Garlic Butter Steak Bites smothered in a rich parmesan cream sauce. These tender steak bites are pan seared in a cast iron skillet, tossed in aromatic garlic butter and drizzled in the most luscious sauce. Serve this comforting dish over cheesy mashed potatoes with a green on the side.
If you’re craving a down-home meat and potatoes meal to enjoy this winter season, look no further than this these cajun steak bites with parmesan cream sauce. These cajun garlic butter steak bites are easy enough for a quick weekday meal but comforting and decadent enough to serve to guests.
Why You’ll Love This Garlic Butter Steak Bites
- Cozy, comfort food dinner that warms the soul
- Easy to make with simple ingredients
- Loved by everyone this is one of my most popular dinners I make family and friends and there’s never any leftovers.
- Lighter version friendly – sub heavy cream for evaporated milk and mashed cauliflower for potatoes
- Tender juicy steak – my method of cooking this steak will ensure the juiciest, tender chunks of steak.
- Dreamy sauce – get ready to smother this cream sauce over everything on your plate. It’s garlicky, herbatious, peppery and chock-full of parmesan and cream.
Below is a list of the key ingredients needed to have this Garlic Butter Steak Bites on your dinner table. Be sure to review the recipe card below for the full detailed ingredients list and measurements.
Steak – start with a tender cut. I use filet (tenderloin), ribeye, or even sirloin can work.
Butter – I always opt for salted butter
Garlic – lots, as in 10 cloves. Trust me!
Heavy cream – for the pan parmesan cream sauce
Parmesan – plenty of parmesan for the cream sauce.
Potatoes – or whatever side you prefer. If making potatoes, I add 1/2 cup mozzarella or pepper jack cheese.
Green Onions & Parsley – adds herby flavor and a beautiful green color.
Cajun Seasoning – I use a homemade blackened cajun seasoning to coat the steak in first, before it’s seared.
How to Make Garlic Butter Steak Bites
Step 1: Cut and Season Steak
Cut the steak into 2-3″ pieces (they will shrink a little as they cook). Rub with avocado oil on all sides then season, being sure they are well seasoned on all sides. Allow steak to sit for 10-15 minutes at room temp to remove the chill from the fridge and allowing time for seasonings to penetrate.
Step 2: Prep and Boil Potatoes
Peel potatoes and quarter them. Place them in a bowl of cold water for 10 minutes to remove the excess starch. Then place them in a pot of salted water and boil them until fork tender while you cook the steak.
Step 3: Sear Steak
In a large skillet over medium, heat 2-3 tablespoons avocado oil and add in steak pieces, being careful not to overcrowd the pan. You may need to do this in batches. Cook them undisturbed about 2 minutes, or until they have a good golden coloring. Flip just once. Continue to cook another minute, then reduce heat to low. and cook another 2 minutes for medium temp steak. Remove steak and place in a bowl.
Add in 2 tablespoons of butter and 1 tablespoon of minced garlic and saute in the butter until fragrant in the same pan. Add the steak back into the pan, tossing in the garlic butter coating on all sides. Remove steak and place in a bowl, tented with foil to keep moist.
Step 4: Make Pan Sauce, Mash Potatoes & Serve
In the same pan with residual butter and garlic, add two more 2 tablespoons of butter and remaining minced garlic. Saute until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.
Meanwhile, mash potatoes with butter, cream and shredded cheese. Season to your liking.
Add in red pepper flakes and scallions then the parmesan cheese. Whisk until the sauce thickens, taste and adjust salt and pepper. Serve by plating the garlic butter steak bites over the potatoes and spooning over the creamy parmesan sauce.
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I hope you enjoyed this recipe for my Cajun Garlic Butter Steak Bites with Parmesan Cream Sauce. Be sure to comment below with any questions or feedback!
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Garlic Butter Steak Bites with Parmesan Cream Sauce
- 2 lbs steak filet, ribeye, sirloin, etc
- 4-5 tablespoons avocado oil this has a higher smoke point that olive oil
Parmesan Cream Sauce
- 5 tablespoons butter divided
- 10 cloves garlic, minced and divided
- 1.5 cups heavy cream
- 2 green onions, diced green and white parts
- 1 teaspoon red pepper flakes less if desired
- 2/3 cup parmesan grated/shredded/shaved
Cheesy Mashed Potatoes
- 4 lbs russet potatoes
- 1 cup half and half warmed
- 6 tablespoons salted butter melted
- 3/4 cup monterey jack cheese, shredded or mozzarella, pepper jack, etc.
- 1 tsp garlic powder
- 3/4 tsp salt
- pepper to taste about 1/2 tsp each
Homemade Blackened Seasoning
- 2 tablespoons smoked paprika regular paprika works too
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Prep the Ingredients
- Cut steak into 2-3" pieces. Rub evenly with avocado oil then season well on all sides with blackened seasoning. Allow steak to sit for 10-15 minutes at room temp to remove the chill from the fridge while preparing potatoes.
- Peel potatoes and quarter them. Place them in a bowl of cold water for 10 minutes to remove the excess starch. Drain, then place them in a pot of salted water and boil them until fork tender while you cook steak.
- Cook Steak and Potatoes
- In a large skillet over medium-high heat 2-3 tablespoons avocado oil and add in steak pieces in the hot skillet (you may need to cook in batches to avoid overcrowding). Cook them undisturbed about 2 minutes, or until they have a good golden coloring. Flip just once. Continue to cook 1 minute, then reduce heat to low and cook 1 minute. Remove steak and place in a bowl.
- Add in 3 tablespoons of butter and 1 tablespoon of minced garlic and saute in the butter until fragrant in the same pan. Toss the steak in the garlic butter, tossing to coat on all sides, cooking another minute. Remove steak and place in a bowl, tented with foil to keep moist.
- Make the Cream Sauce & Serve
- In the same pan with residual butter and garlic, add two more 2 tablespoons of butter and remaining minced garlic. Saute until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.
- Meanwhile, drain water from potatoes and add in the melted butter, cream and mash until no longer chunky. Add in the cheese, seasonings and mix until smooth.
- Into the sauce, add in red pepper flakes and scallions then the parmesan cheese. Whisk until the sauce thickens and taste and adjust salt and pepper as needed. Serve by plating the steak over the potatoes and spooning over the parmesan cream sauce.