20 Juicy Steak Cube Recipes for Tender Bites

Hungry for something deliciously different? Steak cubes are your ticket to quick, satisfying meals that transform ordinary dinners into extraordinary experiences. From sizzling stir-fries to comforting stews, these tender bites are perfect for busy weeknights or weekend feasts. Get ready to fire up your skillet and discover 20 mouthwatering recipes that will make steak cubes your new go-to ingredient!

Garlic Butter Steak Cubes with Herbs

You won’t believe how fast these garlic butter steak cubes come together. Sear them hot, toss with herbs, and watch them disappear in minutes. Seriously—restaurant-quality steak in under 15 minutes flat.

Ingredients

For the steak:
– 1.5 lbs sirloin steak, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the garlic butter sauce:
– 4 tbsp unsalted butter
– 4 garlic cloves, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat the steak cubes completely dry with paper towels.

2. Season all sides of the steak cubes evenly with kosher salt and black pepper.

3. Heat a large cast-iron skillet over high heat for 2 minutes until smoking hot.

4. Add olive oil and swirl to coat the bottom of the skillet.

5. Arrange steak cubes in a single layer without crowding—work in batches if needed.

6. Sear steak cubes for 2 minutes without moving them to develop a golden-brown crust.

7. Flip each cube and cook for another 1-2 minutes until internal temperature reaches 135°F for medium-rare.

8. Transfer cooked steak cubes to a plate using tongs.

9. Reduce skillet heat to medium-low and melt butter in the same pan.

10. Add minced garlic and cook for 30 seconds until fragrant but not browned.

11. Stir in chopped rosemary and thyme leaves, cooking for 15 seconds to release oils.

12. Return all steak cubes to the skillet and toss to coat evenly with garlic butter sauce.

13. Remove from heat and stir in fresh parsley until well combined.

14. Let rest for 3 minutes before serving to allow juices to redistribute. Overloaded with savory garlic butter and fresh herbs, these tender cubes deliver serious flavor in every bite. Serve them over creamy mashed potatoes or toss into a salad for the ultimate weeknight upgrade.

Spicy Cajun Steak Cube Skewers

Viral-worthy and packed with flavor, these skewers deliver serious heat and tender steak in every bite. Fire up your grill for this crowd-pleasing appetizer that’s perfect for summer gatherings. Get ready to impress with minimal effort and maximum impact.

Ingredients

For the Steak and Marinade

– 1.5 lbs sirloin steak, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper

For the Skewer Vegetables

– 1 large bell pepper, cut into 1-inch pieces
– 1 medium red onion, cut into 1-inch chunks

Instructions

1. Combine olive oil, Cajun seasoning, garlic powder, smoked paprika, and cayenne pepper in a large bowl.
2. Add steak cubes to the bowl and toss thoroughly until evenly coated. Tip: Let marinate for 30 minutes at room temperature for deeper flavor penetration.
3. Soak 8 wooden skewers in water for 20 minutes to prevent burning.
4. Thread marinated steak cubes alternately with bell pepper and red onion pieces onto skewers.
5. Preheat grill to medium-high heat (400°F).
6. Place skewers on hot grill grates and cook for 4 minutes.
7. Flip skewers using tongs and grill for another 4 minutes. Tip: For medium-rare doneness, check that internal temperature reaches 135°F with a meat thermometer.
8. Remove skewers from grill when steak develops visible grill marks and vegetables are slightly charred. Tip: Let rest for 3 minutes before serving to allow juices to redistribute.
Juicy steak cubes boast a crispy, spice-crusted exterior that gives way to tender perfection. The charred vegetables provide sweet contrast to the bold Cajun heat. Serve over creamy grits or with cool ranch dip for the ultimate flavor balance.

Honey Soy Glazed Steak Cubes

Ready to level up your steak game? These honey soy glazed cubes deliver restaurant-quality flavor in minutes. Sear juicy beef, then toss in a sticky-sweet glaze that caramelizes perfectly.

