
When I'm craving that steakhouse vibe at home and I want something quick, I flip to these buttery garlic steak bites with Parmesan cream. The juicy beef gets soaked in herb butter, and that creamy Parmesan dip draws everyone straight to the table.
The first time I made these, my family dunked every bite in that cheesy sauce. Now it’s a regular on our menu because everybody asks for it.
Tasty Ingredients
- Sirloin steak cubes: for a soft, flavorful bite—pick ones with lots of marbling for best results
- Salt and black pepper: everyday seasoning—freshly ground pepper gives a tiny kick
- Olive oil: makes a killer sear, and extra virgin is always a win
- Unsalted butter: makes things rich and lets you add just the right amount of salt
- Fresh garlic: wakes up the whole dish—cut it up just before tossing in
- Fresh thyme, rosemary, and parsley: herby freshness that lifts everything
- Heavy cream: the magic for that lush, restaurant-like sauce—don’t skimp
- Parmesan cheese: milky, nutty, and melts like a dream—always grate it fresh if you can
- Italian seasoning: brings in an herbal kick—the dried kind gives that extra aroma
Ingredient Tips
- Choose heavy cream without any added stuff and your sauce will turn out smooth
- Pick steak that’s got visible fat marbling and looks bright for best results
Simple Step Guide
- Combine and Serve:
- You can ladle the Parmesan sauce all over your steak, right in the skillet, or serve it on the side for dipping. Toss on extra parsley if that’s your thing and enjoy while hot.
- Create the Parmesan Cream Sauce:
- Set a separate pan on medium, toss in a chunk of butter, then garlic—cook it till it just smells amazing, about a minute. Pour in heavy cream, stir while it warms, then shower in Parmesan and Italian herbs. Whisk till that cheese is melted and the sauce thickens a little in 2 to 3 minutes. Taste and adjust seasoning as you like.
- Glaze the Steak Bites:
- Pop the steak bites back in the skillet to soak up that herby garlic butter. Gently toss for a few minutes until warmed—be careful so nothing scorches.
- Make the Garlic Herb Butter:
- Don’t toss out the steak drippings! Into the same pan, toss in the rest of your butter, garlic, thyme, rosemary, and parsley. Sauté on medium low, stirring for a minute, until it all smells fresh but doesn’t brown.
- Sear the Steak:
- Heat your skillet over medium-high and swirl in olive oil with some of the butter. After the butter foams, add steak pieces so they aren’t touching. Let them be for 3–4 minutes until a brown crust forms, then flip to brown all over. Cook to your favorite doneness, then move beef to a plate and cover so it stays warm.
- Season the Steak:
- Sprinkle both salt and pepper onto the steak cubes. Make sure all sides are coated, pat gently so the flavor sticks.

The best bit is the buttery herb mix. I can still picture my grandma creeping outside for fresh thyme just for steak night. Garlic bubbling in butter smells just like her sunlit kitchen every time.
Best Ways to Store
Pop leftovers in a sealed container in the fridge for three days, tops. Warm gently in a skillet and add a dash of cream if needed to keep it smooth. Skip long microwaving—the beef will get chewy.
Swap Outs
- No sirloin? Ribeye or strip steak taste just as great and stay tender.
- Switch to half and half for a lighter sauce, but it won't be as rich.
- Dried herbs work fine when fresh ones aren’t handy—use half as much though.

Easy Pairings
Ladle over mashed potatoes for ultimate coziness. Crisp roasted broccoli or garlicky beans are great on the side. Or try these over buttered noodles, or stuff them into a roll for an epic steak sandwich.
Little Backstory
Cheesy steak sauces go way back to French bistro classics, but this speedy version uses Italian parm for comfort. Garlic butter steak’s a forever favorite, and this modern creamy dip brings steakhouse flavor right to your kitchen.
Frequently Asked Questions About Recipes
- → How do I make sure my steak pieces don’t turn tough?
Chop the steak into similar sized chunks, crank up the heat, and get them seared fast so they stay juicy. Make sure there’s space between each piece in the pan for that perfect golden crust.
- → Is it okay to change up the type of beef?
Definitely—give ribeye or strip steak a shot, too. Go for a cut with lots of marbling so every bite turns out tender and tastes awesome.
- → What’s the ideal texture for the Parmesan sauce?
It should be smooth and rich, just thick enough to hug the steak but not so thick you can’t pour it. Let it simmer gently until you get that dreamy texture.
- → Can I prep the sauce before I cook everything else?
For sure, you can make the sauce a couple hours ahead if you want. Gently heat it back up and whisk before using so it’s nice and creamy again.
- → Got any favorite sides that go well here?
Roasted veggies, creamy mash, or a hunk of warm bread are all awesome for soaking up that tasty sauce and make a great match for the steak.