Steak Bites with Garlic Butter and Roasted Veggies

Tender cubes of sirloin seared in a hot skillet and finished with a garlicky herb butter, served alongside perfectly roasted vegetables — this is steakhouse-quality dinner that comes together in about 30 minutes.

The bite-sized pieces mean faster cooking and more surface area for that irresistible caramelized crust.

Why You’ll Love It

• Cooks faster than a full steak
• More caramelized crust per bite
• No knife needed — perfect for date night
• One-pan protein plus sheet pan vegetables
• Budget-friendly sirloin tastes premium
• Ready in 30 minutes start to finish

Ingredients

For the steak bites:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

For the garlic butter:

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon fresh rosemary, minced
• Pinch of red pepper flakes (optional)

For the roasted vegetables:

• 1 lb baby potatoes, halved or quartered
• 2 cups broccoli florets
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Steps

Roast the vegetables:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Start the potatoes first. Toss halved potatoes with 1 tablespoon olive oil, salt, and pepper — spread in a single layer on the sheet pan and roast for 15 minutes.
3. Add remaining vegetables. Toss broccoli, bell pepper, and onion with remaining 2 tablespoons olive oil, Italian seasoning, salt, and pepper.
4. Continue roasting. Add the vegetable mixture to the pan with potatoes, spreading everything in a single layer — roast for another 15-20 minutes until vegetables are tender and edges are caramelized.

Prepare and cook the steak bites:

5. Prep the steak. Pat steak cubes completely dry with paper towels — moisture prevents browning.
6. Season the steak. In a large bowl, toss steak cubes with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
7. Heat the pan. Heat a large cast iron skillet or heavy-bottomed pan over high heat until smoking hot, about 3-4 minutes.
8. Sear in batches. Add half the steak cubes to the pan in a single layer — don’t crowd the pan or they’ll steam instead of sear.
9. Don’t move them. Let steak bites cook undisturbed for 2 minutes until a brown crust forms on the bottom.
10. Toss and finish. Toss or flip the pieces and cook another 1-2 minutes for medium-rare (internal temp 130°F) — transfer to a plate and repeat with remaining steak.

Make the garlic butter:

11. Reduce heat. Lower heat to medium and add butter to the same skillet — let it melt and start to foam.
12. Add garlic. Add minced garlic and cook for 30-60 seconds, stirring constantly — garlic should be fragrant but not browned.
13. Add herbs. Stir in parsley, thyme, rosemary, and red pepper flakes if using.
14. Return steak to pan. Add all the seared steak bites back to the skillet and toss to coat in the garlic butter — remove from heat immediately.

Serve:

15. Plate or board. Arrange steak bites and roasted vegetables on a serving platter or divide between two plates.
16. Drizzle with butter. Spoon any remaining garlic butter from the pan over the steak bites.
17. Garnish and serve. Add a sprinkle of fresh parsley and flaky sea salt if desired.

Helpful Tips and Substitutions

Dry steak is crucial. Pat those cubes completely dry — even a little moisture creates steam and prevents the Maillard reaction that gives you that crust.

Hot pan, don’t crowd. These are the two secrets to restaurant-quality steak bites — a screaming hot pan and enough space between pieces.

Use the right cut. Sirloin is ideal for the price-to-quality ratio, but ribeye or filet mignon work for a splurge — avoid lean cuts like eye of round.

Rest is optional for bites. Unlike a whole steak, small cubes don’t need as much resting time — the quick toss in butter is enough.

Swap the vegetables. Asparagus, zucchini, mushrooms, or sweet potatoes all roast beautifully — adjust timing based on density.

Make it a bowl. Serve steak bites and vegetables over rice, mashed potatoes, or cauliflower mash for a heartier meal.

Add a sauce. A drizzle of balsamic reduction or a side of horseradish cream takes this over the top.

Serving Ideas

Serve family-style on a large platter for sharing.

Plate individually with vegetables on one side and steak bites mounded on the other.

Spear steak bites with decorative picks for an appetizer presentation.

Pair with crusty bread to soak up the garlic butter.

Serve alongside a simple green salad with red wine vinaigrette.

Pour a glass of cabernet sauvignon or malbec to complement the beef.

Make-Ahead and Storage

Prep ahead: Cut steak into cubes and store covered in the refrigerator for up to 24 hours — bring to room temperature and pat dry before cooking.

Vegetables: Cut and prep vegetables up to 1 day ahead — store in airtight containers in the refrigerator.

Garlic butter: Mix butter with garlic and herbs up to 1 week ahead and refrigerate — or freeze for up to 1 month.

Leftovers: Store steak bites and vegetables separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat steak bites in a hot skillet for 1-2 minutes to restore the crust — microwaving works but you’ll lose the texture.

Repurposing: Leftover steak bites make excellent steak salads, quesadillas, or stir-fries the next day.

Steakhouse Quality at Home

Steak bites with garlic butter deliver everything you want from a fancy steak dinner in a more approachable, faster format.

The bite-sized pieces mean more of that delicious seared crust in every forkful, and the garlic herb butter makes everything taste indulgent.

This is the Valentine’s dinner for people who want to spend the evening together, not standing at the stove.