Root Beer Beef Bites are just so yummy. They are the perfect appetizer for basically any occasion, or even just a random Saturday… whenever you make these doesn't matter. What matters is that you NEED to try them, soon.
Do you love appetizer recipes? Try my cheesy bacon jalapeno poppers, or my crispy coconut shrimp today!
We went on a vacation years ago and I ordered a version of these. We were sitting in a beautiful restaurant that overlooked the Rocky Mountains. When I opened the menu these jumped right off the page, and it was love at first taste.
With a subtle sweetness and luscious texture the sticky root beer sauce paired with a perfectly cooked medium rare steak and served with honey Dijon aioli sauce, all compliment each other perfectly.
This recipe is surprisingly, incredibly easy. The honey Dijon aioli takes like 2 minutes to whip up and the root beer sauce is ready in less than 30 minutes!
Serve these root beer beef bites with slices of roasted garlic bread for an unbelievable flavor experience!
FAQ's
Great question! This is actually pretty easy and I explain it fully down below.
Almost any cut of steak will work! I used Sirloin steak for this recipe, but Top Round, Chuck, or New York Strip steaks will all work, too.
Sweet potato fries are the BEST alongside this delicious appetizer!
Ingredients you'll need
- Steak (Sirloin, Top Round, Chuck, or New York Strip)
- Salt & Pepper
- Vegetable Oil
- Root Beer
- Brown Sugar
- Honey
- Worcestershire Sauce
- Garlic Powder
- Water
- Cornstarch
- Mayonnaise
- Grainy Dijon Mustard
Making the Aioli
In a small bowl combine the mayonnaise, grainy Dijon mustard, honey, garlic powder, and salt.
Mix well to combine and refrigerate until you are ready to serve.
Making the Root Beer Glaze
In a small saucepan combine the root beer, brown sugar, honey, worcestershire sauce, garlic powder and salt.
In a separate small bowl stir together the water and cornstarch, then add the cornstarch mixture into the saucepan as well.
Over medium heat, bring the mixture to a boil.
Stirring regularly let the sauce boil until it has thickened considerably. This will take about 18-25 minutes.
After the sauce has thickened remove it from the heat and set aside.
THE FOOLPROOF WAY TO COOK A STEAK INDOORS
Steak, indoors? It just doesn't sound right does it? Well I am here to report that it can be done!
The steak turns out delicious every time, as long as you have a cast iron pan, or a pan that can handle extremely high heat and that is oven safe.
This is my all time favorite Lodge Cast Iron Pan. I have had it forever and use it all the time.
I used the 10" size in this recipe, but I recommend getting both the 10" size and the 12" size.
Cooking the Steak
First, start off by seasoning the steak liberally with salt and pepper and preheating the oven to 350ºF
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Grab your trusty cast iron skillet and place it over high heat. Then, let the cast iron skillet get extremely hot. To tell if your skillet is hot enough, splash a little water on the pan it should sizzle and evaporate almost immediately.
When your cast iron pan is hot, drizzle 1 tablespoon of vegetable oil into the pan.
Place the seasoned steak in the pan and set a timer for 2 minutes.
When 2 minutes is up, flip the steak over and let it cook for another 2 minutes.
Then, transfer the pan into the oven and let the steak cook for another 4 minutes.
At this point, the steak will be cooked to a beautiful medium rare.
Transfer the steak from the cast iron skillet to a cutting board, tent with aluminum foil and let it rest for 5 minutes.
After the steak has rested, slice it into 1"-2" cubes.
Assembly
In a small cast iron skillet (I used a 10" skillet), add the prepared root beer glaze and reheat for 5 minutes, until it is hot. When it is heated thoroughly, remove it from the heat.
Add the steak cubes into the skillet and toss well to combine with the glaze.
Serve with Honey Dijon Aioli on the side for dipping and some sweet potato fries (optional).
