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Creamy Garlic Steak & Squash Bowls

Juicy steak with roasted squash in a rich creamy garlic sauce, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak & Vegetables
  • 1 lb flank or sirloin steak
  • 2 yellow squash sliced into half-moons
  • 1 zucchini sliced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • salt and pepper to taste
Creamy Garlic Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 tsp fresh thyme chopped
  • salt and black pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Skillet
  • Chef’s knife

Method
 

  1. Preheat oven to 425°F (220°C). Toss squash and zucchini with olive oil, salt, and pepper.
  2. Spread vegetables on a lined baking sheet and roast 15–20 minutes until tender and caramelized, flipping halfway.
  3. Season steak with salt, pepper, smoked paprika, and garlic powder. Heat skillet over medium-high heat and sear steak 4–5 minutes per side.
  4. Let steak rest 5 minutes, then slice thinly against the grain.
  5. In the same skillet, melt butter over medium heat. Sauté garlic 30–60 seconds until fragrant.
  6. Stir in cream and Parmesan. Simmer 3–5 minutes until thickened. Season with thyme, salt, and pepper.
  7. Assemble bowls: roasted squash and zucchini in base, sliced steak on top, drizzle with creamy garlic sauce.
  8. Garnish with parsley or chives. Serve immediately over rice, quinoa, or cauliflower rice if desired.

Notes

For a lighter version, use coconut cream or Greek yogurt instead of heavy cream.