Juicy steak bites coated in garlic butter, served with a rich parmesan cream sauce and cheesy mashed potatoes—a restaurant-quality meal at home!
Ingredients
Steak
2 lbs steak (filet, ribeye, or sirloin)
4–5 tbsp avocado oil
Parmesan Cream Sauce
5 tbsp butter, divided
10 cloves garlic, minced
1.5 cups heavy cream
2 green onions, diced
1 tsp red pepper flakes (adjust to taste)
2/3 cup parmesan (grated or shredded)
Cheesy Mashed Potatoes
4 lbs russet potatoes, peeled & quartered
1 cup half and half, warmed
6 tbsp salted butter, melted
3/4 cup Monterey Jack cheese (or mozzarella/pepper jack)
1 tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper
Blackened Seasoning
2 tbsp smoked paprika
1 tbsp cayenne pepper
1 tbsp onion powder
2 tsp garlic powder
1 tsp black pepper
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried oregano
Instructions
Prep the Ingredients
Cut steak into 2-3” pieces. Rub with avocado oil and coat evenly with seasoning. Let sit at room temp for 10-15 minutes.
Soak potatoes in cold water for 10 minutes, then drain.
Cook Steak & Potatoes
Boil potatoes in salted water until fork-tender.
Heat a large skillet over medium-high heat with avocado oil. Sear steak bites for 2 minutes, flip, and cook another minute. Lower heat, cook 1 more minute, then remove to a bowl.
In the same pan, melt 3 tbsp butter with 1 tbsp garlic. Sauté until fragrant, then toss steak bites in the garlic butter for another minute. Set aside and cover with foil.
Make the Sauce & Mash
In the same pan, melt 2 tbsp butter, add remaining garlic, and sauté. Pour in heavy cream, simmer for 3-5 minutes.
Drain potatoes, mash with melted butter and half and half. Mix in cheese, garlic powder, salt, and pepper until smooth.
Stir red pepper flakes, green onions, and parmesan into the sauce. Whisk until thickened, then adjust seasoning to taste.
Serve
Plate the mashed potatoes, top with steak, and drizzle with parmesan cream sauce. Enjoy!
