Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe

There’s something about a steak dinner that just feels luxurious, isn’t there? Maybe it’s the perfectly seared, tender bite of a steak that melts in your mouth, or the richness of a buttery sauce that makes every forkful feel like a little celebration. Whatever it is, this recipe for Garlic Butter Steak Bites with Parmesan Cream Sauce hits all the right notes. Paired with cheesy mashed potatoes, it’s indulgent enough for a special occasion but simple enough for a cozy weeknight in.

What makes this dish stand out for me is the blackened seasoning—it’s smoky, spicy, and elevates the steak bites beyond your typical salt-and-pepper treatment. Plus, the parmesan cream sauce? Honestly, it’s like a warm hug in sauce form. The best part is that it’s all topped off with those pillowy mashed potatoes that soak up every bit of buttery, cheesy goodness.

this RECIPE

A steak night to remember

I remember the first time I made steak bites. It was a Friday night, and I had a craving for something hearty but didn’t want to fuss over a whole steak. I happened to have some leftover ribeye, so I cut it into chunks and seared them in a hot pan with a little butter and garlic. The smell alone was enough to make me realize this was going to be a staple in my house from now on. Add a little creamy parmesan sauce? Game-changer. Now, I make these steak bites regularly, but with the addition of cheesy mashed potatoes and that decadent cream sauce, it feels like I’m sitting down to a restaurant-quality meal in the comfort of my own home.

How this dish evolved

Garlic butter steak bites have become something of a modern classic, but they actually stem from a few traditions. In French cuisine, the technique of basting steak with butter and garlic in a hot pan (often called “steak au beurre”) is a go-to for chefs. The parmesan cream sauce, while more Italian in origin, pairs beautifully with the rich, garlicky flavors of the steak. Over time, home cooks have blended these styles together to create this dish—a perfect example of how good food knows no borders.

Let’s talk about the ingredients (and what to swap)

• Steak: You can use filet, ribeye, or sirloin for this recipe. Filet is tender and buttery, while ribeye gives you that beefy richness. Sirloin, meanwhile, is a more budget-friendly option that still delivers on flavor. If you’re ever out of steak, I’ve found that chicken thighs or even portobello mushrooms work surprisingly well!
• Avocado oil: This oil has a high smoke point, meaning it can handle the heat of searing your steak without burning. If you don’t have avocado oil, grapeseed or peanut oil are good alternatives.
• Garlic: You can’t go wrong with garlic in a steak dish. Fresh cloves are best, but if you only have garlic powder, just add a teaspoon to the butter during the sauce-making process.
• Parmesan: Go for freshly grated parmesan if possible—it melts smoother and has a much better flavor than the pre-shredded stuff. No parmesan? Pecorino or Grana Padano make great substitutes.
• Potatoes: Russets are my go-to for mashed potatoes. They’re starchy, making them perfect for that fluffy, creamy texture. Yukon Golds are a great second choice if you prefer a buttery flavor.

Kitchen tools: What’s essential?

You don’t need a ton of fancy equipment for this recipe, which is part of why I love it. Here’s what will come in handy:

• Cast iron or heavy skillet: A cast iron skillet gives you that perfect sear on the steak bites, locking in flavor and creating a golden-brown crust. If you don’t have cast iron, just use any heavy-bottomed pan that can handle high heat.
• Potato masher or ricer: When it comes to mashed potatoes, smoothness is key. A potato masher will do the trick, but if you really want to get fancy, a potato ricer will give you the creamiest results.
• Whisk: A good whisk is a must for getting the parmesan cream sauce just right. It’ll help you avoid lumps and ensure the cheese melts smoothly into the sauce.

Step-by-step: Let’s cook this together

1. Prep your ingredients

Start by cutting your steak into bite-sized pieces, about 2-3 inches each. Give them a good rub with avocado oil, then generously season with the homemade blackened seasoning. I like to let the steak sit for 10-15 minutes at room temperature to take the chill off. Meanwhile, peel and quarter the potatoes, then soak them in cold water for 10 minutes—this helps remove excess starch and makes your mash fluffier.

2. Get the potatoes cooking

Drain the potatoes and place them in a pot of salted water. Bring it to a boil and let them cook until they’re fork-tender. This usually takes about 15-20 minutes, but keep an eye on them.

3. Sear the steak bites

While the potatoes are boiling, heat 2-3 tablespoons of avocado oil in a skillet over medium-high heat. Once the oil is shimmering, add your steak pieces in batches (you don’t want to crowd the pan). Sear them for about 2 minutes without moving them—this is how you get that beautiful crust. Flip them once, cook for another minute, then reduce the heat to low and cook for one more minute. Set the steak aside in a bowl.

