Bacon-Wrapped Steak Bites with Mozzarella Recipe
Tender steak bites wrapped in crisp bacon and finished with gooey melted mozzarella, garlic, black pepper and parsley.
Contains: Milk
Mozzarella contains milk. Bacon formulations vary, so check the label of the product you use when avoiding gluten or other specific allergens.
WHY IT WORKS
Why This Recipe Works
01
Par-Cook the Bacon
Giving the bacon a head start lets it render and crisp without forcing the small steak pieces to stay in the oven too long.
02
Use High Heat
A hot oven cooks the wrapped steak bites quickly, helping the beef stay tender while the bacon continues to brown.
03
Add Mozzarella Last
Finishing with low-moisture mozzarella gives each bite a gooey cheese topping without releasing excess water over the steak and bacon.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Steak Bites
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Method
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Heat the oven to 425°F. Line an 18 by 13-inch rimmed baking sheet with foil and set a wire rack over it.
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Arrange the halved bacon strips on the rack in a single layer. Bake for 8 to 10 minutes, until some fat has rendered and the bacon is beginning to color but is still flexible. Transfer the bacon to a plate lined with paper towels and keep the rack and baking sheet ready.
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While the bacon cooks, put the steak cubes in a large bowl. Add the olive oil, garlic, salt and black pepper and toss until evenly coated.
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Wrap one piece of partially cooked bacon around each steak cube and secure it with a wooden toothpick. Arrange the wrapped bites on the rack with a little space between them.
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Bake for 6 to 8 minutes, until the bacon is browned and the steak is approaching the desired doneness. Start checking the internal temperature at 6 minutes because the small pieces cook quickly.
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Place one piece of mozzarella on top of each steak bite. Return the tray to the oven for 2 to 3 minutes, until the cheese is melted and the centers of the steak bites reach 145°F for the stated food-safety-focused doneness target.
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Remove the tray from the oven and rest the steak bites for at least 3 minutes. Sprinkle with the parsley, remove the toothpicks before eating, and serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
145°F / 63°C
Check the center of a steak bite with a food thermometer. For a food-safety-focused target, cook to 145°F and rest for at least 3 minutes; small pieces can move from tender to overcooked quickly.
Make Ahead
Par-cook and cool the bacon, season and wrap the steak, then cover and refrigerate the assembled bites for up to 24 hours. Keep them chilled until baking and add the mozzarella during the final stage.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace6 ounces (oz) low-moisture mozzarella, cut into 24 small pieces
With6 ounces (oz) low-moisture dairy-free mozzarella-style cheese, cut into 24 small pieces
Replace170 grams (g) low-moisture mozzarella, cut into 24 small pieces
With170 grams (g) low-moisture dairy-free mozzarella-style cheese, cut into 24 small pieces
Use a low-moisture dairy-free mozzarella-style alternative that melts well; the flavor and melt may differ slightly from dairy mozzarella.
Make It Gluten-Free
Change the following ingredient:
Replace12 slices thin-cut bacon, halved crosswise
With12 slices thin-cut bacon labelled gluten-free, halved crosswise
Replace12 rashers thin-cut streaky bacon, halved crosswise
With12 rashers thin-cut streaky bacon labelled gluten-free, halved crosswise
Choose bacon specifically labelled gluten-free and check any packaged seasoning labels if required for your needs.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Top sirloin works well because it is tender enough for quick cooking but sturdy enough to cut into even bites. Use thin-cut bacon so it can crisp in the short cooking time, and choose low-moisture mozzarella rather than fresh mozzarella to limit excess moisture.
Useful Substitutions
Beef tenderloin or ribeye can replace top sirloin in the same weight; cut the steak into similarly sized pieces so the cooking time stays consistent. Provolone can replace the mozzarella for a stronger flavor, although the finished dish will no longer have the same mozzarella identity.
INGREDIENT QUALITY
Quality Note
Thin-cut bacon and low-moisture mozzarella suit the short cooking time best. Thick bacon can remain chewy before the steak is done, while fresh mozzarella can release enough water to soften the bacon.
SPEND LESS
Cost-Saving Tip
Buy a whole top sirloin steak and cut the bites yourself rather than relying on pre-cut steak pieces. It also makes it easier to keep the cubes a consistent size.
COOKING TIPS
Tips
Cut Even Steak Bites
Aim for roughly 1 1/4-inch pieces so the steak bites cook at a similar rate and are large enough for the bacon to wrap securely.
Keep the Bacon Flexible
The first bake should render some fat without making the bacon crisp. If it becomes rigid, it will be harder to wrap around the steak.
Do Not Crowd the Rack
Leave a little space between the wrapped bites so hot air can circulate and the bacon browns instead of steaming.
Check the Steak Early
Small steak pieces cook quickly. Start checking toward the lower end of the stated time and use a food thermometer rather than extending the bake just for extra browning.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooled steak bites in a covered container within 2 hours and use them within 3 to 4 days.
Reheat in the Oven
Arrange the bites on a rack over a baking sheet and warm at 350°F until heated through. Cover loosely with foil if the cheese begins to brown too quickly.
Reheat in the Microwave
Microwave in short intervals until hot throughout. This is quick, although the bacon will be softer than when reheated in the oven.
ESTIMATED PER SERVING
Nutrition
4 steak bites
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Bacon-Wrapped Steak Bites with Mozzarella FAQs
What cut of steak is best for bacon wrapped steak bites?
Top sirloin is a practical choice because it stays tender with quick cooking and can be cut into even cubes. Tenderloin or ribeye can also be used in the same quantity.
Do I need to cook the bacon before wrapping the steak?
Yes. Partially cooking thin-cut bacon first gives it time to render some fat while keeping it flexible enough to wrap. Starting with raw bacon can leave the bacon underdone by the time the small steak pieces are ready.
Can I prepare bacon wrapped steak bites ahead of time?
Yes. Par-cook and cool the bacon, season and wrap the steak, then cover and refrigerate the assembled bites for up to 24 hours. Add the mozzarella only when you are ready for the final bake.
What temperature should the steak bites reach?
For a food-safety-focused doneness check, cook the center of the beef to 145°F and let the bites rest for at least 3 minutes. Because the pieces are small, check early to avoid overcooking them.
Can I use fresh mozzarella instead of low-moisture mozzarella?
Low-moisture mozzarella is the better choice here because it melts cleanly without releasing as much water. Fresh mozzarella can make the surface wetter and may soften the bacon.
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