Sweet Heat Skillet Steak Bites with Cheddar Lava Drizzle

Why You’ll Love This Recipe

I love how this recipe balances sweet, heat, and savory all in one skillet. The marinade gives the steak a rich flavor with hints of honey and sriracha, while the quick sear locks in juices. Then there’s the cheddar lava drizzle—it’s velvety, spicy, and totally addictive. This dish is fast, flavorful, and perfect for when I want something that feels like comfort food with a fiery twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb beef sirloin steak, cut into bite-sized pieces

• 1/4 cup soy sauce

• 2 tbsp honey

• 1 tbsp sriracha

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper to taste

• 1 cup shredded cheddar cheese

• 1/4 cup milk

• 1/4 cup diced jalapeños

Directions

1. Marinate the Steak
   I combine soy sauce, honey, sriracha, garlic powder, onion powder, salt, and pepper in a medium bowl. Then I add the steak bites and toss them well. I let the steak marinate for at least 30 minutes so the flavor really sinks in.

2. Sear the Steak Bites
   I heat a large skillet over medium-high heat. Once it’s hot, I add the marinated steak bites and cook them for about 3 to 4 minutes on each side until they’re browned and cooked to my liking. I make sure not to overcrowd the pan to get a good sear.

3. Make the Cheddar Lava Drizzle
   In a small saucepan over low heat, I melt the shredded cheddar with milk, stirring constantly until smooth and creamy. Then I stir in the diced jalapeños for a spicy kick. I keep the heat low so the sauce doesn’t get grainy.

4. Serve
   I plate the hot steak bites and drizzle them generously with the cheddar lava. For an extra touch, I sometimes garnish with more jalapeños or chopped green onions.

Servings and timing

This recipe serves about 4 and takes around 30–40 minutes total, including marinating time.

Variations

• I swap sirloin for ribeye or strip steak if I want a fattier, juicier bite.

• For extra heat, I add a dash of cayenne to the cheese sauce or increase the sriracha.

• Sometimes I serve these over mashed potatoes or rice to soak up the sauce.

• If I want a smoky flavor, I grill the steak bites instead of pan-searing.

Storage/Reheating

I store leftover steak bites and cheese sauce separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the steak in a skillet and gently reheat the cheese sauce on low with a splash of milk to keep it smooth.

FAQs

Can I use a different cut of beef?

Yes, I sometimes use ribeye, NY strip, or even tenderloin. The key is cutting it into small, even pieces and not overcooking.

How spicy is this dish?

The spice level is mild to moderate. I adjust the heat by using more or less sriracha and jalapeños depending on what I’m in the mood for.

Can I make the cheese sauce in advance?

Yes, I often make it ahead and reheat it gently on the stove. I just add a bit of milk to bring back the smooth texture.

What sides go well with this?

I like serving this with rice, roasted veggies, or even on top of fries for a loaded dish. It’s also great in tacos or wraps.

Can I grill the steak instead?

Definitely. I skewer the marinated steak bites and grill them for about 2–3 minutes per side. Then I drizzle the cheddar sauce over once they’re off the grill.

Conclusion

Sweet Heat Skillet Steak Bites with Cheddar Lava Drizzle is one of those dishes that always hits the spot when I want something savory, spicy, and cheesy. It’s simple to make, packed with flavor, and perfect for sharing—or not! Whether I serve it as an appetizer or main dish, it always disappears fast.

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