Garlic Bread Steak Bites

A Very Classy Party Snack
Garlic Bread Steak Bites With Horseradish Cream is an elevated appetizer recipe that is crazy easy to make. Made with sirloin steak, french bread, butter, and simple seasonings you likely have on hand, this appetizer comes together with no stress.

These steak bites are perfect for the upcoming holiday season as they offer something special without breaking the bank. The full, printable recipe is below, but first I will go over a few tips before the recipe is shared.

Garlic Bread

I made my garlic bread in the air fryer. I find that these bread bites come out much better and crispier in the air fryer than in the oven.

To me, the air fryer creates the perfect taste and texture. This is also a great option for a holiday appetizer when your oven is being used to prepare main meal items.

My air fryer is on the small side, so I work on these in batches. All air fryers are different, so check your own time and temperature. Mine cooked these at 360 degrees for about 6 minutes or so.

Horseradish Cream
The horseradish cream in this recipe is super simple to make, but remember that it is optional. A great option is to serve this on the side if you aren’t sure everyone is a fan of horseradish.

Skeptics may be surprised, however, because by mixing the horseradish with sour cream, it cools the bite of the horseradish. I get my horseradish at a Polish grocery store, but you can find it in most grocery stores.

It is usually in the mustard aisle. It is also better to add the horseradish a little at a time, taste, and add more if you like. My favorite brand is called Inglehoffer.
Petite Sirloin Steaks
I grab these petite sirloin steaks from Aldi. You get three decent sized cuts of sirloin and it is under ten dollars.

This amount will make a lot of steak bites!

These cuts are about an inch thick in this package and that is perfect for the cook time I list in my recipe. Follow the instructions and they should come out perfectly done.

Don’t Overcook The Steak

Sirloin is a more affordable cut of steak that is very delicious when cooked properly. This cut of meat is best cooked medium rare to medium.

The picture above looks a lot more red then it was in real life, but I advise you to make sure this meat is cooked to slightly pink (not bloody) so that it remains tender when you bite into it.

Plan Ahead
You can cook these steaks ahead of time and slice them the day you make the appetizer. This steak is actually very delicious served cold and sliced thin on the warm garlic bread.

If you must reheat it, follow the directions in the written recipe, don’t overcook the meat when reheating and make sure to let the meat rest again before cutting.

The Full Printable Recipe Is Below