Marry Me Steak Bites
Marry Me Steak Bites with seared steak in a creamy Tuscan garlic parmesan sauce. An easy, one pan dinner ready in minutes.
Servings: 4 servings
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
Calories: 808kcal | Carbohydrates: 16g | Protein: 83g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 284mg | Sodium: 1221mg | Potassium: 1863mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1615IU | Vitamin C: 32mg | Calcium: 272mg | Iron: 7mg
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