Garlic Butter Steak Bites with Parmesan Cream Sauce

Oh my gosh, you have to try these Garlic Butter Steak Bites with Parmesan Cream Sauce – they’re my go-to when I want to feel fancy without spending hours in the kitchen! Picture this: juicy, Cajun-spiced steak bites swimming in garlicky butter, piled high on creamy mashed potatoes, then drenched in this delicious parmesan sauce that’ll make you want to lick the plate. I first made these for date night last year, and now my husband requests them weekly. The best part? Everything comes together in about 30 minutes flat. Trust me, once you taste that first bite where the crispy steak edges meet the velvety sauce, you’ll be hooked just like we were!

Why You’ll Love These Garlic Butter Steak Bites with Parmesan Cream Sauce

Listen, I don’t mess around when it comes to steak. And this dish? It’s got everything you could possibly want in one bite. Here’s why you’re going to adore it:

• Restaurant-worthy flavors at home: That parmesan cream sauce tastes like something from a fancy steakhouse – but you’re making it in your pajamas.
• 30 minutes flat: Faster than takeout, but about a million times more satisfying.
• Crispy, buttery perfection: Those steak bites get this amazing crust from the Cajun seasoning while staying juicy inside.
• Comfort food upgrade: Creamy mashed potatoes underneath? Genius move if I do say so myself.
• Totally customizable: More garlic? Extra spicy? Less cream? Make it exactly how you like it.

Seriously, this is the kind of dish that makes people think you’ve been cooking all day, when really you’ve barely broken a sweat. Your secret’s safe with me!

Ingredients for Garlic Butter Steak Bites with Parmesan Cream Sauce

Okay, let’s gather our goodies! Here’s everything you’ll need, separated by component so you don’t get overwhelmed. I like to line everything up on the counter before starting – makes me feel like one of those organized cooking show hosts (even though my kitchen usually looks like a tornado hit it halfway through).

For the Steak Bites:

• 2 lbs steak (filet, ribeye, or sirloin work great – splurge on whatever’s on sale!)
• 4-5 tablespoons avocado oil (divided – some for rubbing, some for cooking)
• 5 tablespoons butter (divided – 3 for cooking steak, 2 for sauce)
• 10 cloves garlic, minced (divided – 6 for steak, 4 for sauce)

For the Parmesan Cream Sauce:

• 1.5 cups heavy cream (yes, go for the good stuff)
• 2 green onions, diced (both green and white parts)
• 1 teaspoon red pepper flakes (or less if you’re spice-shy)
• 2/3 cup parmesan (grated, shredded, or shaved – whatever you’ve got)

For the Cheesy Mashed Potatoes:

• 4 lbs russet potatoes (peeled and quartered)
• 1 cup half and half, warmed (trust me, cold dairy makes lumpy potatoes)
• 6 tablespoons salted butter, melted
• 3/4 cup Monterey Jack cheese, shredded
• 1 tsp garlic powder
• 3/4 tsp salt
• Pepper to taste (about 1/2 tsp)

Ingredient Substitutions & Notes

Don’t stress if you’re missing something! Here’s how to improvise:

• Avocado oil: Use grapeseed or vegetable oil if needed, but avocado has the best high smoke point.
• Cajun seasoning: No premade blend? Mix 2 tbsp smoked paprika, 1 tbsp each cayenne and onion powder, 2 tsp garlic powder, 1 tsp each black pepper and salt, plus 1/2 tsp dried thyme and oregano.
• Half and half: Whole milk works in a pinch, or mix equal parts milk and heavy cream.
• Monterey Jack: Any melty cheese like cheddar or gruyère will do.
• Fresh garlic: About 1/2 tsp garlic powder equals one clove, but fresh is SO much better here.

Pro tip: Prep your garlic first – once your hands smell like garlic, everything else seems less messy by comparison!

Equipment You’ll Need

Alright, let’s talk tools! You don’t need anything fancy, but these basics will make your life easier:

• Cast iron or heavy stainless steel skillet – trust me, that high heat needs a sturdy pan
• Potato masher – or a fork if you’re feeling adventurous (and strong-armed)
• Whisk – for that silky parmesan sauce
• Tongs – flipping those steak bites like a pro
• Large pot – for boiling potatoes

That’s it! Now let’s get cooking before my stomach starts growling again.

How to Make Garlic Butter Steak Bites with Parmesan Cream Sauce

Alright, let’s dive in! I promise this isn’t as complicated as it looks – we’ll tackle each component one at a time. Just follow these steps, and you’ll have restaurant-quality steak bites faster than you can say “seconds please!”

Preparing the Steak

First things first – let’s get that steak ready to sizzle! Pat your steak dry with paper towels (this helps with browning), then cut into 2-3″ chunks. Don’t go too small or they’ll overcook! Rub them all over with avocado oil – this helps the seasoning stick and prevents sticking.

Now, sprinkle that glorious Cajun seasoning all over the steak pieces. Let them sit for 10-15 minutes while you prep other ingredients. This little rest time lets the flavors start working their magic.

When you’re ready to cook, heat your skillet over medium-high heat until it’s nice and hot. Add just enough oil to coat the bottom, then add steak pieces in a single layer – don’t crowd them! Crowding = steaming instead of searing, and we want that beautiful crust. Cook undisturbed for 2 minutes per side (no peeking!), then remove to a plate.

