Garlic Parmesan Steak Bites

Looking for a delicious and easy dish that's perfect for quick weeknight dinners or will make a yummy appetizer?

These tender steak bites smothered in a rich parmesan cream sauce deliver restaurant-quality flavor with simple ingredients and minimal prep time.

The depth of flavor from the garlic sauce combined with the perfect sear on each bite makes this a go-to recipe that meat lovers will request again and again.

They are easy to make and you can serve them as a main course with mashed potatoes (my personal favorite), over linguine pasta, or even as a party appetizer with toothpicks in each steak bite.

What makes this steak bite recipe special is the garlic parmesan sauce, so don't skip it! I use the same recipe on my garlic parmesan wings and they are unbelievably delicious!

Recipe Highlights

• Quick and easy preparation makes it perfect for weeknight dinners
• Versatile serving options from elegant main course to crowd-pleasing appetizer
• Rich parmesan cream sauce elevates simple ingredients to restaurant quality
• Make ahead by using sous vide to cook the sirloin steak

Suggested Kitchen Tools for Steak Bites

• Large skillet or any appliance that has a pot or surface for searing (I used my Ninja Foodi Possible Cooker Pro)
• Sous Vide appliance/function if you want to tenderize tougher cuts to turn them into steak bites as tender as filet mignon at a fraction of the cost
• Sharp knife for cutting uniform steak pieces
• Fine grater for parmesan cheese
• Tongs for searing steak bites

Ingredients & Substitutions

There are several ways you can make these delicious garlic parmesan steak bites and various substitutions you can make to customize the recipe to your liking.

Steak

The steak is the main part of the dish, but that doesn't mean you have to buy expensive steak like filet. A good quality sirloin steak is great for this recipe as long as you keep the steak rare to medium rare. Sirloin tends to get tough when cooked past medium rare.

Used in Recipe: Sirloin Steak

Substitutions: NY strip, flank steak, or beef tenderloin all make good choices for this recipe.

You can also use chicken and make garlic parmesan chicken bites!

Pro Tip: When using leaner (and tougher) cuts of beef like sirloin or even round steak, you can tenderize it by sous vide cooking it first.

Garlic

Used in Recipe: Roasted Garlic

What it does in the Recipe: This is a key ingredient in the sauce and is what gives the garlic parmesan sauce a garlic flavor that is not overpowering or bitter.

Substitutions: You can use 1-2 teaspoons of minced garlic or 6-7 whole smashed garlic cloves, but I recommend that you sauté them first which will mellow the minced garlic and soften the whole garlic cloves.

Parmesan Cheese

Used in Recipe: Fresh finely grated parmesan cheese

What it does in recipe: Provides flavor and saltiness which balances the richness of the butter and compliments the steak. This is one of the main flavors in the recipe so I do not recommend skipping it.

Substitutions: While you can use store-bought shredded parmesan cheese, it will not melt as easily and the sauce may not be as smooth.

You can also use other cheeses like Swiss cheese for a Garlic Swiss Steak Bite or Asiago for a slightly stronger flavor than parmesan.

You can use any cheese you like as long as it is a cheese that will melt.

Cream

Used in Recipe: Heavy Whipping Cream

What it does in recipe: Provides creaminess to the sauce and binds the butter and cheese together so the sauce doesn't break

Substitutions: You can try using half and half or whole milk, but heavy cream is the best option for a smooth sauce.

How to Make Garlic Parmesan Steak Bites

You can make the steak bites in a skillet on the stove or in any appliance with the sear/sauté function. I made mine in the Ninja Foodi Possible Cooker Pro and it worked out great!

Mise En Place (prep for recipe)

If you are using a tougher cut of meat like sirloin for this recipe and want to tenderize it (like filet tender), I recommend you sous vide the steaks prior to make the steak bites.

Here is the recipe for Sous Vide Sirloin Steaks and it can be done a day or two before you want to make your steak bites.

If you are using a more tender steak or want to skip this step, the instructions are the same except you will want to cook the raw steak bites a little longer so you achieve the internal temperature you desire.

The sous vide steak bites should be at your desired internal temperature and just need to be seared.

Prepare the Steak Bites

• Cut the steak into bite-size pieces.
• Preheat the Ninja Foodi Possible Cooker on high sear/sauté or a skillet on the stove on medium high.
• If your steak is not already seasoned and cooked, season it lightly with salt and pepper.

