Garlic Butter Steak Bites with Potatoes & Broccoli

These garlic butter steak bites are out of this world! The steak is juicy, tender, and rich, and it’s served with crispy potatoes and sautéed broccoli. Best of all, the entire meal is cooked in one cast iron skillet, making clean extra easy!

This recipe was sponsored by AdapTable Meals. All opinions are my own.

Why We Love It

Where are my fellow garlic lovers? 🙋‍♀️💕🧄 I grow a few hundred garlic bulbs every year, and I’m forever looking for recipes to use it up (just check out my roasted garlic mushrooms, garlicky bbq chicken marinade, or roasted garlic zucchini caprese recipes!

Well, today I’m sharing another delicious favorite: Garlic Butter Steak Bites. Bite sized pieces of tender sirloin steak are seared in a cast iron skillet, tossed with crispy potatoes and broccoli, and drizzled with melted garlicky butter.

Drooling yet? Just wait. It tastes exactly like a classic steak house dinner, except every element is bite sized… so you don’t even need a knife to eat it! Plus there’s just something about cast iron cooking that just feels right.

And best of all, it’s EASY and fast. I think it’s great for busy weeknights, a date night in, or even your weekly meal prep. So if you love steak and potatoes but you don’t love all the work it typically involves, this recipe is for you!

🥩 Recipe Ingredients

• Sirloin Steak. Sirloin is the best steak to use for steak bites. It only requires a quick, hot sear and will remain tender and delicious. I use AdapTable Garlic Butter Beef Sirloin Steaks because it comes already marinated, so you get bonus tender, garlicky, buttery goodness in every bite! Check their store locator for locations near you.
• Garlic. There’s nothing in the world like garlic! Feel free to adjust the amount used in this recipe to your tastes, so if you’re a garlic lover, add a few extra garlic cloves. If you’re not a huge fan or don’t want to have garlic breath later, stick with 3-4 cloves. I always keep frozen garlic on hand to save on prep time, and it works beautifully in this recipe.
• Butter or ghee. Butter is the key to the lushness of this dish, so don’t skip it. If you’d like to make the recipe Whole30 compatible, substitute ghee (I get it on my weekly Costco run!).
• Avocado Oil. You have a lot of choices when it comes to cooking oils. Avocado oil has a high smoke point, which makes it great for high heat cooking in a cast iron skillet. If you only have olive oil, that will work too, but keep the heat a little lower when you cook to avoid burning/smoking oil.
• Baby Yellow Potatoes. If you’d like to make this dish lower in carbs, substitute another vegetable like mushrooms, cauliflower, zucchini noodles, or sliced onions.
• Broccoli. Fresh or frozen broccoli will work in this recipe. If you use frozen, don’t defrost it first – break apart any pieces that are stuck together and cook it straight from frozen!

🍳 Step by Step Instructions

First, do the prep work. Slice the potatoes in half and cut the broccoli into bite sized pieces. Mince the garlic and parsley.

Cut the steaks into 2 inch pieces and pat them dry on all sides with a few paper towels. Don’t skip this step – it’s important that the steak is dry so you can get a good sear and color on each piece! Season the steak pieces lightly with salt and pepper.

Next, cook the vegetables. Heat about 2 tablespoons of oil in a large cast iron skillet over medium heat. Set the potatoes in the skillet, cut size down. Allow them to cook for about 7-8 minutes, or until the cut side begins to get crispy and will easily release from the skillet.

Flip the potatoes and add the broccoli. Cook the veggies together for another 7-8 minutes, or until the potatoes are cooked through and the broccoli is softened. Transfer everything to a large plate.

Cook the steak. Heat 2 Tablespoons of oil in the same skillet over medium high heat. Once the oil is shimmering, add the steak.

👉 Remember, start with a HOT skillet. It will give you that beautifully crust on the outside of each piece while keeping the inside of each bite tender.

👉 Make sure to use oil and not butter when you sear steak, because butter will burn at the high temperature needed. We’ll add the butter later!

Allow the pieces to sear for just about a minute or two per side, then turn to brown on all sides. Be careful of overcooking!

Test for doneness with a meat thermometer (145°F + 3 minute rest, per USDA), or by simply taking a piece out of the skillet and cutting into it (and then sneaking a bite, yum!). Set the steak pieces to the plate with the vegetables.

Last, make the garlic butter sauce: First, lower the heat, then add the remaining oil, butter, and garlic to the skillet. Saute over low heat until the garlic is fragrant, about 3-4 minutes.

Add the steak and vegetables to the skillet, turning to fully coat the steak and vegetables in the butter and garlic. Sprinkle with parsley and season lightly with salt and pepper. Serve immediately!

Air Fryer Adaptation

Want to cook this meal in your air fryer? I’ve got you covered! Here’s how to do it:

1. Preheat your air fryer to 400°F. Lightly spray the basket or tray with oil.
2. Toss the potatoes with 1-2 Tablespoons of oil. Add the potatoes to the preheated air fryer and cook for about 10 minutes, turning the potatoes or shaking the basket halfway through.
3. Toss the broccoli with about 1-2 Tablespoons of oil and add to the basket for the last 5-7 minutes.
4. Set the vegetables aside.
5. Add the steak pieces to the air fryer and cook for 4-5 minutes, turning once or twice halfway through. Set aside.
6. In a small bowl, melt the butter in the microwave or in a skillet until it bubbles. Stir in the oil and garlic. Pour over the vegetables and steak, toss to coat, and serve!

Making this recipe? I’d love to hear about it. Tag me on Instagram @cookathomemom or leave a comment below!