Cajun Steak Bites

This Cajun steak bites recipe does not have butter, making it perfect for a buffet or appetizer bar. A cast iron skillet is the recommended cooking method for this easy and delicious beef-lovers dish with cajun spices.

They don't have to be spicy! If you're a regular around here you know that our all time favorite store bought seasoning blend is Tony Chachere's Original Creole Seasoning. But, just like in our gumbo, jambalaya recipe, Oven Roasted Cajun Potatoes and shrimp etouffee it adds just flavor if used on its own.

We do love spicy food though, and almost always recommend a way to kick up the heat if you do too. In the case of these steak bites just add a little cayenne pepper if a spicy kick is your jam.

Jump to:

• Why butter is not an ingredient
• Ingredients used
• The cuts of steak to use
• How to make Cajun steak bites
• Pam's tips
• FAQ's
• Storage
• How to serve and what to serve them with
• More Cajun and Creole Favorites
• 📖 Recipe
• Beef Main Dishes

Why butter is not an ingredient

1. While delicious served hot from the skillet, these Cajun Steak Bites can also be set out on an appetizer board and allowed to get to room temperature. Butter would tend to separate as the steak cools and not be nearly as mouthwatering or good looking.
2. You wouldn't want to actually cook the steak bites in the butter because butter will burn at higher temperatures. This steak should be cooked in a high smoke point oil like canola oil. Butter would be added at the end making two grease based ingredients.
3. It's just not needed! These are perfect steak bites with a delicious flavor with a few, simple ingredients.

Ingredients used

• Steak (more details on what type to use is below)
• Cajun or Creole seasoning. We recommend our homemade Blackened Seasoning because the salt level and any heat can be adjusted as you choose. But a good quality blend from the grocery is good too.
• Dried thyme
• Smoked paprika (use regular paprika if that's all you have, but we highly recommend keeping smoked paprika in your spice cabinet)
• Canola oil (or any oil that has a high smoke point - we do not recommend olive oil)
• Cayenne pepper - optional for extra heat

See recipe card for full ingredient list and quantities.

The cuts of steak to use

Naturally, a really excellent cut like beef tenderloin would be wonderful. However, we usually prefer to cook a high quality steak like that by keeping it super simple with just salt and pepper.

For this recipe, the main idea is to end up with steak that's tender after just a couple of minutes on the heat. Sirloin steak works really well, and is less expensive that many other cuts. Strip steak would also make tender steak bites.

Due to the quick cooking time you would not want to use a tougher cut like skirt steak or round steak.

How to make Cajun steak bites

1. Cut the steak into bite-sized pieces - about 1 inch square.
2. Mix the seasoning blend with the other dry ingredients in a medium bowl.
3. Use tongs to toss the steak pieces in the seasoning until all sides are coated.
4. Heat oil in cast iron skillet over medium-high heat until a drop of water "dances" on the surface.
5. Add seasoned steak to hot skillet in a single layer, being careful not to crowd. Cook for 1-2 minutes and then turn cooking an additional 1-1.5 minutes, depending on your desired steak temperature and thickness of steak.
6. Garnish with a little fresh parsley if desired.

Pam's tips

• Just like with sweet potato cornbread, skillet potatoes, Cajun gravy and chicken and our favorite pork chop recipe, Cajun Steak Bites are best cooked in a cast iron skillet. It holds the heat, is naturally seasoned and gives a charred sear that highlights the flavor of the meat.
• You could also cook them on a good hot grill (if you're the type that thinks all beef should have grill marks), or in another type of skillet. We don't recommend using an oven because you want to get a nice sear, and they need to be cooked quickly.
• If you like an extra punch of flavor serve your steak bites with a dipping sauce like Gorgonzola Cream Sauce or a classic Remoulade Sauce.
• For an easy meal add them to a salad and serve it with Cajun Salad Dressing.

Cajun food is just one branch of that cuisine known as Southern Food. If you love it like we do you'll want to check out Southern Food: Then & Now.

FAQ's

Yes, we love the cajun flavors in these steak bites and recommend making them without butter.

However, we want to be sure y'all understand that we do love butter. There's that delicious recipe for Steak Butter plus Grilled Shrimp Skewers and Cajun Grilled Chicken Wings. They're all awesome and we know you'll love them too, and they all involve a Cajun Butter.

Storage

Leftover steak bites can be kept in the refrigerator in an airtight container for 3-5 days. If you want to heat them up just toss in a hot cast iron skillet for 2-3 minutes, or on the grill very quickly.

Since this recipe doesn't have butter you could actually eat them cold.

We do not recommend freezing steak bites.

How to serve and what to serve them with

If serving as a main dish you could always complete your meal with Red Beans and Rice. This version is a copycat from Popeyes.

We like to serve them on a buffet of finger foods with pretty bamboo picks like shown in the photos here. Cheese tartlets, pickled asparagus and a Southern charcuterie board make excellent additions to that buffet.

A great idea is to make whatever salad you like and toss the steak bites on for a light, yet hearty meal. Fall Salad with Apple Cider Vinaigrette is an amazing choice.

More Cajun and Creole Favorites

• Shrimp Etouffee
• Jambalaya (perfect rice every time)
• Creole Cream Sauce
• Spicy Cajun Pasta
• Blackened Ribeye
• Blackened Baked Salmon

📖 Recipe