Bite-Sized Steak Nuggets
Forget chicken nuggets—once you try these crispy, juicy steak nuggets, there’s no going back. Whether you’re feeding a hungry crowd or just craving something savory and satisfying, these bite-sized beefy bites are about to become your new obsession.
These Steak Nuggets are bite-sized, crispy, and totally irresistible. Juicy on the inside and golden brown on the outside, they’re the ultimate finger food for parties, game days, or even a quick weeknight meal. They’re easy to prep, quick to fry, and made with simple ingredients you probably already have on hand.
This Steak Nuggets recipe is my go-to when I’m craving something hearty, crispy, and fun. It’s like steak bites met chicken nuggets—in the best way possible!
I love how the savory parmesan and crunchy pork panko breading pairs beautifully with tender beef for a satisfying snack or meal. Plus, they’re ridiculously easy to make—just coat, freeze briefly, fry, and enjoy!
Why You’ll Love This Recipe
- Simple ingredients, big flavor!
- Perfect for parties, game day, or a fun dinner idea
- Quick to make and easy to customize with dips or seasonings
Ingredients Needed
These crispy steak nuggets may look like something you’d order at a restaurant, but they’re made with simple, everyday ingredients you likely have on hand. Here’s what you’ll need. Be sure to check the recipe card below for exact amounts and step-by-step instructions.
- Beef Steak – Use a tender cut like sirloin or ribeye for the juiciest, most flavorful nuggets. Cut into bite-sized chunks for quick and even cooking.
- Egg – Acts as the binder to help the breading stick to each piece of steak. Just one large egg is all you need.
- Parmesan Cheese – Adds a salty, savory boost to the coating. Grated parmesan works best for even coverage.
- Pork Panko – Crushed pork rinds give these nuggets their ultra-crispy coating. You can buy it pre-made or grind your own.
- Salt – Enhances the flavor of both the meat and breading. Sprinkle a little extra on top after frying if desired.
- Oil for Frying – Use a neutral oil with a high smoke point, like vegetable or canola oil, for best results.
- Fresh Parsley – Optional, but adds a nice pop of color and a touch of freshness to finish them off.
How to Make Steak Nuggets
No need to stress about frying—these steak nuggets are easier to make than you might think and come together in just a few simple steps. You’ll find the full printable instructions in the recipe card below.
- Prep. Cut the steak into bite-sized chunks and set aside. Line a baking sheet or tray with parchment or wax paper.
- Bread the Steak. In one bowl, mix together the pork panko, parmesan, and salt. In a separate bowl, beat the egg.
- Dip each steak chunk into the egg, then coat in the breading mixture. Place the coated pieces onto the prepared tray.
- Freeze. Freeze the breaded nuggets for 30 minutes. (This helps the coating stick better and makes frying easier.)
- Fry. Heat oil in a deep skillet or fryer to 325°F. Fry the steak nuggets in batches for about 2–3 minutes, until golden brown and cooked to your liking.
- Finish & Serve. Transfer to a paper towel-lined plate. Sprinkle with extra salt and garnish with fresh parsley. Serve hot with your favorite dipping sauces.
Tips for Success
- Use the right cut of steak – Sirloin, ribeye, or any tender cut works great. Avoid tough cuts.
- Chill before frying – Freezing the nuggets helps the coating stick and crisp up better.
- Check the oil temperature – Use a thermometer if you can; 325°F is the sweet spot.
- Don’t overcrowd the pan – Fry in batches so the oil temperature stays even.
Serving Suggestions
These steak nuggets are perfect for just about any occasion—serve them as a crowd-pleasing appetizer at parties, a fun snack for game day, or an easy family dinner everyone will love. They’re delicious on their own, but even better with dipping sauces like ranch, honey mustard, or BBQ.
You can also pair them with fries, coleslaw, or a simple salad to turn them into a complete meal. For party platters, try skewering them with cherry tomatoes or pickles for an easy-to-grab bite.
How to Store
- Fridge: Store leftover steak nuggets in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in the oven or air fryer at 375°F until warmed through and crispy.
- Freezer: Freeze uncooked, breaded nuggets for up to 1 month. Fry straight from frozen, adding 1–2 minutes to the cook time.
Recipe FAQs
Can I make these ahead of time? Yes! Bread the steak nuggets and freeze them until ready to fry. Great for prepping in advance.
Can I use chicken instead of steak? Absolutely. Chicken breast works well—just make sure the pieces are uniform in size for even cooking.
Do I have to use pork panko? Pork panko gives the crispiest result, but crushed pork rinds or even breadcrumbs can work in a pinch.
And that’s it! These Steak Nuggets are the no-stress snack or dinner that looks impressive but comes together so easily. Whether you’re making them for a party, holiday get-together, or a fun family meal, they’re sure to be a hit!
More Tasty Dinner Recipes
Steak Nuggets
Ingredients
- 1 pound beef steak cut into bite-sized chunks
- 1 large egg
- ½ cup grated parmesan cheese
- ½ cup pork panko or crushed pork rinds
- ½ teaspoon salt
- Oil for frying
- Fresh parsley for garnish (optional)
Instructions
- Mix the Breading: In a medium bowl, combine the pork panko, parmesan cheese, and salt.
- Prepare the Egg Wash: Beat the egg in a separate bowl.
- Coat the Steak: Dip each steak chunk into the egg, then roll it in the breading mixture. Place coated pieces on a parchment-lined baking sheet or tray.
- Freeze: Transfer the tray to the freezer and chill for 30 minutes. This helps the coating stick better and fry up crisp.
- Heat the Oil: In a deep skillet or fryer, heat oil to 325°F (165°C).
- Fry the Nuggets: Fry the steak nuggets in batches for 2–3 minutes, or until golden brown and crispy.
- Drain and Serve: Transfer to a paper towel-lined plate. Sprinkle with extra salt and garnish with parsley, if desired. Serve hot with your favorite dipping sauces.
Notes
- Best Cuts of Steak: Sirloin, ribeye, or any tender cut works best.
- Pork Panko Substitute: You can use finely crushed pork rinds or breadcrumbs, though the texture will be slightly different.
- Make Ahead: Bread the nuggets and freeze them in advance—just fry when ready to serve.