Ingredients

For the Steak

– 1.5 lbs sirloin steak, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the Glaze

– ¼ cup soy sauce
– 3 tbsp honey
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water

Instructions

1. Pat steak cubes completely dry with paper towels.
2. Season all sides evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Arrange steak cubes in a single layer without crowding.
5. Sear undisturbed for 2 minutes to develop a golden-brown crust.
6. Flip each cube and cook for another 2 minutes.
7. Transfer steak to a plate using tongs.
8. Reduce heat to medium and add soy sauce, honey, rice vinegar, garlic, and ginger to the skillet.
9. Whisk constantly for 1 minute until bubbling.
10. Combine cornstarch and water in a small bowl to create a slurry.
11. Pour slurry into the skillet while whisking continuously.
12. Cook glaze for 2 minutes until thickened enough to coat the back of a spoon.
13. Return steak cubes to the skillet.
14. Toss vigorously for 1 minute until every piece glistens with glaze.
15. Remove from heat immediately.

Zesty garlic and ginger cut through the rich sweetness, while the seared crust gives way to tender, medium-rare centers. Serve these glossy cubes over jasmine rice to catch every drop of sauce, or skewer them for easy appetizer picks.

Balsamic Marinated Steak Cube Salad

Haven’t you been craving a salad that actually satisfies? This balsamic marinated steak cube salad delivers serious flavor and texture. Grab your skillet and let’s transform dinner.

Ingredients

For the marinade:

• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt

For the steak:

• 1 lb sirloin steak, cut into 1-inch cubes

For the salad:

• 6 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese

Instructions

1. Whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, black pepper, and salt in a medium bowl.
2. Add steak cubes to the marinade, tossing to coat completely.
3. Cover the bowl and refrigerate for exactly 30 minutes. Tip: Don’t marinate longer than 2 hours—the acid will start to break down the meat texture.
4. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
5. Remove steak cubes from marinade, letting excess drip off.
6. Place steak cubes in the hot skillet in a single layer, not touching.
7. Sear for 3 minutes without moving to develop a dark brown crust.
8. Flip each cube and cook for another 3 minutes until internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer for perfect doneness every time.
9. Transfer steak to a clean plate and let rest for 5 minutes.
10. While steak rests, arrange mixed greens, halved cherry tomatoes, and thinly sliced red onion in a large serving bowl.
11. Scatter rested steak cubes over the salad greens.
12. Sprinkle crumbled feta cheese evenly over the top. Tip: The warm steak will slightly melt the feta, creating creamy pockets throughout the salad.

Juicy steak cubes soak up the tangy balsamic marinade while the cool greens provide crisp contrast. The feta adds salty bursts that cut through the richness beautifully. Serve this immediately while the steak is still warm for the ultimate temperature play.

Creamy Mushroom Steak Cube Pasta

Craving something decadent? Creamy mushroom steak cube pasta delivers rich, savory flavors in every forkful—perfect for when you need serious comfort food without the fuss.

Ingredients

For the steak and mushrooms:
– 1 lb sirloin steak, cut into 1-inch cubes
– 8 oz cremini mushrooms, sliced
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the sauce and pasta:
– 12 oz fettuccine pasta
– 3 cloves garlic, minced
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat steak cubes completely dry with paper towels.
4. Season steak cubes evenly with kosher salt and black pepper.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Sear steak cubes for 2 minutes per side until a dark brown crust forms.
7. Transfer steak to a clean plate using tongs, reserving drippings in the skillet.
8. Add sliced mushrooms to the same skillet and sauté for 5 minutes until golden brown and tender.
9. Stir minced garlic into the mushrooms and cook for 1 minute until fragrant.
10. Pour heavy cream into the skillet and bring to a gentle simmer.
11. Reduce heat to medium-low and whisk in Parmesan cheese until the sauce thickens slightly.
12. Stir in unsalted butter until fully melted and incorporated.
13. Drain cooked pasta, reserving ½ cup of pasta water.
14. Add drained pasta and steak cubes to the skillet, tossing to coat in the sauce.
15. If the sauce is too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
16. Garnish with chopped fresh parsley before serving.

Fresh from the skillet, this pasta boasts tender steak cubes with a satisfying sear against silky, garlic-infused cream sauce. The mushrooms add earthy depth that balances the richness perfectly—try serving it in shallow bowls with extra Parmesan for maximum cozy vibes.

Teriyaki Steak Cube Stir-Fry

Let’s transform basic steak into a flavor explosion. This teriyaki stir-fry delivers restaurant-quality results in under 30 minutes—perfect for busy weeknights when you crave something extraordinary.

