Marry Me Steak Bites

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Marry Me Steak Bites with seared steak in a creamy Tuscan garlic parmesan sauce. An easy, one pan dinner ready in minutes.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, entree, main, Main Course, main dish

Cuisine: American

Keyword: creamy sun dired tomato steak bites, easy steak bites, marry me steak, marry me steak bites, marry me steak bites recipe, steak bites, steak bites recipe

Servings: servings

Author: Alyssa Rivers

Equipment

1 large cast iron skillet or other heavy-bottomed skillet

Ingredients

2 ½-3 pounds sirloin steak cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons sun-dried tomato oil

Marry Me Sauce

2 tablespoons unsalted butter
2 teaspoons minced garlic about 2 cloves
2 tablespoons all-purpose flour
2 cups beef broth
3 tablespoons tomato paste
1 teaspoon Italian seasoning
½ teaspoon paprika
¾ cup oil-packed sun-dried tomatoes julienne cut
¾ cup heavy cream
½ cup grated parmesan cheese
salt to taste
ground black pepper to taste

Instructions

Season 2 ½-3 pounds sirloin steak with ½ teaspoon salt and ¼ teaspoon ground black pepper.
Heat a large skillet over medium-high heat, then add 2 tablespoons sun-dried tomato oil. Add the steak bites to the skillet in a single layer and cook for about 2 minutes, until well browned.
Flip the steak bites and cook for another 2 minutes, until a deep crust forms. Remove to a plate and set aside.
Reduce the heat to medium and add 2 tablespoons unsalted butter to the skillet. Once melted, add 2 teaspoons minced garlic and cook for 1 minute, until fragrant. Whisk in 2 tablespoons all-purpose flour.
Slowly whisk in 2 cups beef broth until smooth and fully combined.
Add 3 tablespoons tomato paste, 1 teaspoon Italian seasoning, and ½ teaspoon paprika, and whisk to combine.
Stir in ¾ cup oil-packed sun-dried tomatoes, ¾ cup heavy cream, and ½ cup grated parmesan cheese. Let the sauce simmer over medium-low heat for about 5 minutes, whisking occasionally, until thickened.
Season the sauce with salt and ground black pepper as desired, then add the steak back to the skillet and serve immediately.

Notes

Storing, Reheating and Freezing

Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat: Warm gently in a skillet over low heat or in the microwave until heated through. Add a splash of broth or cream if the sauce thickens.
Freezing: You can freeze it, but the cream sauce may separate a bit when thawed. For the best texture, enjoy fresh or refrigerated.

Nutrition

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