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One-Pan Garlic Butter Steak Bites with Fall Veggies

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A quick and easy one-pan meal featuring tender steak bites and caramelized fall vegetables, all coated in a rich garlic butter sauce. Perfect for busy weeknights when you need a hearty, satisfying dinner in under 30 minutes.

Ingredients

Scale
  • 1.5 pounds sirloin steak tips or ribeye, cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil, divided
  • 2 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 1 cup Brussels sprouts, halved
  • 1 medium red onion, cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1/2-inch rounds
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon balsamic vinegar (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Flaky sea salt for finishing

Instructions

  1. Prep your ingredients first. Cut the steak into 1-inch cubes and pat them dry with paper towels. Season the steak bites with salt, pepper, and smoked paprika. Cut your butternut squash, halve the Brussels sprouts, chunk the onion, and slice the carrots. Mince the garlic and chop the herbs.
  2. Heat your pan over medium-high heat. Add 1 tablespoon of olive oil and let it get hot until shimmering, about 2 minutes.
  3. Cook the vegetables first. Add the butternut squash, Brussels sprouts, onion, and carrots to the hot pan. Let them sit for 3-4 minutes to develop color, then stir and cook for another 4-5 minutes until tender-crisp and starting to caramelize. Remove the vegetables to a plate and set aside.
  4. Sear the steak bites. Add the remaining 1 tablespoon of olive oil to the same hot pan. Carefully add the seasoned steak bites in a single layer. Let them cook undisturbed for 2-3 minutes until a deep brown crust forms. Flip and cook for another 2 minutes for medium-rare (135°F internal temperature) or 3 minutes per side for medium (145°F).
  5. Make the garlic butter sauce. Reduce the heat to medium-low. Add the butter to the pan with the steak bites. Once melted, add the minced garlic, thyme, and rosemary. Stir constantly for about 30 seconds until fragrant. Add the balsamic vinegar if using, and scrape up any browned bits from the bottom of the pan.
  6. Combine everything. Return the cooked vegetables to the pan. Toss gently to coat with the garlic butter sauce. Cook for another minute to warm through. Taste and adjust salt and pepper if needed.
  7. Serve immediately. Sprinkle with fresh parsley and a pinch of flaky sea salt. Serve straight from the skillet.

Notes

Pat the steak dry for a good sear. Don’t overcrowd the pan; work in batches if needed. Let the pan reheat between steps. For dairy-free, use ghee or vegan butter. Vegetables can be prepped up to 2 days ahead. Leftovers keep in the refrigerator for up to 3 days; reheat in a hot skillet.

Nutrition

Keywords: one-pan meal, steak bites, garlic butter, fall vegetables, quick dinner, weeknight dinner, cast iron skillet

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