Creamy Garlic Butter Steak Bites are the kind of indulgent, flavor-packed dish that feels both luxurious and comforting. When seared steak pieces meet a silky garlic‑butter cream sauce, every bite is rich, savory, and satisfying. Serve them over mashed potatoes, pasta, or steamed vegetables for an elevated weeknight dinner. In this post, I’ll walk you through exactly how to make this recipe well — and offer tips, substitutions, storage advice, and more so you feel totally confident in the kitchen.
Why You’ll Love Creamy Garlic Butter Steak Bites
You’ll love this recipe because it brings restaurant-level richness to your own kitchen with surprisingly simple ingredients. The steak is seasoned and seared to create a crisp crust, while the sauce balances buttery, garlicky, creamy, and cheesy notes. Plus, with the flexibility to pair this with mashed potatoes, rice, or veggies, it’s a complete and versatile meal. It’s also unpretentious enough for a weeknight but elegant enough for guests.
Ingredients
Here’s what you’ll need:
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Red skin mashed potatoes (or your favorite mashed potatoes) — for serving
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1½ pounds ribeye or NY strip steak, cut into 1‑inch cubes
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Vegetable or olive oil (for coating the steak)
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1½ teaspoons smoked paprika
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¾ teaspoon garlic powder
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¼ teaspoon onion powder
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2 teaspoons Italian seasoning
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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4 tablespoons unsalted butter (plus extra if desired)
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½ small shallot, finely minced
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6 cloves garlic, minced
For the creamy sauce:
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1 cup heavy cream
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⅓ cup freshly grated Parmesan cheese
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½ tablespoon chopped Italian parsley, plus extra for garnish
Step‑by‑Step: How to Make Creamy Garlic Butter Steak Bites
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Prepare mashed potatoes
Begin by making your mashed potatoes (red skin or another favorite). Keep them warm while you prepare the steak and sauce. -
Season the steak
In a bowl, drizzle the cubed steak with a little oil. Sprinkle in smoked paprika, garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper. Toss to coat evenly. Let the steak rest with the seasoning for about 15 minutes to absorb flavor. -
Sear the steak
Heat a large cast iron or heavy skillet over high heat — it needs to be very hot. Drizzle a bit of oil in the pan. Add the steak cubes (in a single layer, without overcrowding) and sear them until they develop a good crust, about 2 minutes or more per side (depending on your preferred doneness). Once done, remove the steak and set aside. -
Sauté aromatics in butter
Lower the heat to medium‑low, letting the pan cool slightly. Add the unsalted butter. When it’s melted, add the minced garlic and shallot. Sauté just until fragrant (a few seconds, not so long that the garlic burns). -
Return steak & separate butter
Place the steak bites back into the pan and toss to coat in the garlic butter. Then remove them to a bowl, leaving behind about half of the garlic butter in the pan (you’ll use that to build the sauce). -
Make the cream sauce
In that same pan with the reserved butter, pour in the heavy cream and bring to a gentle simmer for just a few seconds. Turn off the heat, then stir in the freshly grated Parmesan until the sauce thickens. Season to taste with additional salt and pepper, if desired. Stir in the chopped parsley. -
Finish & plate
Return the steak bites (and any juices from the bowl) into the sauce and toss gently. Serve over your mashed potatoes. Spoon extra creamy sauce over top, and garnish with additional parsley. Enjoy immediately.
Helpful Tips
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Very hot pan is key — to get a good crust on the steak without overcooking, preheat the skillet well.
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Don’t overcrowd — cook the steak in batches if necessary. Crowding causes steaming, not searing.
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Use good cuts — ribeye or NY strip deliver the best results for tenderness and flavor.
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Let seasoning rest — giving the steak 15 minutes (or even overnight in the fridge) helps the flavors penetrate.
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Watch garlic carefully — garlic burns fast. Add it when the pan is slightly cooler and remove from heat as needed.
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Thicken gently — don’t over‑reduce the cream sauce; you want it lush and silky, not overly thick and gloopy.
Substitutions And Variations
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Steak cut alternatives: Sirloin, flank, or strip loin can work, though leaner cuts may cook faster and require more care.
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Dairy swap: Use half‑and‑half instead of heavy cream for a lighter sauce (though less rich).
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Cheese options: Swap Parmesan with Pecorino Romano or asiago for a twist.
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Herbs: Try substituting parsley with chives, thyme, or tarragon.
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Spice up: Add a pinch of red pepper flakes or smoked cayenne for heat.
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Serve differently: Skip mashed potatoes; serve over rice, pasta, or with steamed vegetables or cauliflower mash.
Storage Instructions
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Let leftovers cool to room temperature before storing.
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Transfer to an airtight container.
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Refrigerate up to 3–4 days.
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To reheat: gently warm in a skillet over low heat (add a splash of cream or broth if the sauce has thickened too much).
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You can freeze, but cream sauces can separate on thawing; to freeze, place in a freezer‑safe container for up to a month, then thaw slowly in fridge and reheat carefully.