Ingredients

• For the steak:
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp black pepper
• For the vegetables:
  • 1 red bell pepper, sliced into strips
  • 1 cup broccoli florets
  • 1/2 onion, thinly sliced
• For the teriyaki sauce:
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tbsp cornstarch
  • 1/4 cup water

Instructions

1. Pat steak cubes completely dry with paper towels to ensure proper searing.
2. Season steak cubes evenly with black pepper on all sides.
3. Heat vegetable oil in a large skillet over high heat until shimmering, about 2 minutes.
4. Sear steak cubes in a single layer for 2 minutes without moving them to develop a golden crust.
5. Flip steak cubes and cook for another 2 minutes until browned on all sides.
6. Transfer steak to a clean plate using tongs, reserving drippings in the skillet.
7. Reduce heat to medium-high and add bell pepper, broccoli, and onion to the same skillet.
8. Stir-fry vegetables for 4-5 minutes until slightly softened but still crisp.
9. Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a small bowl.
10. Create a slurry by mixing cornstarch with water until completely smooth.
11. Pour teriyaki sauce mixture into the skillet with vegetables and bring to a simmer.
12. Stir in cornstarch slurry and cook for 1-2 minutes until sauce thickens and becomes glossy.
13. Return steak cubes to the skillet and toss to coat evenly with sauce.
14. Cook for 1 final minute to reheat steak while keeping it medium-rare.

Marvel at the contrast between the juicy, medium-rare steak cubes and the crisp-tender vegetables, all glazed in that sticky-sweet teriyaki sauce. Serve it over fluffy white rice to soak up every drop, or wrap it in warm tortillas for an unexpected fusion twist that’ll have everyone asking for seconds.

Steak Cube Tacos with Avocado Salsa

Viral-worthy steak tacos are here to revolutionize your Taco Tuesday. Vibrant avocado salsa meets perfectly seared steak cubes in this flavor-packed handheld. Get ready for your new go-to weeknight dinner that’s faster than takeout.

Ingredients

For the Steak Cubes:

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1/4 tsp salt

For Assembly:

• 8 small corn tortillas

Instructions

1. Pat steak cubes completely dry with paper towels.
2. Combine chili powder, cumin, garlic powder, salt, and black pepper in a small bowl.
3. Toss steak cubes with spice mixture until evenly coated.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add steak cubes in a single layer, leaving space between pieces.
6. Sear steak for 2 minutes without moving to develop a crust.
7. Flip steak cubes and cook for another 2 minutes.
8. Check internal temperature reaches 135°F for medium-rare using a meat thermometer.
9. Transfer steak to a plate and let rest for 5 minutes.
10. While steak rests, warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
11. Combine diced avocados, red onion, cilantro, lime juice, and salt in a medium bowl.
12. Gently fold avocado salsa ingredients together until just combined.

Flaky steak cubes contrast beautifully with the creamy avocado salsa in every bite. The charred edges of the steak provide smoky depth against the bright, citrusy salsa. Serve these immediately with extra lime wedges for squeezing over the top.

Rosemary Garlic Steak Cube Kebabs

Whip up these rosemary garlic steak cube kebabs for your next backyard bash. They’re juicy, herby, and grill up in minutes—perfect for feeding a crowd without the fuss. Get ready to impress with minimal effort and maximum flavor.

Ingredients

For the marinade:
– 1/4 cup olive oil
– 3 tbsp chopped fresh rosemary
– 4 cloves minced garlic
– 1 tsp kosher salt
– 1/2 tsp black pepper

For assembly:
– 1.5 lbs sirloin steak, cut into 1-inch cubes
– 1 large red bell pepper, cut into 1-inch pieces
– 1 large red onion, cut into 1-inch wedges
– 8 metal or soaked wooden skewers

Instructions

1. Whisk together 1/4 cup olive oil, 3 tbsp chopped fresh rosemary, 4 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper in a medium bowl.
2. Add 1.5 lbs sirloin steak cubes to the marinade, tossing to coat completely.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat your grill to medium-high heat (400°F) while the steak marinates.
5. Thread marinated steak cubes onto 8 skewers, alternating with 1-inch red bell pepper pieces and red onion wedges.
6. Place the assembled kebabs on the preheated grill.
7. Grill for 4-5 minutes, then flip each kebab.
8. Continue grilling for another 4-5 minutes until steak reaches 135°F for medium-rare.
9. Remove kebabs from grill and let rest for 3 minutes before serving.

Nothing beats the tender, garlic-infused steak paired with sweet, charred veggies. Serve these kebabs over cilantro lime rice or stuff them into warm pitas with tzatziki for a Mediterranean twist. The rosemary aroma will have everyone gathering around your grill.

