Revised 11/17/25
This is one of those recipes that I’ve had for years and I have no idea where it came from originally or what it was called. I jotted it down a piece of paper and forgot about it. When I was straightening up my recipe binder—yes, I have a very big one!—I came across it and decided to give it a try for our last Sunday night dinner.
This version is adapted a bit from my notes and it turned out perfectly. Paired with a loaf of homemade French bread or piping hot biscuits, and a simple garden salad, it was quick and very satisfying.
The original called for filet mignon, but that’s one of my least favorite cuts of beef (because of the texture), so I used a one pound sirloin steak that I cut into cubes that were a bit shy of 1” square. I made sure to let them sit out for a half hour after I salted and peppered them.
I wouldn’t recommend already-cubed stew beef for this. I think it would be too tough. Splurge on the more expensive, tender cut.
While this was originally a pasta dish, and that’s the way I made it the first time, Dale and I agreed afterward that the steak and sauce would also pair nicely with a heaping portion of mashed white potatoes. So, that’s what I did when I made it again last night.
Y’all! The steak bites and garlicy cream sauce was amazing on top of the mashed potatoes. To save time, I used pre-made mashed Yukon gold potatoes that I heated in the microwave (the brand I like is ‘Resers Main St. Bistro’), but homemade mashed potatoes works, too, obviously.
When I used pasta, it was over medium shells, but I think any pasta you have on hand will work. I can totally imagine the steak and sauce sitting on top of some broad egg noodles or even something fun like cavatappi.
And, let me tell you, this sauce is perfect. I added just a touch of pasta (or tap) water so that it wasn’t too thick…and I put in A LOT of red pepper flakes, because we dig the heat! You, of course, can leave them out altogether if spicy isn’t your jam.
The recipe is written to serve two hungry people, but you could always double or triple it, or cut it back some, as you see fit. But I don’t have to tell you that, because you aren’t an idiot.
Creamy Garlic Steak Bites
Servings: 2 / Prep: 15 minutes / Cook: 15 minutes
Ingredients:
- ¾ lb. Sirloin Steak, cut into small cubes
- 1 tbsp. Olive Oil
- 3-4 Garlic Cloves, minced
- Salt
- Pepper
- Red Pepper Flakes
- 6 oz. Pasta -OR- Mashed Potatoes*
- 1 tbsp. Butter
- 1 tbsp. All-Purpose Flour
- 1 ½ cups Milk
- ¼ cup Parmesan Cheese, grated
- 1 tbsp. Parsley, chopped
- ¼ to ½ cup Reserved Pasta Water**
* I have served this over pasta—I used medium shells—and over mashed potatoes. Both were very satisfying and filling.
** When I used mashed potatoes instead of pasta and didn’t have pasta water, I just added a bit of tap water to thin the sauce.
Steps:
- Take meat out of the refrigerator 30 minutes before cooking.
- Pat the steak dry with paper towels. Cut into 1” or smaller cubes and place in a bowl.
- Salt and pepper the meat.
- Gather the rest of the ingredients, measure, mince, and chop as necessary.
- If using pasta: Bring a pot of water to a boil and cook pasta according to package directions. Save ½ cup of pasta water, then drain. I returned the pasta to the pot, added a bit of olive oil, stirred to coat, then covered the pot to keep the pasta warm.
- If using mashed potatoes: Cook as directed, if using pre-made from the store, or make from scratch as you see fit. I’m partial to a brand called, ‘Resers Main St. Bistro.’
- Add olive oil to a large frying pan and heat to medium-high.
- Add steak and cook until desired doneness…about 4 to 5 minutes. You want the meat to reach at least 145º F (63º C). A light char on the outside and a warm, pink center is the goal in my house.
- For the last minute or so of cooking the steak, add the garlic and stir constantly so it doesn’t burn.
- Transfer the steak to a plate or bowl and set aside.
- Turn the heat down to medium, and using the same pan, melt the butter.
- Add the flour and stir to combine for about 1 minute.
- Gradually pour in the milk and stir until smooth.
- Stir in the cheese, parsley, salt, pepper, and red pepper flakes.
- Bring sauce to a simmer.
- Slowly add some pasta water (or tap water) if the sauce is too thick.
- Remove from heat.
- Add pasta or mashed potatoes to a serving dish, or individual pasta bowls, then top with the steak and sauce.
- Enjoy immediately, if not sooner.
This goes great with a crusty bread or biscuits and a simple salad!
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