Savory Steak Bites in Gravy | Easy Comfort Food Dinner with Rich Flavor
Tender seared steak bites simmer in a rich, silky pan gravy made from fond, beef broth, and aromatics. A quick, cozy weeknight dinner perfect over mashed potatoes, rice, or noodles.
Ingredients
Ingredients
- 1.5 pounds sirloin steak, trimmed and cut into 1-inch cubes (ribeye or New York strip also work)
- 2 tablespoons high-heat oil (avocado, canola, or light olive oil)
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch mixed with 1 tablespoon water)
- 1.5 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
- 2 tablespoons heavy cream (optional)
- Fresh parsley, chopped, for garnish
- Mashed potatoes, rice, or buttered egg noodles, for serving
Instructions
Instructions
- Pat the steak cubes very dry with paper towels, then toss with salt, black pepper, smoked paprika, and garlic powder.
- Heat a large heavy skillet over medium-high until very hot, add the oil, and swirl to coat.
- Sear the steak in a single layer without crowding, working in batches, cooking 1.5 to 2 minutes per side until deeply browned and medium-rare to medium.
- Transfer the steak to a plate and tent loosely with foil.
- Reduce heat to medium, add butter and diced onion to the skillet, and cook 3 to 4 minutes until softened and lightly golden.
- Stir in minced garlic and thyme and cook about 30 seconds until fragrant.
- Sprinkle in the flour and stir to coat the onions; cook 1 minute to remove raw flour taste. If using cornstarch, whisk the cornstarch slurry together and set aside to add later.
- Slowly whisk in the beef broth, scraping up browned bits from the pan.
- Whisk in Worcestershire sauce and Dijon mustard and simmer 3 to 5 minutes until the gravy thickens to a spoon-coating consistency. If using the cornstarch slurry, whisk it in and simmer until thickened.
- Stir in heavy cream if using, then taste and adjust seasoning with salt and pepper.
- Return the steak and any accumulated juices to the skillet, toss to coat, and warm through for about 1 minute.
- Garnish with chopped parsley and serve over mashed potatoes, rice, or buttered noodles, spooning extra gravy on top.
Notes
For medium-rare to medium doneness, aim for 125–140°F internal temperature. Do not crowd the pan to ensure proper browning. For gluten-free, use the cornstarch slurry and a certified gluten-free broth. Add sautéed mushrooms with the onions for a mushroom gravy variation. Store leftovers in an airtight container for up to 3 days or freeze up to 2 months; reheat gently with a splash of broth.