Garlic Parmesan Steak Bites
Tender steak bites smothered in a rich garlic parmesan sauce. These restaurant-quality bites feature perfectly seared beef with a creamy, cheesy sauce that rivals any steakhouse appetizer.
Servings: 4 servings
Calories: 304kcal
Ingredients
- 10 ounces sirloin steak Optional: I recommend using sous vide to cook and tenderize the steak before making steak bites when using sirloin.
- Lightly salt and pepper the steak
- 4 tablespoons butter divided - 1 for searing, 3 for sauce
- 8 cloves roasted garlic about 1 bulb; can substitute 1 tablespoon minced fresh garlic. Add the raw garlic with the butter and sauté it for about a minute.
- ¾ cup fresh parmesan cheese finely shredded (about 1 ounce); do not use pre-shredded
- 2 tablespoons heavy whipping cream add gradually for desired consistency
- 1 teaspoon fresh or dried parsley fresh preferred
Instructions
- Roast the garlic and Sous Vide the steak if not using raw steak.
- Cut steak into 1.5-inch cubes. If using raw steak, cut slightly larger as they will shrink during cooking and season with salt and pepper (go light on the salt because the cheese brings the salty flavor)10 ounces sirloin steak, Lightly salt and pepper the steak
- Heat the NInja Foodi Possible Cooker on High and allow it to go through the preheat process. You can also use a pan on the stove over medium high heat or any appliance that has the sear funtion.
- Add 1 tablespoon butter to the preheated pan. Swirl to coat and immediately add steak bites.4 tablespoons butter
- Sear steak bites for 30 seconds without moving, then turn and sear all sides, about 2-3 minutes total for sous vide steak (already cooked) and 5-7 minutes for raw. Keep moving to prevent burning butter.
- Push steak bites to the side of pan. Add roasted garlic and 3 tablespoons butter to the empty space.4 tablespoons butter, 8 cloves roasted garlic
- Add finely shredded parmesan cheese, stirring constantly. The mixture will look clumpy at first - this is normal.¾ cup fresh parmesan cheese
- Turn OFF the heat completely. This is important to prevent the sauce from separating.
- Add heavy cream one tablespoon at a time, stirring after each addition until you reach desired consistency.2 tablespoons heavy whipping cream
- Toss steak bites in the sauce to coat completely. Add parsley and give everything a final toss.1 teaspoon fresh or dried parsley
- Serve immediately while hot. Can be served as an appetizer with toothpicks, over pasta, with mashed potatoes, or on its own.
Notes
This recipe doubles easily - use the same amount of sauce for double the steak.
SOUS VIDE METHOD Seal sirloin with salt, pepper, and a sprig of thyme. Cook at 130°F for 4 hours for perfect medium-rare with filet mignon texture.
SAUCE SUCCESS TIPS The key to perfect sauce is using FINELY shredded fresh parmesan and turning OFF heat before adding cream. Pre-shredded cheese will work, but freshly grated melts smoother and quicker.
STORAGE & REHEATING Store leftovers in airtight container up to 3 days. Reheat gently in skillet over medium-low heat with a splash of cream.
DONENESS GUIDE
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well-Done: 155°F+
- Over pasta or mashed potatoes
- With cauliflower mash (keto-friendly)
- Alongside roasted vegetables
- As appetizers with toothpicks
- Enhanced with sautéed mushrooms and onions added to the sauce
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 3g | Protein: 23g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 434mg | Potassium: 294mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 609IU | Vitamin C: 2mg | Calcium: 261mg | Iron: 1mg