From the very first bite, these Buttered Steak Bites and Mushrooms became an instant favorite for my whole family. This is the most tender steak you can imagine and my whole family goes nuts for it.
Steak Bites with Mushrooms
I have two boys who aren’t the biggest fans of steak. (Yes, I know, it’s hard to imagine!) However, they dive right into these steak bites and always ask for seconds.
Served with Salt Potatoes and Honey Sriracha Roasted Broccoli, I love every bite of this meal.
Bite-size pieces of tender steak are seared in a hot skillet just for a couple minutes until each bite is crisply browned outside and juicy inside.
Then the mushrooms are seared in the same pan to absorb all of that delicious buttery flavor left in the pan.
How To Cook Steak Bites
The goal when cooking steak bites is to create a crisply browned outside and a lovely pink and juicy center for each piece of meat.
As the meat is cooking, if a piece is slightly larger and has a side that looks like it hasn’t browned, flip to that side again for 20-30 seconds. Take caution not to overcook the steak.
Steak Bites and Mushrooms
- Cut the steak into bite-size pieces, about 1/2″ – 3/4″ in size. Sprinkle the meat generously with ¾ teaspoon salt and pepper. Heat a heavy, flat bottomed stainless skillet over medium-high heat and add 1 tablespoon of butter. When the butter has melted, swirl to coat the pan. Add about a third of the meat and spread it across the pan.
- Cook for 1 minute and then use a large spatula to flip the pieces over. Cook 1 more minute. Use a spatula to remove the meat to a plate and then repeat with the second batch of meat pieces.
- Add an additional tablespoon of butter to the skillet. The entire cooking process for the meat should only take a few minutes total. When the meat has finished cooking, loosely tent foil over the cooked steak bites on the plate.
- Add the remaining 2 tablespoons of butter to the hot skillet and toss the mushrooms in the butter. Sprinkle with the remaining salt and let the mushrooms cook without stirring for 2-3 minutes until browned. Stir and let cook a few more minutes until soft. Add the mushrooms and the buttery pan drippings to the plate with the steak bites. Serve hot.
If you’ve been reading this blog for a while, you may have noticed that I absolutely love cooking meats in small pieces. There’s something amazing about the way each bite winds up with so much flavor despite the most minuscule of cooking times.
Steak bites are a weeknight mainstay of our meal planning rotation. Cajun Steak Bites have just enough kick to please both my spice lovers and less adventurous eaters.
Here are a few more bite-size main dishes you might like: Chipotle Ranch Chicken Bites with Broccoli, Garlic and Ginger Glazed Sticky Pork, Asian Steak Bites, Baked Catfish Bites, and Indian Chicken Bits are all delicious easy dinner recipes.
Buttered Steak Bites with Mushrooms
Ingredients
- 1 1/2 pounds skirt steak
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons butter divided
- 6 ounces small crimini or button mushrooms sliced in half
Instructions
- Cut the steak into bite size pieces, about 1/2″ – 3/4″ in size. Sprinkle the meat generously with ¾ teaspoon salt and pepper. Heat a heavy flat bottomed stainless skillet over medium high heat and add 1 tablespoon of butter. When the butter has melted, swirl to coat the pan. Add about a third of the meat and spread it across the pan.
- Cook for 1 minute and then use a large spatula to flip the pieces over. Cook 1 more minute. Use a spatula to remove the meat to a plate and then repeat with a second batch of meat pieces.
- Add an additional tablespoon butter to the skillet. The entire cooking process for the meat should only take a few minutes total. When the meat has finished cooking, loosely tent foil over the cooked steak bites on the plate.
- Add the remaining 2 tablespoons of butter to the hot skillet and toss the mushrooms in the butter. Sprinkle with the remaining salt and let the mushrooms cook without stirring for 2-3 minutes, until browned. Stir and let cook a few more minutes until soft. Add the mushrooms and the buttery pan drippings to the plate with the steak bites. Serve hot. Enjoy!
Notes
Nutrition
{originally published 8/9/16 – recipe notes and photos updated 5/23/22}
Rosie Stem says
What is skirt steak?
Mary says
Flank steak is the closest alternative to skirt steak. Any tender steak that can be sliced thinly or cut into small bites will work nicely.
Wilma haumesser says
Love this recipe!
Lvanallen says
Very tastey! Added fresh, diced garlic to the mushrooms, and topped steak bites with crumbled bleu cheese. Leftovers were gone before I even got up the next morning!
Mary says
That sounds fantastic! The leftovers disappear lightning fast over here too.
