Juicy, perfectly seared steak bites paired with a creamy horseradish sauce make this recipe an easy weeknight dinner or the perfect appetizer. Tender bites of strip steak are cooked with mushrooms, onions, garlic, and a big flavor from balsamic vinegar and Worcestershire sauce for a savory, protein-rich bite to eat. Whether you’re entertaining guests or looking for a satisfying low-carb dinner, these steak bites come together quickly while delivering restaurant-quality taste.

WHAT’S NEW?

Mr. Prevention and I are very selective about our red meat consumption. There’s a local restuarant that serves steak frites made with filet swimming in garlic butter and fresh herbs and I must admit, it really hits the spot on occasion. While we prefer seafood, poultry, and tofu…our daughters are total carnivores. If I ask them what they want for dinner, they’ll often ask for steak. And let me tell you, I can royally ruin a quality cut of meat.

When my brother was in town a few weeks ago, we ordered steak bites for an appetizer and they were SO good. Just like this recipe, they were served with mushrooms, caramelized onions, and horseradish cream sauce served in a mini cast iron skillet — a perfect, crowd-pleasing dish. At least we thought so! Naturally, my peanut gallery requested I recreate the recipe at home and I was pleasantly surprised — simple ingredients, juicy steak bites, and the star of this dish, creamy homemade horseradish sauce. A good sauce can truly elevate most any dish, even good steak.

ROLL CALL FOR THIS RECIPE

High Protein: With about 27 grams of protein per serving, this appetizer is satisfying and easily doubles as a full meal with few tweaks!
Weeknight Warrior: Between a hot skillet and bite-sized pieces, this recipe comes together in a flash with very little cook time.
Meat Lovers: If you love the perfect steak, this recipe is for you!

KEY INGREDIENTS AND SUBSTITUTIONS

Strip Steak: Also referred to as New York strip, strip steak is tender, flavorful, and is ideal for pan-searing in hot cast iron. Sirloin steak, ribeye, or beef tenderloin also work well.
Butter: Other than adding richness, butter also helps create a golden crust on the steak bites. Substitute ghee if preferred or use additional olive oil for a dairy-free option.
Olive Oil: Helps achieve a perfect sear while providing heart-healthy monounsaturated fats. Avocado oil is another excellent high-heat option.
Mushrooms: Cremini, baby bella, or white button mushrooms all work well, providing an earthy flavor while serving up fiber, B vitamins, and antioxidants.
Onion: A perfect pairing with mushrooms and steak, sweet or yellow onions caramelize beautifully, adding natural sweetness and depth of flavor. Shallots can be substituted for a milder taste.
Salt & Pepper: Salt and freshly ground black pepper are the essential seasonings for perfectly cooked steak and tie together all of the flavors.
Balsamic Vinegar: A splash of balsamic vinegar adds a rich, subtle sweetness, and acidity that balances the richness of the steak. A high-quality balsamic vinegar is important! Buy something thick and syrupy or consider simmering a lower quality vinegar for a few minutes to reduce before using.
Worcestershire Sauce: This pantry staple contributes unique, savory umami flavor. Coconut aminos can be used as a substitute for a slightly sweeter flavor.
Garlic: Fresh garlic adds aromatic flavor and pairs perfectly with beef. Garlic powder can be substituted in a pinch, although fresh provides the best taste.
Horseradish Sauce: Different than prepared horseradish, this sauce is a milder, creamy condiment. Use 1/4 to 1/2 the amount if using pure horseradish.
Greek Yogurt: Low-fat plain Greek yogurt adds a tangy creaminess while boosting protein and reducing saturated fat compared to using mayonnaise alone. Sour cream can be used as a substitute.
Chives: A pop of green from fresh chives is a beautiful finishing touch but can easily be skipped. Green onions can easily be swapped in, or garlic scapes make for a fun, garlicky alternative.

NUTRITIONAL MERITS

Low-carb: 7 grams per serving
Gluten-free when using gluten-free Worcestershire, such as Lea & Perrins
Red meat largely gets a bad rep from the sheer portions Americans consume – this 3.5 ounce portion is perfect!

FAQ

Why do you add the garlic at the end?

When working with a high heat and searing, you want to avoid burning the garlic which can create a bitter, unpalatable taste.

How do I keep steak bites tender?

Pat the steak dry before cooking, bring close to room temperature before cooking, use high heat, avoid overcrowding the pan, and cook just until your desired doneness. Cut steak bites roughly the same size, about 1-inch cubes, for consistent, even cooking. Overcooking can make steak tough.

Can I make the horseradish sauce ahead of time?

Yes! The dipping sauce can be prepared up to three days in advance and stored in the refrigerator. The flavors become even better after chilling.

What should I serve with steak bites?

They pair wonderfully with roasted vegetables, mashed potatoes or cauliflower, baked potatoes, roasted sweet potatoes, rice, quinoa, or a fresh green salad.

VARIATIONS, STORAGE, and TIPS

NY strip has a thick piece of fat that can be removed before cooking for a lower fat, healthier pan-seared steak. The rest of the cut is tender and lean.
Bring the steak to room temperature for 20–30 minutes before cooking.
To make these steak bites into a meal, try serving over cauliflower mash, quinoa, or roasted potatoes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Store the dipping sauce separately.
If you’re not a fan of horseradish, try swapping in blue cheese dressing or goat cheese for an equally flavorful dipping sauce

Steak Bites with Horseradish Dipping Sauce

Yield: 6 servings

Juicy, perfectly seared steak bites paired with a creamy horseradish dipping sauce make this recipe an easy weeknight dinner or crowd-pleasing appetizer

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Ingredients

Steak:

2 Tbsp butter, divided
2 Tbsp olive oil, divided
1 lb cremini or baby bella mushrooms, sliced
1 large onion, sliced
24 oz strip steak, trimmed and cut into 1-inch cubes
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire
3 garlic cloves, minced
2-3 Tbsp fresh chives, chopped (optional)

Horseradish Dipping Sauce:

3 Tbsp mayonnaise
1/4 cup low-fat plain Greek yogurt
1 Tbsp lemon juice
2 Tbsp horseradish sauce
1/8 tsp black pepper

Instructions

In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, horseradish, and black pepper until smooth. Refrigerate while preparing the steak.
Add 1 tablespoon butter and 1 tablespoon olive oil to a large cast iron skillet over medium-high heat. Once butter is hot, add the mushrooms and onions. Stir once to coat with butter and olive oil and allow to cook for 8-12 minutes or until slightly golden and tender, stirring once or twice.
Meanwhile, pat the steak cubes dry with paper towels and season with the salt and pepper.
Remove the mushrooms and onions to a plate and set aside.
Heat the remaining 1 tablespoon butter and olive oil in the same cast iron skillet over medium-high heat.
Once hot, add the steak in a single layer, working in batches if necessary. Sear for 2–3 minutes per side until browned but not cooked through.
Add mushrooms and onions back to the skillet and drizzle in the balsamic vinegar, Worcestershire, and minced garlic; toss well and heat through until the garlic is fragrant, about 30-60 seconds.
Sprinkle with fresh chives, if desired, and serve immediately with the horseradish dipping sauce.

Nutrition Information:

Yield: 6 Serving Size: 4 ounces steak with dipping sauce
Amount Per Serving: Calories: 428Total Fat: 32.5gCholesterol: 104mgSodium: 281mgCarbohydrates: 7.2gFiber: 1.5gSugar: 4.7gProtein: 26.8g

Want more appetizers in your life? Voila!

Be well,