Name: Creamy Tuscan "Marry Me" Steak Bites
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds Ribeye Steaks cut into 1 inch chunks; 2 tablespoons Olive Oil; 2 tablespoons Butter; 4 cloves Garlic minced; 6 tablespoons Flour; ½ cup Low-Sodium Beef Broth; 1 cup Heavy Cream; ½ cup Sundried Tomatoes drained; 1 teaspoon Italian Seasoning; ½ cup Parmesan Cheese; Kosher Salt; Freshly Ground Black Pepper; ¼ teaspoon Crushed Red Pepper

👨‍🍳 Instructions

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Season steak bites generously with kosher salt and freshly ground black pepper

In a large enameled cast-iron skillet, heat olive oil over medium-high heat

Working in two batches, sear steak bites on both sides until almost to desired doneness

Set steak bites aside to rest. If there is excess oil left in the pan, drain but leave browned bits from searing the steaks

Reduce pan heat to medium-low and add butter

Sauté garlic in butter for one minute

Sprinkle in flour and let cook, stirring for about two minutes

Add broth, heavy cream, sundried tomatoes, Italian seasoning, crushed red pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper

Increase heat to medium-high and bring to a simmer until thickened, stirring as it thickens

Remove from heat and stir in parmesan. Taste and adjust seasoning as needed. Finish with fresh parsley

Stir steak bites back into sauce, or spoon sauce over steak bites

🎉

You're all done!

Enjoy your creamy tuscan "marry me" steak bites — and don't forget to share.

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Tips as you cook

Gather IngredientsMise en place makes cooking easier
Season Steak BitesSeason all sides evenly
Heat Olive OilOil should shimmer when ready
Watch out · Sear Steak BitesDon't overcrowd the pan
Rest Steak BitesKeep those flavorful brown bits
Watch out · Add ButterLower heat prevents burning butter
Sauté GarlicStir constantly to prevent browning
Watch out · Cook FlourCook out the raw flour taste

Swaps, storing and making ahead

Good to know

Swaps

No ribeye? Sirloin or New York strip steak cut into chunks works well in its place.
No heavy cream? Half-and-half can be used, though the sauce will be thinner and less rich.
No parmesan? Pecorino romano can be swapped in for a similarly salty, sharp flavor.

Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stovetop over low heat until steaming hot, adding a splash of broth or cream to loosen the sauce.