Root beer beef bites garnished with parsley. honey dijon aioli in the middle and yam fries in the background
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5 from 1 vote

Root beer Beef Bites with Honey Dijon Aioli

Course Appetizer
Total Time 45 minutes
Author Jessica


  • 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.

To Assemble:

  • 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.