4. Make the garlic butter magic

In the same skillet, melt 3 tablespoons of butter and sauté 1 tablespoon of minced garlic until fragrant—about 30 seconds. Toss the steak bites back into the pan, making sure they’re coated in that garlicky butter goodness. After another minute, remove them again and tent them with foil to keep warm.

5. Whip up the parmesan cream sauce

To the same pan (yes, this is a one-pan sauce—hooray for fewer dishes!), add the remaining butter and minced garlic. Once it’s fragrant, whisk in the heavy cream and bring it to a gentle simmer. Let it reduce for 3-5 minutes before adding the red pepper flakes, diced green onions, and parmesan. Keep whisking until the sauce thickens to your liking.

6. Mash the potatoes

Drain the cooked potatoes and mash them with melted butter and warmed half-and-half. Toss in the shredded cheese, garlic powder, salt, and pepper, and mix until smooth. Taste and adjust seasoning if needed.

7. Serve it up

To plate, spoon a generous portion of mashed potatoes onto each plate, top with those succulent steak bites, and drizzle with the parmesan cream sauce. You can sprinkle a little extra green onion on top for color and crunch if you like.

Variations to try

• Low-carb/keto: Swap the mashed potatoes for mashed cauliflower or roasted broccoli. The steak and cream sauce are already keto-friendly!
• Vegan twist: While steak is the star, you could easily swap it for grilled portobello mushrooms and use a cashew-based cream sauce instead of dairy. A dairy-free cheese like nutritional yeast would also work in the potatoes.
• Spice it up: Add more red pepper flakes to the sauce or even a dash of hot sauce if you like a little heat.
• Seasonal variations: In the fall, roasted butternut squash would make a lovely substitute for potatoes. In the spring, try serving the steak bites over a bed of sautéed asparagus or peas.

Serving suggestions: Make it a feast!

For presentation, I love piling the mashed potatoes high on the plate, then layering the steak bites on top. Drizzle the cream sauce over everything, and maybe add a little sprinkle of fresh parsley or green onions for a pop of color. This dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil—something light and peppery to balance the richness of the meal.

Drink pairings

When it comes to drinks, you can’t go wrong with a full-bodied red wine like a Cabernet Sauvignon or a bold Zinfandel to complement the richness of the steak and sauce. If you prefer white, a buttery Chardonnay works wonders. Not into wine? A cold beer, like a stout or a hoppy IPA, can also hold its own against the bold flavors here.

Storage and reheating tips

If you somehow have leftovers (which is rare in my house!), store the steak and potatoes in separate airtight containers. The steak will last about 3 days in the fridge, while the potatoes and sauce can last up to 4. To reheat, gently warm the steak in a skillet over low heat with a little butter. The potatoes can be reheated in the microwave or stovetop with a splash of cream to keep them smooth.

Scaling the recipe

This recipe makes enough for about 4-6 servings, but it’s easy to scale up or down. Just keep in mind that when you double the recipe, you might need to cook the steak in batches to avoid overcrowding the pan. For smaller portions, you can halve everything, but be careful not to skimp on the seasoning!

Common issues (and how to fix them)

• Steak too tough? You might have overcooked it. Try to keep an eye on the cook time and remember that steak continues to cook a little after you remove it from the pan.
• Sauce too thin? Let it simmer a bit longer to reduce and thicken, or whisk in a little extra parmesan.
• Mashed potatoes too chunky? Give them a more thorough mash or switch to a ricer for a smoother texture.

Ready to try this recipe?

There’s something incredibly satisfying about cooking a meal that’s both comforting and restaurant-worthy. These garlic butter steak bites with parmesan cream sauce and cheesy mashed potatoes are sure to impress, whether you’re making them for a dinner party or just a cozy night in. Give it a try, and don’t be afraid to make it your own!

Frequently Asked Questions

1. Can I use a different type of steak?
Absolutely! Filet, ribeye, and sirloin are all great choices. Just pick your favorite cut.

2. How can I make this recipe dairy-free?
You can swap the butter for olive oil and use a non-dairy cream like coconut milk for the sauce. Nutritional yeast is a great alternative to parmesan.

3. What if I don’t have avocado oil?
No worries! You can use grapeseed, peanut, or even vegetable oil—just something with a high smoke point.

4. How do I know when the steak bites are done?
Look for a golden crust and cook to your preferred level of doneness. For medium-rare, you’ll want to cook them for about 2 minutes per side.

5. Can I make the potatoes ahead of time?
Yes, mashed potatoes can be made ahead and reheated with a little extra cream or butter to keep them smooth and creamy.

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