Name: Garlic Butter Steak Bites Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1½ lb top sirloin steak, cut into bite-size pieces; ½ tsp salt; ½ tsp pepper; 2 tbsp butter (preferably with canola oil); 5 cloves garlic, minced; 1 red bell pepper, chopped; Pinch of red pepper flakes; Fresh chopped parsley

I present a quick and easy skillet‑ready recipe featuring tender steak bites immersed in a luscious garlic butter sauce, perfect for fast dinners or as an appetizer. Garlic Butter Steak Bites Recipe

Why You’ll Love This Recipe

I love that this recipe is both simple and sensational: one pan, minimal ingredients, and bursting with flavor. I can whip it up in about 20 minutes, and it always disappears fast—nobody ever resists that buttery garlic goodness!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tbsp olive oil
1½ lb top sirloin steak, cut into bite-size pieces
½ tsp salt
½ tsp pepper
2 tbsp butter (preferably with canola oil to prevent burning)
5 cloves garlic, minced
1 red bell pepper, chopped
Pinch of red pepper flakes
Fresh chopped parsley

Directions

I heat a large cast iron skillet with olive oil over medium‑high heat.
I season steak bites with salt and pepper and sear them in the hot skillet until they develop a nice crust on all sides.
I remove the steak and melt butter in the same pan (using butter with canola oil helps avoid burning at high heat).
I add the red bell pepper and sauté until it’s lightly charred and tender.
I stir in the garlic and red pepper flakes, cooking until the garlic is fragrant.
I toss the steak bites back in and stir to coat them thoroughly in the garlic butter.
I garnish with fresh parsley before serving.

Servings and timing

Servings: Serves 8 people
Prep Time: Approximately 10 minutes
Cook Time: Around 10 minutes
Total Time: About 20 minutes

Variations

I sometimes swap things up by using diced chicken thighs in place of steak. I can also change the red bell pepper to yellow or green, or toss in zucchini for extra veggies. Using different steak cuts like NY strip, tenderloin, or rib-eye works too, depending on flavor and budget preferences.

Storage/reheating

I find these steak bites are best eaten immediately while hot and juicy. If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I gently warm them in a skillet with a little butter to revive the flavor—they even hold up decently in the microwave in a pinch.

FAQs

What’s the best steak cut to use?

I usually go for top sirloin—it’s flavorful, tender, and budget‑friendly. Strip steak, rib-eye, or tenderloin also work great if I’m splurging.

How do I get a good sear on the steak?

I make sure to pat the steak dry and use a screaming‑hot pan. I let the pieces sear undisturbed for a couple of minutes before flipping to develop a crust.

Should I cook garlic with the steak?

I avoid that! I add garlic only after the steak’s removed, melting it into the butter so it turns fragrant without burning. That technique prevents bitterness.

Can I add vegetables?

Absolutely! I sauté chopped bell pepper with the butter, but mushrooms, zucchini, or onions would be delicious too—just sauté them until tender before adding the garlic.

Can I make this ahead?

I usually don’t, since it comes together so quickly—about 15–20 minutes total. It’s best served fresh, so I don’t recommend making it way ahead.

Conclusion

I’ve made this recipe countless times, and it never disappoints. It’s fast, flavorful, and perfect for busy nights or fun gatherings. I cherish how the garlic‑butter sauce elevates every bite. I hope you enjoy making—and eating—it as much as I do!