Skillet Steak Bites with Garlic Butter and Roasted Broccoli — A 30-Minute High Protein Dinner

Steak on a Tuesday sounds like more effort than it is. These garlic butter steak bites come together in one skillet in about 30 minutes, and the broccoli roasts hands-off in the oven while you're doing everything else. It's a high protein dinner that doesn't require a plan — just a hot pan and a decent cut of beef.

Why This Recipe Works

• Actually 30 minutes. The broccoli goes in the oven first, and everything else happens while it roasts. The timing lines up cleanly.
• One skillet, one sheet pan. Cleanup is fast, which matters on a weeknight.
• High protein without thinking about it. Sirloin is naturally lean and protein-dense — this is a filling dinner that holds everyone over.
• Kid-friendly in practice. Steak bites are fun to eat, the garlic butter is not spicy, and roasted broccoli with crispy edges is genuinely more appealing to kids than steamed.
• No special technique required. Hot pan, dry meat, don't crowd it. That's the whole method.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, or 1/2 teaspoon dried
• 1 lb broccoli florets, cut into even pieces
• 1 tablespoon olive oil (for broccoli)
• 1/4 teaspoon salt (for broccoli)
• Optional: flaky sea salt and fresh parsley for finishing

Instructions

1. Preheat your oven to 425°F. Toss broccoli florets with 1 tablespoon olive oil and 1/4 teaspoon salt on a sheet pan lined with Reynolds parchment. Spread into a single layer and roast for 18-20 minutes, flipping once halfway, until the edges are charred and crispy.
2. While the broccoli roasts, pat the steak cubes completely dry with paper towels — this is what gets you the sear. Season all over with salt, pepper, garlic powder, and smoked paprika.
3. Heat a large cast iron or stainless skillet over high heat for 2 minutes. Add 1 tablespoon olive oil and let it just start to smoke.
4. Add the steak bites in a single layer — don't crowd the pan or they'll steam instead of sear. Cook undisturbed for 2 minutes, then flip and cook another 1-2 minutes until golden-brown on the outside and medium inside. Work in two batches if needed.
5. Reduce heat to medium-low. Push the steak to one side of the pan and add the butter. Once it melts, add the minced garlic and thyme. Let the garlic cook for about 30 seconds — it goes from fragrant to burnt fast, so stay close.
6. Toss the steak bites in the garlic butter to coat. Remove from heat.
7. Plate the steak bites alongside the roasted broccoli. Finish with flaky sea salt and a handful of chopped fresh parsley if you have it.

Tips and Substitutions

• Different cut of beef: Ribeye works and is more forgiving (more fat = more flavor), but sirloin is leaner and still plenty tender when you don't overcook it. Avoid stew meat — it's too tough for a quick sear.
• Swap the vegetable: Green beans, asparagus, or halved Brussels sprouts all roast at the same temperature in roughly the same time. Swap freely based on what's in the fridge.
• Make it dairy-free: Skip the butter and use 2 tablespoons of olive oil with the garlic instead. You'll lose some richness but the garlic flavor still comes through.
• Serve it over something: Rice, mashed potatoes, or cauliflower rice all work as a base if you want to stretch it further for a bigger family.
• Reheats okay, not great. The steak bites reheat well in a skillet over medium heat with a splash of water. The broccoli gets a little soft — you've been warned. Best eaten fresh.
• Prep ahead: Cut and season the steak up to 24 hours in advance and store uncovered in the fridge. The dry surface actually helps you get a better sear the next day.

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