Garlic Butter Steak Bites with Parmesan Cream Sauce

Garlic Butter Steak Bites with Parmesan Cream Sauce is the ultimate indulgent weeknight dish that delivers restaurant-quality flavor with minimal fuss. If you’re craving tender, perfectly seared steak pieces coated in rich garlic butter, paired with a luscious Parmesan cream sauce and fluffy cheesy mashed potatoes, this recipe has you covered. Everything comes together in one skillet (with the potatoes on the side), making it both impressive and achievable. Whether you’re cooking for family, friends, or simply treating yourself, this is a dish you’ll want to make again and again.

Why You’ll Love This Recipe

You’ll love this Garlic Butter Steak Bites with Parmesan Cream Sauce because it checks so many boxes: succulent steak filets seasoned with bold homemade blackened spices, a deep garlic-butter finish, and a decadent Parmesan cream sauce that elevates the entire meal. The comforting base of cheesy mashed potatoes rounds it out beautifully. It’s hearty, flavorful, and satisfying without being overly complicated. Plus, the combination of textures and flavors—from the crusted steak to the creamy potatoes to the silky sauce—is what makes this dish memorable.

Ingredients

For the Steak Bites

• 2 lbs steak filet (ribeye, sirloin, or your choice)
• 4–5 tablespoons avocado oil (higher smoke point than olive oil)

Homemade Blackened Seasoning

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

Parmesan Cream Sauce

• 5 tablespoons butter, divided
• 10 cloves garlic, minced and divided
• 1½ cups heavy cream
• 2 green onions, diced (both green and white parts)
• 1 teaspoon red pepper flakes (less if desired)
• ⅔ cup Parmesan, grated/shredded/shaved

Cheesy Mashed Potatoes

• 4 lbs russet potatoes
• 1 cup half and half, warmed
• 6 tablespoons salted butter, melted
• ¾ cup Monterey Jack (or mozzarella, pepper jack, etc.) shredded
• 1 teaspoon garlic powder
• ¾ teaspoon salt
• Pepper to taste (~½ teaspoon each)

Step-by-Step: How to Make Garlic Butter Steak Bites with Parmesan Cream Sauce

1. Prep the Ingredients:
   • Cut the steak into 2–3″ pieces.
   • Rub the steak pieces evenly with avocado oil.
   • Season well on all sides with the homemade blackened seasoning.
   • Allow the steak to sit at room temperature for 10–15 minutes to remove the chill while you prep the potatoes.
   • Peel the russet potatoes and quarter them. Soak them in a bowl of cold water for 10 minutes to help eliminate excess starch, then drain thoroughly.
2. Cook the Potatoes:
   • Place drained potatoes in a pot of salted water and boil until fork-tender. Drain and set aside.
3. Cook the Steak:
   • In a large skillet over medium-high heat, add 2–3 tablespoons avocado oil.
   • Add steak pieces (cook in batches if needed to avoid overcrowding).
   • Cook undisturbed for ~2 minutes until good golden coloring forms.
   • Flip once, cook 1 more minute, then reduce heat to low and cook another minute.
   • Remove steak, place in a bowl and tent loosely with foil to stay warm and moist.
4. Finish Steak in Garlic Butter:
   • In the same skillet, add 3 tablespoons butter and 1 tablespoon minced garlic.
   • Sauté the garlic in the butter until fragrant.
   • Add the steak back, toss to coat on all sides, cooking another minute. Remove steak and keep warm.
5. Make the Parmesan Cream Sauce:
   • In the same pan (with remaining butter/garlic residue), add the other 2 tablespoons butter and the remaining minced garlic. Sauté until fragrant.
   • Slowly whisk in heavy cream. Bring to a simmer and allow to reduce for ~3–5 minutes.
   • Meanwhile, drain the potatoes. Add melted butter, warmed half and half, and mash until no longer chunky. Stir in shredded cheese, garlic powder, salt and pepper until smooth.
   • Back to the sauce: Into the cream, add red pepper flakes and diced green onions. Then stir in the Parmesan cheese and whisk until the sauce thickens. Taste and adjust salt/pepper.
6. Serve:
   • Plate the steak over a bed of the cheesy mashed potatoes, and spoon the Parmesan cream sauce over the steak (and potatoes if you like).

Helpful Tips

• Use a high-smoke-point oil like avocado oil when searing steak to get a good crust without burning.
• Don’t overcrowd the skillet when cooking steak; it needs space to sear rather than steam.
• Let the steak rest briefly under foil so juices redistribute and it stays moist.
• When mashing potatoes, warming the half and half helps them turn fluffy rather than watery.
• For the cream sauce, keep an eye on it—once it starts reducing and thickening you want to serve quickly so it doesn’t over-reduce or separate.
• Taste and adjust seasoning at each step—especially salt and pepper in the mashed potatoes and sauce.
• If your steak is thicker, adjust cooking time accordingly; thin pieces may cook faster.

