Garlic Parmesan Steak Bites with Mashed Potatoes

Why You’ll Love This Recipe

I absolutely love this recipe because it’s packed with flavor and makes for the perfect comforting meal. The steak bites are incredibly tender, with the blackened seasoning giving them a delicious, smoky kick. The garlic butter adds richness, and when paired with the creamy parmesan sauce, it elevates the entire dish. The cheesy mashed potatoes are the perfect base to soak up all that sauce. This dish feels like a restaurant-quality meal but can be made right at home in under 30 minutes.

Ingredients

For the Steak Bites:

• 2 lbs steak filet, ribeye, sirloin, etc.

• 4-5 tablespoons avocado oil (this has a higher smoke point than olive oil)

For the Parmesan Cream Sauce:

• 5 tablespoons butter (divided)

• 10 cloves garlic (minced and divided)

• 1 ½ cups heavy cream

• 2 green onions (diced, green and white parts)

• 1 teaspoon red pepper flakes (less if desired)

• ⅔ cup parmesan (grated, shredded, or shaved)

For the Cheesy Mashed Potatoes:

• 4 lbs russet potatoes

• 1 cup half and half (warmed)

• 6 tablespoons salted butter (melted)

• ¾ cup Monterey Jack cheese (shredded) or mozzarella, pepper jack, etc.

• 1 teaspoon garlic powder

• ¾ teaspoon salt

• Pepper to taste (about ½ teaspoon each)

For the Homemade Blackened Seasoning:

• 2 tablespoons smoked paprika (regular paprika works too)

• 1 tablespoon cayenne pepper

• 1 tablespoon onion powder

• 2 teaspoons garlic powder

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the Ingredients: Cut the steak into 2-3″ pieces and rub evenly with avocado oil. Season generously on all sides with the homemade blackened seasoning. Let the steak sit for 10-15 minutes at room temperature to remove the chill while preparing the potatoes.

2. Cook the Potatoes: Peel the potatoes and quarter them. Place them in a bowl of cold water for 10 minutes to remove excess starch. Drain, then place them in a pot of salted water and bring to a boil. Cook until fork-tender while you cook the steak.

3. Cook the Steak: In a large skillet over medium-high heat, add 2-3 tablespoons of avocado oil. Once the oil is hot, add the steak pieces, cooking undisturbed for about 2 minutes, or until they get a good golden sear. Flip the steak just once, then cook for another minute. Reduce the heat to low and cook for 1 more minute. Remove the steak and place it in a bowl, tented with foil to keep warm.

4. Make the Garlic Butter: In the same pan, add 3 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then toss the cooked steak in the garlic butter, coating it on all sides. Cook for another minute, then remove the steak and set it aside, covered with foil.

5. Make the Cream Sauce: In the same pan, add the remaining 2 tablespoons of butter and the rest of the minced garlic. Sauté until fragrant, then slowly whisk in the heavy cream. Bring to a simmer, allowing the sauce to reduce for 3-5 minutes. Add red pepper flakes and scallions, then stir in the parmesan cheese. Whisk until the sauce thickens. Taste and adjust salt and pepper as needed.

6. Prepare the Mashed Potatoes: While the sauce is simmering, drain the water from the potatoes and add in the melted butter, half and half, garlic powder, salt, and pepper. Mash until smooth, then stir in the shredded cheese until fully combined.

7. Serve: Plate the cheesy mashed potatoes, then top with the garlic butter steak bites. Spoon the parmesan cream sauce over the steak and potatoes, and garnish with additional green onions, if desired.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Servings: 4

Variations

• Different Protein: I can substitute the steak with chicken or pork for a different take on the dish.

• Spicy Kick: If I want more heat, I can add extra cayenne pepper or a diced jalapeño to the sauce.

• Vegetarian Option: For a vegetarian version, I can skip the steak and substitute with mushrooms or a meat alternative, keeping the sauce and mashed potatoes as the base.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, I can warm the steak and mashed potatoes in the microwave or on the stovetop. If the sauce thickens too much, I can add a bit of milk or cream to loosen it up.

FAQs

Can I use a different type of potato for the mashed potatoes?

Yes, I can use Yukon Gold or red potatoes if I prefer. They will give a different texture, but they’ll still be delicious!

Can I make this dish ahead of time?

I can prepare the mashed potatoes and cream sauce ahead of time. I recommend cooking the steak fresh, as it will taste best when made right before serving.

How do I make sure the steak stays tender?

Letting the steak come to room temperature before cooking helps it cook evenly. Also, searing it on high heat for a short amount of time and allowing it to rest ensures it stays juicy and tender.

Can I use heavy cream alternatives?

Yes, I can use half-and-half or a dairy-free alternative like coconut cream, but it will slightly alter the flavor and texture of the sauce.

Can I freeze the leftovers?

I recommend freezing the steak and mashed potatoes separately. The cream sauce may change in texture when frozen, so it’s best to make that fresh when you reheat the dish.

Conclusion

Garlic Butter Steak Bites with Parmesan Cream Sauce is an irresistible combination of flavors that’s perfect for any occasion. The tender, flavorful steak bites paired with creamy mashed potatoes and a rich parmesan sauce create a dish that’s both comforting and indulgent. Whether for a weeknight dinner or a special meal, this recipe is sure to impress

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