Tender sirloin steak bites with roasted potatoes, cauliflower, and red onion piled into bowls and topped with lemon sour cream sauce. These steak bite bowls are an easy dinner or meal prep recipe.

a steak bite bowl with roasted veggies and lemon sour cream sauce on top.

I’m a fan of bowl recipes, but I get they have “millennial internet-pilled vibe” written all over them. I also get that they’re a bit of a tired trend that has yet to reach retro status.

And, yet, here I am living my best life circa 2015 and asking, have we gone back to plates yet? I hope not because I’m peddling another bowl recipe today with three kinds of veggies, little bites of sirloin steak, and a bright no-cook lemon sauce to go on top.

The steak and vegetables are delicious all on their own, but the sauce adds a creamy pop of acidic brightness that is not to be missed. So, don’t miss it – you’ll want a big o’ dollop on top.

Ingredients

Steak: I use sirloin steak, cut into bite-sized pieces and seasoned with Montreal steak seasoning.
Vegetables: Petite gold potatoes, cauliflower florets, and red onion.
Sauce: It’s a simple no-cook sauce with sour cream, fresh chives, lemon zest and juice.

How to Make Steak Bite Bowls

☑️ Roast the Vegetables

Lightly coat the potatoes, cauliflower, and red onion with olive oil, season with some salt and pepper, and spread them out on a sheet pan lined with parchment paper.

I roast them for 30 to 40 minutes – long enough so they get a few golden caramelized spots but don’t go too soft. The potatoes should be fork tender and the cauliflower should have just a bit of a bite.

the prepped veggies on a sheet pan lined with parchment paper.

☑️ Make the Sauce

While the veggies roast, mix up the sauce and then set it aside.

☑️ Cook the Steak Bites

Cut the steaks into bite-sized pieces. I like them pretty small – about 1/2″ cubes. Season the steak bites with Montreal steak seasoning.

Heat oil in a non-stick pan and, once it’s hot, add the steak bites. Cook them for a couple of minutes or until they’re browned.

a bowl with steak bites, roasted veggies, and sauce.

☑️ Assemble the Bowls

We have options with the assembly. You can serve the sauce on the side and pile the steak bites next to the veggies. This is way, everyone can drizzle their perfect amount of sauce on top.

Or, and this is what I do, combine the steak and veggies in the bowl, add a generous dollop of sauce, and stir to coat everything evenly. Add a little more sauce drizzle on top plus a sprinkle of sliced chives for garnish.

☑️ A Few Notes

Leftovers, if there are any, will keep in the fridge for several days. I may or may not have enjoyed them straight from the container without reheating. You might enjoy the same or you can warm them up.

About the steak bites: my Spidey-sense tells me I may get a few comments about the steak and so, before I do, bear this in mind: If you are vehemently opposed to cutting a perfectly good sirloin steaks into “bites”, you are welcome to keep the steak whole, cook it, and serve it on a plate (how retro!) with the veggies and sauce.

More Recipes Ideas with Steak

a steak bite bowl with veggies and sauce.

Steak Bite Veggie Bowls

Dinner in a bowl with three kinds of vegetables, tender steak bites, and a super simple lemon sour cream sauce.

Print Pin Rate

Author: April Anderson

Servings: servings

Prep Time: 20

Cook Time: 35

Total Time: 55

Ingredients

3 tablespoons olive oil divided
¾ teaspoon kosher salt divided
½ teaspoon black pepper
1 pound petite gold potatoes halved or quartered (see note)
1 medium red onion sliced into thin wedges
1 pound cauliflower broken into florets (about 1 small head)
1 cup light sour cream
¼ cup sliced fresh chives divided
1 teaspoon lemon zest
Juice of 1 lemon
2 (8-ounce sirloin steaks) cut into ½” cubes
2 teaspoons Montreal steak seasoning or other steak seasoning you like

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Mix the olive oil and ½ teaspoon of salt in a large bowl. Add the vegetables and toss to coat them evenly. Spread the veggies in an even layer on the prepared sheet pan. Roast them for 35 to 40 minutes or until tender and lightly golden in spots.
Mix the sour cream, 2 tablespoons of chives, lemon zest and juice, and ¼ teaspoon of salt in a bowl. Set the sauce aside.
Pat the steaks dry with a paper towel. Cut the steaks into 1” cubes and season them with the steak seasoning.
When there is about 10 minutes left of cooking time for the veggies, cook the steak. Heat 1 tablespoon of olive oil in a large non-stick pan. Add the steak and cook them on all sides until browned, about two to three minutes.
Divide the roasted vegetables among four bowls. Add the steak bites and a dollop of the lemon sour cream sauce. Garnish with the rest of the sliced chives.

Notes

Potatoes: If you can’t find petite gold potatoes, you can use red new potatoes or Yukon gold potatoes. Whichever you choose, just be sure to cut them into about 1″ pieces so they cook evenly.

Sauce: I like a lot of sauce, but you can add as much or as little as you like. If you end up with extra sauce, store it in the refrigerator and use it for other things. I like it with scrambled eggs or you can use it as a sauce for chicken and fish.

Meal prep: This is a great recipe for meal prep. When I make it ahead, I undercook the steak a bit so when it’s warmed up it doesn’t end up overcooked. Store the steak, veggies, and sauce in the refrigerator and they will keep for several days.

Nutrition Estimate

Course: Dinner

Cuisine: American

Keyword: steak bite bowls recipe, steak bites recipe with sauce, steak bowls with vegetables

More Bowl Ideas

Happy cooking,

2 Comments

Sandra says:

July 17, 2025 at 1:15 pm

Can other vegies besides cauliflower be used?

1. April Anderson says:
  
  July 17, 2025 at 1:19 pm
  
  You could try brussels sprouts or broccoli.