Print

Garlic Parmesan Steak Bites with Mashed Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Garlic Butter Steak Bites with Parmesan Cream Sauce combines tender steak bites, creamy mashed potatoes, and a rich parmesan sauce for an indulgent, one-pan dish that’s perfect for any occasion.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

2 lbs steak filet, ribeye, sirloin, etc.

4–5 tablespoons avocado oil (for searing)

5 tablespoons butter (divided)

10 cloves garlic (minced, divided)

1 ½ cups heavy cream

2 green onions (diced, green and white parts)

1 teaspoon red pepper flakes

⅔ cup parmesan (grated, shredded, or shaved)

4 lbs russet potatoes

1 cup half and half (warmed)

6 tablespoons salted butter (melted)

¾ cup Monterey Jack cheese (shredded)

1 teaspoon garlic powder

¾ teaspoon salt

Pepper to taste (about ½ teaspoon each)

Homemade Blackened Seasoning: 2 tbsp smoked paprika, 1 tbsp cayenne pepper, 1 tbsp onion powder, 2 tsp garlic powder, 1 tsp ground black pepper, 1 tsp salt, ½ tsp dried thyme, ½ tsp dried oregano

Instructions

  1. Cut the steak into 2-3″ pieces and rub evenly with avocado oil. Season generously with blackened seasoning. Let sit for 10-15 minutes at room temperature.
  2. Peel and quarter the potatoes. Place them in cold water for 10 minutes to remove excess starch. Drain and cook in salted water until fork-tender.
  3. In a skillet over medium-high heat, add 2-3 tablespoons of avocado oil. Once hot, add steak pieces and sear for 2 minutes, flipping once, then reduce heat to low and cook for 1 more minute. Remove the steak and cover with foil.
  4. In the same pan, melt 3 tablespoons of butter and sauté 1 tablespoon of minced garlic until fragrant. Toss the cooked steak in the garlic butter, cook for another minute, then set aside.
  5. For the sauce, add the remaining butter and garlic to the pan. Sauté until fragrant, then whisk in heavy cream. Simmer for 3-5 minutes, then add red pepper flakes, scallions, and parmesan. Whisk until thickened. Season with salt and pepper to taste.
  6. For the mashed potatoes, drain the water and add melted butter, half and half, garlic powder, salt, and pepper. Mash until smooth, then stir in shredded cheese.
  7. Plate the mashed potatoes, top with steak bites, and spoon the parmesan cream sauce over the dish. Garnish with additional green onions if desired.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the steak and potatoes in the microwave or stovetop. Add milk or cream to loosen the sauce if necessary.
  • If you want more heat, add extra cayenne pepper or diced jalapeño to the sauce.
  • For a vegetarian version, substitute steak with mushrooms or a meat alternative, while keeping the sauce and mashed potatoes.
  • You can use Yukon Gold or red potatoes for the mashed potatoes for a different texture.
  • If you don’t have avocado oil, you can use olive oil, but avocado oil has a higher smoke point and works better for searing.

Nutrition

Find it online: https://cheftinaskitchen.com/garlic-parmesan-steak-bites-with-mashed-potatoes/