Description

Garlic Butter Steak Bites with Parmesan Cream Sauce is a decadent and comforting meal featuring tender, seared steak pieces tossed in fragrant garlic butter. Served over creamy, cheesy mashed potatoes and topped with a rich parmesan cream sauce flavored with green onions and a hint of red pepper flakes, this dish is perfect for an indulgent dinner that feels both luxurious and homey.

Ingredients

Scale

Steak

2 lbs steak filet, ribeye, sirloin, etc
4–5 tablespoons avocado oil (higher smoke point than olive oil)
Blackened Seasoning:

2 tablespoons smoked paprika (or regular 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 (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
Pepper to taste (about 1/2 teaspoon)

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Instructions

Prep the Ingredients: Cut steak into 2-3″ pieces. Rub evenly with avocado oil and season all sides liberally with the homemade blackened seasoning. Let the steak rest at room temperature for 10-15 minutes to take the chill off while preparing the potatoes.
Prepare Potatoes: Peel and quarter the russet potatoes. Soak them in cold water for 10 minutes to remove excess starch, then drain. Boil potatoes in salted water until fork-tender, preparing them simultaneously while cooking 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 to develop golden color, then flip once and cook for 1 minute more. Reduce heat to low and cook an additional minute. Remove steak to a bowl and tent with foil to keep warm.
Make Garlic Butter: In the same skillet, add 3 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant, then toss the steak back in to coat evenly with garlic butter. Cook for another minute and then remove steak again, keeping it warm.
Make Parmesan Cream Sauce: With residual butter and garlic in the pan, add remaining 2 tablespoons butter and remaining minced garlic. Sauté until fragrant, then slowly whisk in heavy cream. Bring to a gentle simmer and reduce for 3-5 minutes until slightly thickened. Stir in red pepper flakes, diced green onions, and parmesan cheese. Whisk until sauce thickens. Adjust seasoning with salt and pepper as needed.
Make Cheesy Mashed Potatoes: Drain boiled potatoes and mash with melted butter and warmed half and half until smooth and creamy with no chunks. Stir in shredded cheese, garlic powder, salt, and pepper until fully incorporated.
Serve: Plate a generous scoop of cheesy mashed potatoes, top with garlic butter steak bites, and spoon parmesan cream sauce over the top. Serve immediately for best flavor and texture.

Notes

Use avocado oil for searing because of its high smoke point to get a good crust on the steak without burning.
The homemade blackened seasoning can be adjusted to heat preference by reducing cayenne or red pepper flakes.
Make sure to not overcrowd the pan when cooking steak to ensure proper searing.
Allowing the steak to rest at room temperature helps with even cooking.
Parmesan cream sauce thickens as it simmers; keep whisking to avoid lumps.
The cheesy mashed potatoes can be made ahead and warmed gently before serving.
For a dairy-free option, substitute butter and cream with plant-based alternatives, though flavor will differ.

Nutrition

Serving Size: 1 serving
Calories: 900
Sugar: 3 g
Sodium: 750 mg
Fat: 65 g
Saturated Fat: 35 g
Unsaturated Fat: 25 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 55 g
Cholesterol: 185 mg