Steak Cube and Potato Hash

Tired of boring breakfasts? Transform your morning with this steak cube and potato hash. Tender beef meets crispy potatoes in a skillet sensation that’ll make you ditch the cereal for good.

Ingredients

For the Hash Base

– 1 lb russet potatoes, peeled and diced into 1/2-inch cubes
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

For the Steak and Aromatics

– 8 oz sirloin steak, cut into 3/4-inch cubes
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika

Instructions

1. Place potato cubes in a medium saucepan and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to medium and simmer for 8 minutes until just tender when pierced with a fork.
3. Drain potatoes thoroughly in a colander and let steam evaporate for 2 minutes. Tip: Drying potatoes prevents steaming and ensures crispy edges.
4. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until shimmering.
5. Add drained potatoes in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
6. Flip potatoes and cook for another 4 minutes until browned on all sides.
7. Push potatoes to one side of the skillet and add remaining 1 tablespoon olive oil.
8. Add steak cubes in a single layer and sear for 2 minutes without moving.
9. Flip steak cubes and cook for 1 more minute until browned but medium-rare inside.
10. Push steak to the side with potatoes and add onion and bell pepper to the empty space.
11. Sauté vegetables for 3 minutes until onions turn translucent.
12. Add minced garlic and smoked paprika, stirring everything together for 30 seconds until fragrant.
13. Reduce heat to medium and cook the entire mixture for 2 more minutes, stirring occasionally. Tip: Don’t overcrowd the skillet – cook in batches if needed for proper browning.
14. Season with salt and pepper, then remove from heat. Tip: Let the hash rest for 2 minutes before serving to allow flavors to meld.

Beautiful crusty potatoes contrast with juicy steak cubes in every bite. The smoky paprika adds depth while the sweet peppers balance the savory notes. Serve it topped with a fried egg or stuffed into warm tortillas for next-level breakfast tacos.

Peppercorn Crusted Steak Cubes

Yield restaurant-quality steak bites without the fancy price tag. Grab your cast iron—we’re making peppercorn crusted steak cubes that’ll have everyone begging for the recipe. Bold flavors meet tender beef in under 30 minutes flat.

Ingredients

For the Steak

– 1.5 lbs sirloin steak, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp kosher salt

For the Peppercorn Crust

– 2 tbsp whole black peppercorns, coarsely crushed
– 1 tbsp butter
– 2 garlic cloves, minced
– 1/4 cup beef broth
– 1/4 cup heavy cream

Instructions

1. Pat steak cubes completely dry with paper towels.
2. Season all sides evenly with 1 tsp kosher salt.
3. Heat 2 tbsp olive oil in cast iron skillet over medium-high heat until shimmering.
4. Arrange steak cubes in single layer without crowding.
5. Sear for 2 minutes until deep brown crust forms on bottom.
6. Flip each cube and sear opposite side for 2 minutes.
7. Transfer steak to plate, keeping skillet on heat.
8. Add 2 tbsp crushed peppercorns to hot skillet.
9. Toast for 30 seconds until fragrant.
10. Add 1 tbsp butter and 2 minced garlic cloves.
11. Sauté for 1 minute until garlic softens.
12. Pour in 1/4 cup beef broth, scraping up browned bits.
13. Simmer for 1 minute until reduced by half.
14. Stir in 1/4 cup heavy cream.
15. Cook for 2 minutes until sauce thickens slightly.
16. Return steak cubes to skillet.
17. Toss to coat evenly in peppercorn sauce.
18. Remove from heat immediately.

Fantastic crust gives way to juicy, medium-rare centers in every bite. That creamy peppercorn sauce clings perfectly—serve these over mashed potatoes or pile them onto crusty bread for the ultimate steak sandwich situation.

Steak Cube Philly Cheesesteak Sliders

Y’all need these steak cube Philly cheesesteak sliders in your life immediately. Tender steak bites meet melty provolone and caramelized onions on soft slider buns—perfect for game day or weeknight cravings.

