Go Back
Print

Marry Me Tuscan Steak Bites

Ingredients

  • 2 pounds Ribeye Steaks cut into 1 inch chunks
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 4 cloves Garlic minced
  • 6 Tablespoons Flour
  • 1 1/2 cups Low-Sodium Beef Broth
  • 1 cup Heavy Cream
  • 1/2 cup Sundried Tomatoes drained
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon Crushed Red Pepper
  • 1/2 cup Parmesan Cheese

Instructions

  • 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. There will be some carry-over cooking. 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, then sprinkle in flour. Let flour cook, stirring for about two minutes. Then 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.