Storage
This recipe is better enjoyed fresh at the time of preparation. Although, if you do have leftovers they can be refrigerated in an airtight container and enjoyed within 2 days.
To reheat, place the leftovers in an oven safe container and heat at 300°F until they are heated thoroughly.
The aioli sauce can be refrigerated in an airtight container and used within 4-5 days.
We hope you tried and enjoyed this recipe for root beer beef bites. Don't forget to check out our appetizer recipes for a TON of other great recipes, too!
More appetizers from our archives (that are just as delicious)!
- Fried Mac & Cheese Bites with Sweet Basil Marinara
- Coconut Shrimp with Honey Soy Dipping Sauce
- Cheesy Stuffed Mushrooms
- Smoked Cheddar and Bacon Jalapeno Poppers
- Campfire Spinach and Artichoke Dip
We put a lot of work into our recipes, so we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
📖 Recipe
Root beer Beef Bites with Honey Dijon Aioli
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Print Recipe Pin RecipeIngredients
- 14-16 oz Steak of choice
- Salt & Black Pepper for seasoning the steak
- 2 Tablespoons Vegetable Oil
Root Beer Glaze Sauce
- 2 cups Root Beer
- ⅓ cup Brown Sugar firmly packed
- 2 Tablespoons Honey
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Garlic Powder
- Pinch Kosher Salt
- ¼ cup Water
- 1 Tablespoon Cornstarch
Honey Dijon Aioli
- ¼ cup Mayonnaise
- 1 Tablespoon Grainy Dijon Mustard
- 1 Tablespoon Honey
- ½ teaspoon Garlic Powder
- Pinch Kosher Salt
Instructions
Honey Dijon Aioli:
- In a small bowl combine mayonnaise, grainy Dijon mustard, honey, garlic powder, and salt. Mix well to combine and refrigerate until you are ready to serve.
Root Beer Glaze:
- In a small saucepan combine the root beer, brown sugar, honey, worcestershire sauce, garlic powder and salt.
- In a separate small bowl, stir together the water and cornstarch. Then add the cornstarch mixture into the saucepan as well.
- Bring the mixture to a boil over medium heat.
- Stirring regularly, let the sauce boil until it has thickened considerably, this will take about 18-25 minutes.
- Remove the sauce from the heat and set aside.
To Cook the Steak (cast iron skillet method):
- Season steak liberally with salt and pepper. Set aside.
- Preheat oven to 350ºF
- Over high heat let your cast iron skillet get extremely hot. To tell if your skillet is hot enough, splash a little water on the pan it should sizzle and evaporate almost immediately.
- When your cast iron pan is hot, drizzle 1 tablespoon of vegetable oil into the pan. Place the steak in the pan and set a timer for 2 minutes.
- When 2 minutes is up, flip the steak and let it cook for another 2 minutes.
- Transfer the pan into the oven and let the steak cook for another 4 minutes.
- At this point, the steak will be cooked to a beautiful medium rare. Transfer the steak from the cast iron skillet to a cutting board, tent with aluminum foil and let it rest for 5 minutes.
- After the steak has rested, slice into 1"-2" cubes.
To Assemble:
- In a small cast iron skillet (I used a 10" skillet), add the prepared root beer glaze and reheat for 5 minutes, until it is hot. When it is heated thoroughly, remove it from the heat.
- Add the steak cubes into the skillet and toss well to combine with the glaze.
- Serve with Honey Dijon Aioli on the side for dipping.
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Notes
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Allison says
Just finished dinner. Sooooo goooood I will do this one again. The mustard I used in the aioli sauce wasn’t spicy enough, cheap mustard lol, I added some regular yellow mustard to spice it up..
Very good keep the recipes coming love your blog.
Jessica says
Thank you! I am glad that you are loving it!
Kellie says
Wow! This sounds sooooo comforting. Thanks so much for this recipe.
Jessica says
You're welcome! We hope that you like it!