Go Back
Garlic Butter Juicy Steak Bites Parmesan Cream Sauce and Cheesy Mash

Garlic Butter Juicy Steak Bites Parmesan Cream Sauce and Cheesy Mash

Tender steak bites in garlic butter meet creamy parmesan sauce and cheesy mash for a cozy, satisfying dinner at home.
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings:4
Course:Main Course
Cuisine:American
Calories:780
Ingredients Method Notes

Ingredients
  

  • For the steak bites
  • 1 1/2 lb sirloin steak or ribeye cut into 1–1 1/2 inch cubes
  • Sirloin is leaner and affordable; ribeye is richer and more tender.
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika optional, adds warmth
  • 1 tbsp olive oil or avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp chopped parsley optional, for freshness
  • For the parmesan cream sauce
  • 1 tbsp butter use what’s left in the pan if you have enough
  • 1 cup heavy cream
  • 1/2 cup chicken broth or beef broth for deeper flavor
  • 3/4 cup freshly grated parmesan
  • 1/2 tsp garlic powder optional, reinforces the garlic flavor
  • Pinch of black pepper
  • Optional: pinch of red pepper flakes for gentle heat
  • For the cheesy mash
  • 2 lb Yukon Gold potatoes peeled and cut into chunks
  • 4 tbsp unsalted butter
  • 1/2 cup warm milk or half-and-half for extra richness
  • 1 cup shredded cheddar sharp cheddar is great here
  • 1/4 cup grated parmesan
  • 1 tsp kosher salt plus more for potato water
  • Black pepper to taste

Method
 

  1. Start the potatoes. Place potato chunks in a large pot, cover with cold water, and salt the water generously. Bring to a boil, then reduce to a steady simmer.
  2. Simmer until tender. Cook potatoes 12–15 minutes, until a fork slides in easily and the edges look slightly fluffy. Drain well.
  3. Warm the milk and prep the cheese. Warm milk in the microwave or a small saucepan. Shred cheddar and grate parmesan so everything is ready when you mash.
  4. Season the steak. Pat steak cubes dry, then season with salt, pepper, and paprika. Let sit 10–15 minutes while the pan heats.
  5. Heat the skillet properly. Place a large heavy skillet (cast iron is ideal) over medium-high heat. Add oil and wait until it shimmers.
  6. Sear the steak bites in batches. Add steak cubes in a single layer with space between. You should hear a confident sizzle. Sear 1–2 minutes per side, until browned and crusty, but still juicy inside. Transfer to a plate and repeat with remaining steak.
  7. Make the garlic butter. Lower heat to medium. Add butter to the skillet. When it melts and foams, stir in minced garlic. Cook 30–45 seconds, just until fragrant (not browned).
  8. Return steak to the pan briefly. Add steak bites back in and toss quickly in the garlic butter. The pieces should look glossy and smell deeply savory. Remove steak to the plate again so it doesn’t overcook.
  9. Build the parmesan cream sauce. In the same skillet, add broth and scrape up the browned bits. Pour in heavy cream and let it bubble gently for 2–3 minutes, until it thickens slightly.
  10. Finish with parmesan. Lower heat. Stir in parmesan a handful at a time until smooth. The sauce should look silky and lightly coat a spoon. Add pepper and optional red pepper flakes.
  11. Make the cheesy mash. Mash drained potatoes with butter first, then stream in warm milk. Stir in cheddar and parmesan until melted and creamy. Season with salt and pepper to taste.
  12. Assemble and serve. Spoon cheesy mash into bowls or plates. Add steak bites on top, then spoon parmesan cream sauce over everything. Look for that contrast: golden-browned steak edges, creamy sauce, and soft mash catching every drip.

Notes

The easiest way to make this meal feel calm is to treat it like two simple parts that meet at the end: mash first, steak second. Starting the potatoes early gives you breathing room, because once steak hits a hot skillet, it moves quickly. While the potatoes simmer, prep your cheeses, warm your milk, and cut the steak into evenly sized cubes so everything cooks at the same pace.
When it’s time to cook the steak, focus on heat and spacing. A hot pan and a little oil create that browned crust that makes steak bites taste rich without needing extra ingredients. If your first batch doesn’t brown as deeply as you want, don’t panic—often the pan is still coming up to temperature. The second batch usually gets that perfect golden-brown edge. You’ll know you’re in the right zone when the steak releases easily from the pan and the surface looks caramelized, not gray.
Garlic butter is one of those small steps that changes the whole dish, but it only works if the garlic stays sweet and aromatic. That’s why you lower the heat and let the butter foam first. If garlic starts browning fast, pull the pan off the heat and stir; residual heat is enough to cook it gently.
For the Parmesan cream sauce, build it slowly. Deglazing with broth lifts all the browned bits, and that’s where the “restaurant” flavor comes from. Keep the simmer gentle, then add Parmesan off the highest heat so it melts smoothly. If the sauce looks slightly too thin, give it another minute. If it looks too thick, loosen it with broth. The goal is a silky sauce that drapes over steak and sinks into the cheesy mash without feeling heavy or stiff.
Finally, don’t skip the short rest for the steak bites on the plate. Even two minutes helps juices settle, keeping the steak tender when you serve.