Ingredients

For the steak filling:

• 1 lb sirloin steak, cut into 1/2-inch cubes
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt

For assembly:

• 12 slider buns
• 8 slices provolone cheese
• 2 tbsp butter, melted
• 1 tbsp everything bagel seasoning

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add sliced onion and bell pepper to the hot skillet.
4. Cook vegetables for 6-8 minutes, stirring occasionally, until softened and lightly browned.
5. Sprinkle 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper over the steak cubes.
6. Push vegetables to one side of the skillet and add seasoned steak cubes to the empty space.
7. Sear steak for 2-3 minutes without moving to develop a golden crust.
8. Flip steak cubes and cook for another 2-3 minutes until browned on all sides.
9. Combine steak with vegetables in the skillet and remove from heat.
10. Cut slider buns in half horizontally, keeping them connected as a sheet.
11. Place bottom half of buns in a 9×13 inch baking dish.
12. Spread steak and vegetable mixture evenly over the bottom buns.
13. Layer 8 slices provolone cheese over the steak filling.
14. Place top buns over the cheese layer.
15. Brush top buns with 2 tbsp melted butter using a pastry brush.
16. Sprinkle 1 tbsp everything bagel seasoning over the buttered tops.
17. Bake at 375°F for 12-15 minutes until cheese is melted and buns are golden.
18. Remove from oven and let rest for 2 minutes before slicing into individual sliders.

Korean BBQ Steak Cube Bowls

Feeling that lunchtime slump? These Korean BBQ steak cube bowls will jolt your taste buds awake. Marinated steak cubes meet fluffy rice and crisp veggies in one epic bowl. Get ready to level up your meal prep game.

Ingredients

For the marinade:
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp sesame oil
– 3 garlic cloves, minced
– 1 tbsp grated ginger

For the steak:
– 1 lb sirloin steak, cut into 1-inch cubes
– 1 tbsp vegetable oil

For assembly:
– 2 cups cooked white rice
– 1 cup shredded carrots
– 1 cup thinly sliced cucumber
– 2 green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a medium bowl.
2. Add steak cubes to the marinade, ensuring each piece is fully coated.
3. Cover the bowl and refrigerate for exactly 30 minutes—this tenderizes the meat without breaking it down too much.
4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Remove steak cubes from marinade, letting excess liquid drip off.
6. Place steak cubes in the hot skillet in a single layer, leaving space between each piece.
7. Sear steak for 2 minutes without moving to develop a caramelized crust.
8. Flip each cube and cook for another 2 minutes until all sides are browned.
9. Check internal temperature with a meat thermometer—it should read 145°F for medium doneness.
10. Remove steak from skillet and let rest for 3 minutes to redistribute juices.
11. Divide cooked rice between two bowls.
12. Arrange steak cubes, shredded carrots, and sliced cucumber over the rice.
13. Sprinkle with sliced green onions and sesame seeds.

Zesty, savory steak cubes contrast beautifully with cool, crisp vegetables over fluffy rice. The caramelized edges of the meat provide satisfying texture against the fresh crunch of cucumbers. Try serving with a fried egg on top for extra richness, or pack these for a next-level lunch that actually excites you.

Steak Cube Fajitas with Bell Peppers

Grab your skillet and get ready for the most satisfying sizzle of your life. These steak cube fajitas pack maximum flavor into every juicy bite. You’ll be craving this colorful, protein-packed meal all week long.

Ingredients

For the Steak Marinade

– 1.5 lbs sirloin steak, cut into 1-inch cubes
– 2 tbsp olive oil
– 2 tbsp lime juice
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– 1/2 tsp salt

For the Vegetables

– 2 bell peppers (1 red, 1 green), sliced into strips
– 1 large onion, sliced
– 1 tbsp olive oil
– 1/2 tsp salt

For Serving

– 8 flour tortillas
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges

Instructions

1. Combine steak cubes with 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt in a bowl.
2. Marinate steak for 20 minutes at room temperature.
3. Heat a large skillet over high heat until smoking hot.
4. Add marinated steak cubes in a single layer, working in batches if needed.
5. Sear steak for 2 minutes without moving to develop a crust.
6. Flip steak cubes and cook for another 2 minutes until browned on all sides.
7. Remove steak from skillet and set aside on a plate.
8. Add 1 tbsp olive oil to the same skillet over medium-high heat.
9. Sauté sliced bell peppers and onion with 1/2 tsp salt for 5 minutes until slightly charred.
10. Return steak cubes to the skillet with vegetables.
11. Toss everything together and cook for 1 minute to combine flavors.
12. Warm 8 flour tortillas in a dry skillet for 30 seconds per side.
13. Serve fajita mixture with warm tortillas, 1/4 cup chopped cilantro, and lime wedges.

