Root Beer Beef Bites! YUM. These things are delicious! Years ago I ordered a version of these while we were away on a getaway in a small ski town near where we live. It was the middle of winter; we were sitting in a beautiful restaurant that overlooked the Rocky Mountains. When I opened the menu these jumped right off the page. I had to try them. Ever since that day I have been trying to recreate these delectable morsels and finally, multiple years, and failed recipes later here we are!
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The sticky root beer sauce, perfectly medium rare steak, and honey Dijon aioli sauce all compliment each other with a subtle sweetness and luscious texture.
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.
The most foolproof way to cook a steak indoors
It turns out delicious every time. As long as you have a cast iron pan, or a pan that can handle extremely high heat and is oven safe. This is my all time favorite Lodge Cast Iron Pan. I seriously use it every day. I have both the 10” size and the 12” size. If you are planning on starting your Cast Iron collection I would recommend getting the 12” skillet to start. Cooking the steaks on a barbecue works great too, but the cast iron stove top option works wonders when it is -30°c for a month straight… trust me on this one, its just as good.
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Root beer Beef Bites with Honey Dijon Aioli
- 14-16 oz Steak, of choice seasoned with salt and pepper
- 1-2 Tablespoons Canola Oil, if cooking steak in a cast iron skillet
Root Beer Glaze
- 2 cups Root Beer
- 2/3 cup Brown Sugar
- ¼ cup Water
- 2 Tablespoons Honey
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Pinch Salt
- 1 Tablespoon Cornstarch, optional
Honey Dijon Aioli
- ¼ cup Mayonnaise
- 1 Tablespoon Grainy Dijon Mustard
- 1 Tablespoon Honey
- ½ teaspoon Garlic Powder
- Pinch Salt
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. When you 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 canola oil (or any oil that has an extremely high smoke point) into the pan. Place steak in the pan and set a timer for 2 minutes.
- When 2 minutes is up, flip the steak and let cook for another 2 minutes.
- Transfer pan into oven and let cook for 4 minutes.
- Your 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 set aside to rest for 5 minutes.
- After the steak has rested, slice into 1”-2” cubes and set aside.
Root Beer Glaze:
- In a large saucepan combine root beer, brown sugar, water, honey, worchestershire sauce, garlic powder, onion powder, and salt. Bring the mixture to a boil over medium-high heat. Let the sauce boil for 15 minutes, stirring regularly.
- Remove from heat. If you prefer for the sauce to be slightly thicker, remove 1 Tablespoon of the root beer glaze and pour it into a small ramekin. Add the 1 Tablespoon of cornstarch to the ramekin and mix well, ensuring that no lumps of cornstarch remain. Pour the cornstarch mixture into the root beer glaze and stir well. Return to heat for an additional 5 minutes and the glaze will thicken up.
- Set aside.
Honey Dijon Aioli:
- In a small bowl combine mayonnaise, grainy Dijon mustard, honey, garlic powder, and salt. Mix well and set aside.
- If the root beer glaze has cooled, reheat it on the stove until it is very hot.
- In a large bowl add the steak cubes and all of the root beer glaze, toss well and serve.
- Serve with Honey Dijon Aioli on the side for dipping.