These 15-minute Creamy Garlic Butter Steak Bites with Mushrooms combine seared sirloin steak cubes, mushrooms, and a garlic butter-infused cream sauce. Made in one pan in 15 minutes, they’re the perfect melt-in-your-mouth party appetizer!
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Creamy garlic steak bites
If you need a quick dinner, meaty appetizer, or something to make the carnivores in your life happy, try these Creamy Garlic Butter Steak Bites with Mushrooms. Seared sirloin steak bites and mushrooms are cooked with a luscious garlic butter and cream sauce to make this easy and delicious recipe. The best part is they’re ready to eat in 15 minutes!
You can always count on garlic butter to take your steak dinners up a notch. It’s the perfect partner to a ribeye steak as well as these easy steak bites! In other words, when you’re looking to transform your dinner into a “melt-in-your-mouth” meal, garlic butter can always get the job done.
This super quick steak bites recipe comes together in just one pan so you don’t have to be stuck in the kitchen or spend hours cleaning up. They’re delicious on top of mashed potatoes and pasta noodles, or served on crostinis at the party!
Tools for Creamy Garlic Butter Steak Bites with Mushrooms
What cut of beef is best for steak bites?
I prefer to make steak bites with sirloin steak because it’s inexpensive and has a delicious flavor. However, if you don’t have sirloin, tenderloin, ribeye or strip steak will all work just as well.
Ingredients needed
- Steak – As I said, sirloin steak is the best cut of meat you can use when making steak bites. You can slice the steaks yourself into cubes or buy pre-cubed steak to save some time.
- Butter – Unsalted butter is best.
- Garlic – For that luscious garlic butter element in the creamy sauce.
- Thyme – Fresh thyme would be best but dried also works.
- Mushrooms – Cooked mushrooms add an extra layer of meatiness to the dish. Any type of mushroom works!
- Cream sauce – To take this steak bites recipe up a notch, the garlic butter and mushrooms are infused into a savory cream sauce. It’s made with a simple mix of heavy cream, parmesan, and dijon mustard. I don’t recommend replacing the cream with regular milk because the sauce won’t turn out as creamy or luscious.
How to make creamy garlic butter steak bites with mushrooms
This is a one-pan recipe you can whip up in just 15 minutes! Here’s how it’s done:
- Prepare the steak.
Pat the steaks dry with paper towels and cut them into 1 ½ inch cubes. Season with salt.
- Sear the steak bites.
Heat some olive oil in a large skillet over high heat. Add the steak in an even layer (work in batches is necessary) and cook until all sides are golden brown. Transfer the bites to a plate.
- Make the herby garlic butter sauce.
In the same skillet, add butter, mushrooms, and thyme. Once the mushrooms are soft, add the garlic.
- Make the cream sauce.
Lower the heat and stir in the mustard, heavy cream, and parmesan cheese.
- Bring it all together.
Place the steak bites back in the pan until they’re warmed through and the cream sauce has thickened. Serve with fresh chives on top and enjoy!
Serving suggestions
Creamy garlic butter steak bites are best served over a bed of mashed potatoes, pasta, rice, or on top of a salad or grain bowl. For a healthier option, swap the noodles or grains for zucchini noodles, cauliflower rice, or cauliflower mash.
Steak bites also make a delicious appetizer! Serve them right out of the cast iron skillet with toothpicks or top them on a crostini to hand out at the party.
More meaty recipes to try
- Mustard and Herb Crusted Rack of Lamb
- French Onion Chicken Meatballs
- Garlic Steak Salad with Tarragon Dressing
- Low Carb Keto Grilled Sirloin Steak Kabobs
If you give these Creamy Garlic Butter Steak Bites a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
Creamy Garlic Butter Steak Bites with Mushrooms
Ingredients
- 1 ½ teaspoon kosher salt divided or more to taste
- 1 ½ pounds sirloin steaks cut into 1 ½ inch cubes (replace with tenderloin, rib eye, or strip steak)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 8 ounces mushrooms quartered
- 1 teaspoon fresh thyme
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- ½ cup parmesan cheese freshly grated
- 2 tablespoons chives finely chopped for garnish
Instructions
- Pat the steak dry. Cut into 1 ½ inch pieces. Season with 1 teaspoon of salt.
- Heat a large cast iron skillet to high heat, add olive oil. Once hot, add the steak. (Make sure not to crowd the skillet, cook batches if the skillet is smaller.)
- Cook for 4-5 minutes, flipping every 1 minutes until all sides are golden brown. Remove to a plate.
- Turn the pan to medium-high heat. Add the butter, mushrooms, remaining ½ teaspoon of salt, fresh thyme and saute until tender for about 5 minutes. Add garlic and cook for an additional 1 minute.
- Turn the pan to low heat, add mustard, heavy cream and shredded parmesan cheese. Adjust seasoning if needed. Toss to combine.
- Add the steak back to the pan and allow to heat through and the sauce to thicken for about 3-4 minutes.
- Sprinkle with chopped chives and serve with your favorite sides like pasta, mashed potatoes, cauliflower mash, or rice. Or serve as an appetizer with some toasted baguette.
Notes
If you can’t find/don’t have Sirloin Steak, you can also use Rib Eye, New York Strip, or Tenderloin Steak.
Sheila Gettel
I made this tonight, but I added a little more seasoning at the end. The last few minutes I added some Adobo all purpose seasoning with pepper and a little Kinders Buttery Steakhouse seasoning. OMG, that gave it a rich buttery flavor! I also added a sliced onion to it because we love sautéed mushrooms and onions with our steak. Also, I didn’t have steaks, but I did have a chuck roast that literally was 1.5 lbs, so I cubed it and sautéed that. I baked a couple of potatoes and then cut them in half lengthwise, didba really rough mash and put the meat sauce over them. I made steamed broccoli tossed with butter for a side. My husband and I LOVED it. Will absolutely make this again!!! Thank you!!!
Peter Wehrle
Dear Lena, I loved your recipe to start with and I even made it twice, first with parmesan und than without and I have to say without is better.
Kelsey Ebner
What a show off! I mean this dish… goodness gracious, what a fabulous combo! So my only question is, why didn’t I make this sooner? All of the ingredients are so easy and you may already have quite a few of the necessary ingredients on hand. I made this and served it with a good loaf of sourdough bread and it’s now going to be a “go to meal” for us. My husband eats everything, but rarely comments on truly liking something. My jaw dropped when he said he liked everything about it and even how to make it was simple. We tried this out on the Traeger, which obviously took longer because the temp doesnt stay high, but it was nice to do this on a cast iron skillet and serve it at the table family style. Everyone at the table commented on how well it went with the rice dish we served since there was plenty of sauce to enjoy. Two thumbs up from all of us! Thank you miss Lena!!
liz
I loved this! I wanted to prepare it for myself (cooking at home as a single) so instead of an hors d’oeuvre, I turned it into a meal and served it over rice. I used shiitake mushrooms, and the rest of the recipe exactly as it instructed. I think the only change I would make if creating this as a meal would be to cut the steak cubes smaller, as they ended up being a little too big to eat easily… maybe 1.25″ instead of 1.5″ — but not so small that they dry up or cook too quickly.
Thank you especially for the tip on which cut to buy! I’m super clueless about how to prepare different types of meat cuts.
Shey Gladstone
Such a delicious and easy dish!
lena
Yes!! So happy you are loving this recipe Shey! Thank you!
Ella
So delicious! Quick to make and toddler approved!
lena
Oh! I’m so glad you enjoyed it! It’s one of our absolute favorites.