Spicy Garlic Butter Steak Bites with Peppers

Quick Recipe Version (TL;DR)

• Yield: 4 servings (main dish) or 6 as an appetizer
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 1/2 lb sirloin or strip steak, cut into 1-inch cubes
• 2 bell peppers (red, yellow, or orange), sliced
• 2 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp smoked paprika
• 5 tbsp unsalted butter
• 4 cloves garlic, minced
• 1–1 1/2 tbsp chili paste (such as sambal oelek) or hot sauce
• 1/2–1 tsp crushed red pepper flakes (to taste)
• 1 tsp soy sauce
• 1 tsp brown sugar (optional, for balance)
• 1–2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice, plus wedges for serving

Do This

• 1. Pat steak dry, cut into 1-inch cubes, and toss with 1 tsp salt, 1/2 tsp pepper, and smoked paprika.
• 2. Slice peppers. Heat 1 tbsp oil in a large hot skillet and cook peppers with a pinch of salt until tender and lightly charred, 6–8 minutes. Transfer out.
• 3. Add remaining 1 tbsp oil. Sear steak bites in a single layer in 2 batches, 1–2 minutes per side, until browned and about 130–135°F for medium-rare. Transfer to a plate.
• 4. Lower heat to medium. In the same skillet, melt butter; add garlic, chili paste, and red pepper flakes. Cook 30–60 seconds until fragrant.
• 5. Stir in soy sauce, brown sugar (if using), and lemon juice.
• 6. Return peppers and steak (plus any juices) to the skillet. Toss in the chili-garlic butter 1–2 minutes to coat and heat through.
• 7. Turn off heat, sprinkle with parsley, taste for seasoning, and serve hot with lemon wedges and crusty bread, rice, or potatoes.

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Why You’ll Love This Recipe

• Big steakhouse flavor in just 30 minutes using one skillet.
• Tender, juicy steak bites coated in a bold chili-garlic butter that clings to every edge.
• Sweet, charred bell peppers balance the richness and add beautiful color.
• Flexible: serve as a quick dinner, game day appetizer, or over mashed potatoes, rice, or noodles.

Grocery List

• Produce: 2 bell peppers (red, yellow, or orange), 4 cloves garlic, 1 lemon, fresh parsley
• Dairy: Unsalted butter
• Pantry: Sirloin or strip steak, olive oil, kosher salt, black pepper, smoked paprika, chili paste or hot sauce, crushed red pepper flakes, soy sauce, brown sugar (optional)

Full Ingredients

For the Steak Bites

• 1 1/2 pounds sirloin steak, New York strip, or ribeye, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder (optional, for extra garlic flavor)
• 2 tablespoons olive oil, divided

For the Roasted Peppers

• 2 medium bell peppers (red, yellow, or orange), cored and sliced into 1/2-inch strips
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Chili-Garlic Butter

• 5 tablespoons unsalted butter, cut into chunks
• 4 cloves garlic, finely minced
• 1 to 1 1/2 tablespoons chili paste (such as sambal oelek) or your favorite medium-hot chili sauce
• 1/2 to 1 teaspoon crushed red pepper flakes (adjust to heat preference)
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon packed light brown sugar (optional, helps round out the heat)
• 1 tablespoon freshly squeezed lemon juice
• 1 to 2 tablespoons fresh parsley, finely chopped

For Serving (Optional)

• Lemon wedges
• Extra chopped parsley
• Crusty bread, mashed potatoes, rice, or cauliflower rice

Step-by-Step Instructions

Step 1: Prep the Steak and Peppers

Start by patting the steak cubes very dry with paper towels. Removing excess moisture helps the meat sear instead of steam. Place the steak in a bowl and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and the garlic powder if using. Toss until every cube is evenly coated. Let the seasoned steak rest at room temperature while you prep everything else; this takes the chill off so the meat cooks more evenly.

Core and seed the bell peppers, then slice them into 1/2-inch-wide strips. Mince the garlic, chop the parsley, and cut the butter into chunks so it melts quickly later. Having everything ready before you start cooking makes the skillet part of the recipe fast and stress-free.

Step 2: Roast the Peppers in the Skillet

Place a large, heavy skillet (cast iron is ideal, 10–12 inches wide) over medium-high heat. Add 1 tablespoon of the olive oil and heat until it shimmers and a piece of pepper sizzles on contact, about 1–2 minutes. Add the sliced bell peppers along with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring only occasionally, until the peppers are tender and have nice dark, blistered spots, 6–8 minutes. The less you stir, the more they will char and “roast” in the pan.

Once the peppers are softened and lightly charred but not mushy, transfer them to a plate and set aside. Keep the skillet on the stove; you will use it for the steak next. If the pan looks very dry or has any burnt bits, quickly wipe it out with a folded paper towel held by tongs, being careful not to burn yourself.

Step 3: Sear the Steak Bites in Batches

Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. When the oil is hot and shimmering (you should see a faint haze), add about half of the steak cubes in a single layer, leaving space between each piece. Do not overcrowd the pan; overcrowding causes steaming instead of browning.

