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Hey! Got a killer recipe for you today - Garlic Butter Steak Bites with Parmesan Cream Sauce. It's tender steak chunks cooked in garlic butter, topped with a cheesy sauce. Best part? Takes just 30 minutes start to finish.
Why Make These Steak Bites
This dish is a game-changer. Quick enough for a weeknight, fancy enough for company. The steak gets nice and crispy outside, stays juicy inside, and that creamy sauce? Next level good. Cook it in a cast iron pan if you've got one - makes the steak even better.
What You Need
- Steak: 1 pound sirloin, cut in chunks. Ribeye works too.
- Salt and Pepper: Regular stuff.
- Butter: 2 big spoons.
- Garlic: 5 cloves, chopped up.
- Beef Broth: Half cup.
- Heavy Cream: Half cup.
- Parmesan: Fresh grated, half cup.
- Parsley: Fresh, chopped.
How to Make It
- Season:
- Salt and pepper your steak chunks.
- Cook Steak:
- Melt butter in hot pan. Cook steak 3-4 minutes till brown. Take it out.
- Add Garlic:
- Throw garlic in same pan. Cook till it smells good.
- Make Sauce:
- Pour in broth, cream, and cheese. Let it get thick.
- Finish:
- Put steak back in, coat with sauce. Top with parsley.
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Pick Good Steak
Get tender cuts like tenderloin, ribeye, or sirloin. They're worth the extra bucks. Makes the whole dish better.
Getting That Perfect Crust
Hot pan is key. Cast iron's best. Don't crowd the pan - give each piece space. Let them sizzle. Only flip once. That's how you get that nice brown crust.
About That Garlic Butter
Fresh garlic in butter makes magic. Don't burn it - just cook till you can smell it. Makes everything taste better.
Making the Sauce
The sauce is easy but awesome. Just melt butter, cook garlic, add cream and cheese. Let it bubble till thick. Want it spicy? Add some red pepper flakes.
What to Serve With It
Need sides? Try:
- Mashed potatoes
- Roasted veggies
- Green salad
Keep it simple - the steak's the star here.
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Frequently Asked Questions
- → What kind of steak should I buy?
Sirloin's perfect - not too expensive but tender. Ribeye's fancy and works great if you want to splurge. Even cheaper cuts work if you cut them small and don't overcook them.
- → Can I make the sauce ahead?
Sure! Make it early, keep in the fridge. Heat it slow when ready, stir lots. Add a splash of cream if it gets too thick. Good for 2 days in the fridge.
- → No meat - what else works?
Big mushrooms cut in chunks taste great. Firm tofu works too - just pat it really dry first so it browns nice. The sauce makes anything taste good.
- → Only have other cheese, not parmesan?
Romano cheese works great - it's like parmesan but sharper. Asiago's good too. Any hard, salty cheese that melts works. Skip the soft cheeses - they get stringy.
- → Want it spicy - what to add?
Throw in red pepper flakes while cooking the garlic. Or add hot sauce at the end. Black pepper's good too - fresh ground is best.
Conclusion
Love this? Try cooking chicken the same way with garlic and cheese sauce. Or make shrimp with garlic butter and cream. Both are fast, both use the same tasty sauce idea.