You know those nights when you’re too tired to make something complicated, but you still want it to taste like you put in effort? That’s where this recipe was born.

I’d had one of those long days — the kind that leaves you staring into the fridge like it’s going to magically tell you what to make. All I had was a small pack of steak, a block of Parmesan, and half a bottle of cream that was one day away from expiring. So I did what I always do when I’m lazy but hungry — I reached for butter and garlic. That combination never lets you down.

The first time I made this, I didn’t even measure anything. I just eyeballed it all — a big spoonful of butter, a handful of grated cheese, a splash of cream — and somehow it turned out incredible. Tender steak bites, swimming in this silky, garlicky, cheesy sauce that tasted like something out of a restaurant but took all of 20 minutes. It felt fancy without actually trying.

And that’s what I love about it. It’s one of those recipes that feels special enough for date night, but also totally acceptable to eat straight from the pan while standing at the stove (no judgment — I’ve done it more than once).

When the sauce hits the steak and thickens just enough to cling to it… it’s over. You’ll want to scoop it up with bread, pasta, or honestly, just a spoon.

So here it is, my accidental dinner-turned-favorite — creamy, garlicky, buttery steak bites that make you forget you were even tired in the first place.

Ingredients

1 lb (450g) sirloin steak, cut into bite-sized pieces
Salt and pepper, to taste
2 tbsp (28g) butter
5 cloves garlic, minced
½ cup (120ml) beef broth
½ cup (120ml) heavy cream
½ cup (50g) grated Parmesan cheese
Fresh parsley, for garnish

Instructions

Season the steak.
Sprinkle the steak bites with salt and pepper. Don’t be shy — good seasoning makes all the difference.
Sear the steak.
Melt the butter in a large skillet over medium-high heat. When it starts to sizzle, add the steak pieces in a single layer. Let them sit for about a minute before moving them — that’s how you get the crust. Cook for about 3–4 minutes total, just until browned.
Set aside.
Transfer the steak to a plate. They’ll finish cooking in the sauce later.
Make the sauce.
In the same pan, toss in your minced garlic. Let it cook for 20–30 seconds until fragrant (don’t walk away — it burns fast). Pour in the beef broth, scraping up all those browned bits at the bottom — that’s pure flavor right there.
Add the cream and cheese.
Pour in the heavy cream and stir in the Parmesan. Let it simmer for a few minutes until it starts to thicken.
Bring it all together.
Add the steak bites back in and toss to coat them in that creamy, garlicky goodness. Taste and adjust seasoning if needed.
Serve it up.
Sprinkle with chopped parsley and serve immediately. I like it over mashed potatoes or pasta, but sometimes I just grab some crusty bread and call it a day.

Notes:

Chicken broth works if you want a lighter flavor.
If your sauce feels too thick, add a splash of broth or milk.
Want to make it extra indulgent? Add a small pinch of chili flakes for heat.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Serves: 4
Calories: ~345 per serving

Recipe FAQs

1. Can I use a different cut of steak?
Absolutely. I’ve tried this with ribeye, strip steak, and even flank. Sirloin is just a great middle ground — not too fatty, not too lean. The key is to cut it into small, even pieces so they cook fast and stay tender.

2. What if I don’t have heavy cream?
Been there. You can mix milk with a bit of butter to fake it (3/4 cup milk + 1 tbsp butter = close enough). It won’t be quite as rich, but it still works beautifully.

3. My sauce split — what did I do wrong?
That usually happens when the heat’s too high after you add the cream. Take it slow — medium or medium-low is your friend here. Stir gently and it’ll come together. And if it still looks off? Throw in another small splash of cream and whisk it — it often saves it.

4. Can I make this ahead of time?
You can, but it’s best fresh. If you do make it ahead, store the steak and sauce separately. Reheat the sauce gently (add a splash of broth if it thickens up too much) and toss in the steak just long enough to warm through.

5. What do you serve it with?
Oh man, so many options. It’s incredible over creamy mashed potatoes or pasta — but my personal favorite? Just torn-up baguette pieces. That sauce + bread combo is dangerously good.

This isn’t one of those recipes you stress over. It’s one you throw together on a tired night, and halfway through eating it, you realize it feels like comfort — like something simple but rich, something that makes an ordinary evening a little more special.

Because sometimes, all you need is steak, butter, garlic, and a reason to slow down for a few minutes.