Let the steak sear undisturbed for 1–2 minutes until a deep brown crust forms on the bottom. Flip the cubes with tongs and sear the other sides for another 1–2 minutes. For medium-rare, aim for an internal temperature of about 130–135°F; for medium, 135–145°F. Transfer the browned steak bites to a plate and repeat with the remaining steak, adding a tiny drizzle of oil if the pan seems dry.

When all the steak is seared, pour any accumulated juices from the plate back into the skillet for extra flavor, then quickly transfer the juices back to the steak plate so they do not burn. Turn the heat down to medium before starting the butter sauce.

Step 4: Build the Chili-Garlic Butter

With the heat at medium, add the butter chunks to the same skillet. As soon as most of the butter has melted, stir in the minced garlic. Cook, stirring constantly, for 30–45 seconds until the garlic is very fragrant and just starting to turn golden at the edges; do not let it brown too much or it will taste bitter.

Stir in the chili paste, crushed red pepper flakes, soy sauce, and brown sugar (if using). Let the mixture bubble gently for about 30 seconds so the flavors blend and the chili paste loosens into the butter. The sauce should be glossy, with visible flecks of garlic and chili.

Step 5: Finish the Sauce with Lemon and Herbs

Turn the heat down to medium-low. Add the lemon juice and stir it into the chili-garlic butter. Taste a small spoonful (careful, it is hot) and adjust the seasoning: add a pinch of salt if needed, a bit more chili flakes for extra heat, or a splash more lemon juice if you want more brightness.

Stir in most of the chopped parsley, reserving a little for garnish. The herbs will turn the butter a bit speckled and vibrant, softening the heat and richness of the sauce.

Step 6: Toss the Steak Bites and Peppers in the Skillet

Return the roasted bell peppers to the skillet and toss to coat them in the chili-garlic butter. Let them warm through for 1 minute. Then add the seared steak bites and any juices that have collected on the plate. Gently toss or stir everything together so each cube of steak and strip of pepper is well coated in the sauce.

Cook for 1–2 minutes, just until the steak is heated through and sizzling. Avoid cooking much longer, or the steak may move past your preferred doneness. Turn off the heat, sprinkle with the remaining parsley, and give everything one final stir.

Step 7: Serve Sizzling and Enjoy

Serve the steak bites straight from the skillet for a dramatic, sizzling presentation, or transfer them to a warm serving platter and spoon the chili-garlic butter and peppers over the top. Garnish with extra parsley and lemon wedges for squeezing at the table.

These steak bites are fantastic on their own as a hearty appetizer, or served over mashed potatoes, rice, noodles, or crusty bread to soak up the extra sauce. For a lighter option, pile them onto a bed of sautéed greens or cauliflower rice. Serve immediately while piping hot and still sizzling.

Pro Tips

• Dry steak = better crust. Pat the steak cubes very dry before seasoning. Moisture is the enemy of a good sear.
• Do not crowd the pan. Sear the steak in batches so each piece has direct contact with the hot skillet. This is key for deep browning and flavor.
• Watch the garlic closely. Add garlic to melted butter over medium heat and stir; as soon as it is fragrant and lightly golden, move on. Burnt garlic will ruin the sauce.
• Adjust the heat level easily. Use the lower amount of chili paste and chili flakes for a milder dish; for extra spicy, increase both a bit at a time and taste as you go.
• Use an instant-read thermometer. For perfect doneness, aim for 125–130°F (rare), 130–135°F (medium-rare), or 135–145°F (medium) taken from the center of a larger steak cube.

Variations

• Smoky Chipotle Version: Replace the chili paste with 1–2 teaspoons minced canned chipotle in adobo and add a pinch of ground cumin. This gives a deeper, smoky flavor that pairs beautifully with the roasted peppers.
• Garlic Butter Mushrooms and Steak: Add 8 ounces of quartered cremini mushrooms to the skillet after the peppers and cook until browned, then continue with the recipe. The mushrooms soak up the chili-garlic butter and make the dish even heartier.
• Creamy Chili-Garlic Steak Bites: After making the chili-garlic butter, stir in 1/4 cup heavy cream and reduce slightly before adding back the steak and peppers. This turns the sauce into a silky, spicy cream that is amazing over pasta or mashed potatoes.

Storage & Make-Ahead

For best texture, this dish is at its peak right after cooking, but leftovers keep surprisingly well. Store cooled steak bites and peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a small splash of water or extra butter, just until warmed through; avoid high heat or long reheating, which can overcook the steak. You can also microwave in short bursts, stirring between each, but the skillet gives better texture.

To get a head start, you can cut and season the steak up to 24 hours ahead and keep it covered in the refrigerator. Slice the peppers and mince the garlic up to 2 days in advance and refrigerate in separate containers. When you are ready to cook, everything will come together fast in the skillet.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without sides): 510 calories; 34 g protein; 36 g fat; 8 g saturated fat; 7 g carbohydrates; 2 g fiber; 4 g sugar; 790 mg sodium. Actual values will vary based on exact ingredients, cut of steak, and portion size.