Low Carb Creamy Garlic Steak Bites – Fast, Flavorful, and Satisfying

If you’re craving something rich, savory, and comforting without a pile of carbs, these low carb creamy garlic steak bites are the answer. They’re tender, seared to perfection, and tossed in a velvety garlic cream sauce that tastes like a restaurant dish. Best of all, they come together quickly in one pan, so cleanup stays simple.

Pair them with a crisp salad or sautéed greens, and you’ve got a weeknight dinner that feels special.

Low Carb Creamy Garlic Steak Bites - Fast, Flavorful, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Steak: 1.5 pounds sirloin, ribeye, New York strip, or top sirloin, cut into 1-inch cubes
• Salt and black pepper: To season the steak
• Smoked paprika (optional): For a subtle smoky note
• Garlic: 4–6 cloves, minced or finely grated
• Butter: 2 tablespoons
• Olive oil or avocado oil: 1–2 tablespoons for searing
• Heavy cream: 3/4 to 1 cup
• Beef broth: 1/3 cup (low sodium preferred)
• Parmesan cheese: 1/4 cup, freshly grated
• Fresh parsley: 2 tablespoons, chopped
• Red pepper flakes (optional): For heat
• Lemon juice (optional): 1–2 teaspoons to brighten the sauce

Instructions

 

• Prep the steak: Pat the steak cubes dry with paper towels. Dry meat browns better. Season all sides with salt, pepper, and a pinch of smoked paprika if using.
• Preheat the pan: Place a large heavy skillet (cast iron works best) over medium-high heat. Add the oil and let it get hot until shimmering.
• Sear in batches: Add half the steak bites in a single layer. Don’t crowd the pan. Sear 1–2 minutes per side until browned with a crust but still pink inside. Transfer to a plate and repeat with the remaining steak.
• Lower the heat and add butter: Reduce heat to medium. Add the butter to the skillet. Let it melt and foam, scraping up any browned bits with a wooden spoon.
• Cook the garlic: Stir in the minced garlic. Cook 30–45 seconds until fragrant. Don’t let it brown.
• Build the sauce: Pour in the beef broth and stir, scraping the pan to release flavor. Let it simmer 1–2 minutes to reduce slightly.
• Add cream and Parmesan: Stir in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan until melted and smooth. If you like, add a pinch of red pepper flakes.
• Adjust thickness: Simmer 2–3 minutes until the sauce lightly coats the back of a spoon. For a thicker sauce, let it reduce a bit more. For a thinner sauce, splash in more broth or a little cream.
• Return the steak: Add the steak bites and any juices back to the pan. Toss to coat and warm through for 1–2 minutes. If the sauce needs brightness, finish with a squeeze of fresh lemon juice.
• Garnish and serve: Sprinkle with chopped parsley. Taste and adjust salt and pepper. Serve hot.

What Makes This Special

This recipe is all about big flavor with minimal effort. Quick-seared steak bites deliver a golden crust, while the cream sauce pulls everything together with garlic, butter, and a hint of Parmesan. The ingredients are simple, but the result tastes like you spent hours.

It’s also very flexible—use your favorite steak cut and adjust the sauce thickness to your liking. And because it’s naturally low in carbs, it fits into keto and low-carb lifestyles without feeling restrictive.

Shopping List

• Steak: 1.5 pounds sirloin, ribeye, New York strip, or top sirloin, cut into 1-inch cubes
• Salt and black pepper: To season the steak
• Smoked paprika (optional): For a subtle smoky note
• Garlic: 4–6 cloves, minced or finely grated
• Butter: 2 tablespoons
• Olive oil or avocado oil: 1–2 tablespoons for searing
• Heavy cream: 3/4 to 1 cup
• Beef broth: 1/3 cup (low sodium preferred)
• Parmesan cheese: 1/4 cup, freshly grated
• Fresh parsley: 2 tablespoons, chopped
• Red pepper flakes (optional): For heat
• Lemon juice (optional): 1–2 teaspoons to brighten the sauce

How to Make It

1. Prep the steak: Pat the steak cubes dry with paper towels. Dry meat browns better.

   Season all sides with salt, pepper, and a pinch of smoked paprika if using.

2. Preheat the pan: Place a large heavy skillet (cast iron works best) over medium-high heat. Add the oil and let it get hot until shimmering.
3. Sear in batches: Add half the steak bites in a single layer. Don’t crowd the pan.

   Sear 1–2 minutes per side until browned with a crust but still pink inside. Transfer to a plate and repeat with the remaining steak.

4. Lower the heat and add butter: Reduce heat to medium. Add the butter to the skillet.

   Let it melt and foam, scraping up any browned bits with a wooden spoon.

5. Cook the garlic: Stir in the minced garlic. Cook 30–45 seconds until fragrant. Don’t let it brown.
6. Build the sauce: Pour in the beef broth and stir, scraping the pan to release flavor.

   Let it simmer 1–2 minutes to reduce slightly.

