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Garlic Herb Steak Bites with Creamy Parmesan Sauce

Tender, juicy steak bites are seared until beautifully browned, then finished in a luxurious garlic herb Parmesan cream sauce. This easy skillet dinner is rich, savory, and perfect for serving over mashed potatoes, pasta, rice, or alongside your favorite vegetables.
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Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds sirloin steak cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter divided
  • 4 cloves garlic finely minced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup beef broth
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley for garnish

Method
 

  1. Prepare the steak. Pat the steak cubes thoroughly dry with paper towels. Season evenly with salt, black pepper, and Italian seasoning.
  2. Heat the skillet. Place a large heavy-bottomed skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, allowing the pan to become hot.
  3. Sear the steak bites. Arrange the steak pieces in a single layer without overcrowding the skillet. Sear for about 1–2 minutes per side, depending on your preferred doneness. Work in batches if necessary.
  4. Set the steak aside. Transfer the browned steak bites to a clean plate and loosely cover them to keep warm.
  5. Sauté the garlic and herbs. Reduce the heat to medium and add the remaining tablespoon of butter. Stir in the minced garlic, thyme, and rosemary. Cook for about 30 seconds, just until fragrant.
  6. Start the cream sauce. Pour in the beef broth, scraping up the flavorful browned bits from the bottom of the skillet. Add the heavy cream and garlic powder, stirring until combined.
  7. Add the Parmesan. Reduce the heat to medium-low and gradually stir in the freshly grated Parmesan. Allow the sauce to gently simmer for 2–3 minutes until smooth and slightly thickened.
  8. Return the steak to the skillet. Add the steak bites and any accumulated juices back to the pan. Gently toss until every piece is coated in the Parmesan cream sauce.
  9. Finish and serve. Warm the steak in the sauce for 1–2 minutes without overcooking it. Garnish with fresh parsley and serve immediately.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat, adding a splash of cream, milk, or beef broth if the sauce becomes too thick.
  • For extra flavor, add sautéed mushrooms or fresh spinach before returning the steak to the skillet.
  • Sirloin offers a good balance of tenderness and affordability, but ribeye or New York strip can also be used.
  • Freshly grated Parmesan is strongly recommended because it melts more smoothly and produces a creamier sauce.
  • The exact cooking time for the steak depends on the size of the pieces and your preferred level of doneness.