Garlic Butter Steak Bites with Parmesan Cream Sauce

Garlic Butter Steak Bites with Parmesan Cream Sauce is one of those dishes that feels decadent yet comes together in minutes. Tender sirloin cubes are seared until golden, tossed in garlicky butter, and then finished with a luscious Parmesan cream sauce that begs to be spooned over everything from mashed potatoes to pasta. It’s rich, savory, and exactly the kind of meal I crave when I want something indulgent without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it combines bold steakhouse flavors with the comfort of a creamy, cheesy sauce—all in one skillet. The steak cooks in just minutes, staying juicy and tender, while the garlic butter adds irresistible depth. The Parmesan cream sauce takes it over the top, turning simple steak bites into a meal that feels fancy enough for guests but easy enough for a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 lbs (680 g) sirloin steak, cut into 1-inch cubes
Salt and pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
6 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon chili flakes (optional)
Fresh parsley, chopped (for garnish)

Directions

I start by patting the steak cubes dry and seasoning them generously with salt and pepper.

In a large skillet, I heat the olive oil over medium-high heat until shimmering.

I add the steak bites in a single layer, searing for about 2 minutes per side until browned but still juicy inside. I remove them from the skillet and set them aside.

In the same skillet, I reduce the heat to medium and melt 2 tablespoons of butter. I add the garlic and thyme, cooking until fragrant—about 30 seconds.

I pour in the heavy cream and bring it to a gentle simmer, stirring often.

Next, I stir in the Parmesan until melted and smooth, seasoning with more salt, pepper, and chili flakes if I want a kick.

I whisk in the remaining 2 tablespoons of butter for extra richness.

I return the steak bites to the skillet, tossing them in the sauce until coated and warmed through.

I garnish with fresh parsley and serve immediately, usually with pasta, rice, or crusty bread to soak up the sauce.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15 minutes to cook, for a total of 25 minutes—making it a fast yet luxurious meal.

Variations

Sometimes I swap the sirloin for ribeye or strip steak for an even richer flavor. I’ve also added sautéed mushrooms or spinach to the cream sauce for a veggie boost. If I want to lighten it up, I use half-and-half instead of heavy cream. For an herby twist, rosemary works just as beautifully as thyme.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the steak gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. I avoid microwaving for too long, since it can overcook the steak.

FAQs

Can I make this without cream?

Yes, I sometimes use a splash of beef broth and a knob of butter instead for a lighter sauce.

What’s the best cut of steak to use?

I like sirloin for its balance of tenderness and price, but ribeye or New York strip work beautifully.

Can I make the sauce thicker?

Yes, I let it simmer a little longer to reduce, or whisk in an extra tablespoon of Parmesan.

Is this dish spicy?

Only if I add the chili flakes—it’s optional. Without them, the dish is rich and savory without heat.

Can I prepare this ahead of time?

I recommend cooking it fresh for the best texture, but I sometimes prep the sauce and cut the steak ahead to save time.

Conclusion

Garlic Butter Steak Bites with Parmesan Cream Sauce is the perfect recipe when I want something rich, flavorful, and indulgent in under 30 minutes. With juicy steak, garlicky butter, and a silky cream sauce, it’s a restaurant-quality dish I can whip up right in my own kitchen.

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