7. Add cream and Parmesan: Stir in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan until melted and smooth. If you like, add a pinch of red pepper flakes.
8. Adjust thickness: Simmer 2–3 minutes until the sauce lightly coats the back of a spoon.

   For a thicker sauce, let it reduce a bit more. For a thinner sauce, splash in more broth or a little cream.

9. Return the steak: Add the steak bites and any juices back to the pan. Toss to coat and warm through for 1–2 minutes.

   If the sauce needs brightness, finish with a squeeze of fresh lemon juice.

10. Garnish and serve: Sprinkle with chopped parsley. Taste and adjust salt and pepper. Serve hot.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

The sauce may thicken as it chills, which is normal. Reheat gently over low heat on the stove, adding a splash of broth or cream to loosen the sauce. Microwaving works in short bursts, but avoid overheating to keep the steak tender.

Benefits of This Recipe

• Low carb and satisfying: High in protein and fat, this meal keeps you full without the carb crash.
• Quick and weeknight-friendly: From prep to plate in about 25 minutes.
• One-pan cleanup: Fewer dishes, more flavor.
• Restaurant-level taste: Garlic, butter, and cream make an effortless sauce that feels indulgent.
• Flexible and customizable: Works with different cuts of steak and optional add-ins like mushrooms or spinach.

What Not to Do

• Don’t overcrowd the pan: Crowding traps steam and prevents browning.

  Sear in batches for a proper crust.

• Don’t skip drying the steak: Moisture on the surface stops caramelization. Pat thoroughly before seasoning.
• Don’t burn the garlic: It turns bitter fast. Keep the heat moderate once the butter goes in.
• Don’t overcook the steak: Small cubes cook quickly; pull them once browned so they stay tender when reheated in the sauce.
• Don’t boil the cream hard: A gentle simmer keeps the sauce smooth and silky.

Variations You Can Try

• Mushroom upgrade: After searing the steak, sauté 1 cup sliced mushrooms in the butter until browned.

  Proceed with garlic and sauce as written.

• Spinach swirl: Stir in 2 cups baby spinach at the end and let it wilt in the hot sauce.
• Herb lovers: Add fresh thyme or rosemary to the butter for an earthy aroma. Remove woody stems before serving.
• Dairy tweak: For lighter sauce, use half heavy cream and half unsweetened almond milk, then reduce a bit longer. Add extra Parmesan to help it thicken.
• Heat seekers: Increase red pepper flakes or add a dash of hot sauce to the cream.
• Lemon-pepper: Finish with extra lemon zest and cracked pepper for a bright, peppery twist.
• Bacon boost: Crisp 2–3 slices of chopped bacon first, remove, and use the drippings to sear the steak.

  Stir bacon back in at the end.

FAQ

What cut of steak works best?

Top sirloin is a great balance of flavor, tenderness, and price. Ribeye is richer and very tender, while New York strip offers a firmer bite. Avoid very lean cuts like round, which can turn tough when cooked quickly.

Can I make this without heavy cream?

Yes.

You can use coconut cream for a dairy-free option (note it adds a mild coconut flavor). Or use a mix of half-and-half and extra Parmesan, then reduce a little longer for body.

How do I keep the steak tender?

High heat, short cook time, and resting the steak bites before returning them to the sauce are key. Aim for medium-rare to medium during the initial sear, then just warm them through at the end.

Is this keto-friendly?

Yes.

It’s low in carbs as written, especially if you choose low-sodium broth and avoid any thickening flours. Serve with non-starchy sides like zucchini noodles, cauliflower rice, or sautéed greens.

Can I add veggies to the pan?

Absolutely. Mushrooms, zucchini, spinach, or asparagus tips work well.

Sauté them after searing the steak and before adding garlic and cream so they have time to brown.

What can I serve with it?

Try cauliflower mash, steamed broccoli, roasted Brussels sprouts, or a simple arugula salad with lemon and olive oil. These sides keep the meal low carb and complement the rich sauce.

Can I use pre-cut stew meat?

It’s not ideal. Stew meat is usually tougher cuts meant for slow cooking.

If that’s all you have, marinate it briefly in olive oil, salt, pepper, and a bit of lemon juice, then cook quickly and keep it medium to avoid chewiness.

How do I fix a sauce that’s too thin?

Simmer a few extra minutes to reduce, or whisk in a bit more grated Parmesan. If needed, add a small knob of cold butter at the end to emulsify and thicken slightly.

How do I fix a sauce that’s too thick?

Whisk in a splash of warm beef broth or cream until you reach your preferred consistency. Taste and adjust salt afterward.

Can I make it ahead?

You can sear the steak bites and make the sauce up to a day ahead, but the best texture comes from cooking and serving right away.

If making ahead, store the sauce and steak separately and reheat gently before combining.

Wrapping Up

Low carb creamy garlic steak bites deliver big, cozy flavor with simple ingredients and a fast cook time. The juicy seared steak and lush garlic cream sauce feel indulgent without the carb load. Keep this one-pan recipe in your back pocket for busy nights, date night at home, or when you want something satisfying that just works.

Once you master the sear and the sauce, you’ll make it again and again.