Garlic Butter Beef Bites with Potatoes
There’s something about a drizzle of warm garlic butter over bite-sized beef and golden potatoes that instantly turns a chilly evening into a cozy celebration — a memory of oven warmth, cinnamon-scented air, and friends gathered around a small kitchen table. This Garlic Butter Beef Bites with Potatoes recipe is a reader favorite because it’s simple, comforting, and perfect for fall gatherings or an easy weeknight supper.
Introduction
Whether you’re a home baker who loves seasonal treats or someone who enjoys hearty, hands-on cooking, these Garlic Butter Beef Bites with Potatoes bring savory richness and a touch of autumn comfort to your table. If you love garlic-forward appetizers, you might also enjoy our take on garlic butter chicken — the same cozy flavors appear in a different form in the garlic butter chicken bites recipe that pairs beautifully with roasted vegetables.
Ingredients
Ingredients for Garlic Butter Beef Bites with Potatoes (serves 4)
- 1 1/2 pounds beef sirloin, cut into 1-inch cubes
- 1 1/2 pounds baby potatoes, halved (Yukon gold or red potatoes work well)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
Step-by-step Instructions
Preheat and prep:
- Preheat your oven to 425°F (220°C). Place the halved potatoes on a rimmed baking sheet, toss with 1 tablespoon olive oil, half the rosemary, a pinch of salt, and roast for 20 minutes until golden.
Sear the beef:
- While potatoes roast, heat a large skillet over medium-high heat with 1 tablespoon olive oil. Season the beef cubes with salt, pepper, and smoked paprika. Sear in batches for 1–2 minutes per side until browned but not fully cooked through. Remove and set aside.
Make the garlic butter:
- Reduce heat to medium, add butter to the skillet. Once melted, add minced garlic, remaining rosemary and thyme, and cook for 30–45 seconds until fragrant. Stir in lemon juice.
Combine and roast:
- Return beef to the skillet, toss to coat in garlic butter, then transfer beef and partially roasted potatoes back onto the baking sheet in a single layer. Roast for another 6–8 minutes until beef reaches desired doneness and potatoes are tender.
Finish and serve:
- Garnish with chopped parsley and a sprinkle of flaky sea salt. Serve hot from the oven with a small extra pat of garlic butter over the top.
Tips for success
- Dry the beef well: Pat the beef cubes with paper towels before seasoning. Removing surface moisture helps achieve a nice sear.
- Hot pan, quick sear: Don’t overcrowd the pan when searing — work in batches so the beef browns instead of steams.
- Uniform potato size: Cut potatoes to similar sizes for even roasting. Baby potatoes are convenient and bake quickly.
- Use fresh herbs if possible: Fresh rosemary and thyme brighten the flavor more than dried. If using dried, use about one-third the amount.
- Rest briefly before serving: Let the beef sit 2–3 minutes after roasting to keep juices locked in.
- For a crowd-pleasing variation of spice and comfort, pair these Garlic Butter Beef Bites with Potatoes with seasonal sides or breads; home bakers will love serving them with a rustic loaf or quick herb scones inspired by the flavors in our lemon garlic butter chicken bites parmesan linguine for a fuller, bistro-style plate.
Possible variations
- Gluten-free: This recipe is naturally gluten-free when you use pure beef and simple seasonings. Always verify spice blends and butter are gluten-free if you use packaged products.
- Streusel topping twist: For a playful sweet-savory approach for fall gatherings, sprinkle a savory pecan-herb streusel over roasted potatoes for crunch. Mix chopped toasted pecans, a small amount of brown sugar, breadcrumbs (use gluten-free if needed), and chopped rosemary; briefly broil to set.
- Add vegetables: Toss in halved brussels sprouts or sliced carrots alongside the potatoes for color and nutrition.
- Smoky or spicy: Add a pinch more smoked paprika or red pepper flakes to the seasoning for a smoky or spicy kick.
- Make it a sheet-pan meal: Use the whole recipe on one sheet pan for easier cleanup and great caramelization.
Storage recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or stock and a small knob of butter to refresh the sauce.
- Freezer: For longer storage, freeze cooked beef and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating tip: To keep the potatoes crisp, reheat in a 375°F oven for 8–10 minutes rather than microwaving.
FAQs
Q1: How long do I cook beef bites so they’re not overdone?
A1: Sear beef cubes 1–2 minutes per side on high heat, then finish in the oven 6–8 minutes. For medium-rare, aim for an internal temperature of 130–135°F; cook slightly longer for medium.
Q2: Can I use other cuts of beef for this recipe?
A2: Yes — sirloin, strip steak, or tender ribeye trimmed of excess fat work well. Choose tender cuts that cook quickly to keep the bites juicy.
Q3: Are baby potatoes the best choice?
A3: Baby potatoes roast quickly and maintain a creamy interior. Yukon golds and red potatoes are ideal, but you can use small russets cut smaller to match cooking time.
Q4: Can I prepare parts of this recipe ahead of time?
A4: Yes. You can cube and season the beef and parboil or halve the potatoes a day ahead. Store separately and finish searing and roasting just before serving for the best texture.
Enjoy this warm, inviting Garlic Butter Beef Bites with Potatoes recipe — it’s a cozy, flavorful dish that’s easy to make, perfect for fall, and wonderful for sharing with friends and family.
Print
Garlic Butter Beef Bites with Potatoes
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A cozy and comforting recipe for Garlic Butter Beef Bites with golden roasted potatoes, perfect for fall gatherings or a simple weeknight supper.
Ingredients
- 1 1/2 pounds beef sirloin, cut into 1-inch cubes
- 1 1/2 pounds baby potatoes, halved
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Place the halved potatoes on a rimmed baking sheet, toss with 1 tablespoon olive oil, half the rosemary, a pinch of salt, and roast for 20 minutes until golden.
- While potatoes roast, heat a large skillet over medium-high heat with 1 tablespoon olive oil. Season the beef cubes with salt, pepper, and smoked paprika. Sear in batches for 1–2 minutes per side until browned but not fully cooked through. Remove and set aside.
- Reduce heat to medium, add butter to the skillet. Once melted, add minced garlic, remaining rosemary and thyme, and cook for 30–45 seconds until fragrant. Stir in lemon juice.
- Return beef to the skillet, toss to coat in garlic butter, then transfer beef and partially roasted potatoes back onto the baking sheet in a single layer. Roast for another 6–8 minutes until beef reaches desired doneness and potatoes are tender.
- Garnish with chopped parsley and a sprinkle of flaky sea salt. Serve hot from the oven with a small extra pat of garlic butter over the top.
Notes
Pat beef dry before seasoning for a nice sear. Use fresh herbs for better flavor. Rest the beef for a couple of minutes after roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American