Substitutions And Variations

• Steak cut: You can use ribeye, sirloin, flank, or even skirt steak—just adjust cook time.
• Cheese: For the mashed potatoes, feel free to swap Monterey Jack for mozzarella, cheddar, or pepper jack for a spicier kick.
• Heavy cream substitute: You could use half heavy cream / half milk for a lighter sauce, though it won’t be quite as rich.
• Seasoning variation: If you don’t have cayenne pepper for the blackened seasoning, you can reduce it or replace with chili powder for milder heat.
• Vegetarian variation: Skip the steak and use sautéed mushrooms or cauliflower “steaks,” still served over the potatoes with the sauce.
• Make it spicy: Increase red pepper flakes or add a dash of hot sauce into the cream sauce for extra heat.

Storage Instructions

• Store any leftover steak and sauce in an airtight container in the refrigerator for up to 2–3 days.
• Store mashed potatoes separately for best quality—in an airtight container in the refrigerator for up to 2 days.
• To reheat: Gently warm the steak and sauce together in a skillet over low heat (or microwave briefly), stirring the sauce to maintain its creamy texture. Reheat mashed potatoes in the microwave stirring halfway through, adding a splash of milk or half-and-half if they’ve stiffened.
• Avoid freezing the cream sauce separately, as dairy sauces can separate on thawing. If you plan to freeze, portion the mashed potatoes alone (they freeze better) and reheat and make fresh sauce when you serve.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (assuming about 4 servings):

• Calories: ~700–800 kcal
• Protein: ~45–50 g (from steak and cheese)
• Fat: ~45–50 g (includes butter, heavy cream, cheese)
• Carbohydrates: ~35–40 g (from potatoes)
• Fiber: ~3–4 g (from potatoes)
• Sodium: variable depending on seasoning and cheese (use moderate salt if monitoring)
  Note: These are estimates—actual values will vary based on steak cut, exact ingredient brands, portion sizes, and any substitutions you make.

Serving Suggestions

• Pair this dish with a simple green salad dressed lightly (e.g., mixed greens with lemon-olive oil vinaigrette) to add freshness and cut through the richness.
• Serve with steamed green vegetables like broccoli, asparagus, or green beans to add color, texture and nutrients.
• A light red wine (if you drink) like a Pinot Noir or medium-bodied Merlot would pair nicely with the steak and creamy sauce.
• For a lower-carb option, you could serve the steak and sauce over cauliflower mash instead of potatoes.
• Garnish with freshly chopped parsley or chives for a pop of green and added flavor.

Frequently Asked Questions About Garlic Butter Steak Bites with Parmesan Cream Sauce

Q: Can I use a different cut of steak?
Yes — you can use ribeye, sirloin, flank, skirt or even tenderloin. Just adjust the cook time based on thickness. Thicker cuts take a bit longer to get to desired doneness; thinner pieces cook more quickly.

Q: How do I know when the steak is done?
For bite-sized pieces, a golden crust and medium doneness (warm pink center) is typical. You can use a meat thermometer: around 135–140°F (57–60°C) for medium. Let steak rest while you finish the sauce so juices re-distribute.

Q: Can I make parts of this ahead of time?
Yes. You can season the steak and let it sit in the fridge for a couple of hours ahead of cooking (take it out 10–15 minutes before cooking to come to room temperature). Potatoes can be boiled ahead, then reheated and mashed just before serving. Sauce is best made fresh, but you could prepare cream and garlic mixture ahead and finish with cheese when ready to serve.

Q: My sauce is too thin / too thick — what can I do?
If the sauce is too thin: continue simmering a little longer to reduce and thicken. If too thick: stir in a splash of heavy cream or milk until you reach desired consistency. Also ensure cheese is well melted and incorporated.

Q: Can I reduce the fat/lower the calories?
Yes—some options: use a leaner cut of steak; reduce butter amounts slightly; use a lighter cream substitute (half heavy cream / half milk) though your sauce will be somewhat less rich; reduce cheese in mashed potatoes or use a lower-fat cheese. The dish will still be delicious!

Conclusion

Thank you for joining me in making this rich and satisfying Garlic Butter Steak Bites with Parmesan Cream Sauce. I love how it turns simple ingredients into something feel-special with bold flavor and comfort at the same time. I hope you enjoy every bite of the seared steak, creamy sauce and fluffy, cheesy mashed potatoes. I’m grateful you’re part of this food-loving community and can’t wait for you to enjoy this dish in your kitchen. Here’s to delicious cooking, easy weeknight elegance and many happy meals ahead. Well wishes and happy cooking!

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