Nutritional Information
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Calories: ~ 780 kcal
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Carbohydrates: 4 g
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Protein: 27 g
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Fat: 45 g
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Saturated Fat: 22 g
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Polyunsaturated Fat: 4 g
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Monounsaturated Fat: 14 g
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Trans Fat: 0.3 g
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Cholesterol: 160 mg
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Sodium: 557 mg
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Potassium: 453 mg
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Fiber: 1 g
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Sugar: 1 g
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Vitamin A: 1,151 IU
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Vitamin C: 2 mg
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Calcium: 124 mg
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Iron: 2 mg
Serving Suggestions
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Serve over mashed potatoes (as written) to soak up the rich sauce.
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Or pair with buttered egg noodles, fettuccine, or garlic bread.
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Add a side of steamed or roasted green beans, broccoli, or asparagus for balance.
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A crisp green salad dressed with lemon vinaigrette cuts through the creaminess nicely.
Frequently Asked Questions About Creamy Garlic Butter Steak Bites
Can I use a leaner cut like flank or sirloin?
Yes — sirloin or flank can be used, though they are leaner. To prevent toughness, don’t overcook them. Consider marinating for extra tenderness, and watch cooking times closely.
Can I omit cream or use a lighter substitute?
You can replace heavy cream with half‑and‑half or even whole milk, but the sauce will be less rich and may be runnier. You may need to thicken it with a bit of flour or cornstarch slurry.
How do I prevent the garlic from burning?
Add garlic after reducing the heat slightly, and sauté just until fragrant — it only takes a few seconds. Remove from heat promptly if it starts turning brown.
Can I prep parts ahead?
Yes — season the steak and refrigerate overnight. Make the mashed potatoes ahead. But I recommend cooking and combining the steak and cream sauce just before serving for best texture.
Can I make this dairy‑free or vegan?
To go dairy‑free, you could use vegan “butter” and a plant‑based cream (like cashew cream) and a vegan Parmesan alternative. The result won’t be as classically rich, but it can still be delicious.
What if the sauce is too thin or too thick?
If too thin, gently simmer a bit longer to reduce and thicken, or whisk in a small amount of grated cheese or a cornstarch slurry. If too thick, stir in a splash of cream, milk, or broth until you reach desired consistency.
Conclusion
Thank you so much for reading and making these Creamy Garlic Butter Steak Bites! I hope this recipe brings joy, flavor, and a bit of decadence to your dinner table. I absolutely love how the steak turns out juicy and the garlic‑butter cream sauce elevates every bite. It’s one of my favorite dishes to serve when I want something both comforting and a little special, without overly complicated steps.
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Creamy Garlic Butter Steak Bites
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Garlic Butter Steak Bites are juicy, pan-seared steak cubes coated in a velvety garlic butter cream sauce. A fast, flavorful dish that’s perfect over mashed potatoes or pasta for a comforting meal any night of the week.
Ingredients
1½ lbs ribeye or NY strip steak, cut into 1-inch cubes
1½ tsp smoked paprika
¾ tsp garlic powder
¼ tsp onion powder
2 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
2–3 tbsp olive or vegetable oil
4 tbsp unsalted butter
½ small shallot, finely minced
6 garlic cloves, minced
1 cup heavy cream
⅓ cup freshly grated Parmesan cheese
½ tbsp chopped parsley (plus more for garnish)
Mashed potatoes, for serving
Instructions
-
Prepare mashed potatoes
Begin by making your mashed potatoes (red skin or another favorite). Keep them warm while you prepare the steak and sauce. -
Season the steak
In a bowl, drizzle the cubed steak with a little oil. Sprinkle in smoked paprika, garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper. Toss to coat evenly. Let the steak rest with the seasoning for about 15 minutes to absorb flavor. -
Sear the steak
Heat a large cast iron or heavy skillet over high heat — it needs to be very hot. Drizzle a bit of oil in the pan. Add the steak cubes (in a single layer, without overcrowding) and sear them until they develop a good crust, about 2 minutes or more per side (depending on your preferred doneness). Once done, remove the steak and set aside. -
Sauté aromatics in butter
Lower the heat to medium‑low, letting the pan cool slightly. Add the unsalted butter. When it’s melted, add the minced garlic and shallot. Sauté just until fragrant (a few seconds, not so long that the garlic burns). -
Return steak & separate butter
Place the steak bites back into the pan and toss to coat in the garlic butter. Then remove them to a bowl, leaving behind about half of the garlic butter in the pan (you’ll use that to build the sauce). -
Make the cream sauce
In that same pan with the reserved butter, pour in the heavy cream and bring to a gentle simmer for just a few seconds. Turn off the heat, then stir in the freshly grated Parmesan until the sauce thickens. Season to taste with additional salt and pepper, if desired. Stir in the chopped parsley. -
Finish & plate
Return the steak bites (and any juices from the bowl) into the sauce and toss gently. Serve over your mashed potatoes. Spoon extra creamy sauce over top, and garnish with additional parsley. Enjoy immediately.
Notes
Use ribeye or NY strip for the best texture. For leaner steak (like sirloin), consider marinating. Cook in batches to ensure a perfect sear. You can prep potatoes and steak seasoning in advance for a faster meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 plate
- Calories: 780 kcal
- Carbohydrates: 4 g
- Protein: 27 g