Ingredients
Steak Bites
- 2 lbs steak filet (ribeye, sirloin, or your choice), cut into 2-3″ pieces
- 4-5 tablespoons avocado oil
- Homemade Blackened Seasoning:
- 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
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, peeled and quartered
- 1 cup half and half, warmed
- 6 tablespoons salted butter, melted
- 3/4 cup Monterey Jack cheese (or mozzarella, pepper jack, shredded)
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper (or to taste)
Instructions
- Prep the Ingredients: Cut the steak into 2-3 inch pieces. Rub the steak evenly with avocado oil and season thoroughly with the homemade blackened seasoning on all sides. Let the steak rest at room temperature for 10-15 minutes to remove chill from the fridge while you prepare the potatoes.
- Prepare the Potatoes: Peel and quarter the russet potatoes. Place them in a bowl of cold water for 10 minutes to remove excess starch. Drain, then transfer potatoes to a pot of salted water and boil until fork tender.
- Cook the Steak: Heat 2-3 tablespoons avocado oil in a large skillet over medium-high heat. Add steak pieces in batches to avoid overcrowding. Let them cook undisturbed for about 2 minutes until golden brown, then flip once and cook for 1 more minute. Reduce heat to low and cook an additional minute. Remove steak and place in a bowl.
- Make Garlic Butter Coating: In the same skillet, add 3 tablespoons of butter and 1 tablespoon minced garlic, sauté until fragrant. Toss the steak pieces in this garlic butter mixture thoroughly and cook for another minute, ensuring all pieces are coated. Remove steak and tent with foil to keep warm.
- Make Parmesan Cream Sauce: Using the same pan with remaining butter and garlic flavor, add 2 more tablespoons butter and the remaining minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Let it reduce for 3-5 minutes until slightly thickened.
- Drain and Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add melted butter and warm half-and-half. Mash until smooth and no lumps remain. Stir in the cheese, garlic powder, salt, and pepper until fully incorporated and creamy.
- Finish Sauce and Serve: Add red pepper flakes and diced green onions to the cream sauce. Whisk in parmesan cheese until sauce thickens. Taste and adjust seasoning with salt and pepper as needed. Plate the cheesy mashed potatoes, top with garlic butter steak bites, and generously spoon the parmesan cream sauce over the top. Serve immediately.
Notes
- Use avocado oil for searing steak due to its high smoke point to avoid burning.
- Resting steak at room temperature before cooking helps achieve even cooking and better sear.
- Boiling the potatoes in salted water ensures proper seasoning throughout.
- Tossing the steak in garlic butter at the end enhances flavor and juiciness.
- Simmer the cream sauce gently to prevent curdling and ensure a smooth texture.
- Adjust red pepper flakes to control the heat level for your preference.
- You can substitute steak cuts based on availability but choose tender cuts for best results.
- Use freshly grated parmesan for best flavor in the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
