Description
Savor these Garlic Butter Steak Bites served with creamy Parmesan sauce over cheesy mashed potatoes, a hearty and flavorful meal perfect for any steak lover.
Ingredients
Scale
Steak Bites
- 2 lbs steak filet, ribeye, sirloin, etc
- 4-5 tablespoons avocado oil (higher smoke point than olive oil)
- Homemade Blackened Seasoning: 2 tablespoons smoked paprika, 1 tablespoon cayenne pepper, 1 tablespoon onion powder, 2 teaspoons garlic powder, 1 teaspoon ground black pepper, 1 teaspoon salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano
Parmesan Cream Sauce
- 5 tablespoons butter, divided
- 10 cloves garlic, minced and divided
- 1.5 cups heavy cream
- 2 green onions, diced (both green and white parts)
- 1 teaspoon red pepper flakes (less if desired)
- 2/3 cup parmesan cheese, grated/shredded/shaved
Cheesy Mashed Potatoes
- 4 lbs russet potatoes
- 1 cup half and half, warmed
- 6 tablespoons salted butter, melted
- 3/4 cup Monterey Jack cheese (or mozzarella, pepper jack, etc.), shredded
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- About 1/2 teaspoon pepper (to taste)
Instructions
- Prep the Ingredients: Cut the steak into 2-3 inch pieces. Rub evenly with avocado oil, then season all sides generously with the homemade blackened seasoning. Let the steak sit at room temperature for 10-15 minutes to remove the chill while you prepare the potatoes.
- Prepare Potatoes: Peel and quarter the russet potatoes. Soak them in a bowl of cold water for 10 minutes to remove excess starch. Drain and place in a pot of salted water. Boil until fork tender as you cook the steak.
- Cook Steak: Heat 2-3 tablespoons avocado oil in a large skillet over medium-high heat. Add steak pieces in batches to avoid overcrowding. Cook undisturbed for about 2 minutes until golden. Flip once, cook 1 more minute, reduce heat to low and cook another minute. Remove steak and place in a bowl.
- Garlic Butter Toss: Add 3 tablespoons butter and 1 tablespoon minced garlic to the same skillet and sauté until fragrant. Toss steak back into the pan, coating all sides in the garlic butter and cooking for another minute. Remove steak and keep tented with foil to maintain moisture.
- Make Parmesan Cream Sauce: In the same pan with residual butter and garlic, add 2 more tablespoons of butter and remaining minced garlic. Sauté until fragrant. Slowly whisk in heavy cream and simmer for 3-5 minutes to reduce.
- Prepare Mashed Potatoes: Drain the cooked potatoes and add melted butter and warmed half-and-half. Mash until smooth with no chunks. Stir in shredded cheese, garlic powder, salt, and pepper until creamy.
- Finish Sauce and Plate: Add red pepper flakes, diced green onions, and parmesan cheese to the cream sauce. Whisk until thickened. Adjust seasoning with salt and pepper. Serve steak bites over cheesy mashed potatoes and spoon the parmesan cream sauce on top.
Notes
- Avocado oil is preferred for cooking steak due to its higher smoke point.
- Adjust red pepper flakes according to your spice preference.
- Cooking steak in batches avoids overcrowding and ensures proper searing.
- Letting steak rest tented with foil keeps it juicy and warm.
- You can substitute Monterey Jack cheese with mozzarella or pepper jack for different flavor profiles.
- Homemade blackened seasoning can be stored for future use.
- Soaking potatoes in water removes excess starch for fluffier mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 50 g
- Saturated Fat: 24 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 160 mg