Every bite delivers tender steak with crispy edges against sweet, charred peppers. The bright lime cuts through the rich marinade perfectly. Wrap everything in warm tortillas or serve over rice for a complete meal that’ll disappear fast.

Blue Cheese Crumbled Steak Cube Salad

Ready to upgrade your salad game? This steak cube salad brings serious restaurant energy to your kitchen. Rethink boring greens with juicy steak, creamy blue cheese, and crunchy walnuts in every bite.

Ingredients

For the Steak

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

For the Salad

• 6 cups romaine lettuce, chopped
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ½ cup walnuts, chopped
• ⅓ cup blue cheese crumbles

For the Dressing

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ tsp garlic powder

Instructions

1. Pat steak cubes completely dry with paper towels.
2. Season steak cubes evenly with 1 tsp kosher salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add steak cubes in a single layer, leaving space between each piece.
5. Sear steak for 2 minutes without moving to develop a brown crust.
6. Flip each cube and cook for another 2 minutes for medium-rare.
7. Transfer steak to a plate and let rest for 5 minutes to redistribute juices.
8. Whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and ¼ tsp garlic powder in a small bowl.
9. Toss 6 cups romaine lettuce with half of the dressing in a large bowl.
10. Arrange dressed lettuce on a platter and top with ½ cup cherry tomatoes and ¼ sliced red onion.
11. Scatter rested steak cubes evenly over the salad.
12. Sprinkle ½ cup chopped walnuts and ⅓ cup blue cheese crumbles over the top.
13. Drizzle remaining dressing over the assembled salad.

Hearty textures play beautifully here—tender steak against crisp lettuce and crunchy walnuts. The blue cheese melts slightly into the warm steak, creating pockets of creamy richness. Serve this immediately for maximum temperature contrast, or pack the components separately for a next-level lunch.

Steak Cube and Vegetable Stir-Fry

Tired of boring weeknight dinners? Transform your kitchen into a flavor powerhouse with this lightning-fast stir-fry. Grab those steak cubes and let’s get sizzling—this dish comes together faster than your takeout order.

Ingredients

For the marinade:
– 1 lb sirloin steak, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1 tsp sesame oil

For the stir-fry:
– 2 tbsp vegetable oil
– 1 red bell pepper, sliced into strips
– 1 cup broccoli florets
– 1 medium carrot, julienned
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated

For the sauce:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp red pepper flakes

Instructions

1. Combine steak cubes, 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a bowl.
2. Marinate steak for 15 minutes at room temperature—this tenderizes the meat while you prep vegetables.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
4. Add marinated steak cubes in a single layer, searing for 2 minutes without moving them.
5. Flip steak cubes and cook for another 2 minutes until browned on all sides.
6. Remove steak from wok and set aside on a clean plate.
7. Add remaining 1 tbsp vegetable oil to the hot wok.
8. Toss in sliced bell pepper, broccoli florets, and julienned carrot.
9. Stir-fry vegetables for 3 minutes until brightened in color but still crisp.
10. Push vegetables to the sides, creating a well in the center.
11. Add minced garlic and grated ginger to the center, cooking for 30 seconds until fragrant.
12. Return steak cubes to the wok, mixing with vegetables.
13. Pour in 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp red pepper flakes.
14. Toss everything together and cook for 1 minute until sauce thickens and coats all ingredients.

Dive into tender steak cubes coated in that sweet-spicy glaze, with crisp-tender vegetables adding the perfect crunch. Serve it over steamed rice or stuff it into warm tortillas for an unexpected fusion twist—either way, those bold flavors will have everyone asking for seconds.

Chimichurri Marinated Steak Cubes

Just when you thought steak couldn’t get better—these chimichurri-marinated cubes will change everything. Juicy, herb-packed bites that cook in minutes and deliver maximum flavor. Perfect for skewers, salads, or straight from the pan.

