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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.
Key Ingredients
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.
Tools I Love
Non-Toxic Caraway Pan
Garlic Minicing Tool
Disposable Cutting Board Sheets
Looking for More Comfort Foods?
Garlic Parmesan Chicken Skewers
Blackened Chicken Alfredo
Smothered Chicken and Gravy
Creamy Garlic Chicken
Pot Pie with Cheddar Bay Biscuits
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!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Garlic Butter Steak Bites with Parmesan Cream Sauce
Ingredients
- 2 lbs steak filet, ribeye, sirloin, etc
- 4-5 tablespoons avocado oil this has a higher smoke point than 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
Instructions
- 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.
This was so good! I used sirloin and the only change I really made was not using the onion. It made a great amount of sauce. Will be keeping this recipe.
This was an absolute hit at my house! Definitely a keeper and repeat recipe at our home now.
So happy to hear that! Thank you
Loved it 😍 so much flavor!
This dinner was a winner! I made it for a weeknight dinner. Everyone loved it. I used ribeye steaks. It was very flavorful. I will definitely be making this again.
Thank you Leslie! I’m so happy you enjoyed it.
I love everything about this recipe
Amazing! I made this for my husban’d’s birthday dinner last night to rave reviews. Because I was using a cheaper cut of steak, I seasoned the bites, sauted in the instant pot to get some of that browning happening and then pressure cooked for about 25 minutes to tenderize. SO GOOD. My son, who went to culinary school, raved about it!
So, so good! This was delicious and easy! Only thing I did different was deglaze the pan after the steak with white wine, because I had it in my hand…. Haha! I let that evaporate then followed the rest of the recipe. The blackened seasoning was spot on and made for a lovely sauce. It’s a keeper!
This is one of the best recipes I have ever made! My husband said “there is no better dish!” This is our second time making it. You can use less cayenne for people who are sensitive to spice. Amazing dish!!
WOW! That’s literally the best compliment. I am so glad you all enjoyed this!
I messed up the recipe and it was still so delicious- I forgot to toss the steak in the garlic butter and had it sitting tented without that step.
I do have a question though in your top notes you mention parsley in the cream sauce but in the steps and recipe it isn’t listed- just wondering how much parsley you would be adding.
Can’t wait to make this recipe again and actually follow all the directions lol!
I made this recipe and it met all of my expectations.
The only thing I omitted was the scallion because I didn’t have any. To save time, I used instant potatoes, so I didn’t follow the potato portion of the recipe.
I really appreciated the detailed directions for cooking the meat. It was perfectly tender and medium. I used 1 lb of ribeye and 1 lb of petite filet.
This will be my go to for special occasions.