sauce or potatoes?
    • Absolutely! Feel free to experiment with Gruyere, Asiago, or different types of cheddar.
  • Can I make this without the heavy cream?
    • You can substitute half-and-half, but the sauce will be less rich.

Enjoy these decadent, flavorful, and incredibly satisfying Garlic Butter Steak Bites with Parmesan Cream Sauce! It's a restaurant-worthy meal perfect for a special occasion.

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A close-up plate of Garlic Butter Steak Bites with Parmesan cream sauce and mashed potatoes.

Garlic Butter Steak Bites with Parmesan Cream Sauce

  • Author: Caoimhe Byrne
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: American
Print Recipe

Description

This decadent dish features tender, blackened steak bites cooked in garlic butter, served over creamy, cheesy mashed potatoes, and smothered in a rich Parmesan cream sauce. It's a restaurant-worthy meal perfect for a special occasion or a satisfying comfort food dinner.

Ingredients

Scale

For the Homemade Blackened Seasoning (Optional - makes extra):

  • 2 tablespoons smoked paprika (or regular paprika)
  • 1 tablespoon cayenne pepper (adjust to taste)
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano

For the Cheesy Mashed Potatoes:

  • 4 pounds russet potatoes, peeled and quartered
  • 1 cup half-and-half, warmed
  • 6 tablespoons salted butter, melted
  • ¾ cup shredded Monterey Jack cheese (or mozzarella, pepper jack, cheddar)
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)

For the Garlic Butter Steak Bites:

  • 2 pounds steak (filet mignon, ribeye, sirloin, etc.), cut into 2-3 inch pieces
  • 4-5 tablespoons avocado oil (or other high smoke point oil), divided
  • Blackened seasoning (homemade or store-bought)
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic (about 3 cloves)

For the Parmesan Cream Sauce:

  • 2 tablespoons unsalted butter (remaining from the 5 total)
  • 9 cloves garlic, minced (remaining from the 10 total)
  • 1 ½ cups heavy cream
  • 2 green onions (scallions), diced (white and green parts)
  • 1 teaspoon red pepper flakes (or less, to taste)
  • ⅔ cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste

Instructions

 Prepare Potatoes:

  • Peel and quarter the russet potatoes. Place them in a large bowl of cold water for about 10 minutes to remove excess starch. Drain well.
  • Place the drained potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender (about 15-20 minutes).

2. Prepare Steak:

  • While potatoes are cooking, cut the steak into 2-3 inch pieces. Pat the steak pieces dry with paper towels.
  • Rub the steak pieces evenly with 1-2 tablespoons of avocado oil.
  • Season the steak generously on all sides with the blackened seasoning.
  • Let the seasoned steak sit at room temperature for 10-15 minutes while the potatoes finish cooking.

3. Cook Steak Bites:

  • Heat 2-3 tablespoons of avocado oil in a large skillet (cast iron recommended) over medium-high heat.
  • Once the oil is hot and shimmering, add the steak pieces to the skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
  • Cook undisturbed for about 2 minutes, or until a good golden-brown sear forms on the bottom.
  • Flip the steak pieces just once. Continue to cook for 1 minute on the second side.
  • Reduce the heat to low and cook for another 1 minute (for medium-rare, adjust time for desired doneness).
  • Remove the steak pieces from the skillet and place them in a bowl.
  • Add 3 tablespoons of unsalted butter and 1 tablespoon of minced garlic to the same skillet. Sauté for about 30 seconds until fragrant.
  • Return the steak pieces to the skillet and toss them in the garlic butter to coat on all sides, cooking for another minute.
  • Remove the steak bites from the skillet again and place them back in the bowl. Tent loosely with foil to keep warm.

4. Finish Mashed Potatoes:

  • Drain the cooked potatoes thoroughly. Return them to the pot (off the heat).
  • Add the warmed half-and-half and melted salted butter. Mash the potatoes until no longer chunky (use a potato masher or ricer).
  • Add the shredded Monterey Jack cheese, garlic powder, salt, and pepper. Stir until the cheese is melted and the potatoes are smooth and creamy. Keep warm.

5. Make Parmesan Cream Sauce:

  • In the same skillet used for the steak (with residual butter and garlic), melt the remaining 2 tablespoons of unsalted butter over medium heat.
  • Add the remaining 9 cloves of minced garlic and sauté until fragrant, about 30-60 seconds.
  • Slowly whisk in the heavy cream. Bring the mixture to a gentle simmer. Allow it to reduce and thicken slightly, about 3-5 minutes, stirring occasionally.
  • Stir in the diced green onions and red pepper flakes.
  • Reduce heat to low. Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Do not let the sauce boil vigorously after adding cheese.
  • Taste the sauce and adjust salt and pepper as needed.

6. Serve:

  • Spoon a generous portion of the cheesy mashed potatoes onto each plate.
  • Top the potatoes with the garlic butter steak bites.
  • Spoon the Parmesan cream sauce generously over the steak and potatoes. Serve immediately.

Notes

  • Steak: Choose a tender cut like filet mignon, ribeye, or sirloin for best results. Cut into uniform pieces for even cooking.
  • Blackened Seasoning: Adjust the cayenne in the homemade blend or use less store-bought seasoning if you prefer less heat.
  • Potatoes: Russet potatoes create fluffy mashed potatoes. Yukon Golds can also be used for a creamier texture.
  • Cheese: Freshly grated Parmesan melts best in the sauce. Feel free to swap the Monterey Jack in the potatoes for other melty cheeses.
  • Cooking Steak: Adjust cooking time for desired doneness (rare, medium, well-done). Using an instant-read thermometer is recommended.
  • Sauce Consistency: If the sauce is too thick, thin it with a little extra heavy cream or chicken broth.
  • Storage: Store leftover components separately in airtight containers in the refrigerator. Reheat gently.

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