Ingredients

For the Chimichurri Marinade

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

For the Steak

• 2 lbs sirloin steak, cut into 1-inch cubes
• 2 tbsp olive oil

Instructions

1. Combine 1 cup chopped parsley, 1/4 cup chopped oregano, 4 minced garlic cloves, 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper in a medium bowl.
2. Whisk the chimichurri marinade vigorously for 30 seconds until fully emulsified.
3. Place 2 lbs of 1-inch steak cubes in a large resealable bag or shallow dish.
4. Pour 3/4 of the chimichurri marinade over the steak cubes, reserving the remaining 1/4 for serving.
5. Massage the marinade into the steak cubes until evenly coated.
6. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
7. Heat a large cast-iron skillet over high heat for 3 minutes until smoking hot.
8. Add 2 tbsp olive oil to the hot skillet and swirl to coat the surface.
9. Remove steak cubes from marinade, shaking off excess liquid.
10. Arrange steak cubes in a single layer in the hot skillet, leaving space between each piece.
11. Sear steak cubes for 2 minutes without moving them to develop a deep brown crust.
12. Flip each cube and cook for another 2 minutes for medium-rare, or 3 minutes for medium doneness.
13. Transfer cooked steak cubes to a clean plate and let rest for 5 minutes to redistribute juices.
14. Drizzle reserved chimichurri over the rested steak cubes before serving.

Outrageously tender with a garlicky, herb-forward punch that pairs perfectly with the steak’s savory char. These cubes stay remarkably juicy inside while developing that irresistible crispy exterior. Serve them threaded onto skewers with grilled vegetables, toss into grain bowls, or pile high on crusty bread for the ultimate steak crostini.

Steak Cube and Onion Gravy over Mashed Potatoes

A comfort food masterpiece that’ll have everyone begging for seconds. Tender steak cubes swimming in rich onion gravy, piled high over creamy mashed potatoes—this is the ultimate cozy meal that comes together faster than takeout.

Ingredients

For the Mashed Potatoes
– 2 pounds russet potatoes, peeled and cubed
– 4 tablespoons unsalted butter
– 1/2 cup whole milk, warmed
– 1 teaspoon salt

For the Steak and Gravy
– 1.5 pounds sirloin steak, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large yellow onion, thinly sliced
– 3 tablespoons all-purpose flour
– 2 cups beef broth
– 1 tablespoon Worcestershire sauce
– 1/2 teaspoon black pepper

Instructions

1. Place potato cubes in a large pot and cover with cold water by 2 inches.
2. Bring potatoes to a boil over high heat, then reduce to medium and simmer for 15-18 minutes until fork-tender.
3. Drain potatoes completely and return to the hot pot for 1 minute to evaporate excess moisture.
4. Mash potatoes with butter, warm milk, and salt until smooth. Cover and keep warm.
5. Pat steak cubes completely dry with paper towels—this ensures proper browning.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Sear steak cubes in a single layer for 2-3 minutes per side until deeply browned.
8. Transfer steak to a plate, leaving drippings in the skillet.
9. Add sliced onions to the hot skillet and cook for 6-8 minutes until softened and golden.
10. Sprinkle flour over onions and cook for 1 minute while stirring constantly to form a roux.
11. Gradually whisk in beef broth and Worcestershire sauce until smooth.
12. Bring gravy to a simmer and cook for 3-4 minutes until thickened.
13. Return steak cubes and any accumulated juices to the skillet.
14. Stir in black pepper and simmer for 2 more minutes to heat through.
15. Spoon mashed potatoes into bowls and top generously with steak and gravy.

Rich, savory gravy clings to every tender steak cube while the creamy potatoes provide the perfect base. The onions melt into silky sweetness that balances the beefy depth—serve it in shallow bowls to catch every last drop of that incredible gravy.

Steak Cube and Mushroom Risotto

Let’s transform basic risotto into a flavor powerhouse with juicy steak cubes and earthy mushrooms. Load every bite with creamy, savory goodness that’ll make this your new weeknight obsession. Skip the boring—this dish delivers restaurant-quality results right at home.

Ingredients

For the steak:
– 1 lb sirloin steak, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the risotto base:
– 8 oz cremini mushrooms, sliced
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1½ cups Arborio rice
– ½ cup dry white wine
– 6 cups chicken broth, kept at a simmer
– ½ cup grated Parmesan cheese
– 3 tbsp unsalted butter
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat steak cubes completely dry with paper towels.
2. Season steak cubes evenly with kosher salt and black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Sear steak cubes for 2 minutes per side until browned but medium-rare inside.
5. Transfer steak to a plate and tent with foil to rest.
6. Add remaining 1 tbsp olive oil to the same skillet over medium heat.
7. Sauté sliced mushrooms for 5 minutes until golden brown and moisture evaporates.
8. Add diced onion and cook for 3 minutes until translucent.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Add Arborio rice and toast for 2 minutes, stirring constantly.
11. Pour in white wine and cook until completely absorbed, about 2 minutes.
12. Add 1 cup of simmering chicken broth and stir continuously until absorbed.
13. Continue adding broth 1 cup at a time, stirring until each addition is absorbed before adding the next.
14. Cook rice for 18-20 minutes total until creamy but al dente.
15. Remove risotto from heat and stir in grated Parmesan cheese.
16. Fold in unsalted butter until melted and incorporated.
17. Gently mix in reserved steak cubes and any accumulated juices.
18. Garnish with fresh chopped parsley before serving.

