Garlic Butter Steak Parmesan

A sizzling skillet of tender steak bites smothered in garlic butter and cascaded with creamy Parmesan sauce is pure comfort in every bite. If you crave restaurant flavor with hardly any fuss, this recipe will be your new go-to. Whether paired with pasta, potatoes, or just mopped up with crusty bread, these steak bites never fail to impress—especially on those nights you want big flavor but little effort.

I first cooked this for my friends on a busy Friday evening—we scraped the pan clean and everyone begged for the recipe. Now it shows up regularly for date nights and cozy gatherings alike.

Ingredients

• Sirloin steak: Cut into bite size pieces tender and quick to cook choose one with good marbling for flavor
• Salt and black pepper: For seasoning freshly cracked has the best taste
• Butter: Creates the rich sauce base use quality unsalted for creamy flavor
• Fresh garlic: Adds powerful savory notes the more pungent the better
• Beef broth: Deepens the sauce flavor choose low sodium to balance the dish
• Heavy cream or half and half: Brings silkiness and body pick the freshest you can find
• Parmesan cheese: Salty nutty notes strengthen the creamy sauce freshly grated melts best
• Fresh parsley: For garnish adds freshness and color choose bright green leaves

When shopping aim for well marbled steak and always get block Parmesan rather than pre shredded which can cause a grainy sauce.

Step-by-Step Instructions

Season and Prep Steak:

Cut the sirloin steak into bite size pieces pat them very dry with towels so they sear instead of steam. Generously sprinkle salt and cracked black pepper on all sides so the flavor goes all the way through.

Sear the Steak:

Melt butter in a large skillet over medium high heat. Once hot carefully add the steak bites in a single layer. Brown them for about four minutes turning so every side gets a crisp edge. Do not overcrowd the pan—work in batches if needed. When browned and just cooked through remove to a plate and cover to keep warm.

Build the Garlic Base:

Lower the heat to medium. Add the minced garlic to the buttery fond left in the pan. Stir constantly for about half a minute until the garlic becomes fragrant but not browned as this keeps bitterness away.

Deglaze and Simmer Sauce:

Pour in the beef broth scraping all the browned bits off the bottom with a wooden spoon. These stuck pieces are pure flavor. Stir in the heavy cream and sprinkle in grated Parmesan cheese a little at a time whisking as the sauce simmers. Let it bubble gently for about five minutes until slightly thickened to coat a spoon.

Finish and Serve:

Return the cooked steak bites to the pan along with any juices from their plate. Toss them to fully coat in sauce and let them warm through for just another minute. Sprinkle chopped parsley on top for a fresh herbal finish and bring the skillet right to the table.

I adore how the garlic and butter fuse into the steak creating an aroma that gathers everyone in the kitchen. Once my little nephew asked to lick the spoon from the creamy sauce—nothing says delicious like that.

Storage Tips

Cool completely before transferring steak bites and sauce into an airtight container. Refrigerate up to two days. For best texture reheat gently on the stovetop over low heat stirring constantly so the sauce stays smooth and does not separate.

Ingredient Substitutions

Flank steak ribeye or tenderloin make great alternatives to sirloin. For lighter fare use half and half instead of heavy cream or lower the butter. For a dairy free approach use coconut cream and nutritional yeast. Swap beef broth for chicken or vegetable broth if preferred.

Serving Suggestions

These steak bites shine over a bed of mashed potatoes or creamy polenta. Spoon over fettuccine or your favorite pasta for a steak Alfredo twist. Serve alongside sautéed green beans or with thick slices of toasted baguette for soaking up every drop of sauce.

Cultural and Historical Context

Skillet seared steak is a classic of both French bistro and American comfort cooking. Pairing it with a Parmesan cream sauce is reminiscent of Italian influences common in modern steakhouse menus. Garlic and butter as a duo have made their way into kitchens everywhere for generations and this vibrant skillet reflects just why.

Common Recipe Questions

→ Can I use a different cut of steak?

Absolutely! Ribeye, tenderloin, or flank steak all provide great results. Just slice them into bite-sized pieces for even cooking.

→ How do I keep the creamy sauce from curdling?

Lower the heat before adding the cream and let it simmer gently, stirring well. Avoid boiling to maintain a smooth texture.

→ Is it possible to make this dish ahead?

You can prepare the steak and sauce ahead, keeping them separate, and simply reheat gently and toss together just before serving.

→ What is the best way to store leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat over low heat to keep the steak tender.

→ How can I make this meal lighter?

Use half-and-half instead of heavy cream and reduce the butter for a lighter version with plenty of flavor.

→ What sides pair well with these steak bites?

Try mashed potatoes, pasta, rice, or crusty bread to soak up every bit of the sauce. Steamed veggies work well too.