Julie Barnett says
For an adult upgrade, deglaze the pan with a small amount of good quality bourbon or whiskey along with beef boullion. The alcohol will cook off and leave a lovely flavor before you add the mushrooms. Also, try adding a few chopped onions to start cooking prior to adding the mushrooms. This took this easy dish to a steakhouse quality heavy appetizer!
Mary Younkin says
I’m thrilled that you liked the recipe. I bet the whiskey added great flavor.
Anne Gallucci says
I am going to do a sugar detox. I would love to try this dish. Can you tell me if there is any sugar in this? Looks so good!
Thank you
Mary Younkin says
There is no added sugar in this recipe, Anne.
Sharla Dobbins says
I want to make this for my Christmas pot luck at work. I would make it around 7am, transfer to a crock pot to keep warm, and serve it at 11:30am. You think this will work? Last pot luck someone turned my crock pot to the buffet setting and burned my food. I NEED to bring something delicious this time that will impress my new coworkers. Thanks!
Mary Younkin says
Truthfully, Sharla, I wouldn’t make steak bites for a potluck or to keep warm in a crock-pot. They simply don’t hold well. If you’re looking for something that is likely to impress your co-workers and you want a warm dish, crock-pot creamed corn is always a hit. This chili recipe is also SUPER easy to stir together in the morning and it will hold nicely in the crock-pot on low until ready to serve.
Danielle says
Loved this recipe
Danielle says
Served it with wild rice and broccoli
Mary Younkin says
I’m glad that you enjoyed the steak, Danielle.
Tammy Alexander says
Made this for dinner tonight. Super easy & very tasty. Will definitely make again.
Mary Younkin says
That’s awesome, Tammy. I’m glad you enjoyed the steak bites.
Deb says
I was skeptical because i really don’t like steak cooked in a pan. This dish is delish! I enjoyed it immensely. Thanks for the recipe!!
Mary Younkin says
I’m thrilled that you enjoyed it, Deb. It’s a game-changer, isn’t it?
Barbara says
Hi. Do you think I could substitute chicken for the beef. My husband isn’t supposed to eat much red meat. Thanks
Mary Younkin says
That would work nicely. Just take care not to overcook, Barbara.
Patty says
So good, I would probably use a different cut of steak, skirt steak was really tough
A delicious quick meal
Mary Younkin says
That’s unusual, Patty. Skirt and flank steaks are typically the most tender when sliced this way, Patty. Was it a very thin flat piece of meat with marbling through it?
Judy says
We had this for dinner last night and it was delicious. There are only the two of us and the 1 1/ 14 pond of flank steak was $19 + so I cut the meat in half and added a few more mushrooms. Round two of this easy delicious meal will happen again next week. Thank you Mary.
Mary Younkin says
Judy – That is a great idea. Enjoy.
Mona Husband says
My boys and I love this recipe! It’s a big hit with all their friends as well. Tell me Mary, do you have a preference if inside or outside skirt steak for this recipe?
Mary Younkin says
Mona – Either will absolutely work. The outside skirt steak is considered to be more flavorful. It is thinner and more tender. It is also usually a bit more expensive than an inside skirt. I say go with either one and your crew will love it.
Gina says
This was So Good!!! I doubled the ingredients and used sirloin beef because that was the beef that we had on hand. I also added a dash of the sat and pepper with each batch of mushrooms. When everything was cooked, I dumped the cooked meat and mushrooms back into the cooking pan, just briefly, to combine and warm it all up. Yumm!!! Definetly making it again and again!!
Missy says
I added some seasoned salt along with the salt and pepper. While cooking the mushrooms the I added some minced garlic and soy sauce…Yum-o.
Mary Younkin says
Ohh I will have to try that, Missy.
Dee Ann says
My family doesn’t like mushrooms, so I sauteed a sweet onion- thick slices, and a yellow pepper. Delicious.
Mary Younkin says
That sounds perfect, Dee Ann.
Pat B says
Just made the buttered steak bites with mushrooms! It’s delicious! We’re having it with mashed potatoes. I used some portabella mushrooms I dehydrated last year. I rehydrated them, saved the juice, added it to the butter pan drippings. Added some flour for gravy. Mmmmm
Thanks for this great recipe! Tried to add a pic of it but the website wouldn’t allow me.
#barefeetinthekitchen
Mary Younkin says
That sounds delicious, Pat.
Billie says
What type and thickness of the steak is best?
Mary Younkin says
I typically use skirt steak cut into 1/2-3/4 inch sized pieces, Billie.