Creamy risotto cradles tender steak cubes in every luxurious spoonful. Earthy mushrooms add depth that balances the rich Parmesan and butter finish. Serve immediately in shallow bowls for maximum surface area—the crispy bits at the edges are the best part.

Steak Cube Lettuce Wraps with Peanut Sauce

Assemble these steak cube lettuce wraps in under 30 minutes. Achieve restaurant-quality flavor with minimal effort. Your new go-to weeknight dinner just dropped.

Ingredients

• For the Steak:
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
• For the Peanut Sauce:
  • ¼ cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp grated ginger
  • 1 garlic clove, minced
  • 2 tbsp water
• For Assembly:
  • 8 large butter lettuce leaves
  • ¼ cup chopped cilantro
  • 2 tbsp chopped peanuts

Instructions

1. Pat the steak cubes completely dry with paper towels.
2. Season steak cubes evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add steak cubes in a single layer without overcrowding the pan.
5. Sear steak for 2 minutes without moving to develop a golden-brown crust.
6. Flip each cube and cook for another 2 minutes for medium-rare doneness.
7. Transfer steak to a plate and let rest for 5 minutes to redistribute juices.
8. Whisk together peanut butter, soy sauce, and lime juice in a small bowl until smooth.
9. Stir in grated ginger and minced garlic until fully incorporated.
10. Thin the sauce with 2 tablespoons of water to achieve a drizzling consistency.
11. Arrange butter lettuce leaves on a serving platter.
12. Divide rested steak cubes evenly among the lettuce leaves.
13. Drizzle peanut sauce generously over each steak-filled lettuce cup.
14. Sprinkle chopped cilantro and peanuts over the top for freshness and crunch.

Relish the contrast between the juicy, seared steak and cool, crisp lettuce. The creamy peanut sauce adds a savory-sweet kick that ties everything together. Serve these immediately for the perfect handheld meal that’s equally impressive for dinner parties or casual weeknights.

Steak Cube and Sweet Potato Skillet

Kick your dinner game up with this protein-packed skillet that cooks in one pan. Sear juicy steak cubes alongside caramelized sweet potatoes for a meal that’s both hearty and healthy. Ready in under 30 minutes—perfect for busy weeknights.

Ingredients

• For the steak:
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
• For the vegetables:
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 red bell pepper, chopped
  • 1/2 red onion, sliced
• For finishing:
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp balsamic glaze

Instructions

1. Pat the sirloin steak cubes completely dry with paper towels to ensure a crisp sear.
2. Toss the steak cubes with olive oil, smoked paprika, garlic powder, and black pepper in a medium bowl.
3. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles on contact.
4. Sear the steak cubes in the hot skillet for 2 minutes per side until a brown crust forms.
5. Transfer the seared steak to a clean plate, leaving any drippings in the skillet.
6. Add the diced sweet potatoes to the same skillet and cook for 8 minutes, stirring occasionally.
7. Stir in the chopped red bell pepper and sliced red onion, cooking for another 5 minutes until the sweet potatoes are fork-tender.
8. Return the steak cubes to the skillet and toss everything together for 1 minute to reheat.
9. Remove the skillet from the heat and sprinkle with fresh chopped parsley.
10. Drizzle the balsamic glaze evenly over the top just before serving.

You’ll love the contrast between the tender, medium-rare steak and the soft, sweet potatoes. Serve it straight from the skillet with a side of garlic bread for soaking up the savory juices, or top with a fried egg for a next-level brunch twist.

Summary

From quick dinners to impressive meals, these steak cube recipes offer endless possibilities for delicious, tender bites. We hope this collection inspires your next kitchen adventure! Try your favorites and let us know which recipes you love most in the comments below. Don’t forget to share these tasty ideas with fellow food lovers by pinning this article to your Pinterest boards.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.