Description

This Garlic Butter Steak Bites with Parmesan Cream Sauce recipe features tender, juicy steak pieces seasoned with a bold blackened spice blend, pan-seared to a perfect golden crust and tossed in aromatic garlic butter. Served atop rich, cheesy mashed russet potatoes and topped with a luscious parmesan cream sauce accented with scallions and red pepper flakes, this dish offers a flavorful and comforting meal perfect for any steak lover.

Ingredients

Scale

Steak and Seasoning

2 lbs steak (filet, ribeye, sirloin, etc.), cut into 2-3″ pieces
4-5 tablespoons avocado oil
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

Garlic Butter and 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

Mashed Potatoes

4 lbs russet potatoes, peeled and quartered
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

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Instructions

Prep the Ingredients: Cut the steak into 2-3 inch pieces. Rub evenly with 4-5 tablespoons avocado oil and season thoroughly on all sides with the blackened seasoning blend made from smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, thyme, and oregano. Allow the steak to rest at room temperature for 10-15 minutes to remove the chill from the fridge while preparing 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 transfer potatoes to a pot of salted water. Bring to a boil and cook until fork-tender.
Cook Steak: Heat a large skillet over medium-high heat with 2-3 tablespoons avocado oil. Add steak pieces, being careful not to overcrowd the pan (cook in batches if needed). Cook undisturbed for about 2 minutes until golden brown, then flip steak pieces once. Continue cooking for 1 more minute, reduce heat to low, and cook an additional minute. Remove steak from skillet and place in a bowl.
Garlic Butter Toss: In the same skillet, add 3 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant. Return the steak to the pan, tossing to coat thoroughly in the garlic butter, cooking for another minute to infuse flavor. Remove the steak from the pan and tent with foil to keep warm and moist.
Make Parmesan Cream Sauce: To the skillet with residual butter and garlic, add 2 tablespoons butter and the remaining minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring the mixture to a gentle simmer, allowing it to reduce and thicken for 3-5 minutes. Stir in red pepper flakes, diced green onions, and parmesan cheese. Whisk continuously until the sauce thickens. Adjust seasoning with salt and pepper to taste.
Finish Mashed Potatoes: Drain the cooked potatoes and return to the pot. Add melted butter and warmed half and half, mashing until smooth and creamy without chunks. Stir in shredded cheese, garlic powder, salt, and pepper. Mix until fully incorporated and smooth.
Serve: Plate a generous portion of cheesy mashed potatoes, top with garlic butter steak bites, and spoon the parmesan cream sauce over the steak. Garnish with additional green onions or red pepper flakes if desired. Serve immediately.

Notes

Cajun steak bites are tossed in aromatic garlic butter and served over cheesy mashed potatoes, all smothered in a decadent parmesan cream sauce.
Use avocado oil for searing the steak due to its high smoke point, ensuring a good crust without burning.
Adjust red pepper flakes according to your preferred spice level.
Cooking the steak in batches prevents overcrowding and ensures even browning.
For creamier mashed potatoes, warm the half and half before adding it to the potatoes.
Letting the steak rest at room temperature before cooking helps it cook more evenly.

Nutrition

Serving Size: 1/4 recipe
Calories: 750
Sugar: 3 g
Sodium: 650 mg
Fat: 55 g
Saturated Fat: 30 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 180 mg