Cooking the Mashed Potatoes

While the steak rests, let’s tackle those potatoes! After peeling and quartering, soak them in cold water for about 10 minutes. This removes excess starch so they’re extra fluffy later.

Drain, then boil in salted water until fork-tender (about 15-20 minutes). Drain again, then return to the pot over low heat for a minute to evaporate any extra water – soggy potatoes are the worst!

Now the fun part: mash with warmed half and half, melted butter, cheeses, and seasonings. Don’t over-mash or they’ll get gluey – just until smooth with a few lumps is perfect. Cover and keep warm while you make the sauce.

Making the Parmesan Cream Sauce

Here’s where the magic happens! In the same skillet you cooked the steak (all those browned bits add flavor), melt 2 tablespoons butter over low heat. Add remaining minced garlic and cook just until fragrant – about 30 seconds.

Slowly whisk in heavy cream, scraping up any browned bits from the pan. Let it simmer gently (not boil!) for 3-5 minutes until slightly thickened. Too high heat will make the sauce separate – patience is key!

Remove from heat and whisk in parmesan a little at a time until smooth. Stir in red pepper flakes and green onions. Taste and adjust seasoning – sometimes I add an extra pinch of salt or garlic powder here.

Now the grand finale: plate those creamy mashed potatoes, pile on the steak bites, and drown everything in that dreamy parmesan sauce. Try not to faint from happiness when you take that first bite!

Tips for Perfect Garlic Butter Steak Bites

Listen, I’ve made these steak bites enough times to know all the little tricks that take them from good to “oh-my-god-I-need-the-recipe-NOW” status. Here’s what I’ve learned:

• Let that steak rest! After cooking, tent with foil for 5 minutes. Those juices redistribute so every bite stays juicy.
• Sauce too thin? Simmer a bit longer or add extra parmesan. Too thick? Splash in more cream – easy fix!
• Spice control: Taste your Cajun seasoning first. Some blends are nuclear! Start with half and add more later.
• Garlic hack: Add half the garlic at the beginning, then stir in the rest right at the end for maximum flavor.
• Potato pro tip: Warm your milk/cream before adding – cold dairy makes gluey mashed potatoes.

Trust me, these little tweaks make all the difference between “pretty good” and “holy cow this is amazing!”

Serving Suggestions for Garlic Butter Steak Bites

Now, we could totally stop at just steak and mashed potatoes (I mean, that’s already heaven), but if you want to make it a real meal, here’s how I like to serve mine:

• Green veggie sidekick: Roasted asparagus or crispy Brussels sprouts cut through that rich sauce perfectly.
• Fresh crunch: A simple arugula salad with lemon vinaigrette balances all that decadence.
• Garnish game: Extra chopped parsley or green onions add color and freshness.
• Bread bonus: Garlic bread for sauce-mopping is never a bad idea. Never.

Honestly though? Some nights we just eat it straight from the skillet with forks – no judgment here!

Storing and Reheating Garlic Butter Steak Bites

Okay, confession time – I rarely have leftovers because we always devour this dish, but when I do, here’s how I keep everything tasting amazing next day. First, store components separately – steak in one container, potatoes in another, and sauce in its own jar. That way nothing gets soggy!

To reheat, gently warm the steak in a skillet over low heat with a splash of water to keep it moist. Microwave potatoes with a damp paper towel over them (30-second bursts), and stir the sauce in a saucepan over low heat with a bit of extra cream. Pro tip: The sauce might thicken – just whisk in more cream until it’s silky again. Everything stays delicious for 3-4 days in the fridge, but honestly? It never lasts that long in my house!

Garlic Butter Steak Bites with Parmesan Cream Sauce FAQs

I get so many questions about this recipe – here are the ones that pop up most often (and my honest answers from all my kitchen experiments!):

• “Can I use chicken instead of steak?” Absolutely! Just adjust cook time to about 4-5 minutes per side for chicken. Thighs stay juicier than breasts.
• “How do I make this less spicy?” Easy – skip the red pepper flakes and use just 1/2 tsp cayenne in the Cajun seasoning blend. Taste as you go!
• “Will pre-minced garlic work?” Sure, but fresh makes a HUGE difference. If you must, use 1 tsp jarred garlic per clove.
• “Can I prep this ahead?” Yes! Make sauce and potatoes 1 day ahead, but cook steak fresh for best texture.
• “Help! My sauce broke!” Don’t panic – whisk in 1 tbsp cold butter off heat until smooth again.

Still have questions? Ask away in the comments – I answer every one while nibbling leftover steak bites!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates since brands vary (and let’s be real, who actually measures that extra pat of butter?). For one hearty serving of Garlic Butter Steak Bites with Parmesan Cream Sauce, you’re looking at:

• 850 calories (worth every single one!)
• 55g fat (28g saturated – it’s a rich dish, what can I say?)
• 45g carbs (mostly from those dreamy mashed potatoes)
• 50g protein (steak for the win!)

Not gonna lie – this isn’t diet food. But for an occasional indulgence? Pure heaven on a plate. Everything in moderation, right?

Share Your Feedback

Did you make these steak bites? I’m dying to know how they turned out! Leave a comment below with your tweaks or questions – and don’t be shy with those star ratings. Your notes help me (and other home cooks) make this recipe even better next time. Now if you’ll excuse me, I need to go lick my plate…

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