Sauté the steak bites

• When the pan is hot, add the butter and let it melt. Add the steak bites and coat with the butter.
• If your steak is already cooked, this quick sauté is only to warm it up.
• If your steak is raw, you will want to cook the steak bites until they are cooked to your liking.

Once steak bites are browned, push them to the side and start to build the sauce.

Build the sauce

• Add the roasted garlic and the remaining butter. You don't want the garlic or butter to burn.
• Add the cheese - Stir in the finely shredded parmesan cheese. It will look clumpy at first - that's normal.
• Add cream - Turn off the heat. Add heavy cream one tablespoon at a time, stirring after each addition until you get the desired sauce consistency.

Stir until all the cheese has melted and the steak bites are coated in the sauce.

Serve steak with sauce and finish with parsley if desired.

Other Variations or Different Cooking Instructions

Air Fryer Method

For the Steak: Preheat air fryer to 400°F (200°C). Toss raw steak cubes with a light coating of oil, salt, and pepper. Air fry for 5-7 minutes, shaking the basket every 3 minutes for even browning. For medium-rare, check at 5 minutes; add 2-3 minutes for well-done.

For the Sauce: While steak cooks, prepare the garlic parmesan sauce on the stovetop. Melt 3 tablespoons butter in a small saucepan over medium-low heat, add roasted garlic, then stir in parmesan cheese and cream until smooth. Toss the hot air-fried steak bites in the sauce just before serving.

Grill Method

Perfect for summer cookouts! Thread steak cubes onto skewers (if using wooden skewers, soak the skewers for 30 minutes first). Grill over medium-high heat for 2-3 minutes per side. Remove from skewers and toss with the prepared garlic parmesan sauce. This adds a delicious char that complements the creamy sauce beautifully.

Cast Iron Skillet Method

Heat a cast iron skillet over high heat until smoking. Add a high-smoke-point oil (like avocado oil) and sear steak bites in batches to avoid overcrowding. The cast iron creates an exceptional crust. Once all batches are done, reduce heat to low, return all steak to the pan, add the butter and build your sauce directly in the same skillet for maximum flavor.

Oven-Baked Method

Preheat oven to 425°F (220°C). Arrange steak bites on a wire rack over a baking sheet for even cooking. Bake for 10-12 minutes, flipping once halfway through. While baking, prepare the sauce on the stovetop. This hands-off method is great when cooking for a crowd.

Make-Ahead Party Version

Sous vide multiple steaks up to 3 days in advance and refrigerate. When ready to serve, quickly sear the pre-cooked cubes in batches and toss with freshly made sauce. This method allows you to serve perfectly cooked steak bites to a large group without the stress of timing.

Storage & Reheating Instructions

How to store and reheat leftover Steak Bites

Steak Bites are best served immediately after making, but if you do need to store leftovers, here are my recommendations.

Refrigerator Storage: Transfer to an airtight container and refrigerate for up to 3-4 days. Store any extra sauce separately if possible to maintain the best texture when reheating.

Freezer Storage: While these steak bites can be frozen, the cream-based sauce may separate slightly when thawed. If freezing, place cooled steak bites in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Freeze for up to 2 months. Label with the date for reference.

Reheating Methods

Stovetop (Recommended): This method best preserves the sauce's creamy texture. Heat a skillet over medium-low heat with a small pat of butter. Add the steak bites and gently warm for 3-4 minutes, stirring occasionally. If the sauce seems thick, add a splash of cream or milk to loosen it. Avoid high heat to prevent the sauce from breaking.

Microwave: Place steak bites in a microwave-safe dish and cover loosely. Heat at 50% power in 30-second intervals, stirring between each interval, until warmed through (usually 1-2 minutes total). The sauce may separate slightly; stir well before serving.

Oven: Preheat oven to 300°F (150°C). Place steak bites in an oven-safe dish, cover with foil, and heat for 10-12 minutes or until warmed through. Add a tablespoon of cream before reheating if the sauce looks dry.

Pro Tip: Steak bites are best enjoyed fresh, as reheating can affect both the steak's texture and the sauce's consistency. Consider making only what you'll eat immediately, or prepare extra sauce to refresh leftover steak bites when reheating.

More Irresistible Garlic Recipes

These irresistible garlic recipes embrace garlic in all its glorious forms - minced, roasted, sautéed, and confited - proving that there's no such thing as too much garlic!