Description
This Garlic Butter Steak Bites with Parmesan Cream Sauce recipe is a delicious and elegant meal that’s perfect for a special occasion or a weeknight treat. Tender steak bites are cooked to perfection and served with a creamy Parmesan sauce and cheesy mashed potatoes.
Ingredients
Units
Scale
- 2 lbs steak (filet, ribeye, sirloin, etc.)
- 4–5 tablespoons avocado oil
Parmesan Cream Sauce:
- 5 tablespoons butter, divided
- 10 cloves garlic, minced and divided
- 1 1/2 cups heavy cream
- 2 green onions, diced (green and white parts)
- 1 teaspoon red pepper flakes (or less, 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, shredded (or mozzarella, pepper jack, etc.)
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- Pepper to taste (about 1/2 teaspoon)
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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Prep the Ingredients: Cut the steak into 2-3 inch pieces. Rub evenly with avocado oil, then season well on all sides with blackened seasoning. Allow steak to sit for 10-15 minutes at room temperature to remove the chill from the fridge while preparing potatoes. Peel 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 boil until fork-tender while you cook the steak.
- Cook Steak: In a large skillet over medium-high heat, add 2-3 tablespoons avocado oil and steak pieces (you may need to cook in batches to avoid overcrowding). Cook undisturbed for about 2 minutes, or until they have a good golden coloring. Flip just once. Continue to cook for 1 minute, then reduce heat to low and cook for 1 minute more. Remove steak and place in a bowl.
- Make Garlic Butter: Add 3 tablespoons of butter and 1 tablespoon of minced garlic to the same pan and sauté until fragrant. Toss the steak in the garlic butter, tossing to coat on all sides, cooking for another minute. Remove steak and place in a bowl, tented with foil to keep moist.
- Make Cream Sauce: In the same pan with residual butter and garlic, add two more tablespoons of butter and the remaining minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.
- Make Mashed Potatoes: Meanwhile, drain water from potatoes and add the melted butter and cream. Mash until no longer chunky. Add the cheese and seasonings and mix until smooth.
- Finish Sauce: Into the sauce, add red pepper flakes and scallions, then the Parmesan cheese. Whisk until the sauce thickens and taste and adjust salt and pepper as needed.
- Serve: Serve by plating the steak over the potatoes and spooning over the Parmesan cream sauce.
Notes
- Steak: You can use any cut of steak you like for this recipe.
- Potatoes: You can use other types of potatoes, but Russet potatoes are recommended for their fluffy texture.
- Cheese: You can use your favorite type of cheese for the mashed potatoes.
- Spice Level: Adjust the amount of red pepper flakes to your preferred spice level.
- Storage: Store leftover steak, mashed potatoes, and sauce separately in airtight containers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 1000kcal
- Sugar: 10g
- Sodium: 1200mg
- Fat: 70g
- Saturated Fat: 35g
- Unsaturated Fat: 30g
- Trans Fat: 2g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 200mg
