Description

Savor the rich and indulgent flavors of Garlic Butter Steak Bites served over cheesy mashed potatoes with a luscious Parmesan cream sauce. This recipe features tender steak pieces seared to golden perfection in avocado oil and garlic butter, paired with creamy mashed potatoes enriched with Monterey Jack cheese and a velvety Parmesan cream sauce spiced with red pepper flakes and fresh scallions for a perfectly balanced, comforting dish.

Ingredients

Scale

Steak

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 (or regular paprika)
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoon 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 (green and white parts)
1 teaspoon red pepper flakes (adjust to taste)
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 each black pepper (to taste)

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Instructions

Prep the Ingredients: Cut the steak into 2-3 inch pieces. Rub evenly with avocado oil and season well on all sides with the homemade blackened seasoning. Let the steak rest at room temperature for 10-15 minutes to take the chill off from the fridge while you prepare the potatoes.
Prepare Potatoes: Peel and quarter the russet potatoes. Place them in a bowl of cold water for 10 minutes to remove excess starch. Drain thoroughly, then transfer to a pot of salted water. Boil until potatoes are fork tender, preparing them while cooking the steak.
Cook Steak Bites: Heat a large skillet over medium-high heat and add 2-3 tablespoons avocado oil. Place the steak pieces in the hot skillet, being careful to avoid overcrowding (cook in batches if needed). Cook undisturbed for about 2 minutes to achieve a golden crust, then flip once. Cook for an additional 1 minute, reduce heat to low and cook 1 more minute. Remove steak from skillet and place in a bowl.
Make Garlic Butter and Finish Steak: In the same skillet, add 3 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant. Return the steak to the skillet and toss in garlic butter to coat all sides, cooking an additional minute. Remove steak and place in a bowl; tent with foil to keep warm and moist.
Make Parmesan Cream Sauce: Using the same skillet with residual butter and garlic, add 2 more tablespoons of butter and the remaining minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Let the sauce reduce for 3-5 minutes to thicken.
Prepare Mashed Potatoes: Drain cooked potatoes and return them to the pot. Add melted butter and warmed half and half, then mash until smooth without chunks. Mix in shredded cheese, garlic powder, salt, and pepper until creamy and well combined.
Finish Sauce and Serve: To the simmering cream sauce, add red pepper flakes, diced green onions, and grated parmesan cheese. Whisk continuously until the sauce thickens. Taste and adjust seasoning with salt and pepper if needed. Plate the cheesy mashed potatoes, top with the garlic butter steak bites, and spoon the hot parmesan cream sauce over the top for a decadent finish.

Notes

Use avocado oil for searing steak due to its high smoke point to prevent burning.
Allowing the steak to rest at room temperature aids even cooking and better sear.
Cooking steak in batches prevents overcrowding, ensuring a proper crust formation.
You can adjust red pepper flakes in the sauce to control heat level.
Russet potatoes work best for creamy mashed potatoes due to high starch content.
For a different twist, substitute Monterey Jack with your favorite melting cheese.
Keep steak covered with foil after cooking to retain moisture and warmth.

Nutrition

Serving Size: 1 serving
Calories: 760
Sugar: 3g
Sodium: 680mg
Fat: 55g
Saturated Fat: 28g
Unsaturated Fat: 24g
Trans Fat: 0.3g
Carbohydrates: 35g
Fiber: 3g
Protein: 45g
Cholesterol: 165mg