Easy Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce
Garlic Butter Steak Bites with Parmesan Cream Sauce is a luxurious and satisfying dish that combines tender steak bites with a rich, creamy parmesan sauce. The steak is coated with a homemade blackened seasoning, then tossed in garlic butter for extra flavor. Paired with cheesy mashed potatoes and smothered in a velvety parmesan cream sauce, this indulgent meal is perfect for a date night or special family dinner. The best part? It’s all made in under 30 minutes!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Steak Bites:
2 lbs steak (filet, ribeye, sirloin, or your preferred cut)
4–5 tablespoons avocado oil (higher smoke point than olive oil)
For the Parmesan Cream Sauce:
5 tablespoons butter, divided
10 cloves garlic, minced (divided)
1.5 cups heavy cream
2 green onions, diced (both green and white parts)
1 teaspoon red pepper flakes (adjust to taste)
2/3 cup parmesan (grated, shredded, or shaved)
For the 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; mozzarella, pepper jack, or other cheeses also work)
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper (about 1/2 teaspoon each)
For the Homemade Blackened Seasoning:
2 tablespoons smoked paprika (or regular paprika)
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Instructions
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Prep the Ingredients:
Cut the steak into 2-3″ pieces and rub them evenly with avocado oil. Season the steak generously with the homemade blackened seasoning. Let the steak sit at room temperature for 10-15 minutes. -
Boil the Potatoes:
Peel and quarter the potatoes. Soak them in cold water for 10 minutes to remove excess starch. Drain and boil them in salted water for 10-15 minutes until fork-tender. -
Cook the Steak:
Heat 2-3 tablespoons of avocado oil in a large skillet over medium-high heat. Add the steak in batches, cooking undisturbed for 2 minutes to get a golden sear, then flip and cook for another minute. Reduce heat to low and cook for an additional minute. Remove steak from the pan and keep warm. -
Make the Garlic Butter:
In the same skillet, add 3 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant. Toss the cooked steak in the garlic butter, coating it evenly. Remove the steak from the pan and set aside, keeping it warm. -
Prepare the Parmesan Cream Sauce:
In the same pan, melt 2 more tablespoons of butter and sauté the remaining garlic until fragrant. Slowly whisk in the heavy cream and simmer for 3-5 minutes until slightly reduced. -
Make the Mashed Potatoes:
Drain the boiled potatoes. Add the melted butter and half-and-half, then mash until smooth. Stir in cheese, garlic powder, salt, and pepper until fully incorporated. -
Finish the Cream Sauce:
Add red pepper flakes, green onions, and parmesan to the cream sauce. Whisk until thickened. Taste and adjust seasoning if needed. -
Serve:
Plate the steak over the cheesy mashed potatoes and spoon the creamy parmesan sauce over the top. Enjoy!
Notes
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Storage: Leftover steak bites and mashed potatoes can be stored separately in airtight containers in the refrigerator for up to 3 days.
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Reheating: Reheat the steak and mashed potatoes in the microwave or on low heat in a skillet, adding a bit of extra cream to the sauce to keep it creamy.
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Variations:
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Spicy Kick: Increase red pepper flakes for a spicier dish.
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Vegetarian Option: Replace the steak with sautéed mushrooms and use the same garlic butter and parmesan cream sauce.
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