That’s an incredible combo — rich, savory, and totally comforting. Here’s a full recipe for Garlic Butter Steak Bites with Cheesy Smashed Potatoes:
🥩 Garlic Butter Steak Bites
Ingredients:
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1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
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Salt and freshly cracked black pepper
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2 tbsp olive oil
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3 tbsp butter
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4 cloves garlic, minced
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1 tsp fresh thyme or rosemary (optional)
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Chopped parsley, for garnish
Instructions:
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Prep the steak: Pat the steak cubes dry with paper towels and season generously with salt and pepper.
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Sear: Heat olive oil in a large skillet (cast iron preferred) over high heat. Once hot, add the steak in a single layer — don’t crowd the pan.
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Cook: Sear for about 2 minutes per side, until browned and just cooked through. Remove the steak from the pan and set aside.
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Make garlic butter: Lower the heat to medium. Add butter and let it melt, then stir in minced garlic and herbs. Sauté for 30–45 seconds until fragrant.
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Combine: Return the steak bites to the pan, toss to coat in the garlic butter, and cook for another 30 seconds.
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Serve: Garnish with chopped parsley.
🥔 Cheesy Smashed Potatoes
Ingredients:
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1 ½ lbs baby potatoes (Yukon gold or red potatoes)
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Salt, for boiling
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2 tbsp olive oil or melted butter
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1 cup shredded cheddar cheese (or mix mozzarella + parmesan)
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2 tbsp grated parmesan (optional)
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Garlic powder, salt, and pepper to taste
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Fresh herbs (chives, parsley, or thyme), for garnish
Instructions:
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Boil: Place potatoes in salted water and boil until fork-tender, about 15–20 minutes.
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Smash: Preheat the oven to 425°F (220°C). Drain potatoes and arrange on a parchment-lined baking sheet. Gently flatten each potato with the bottom of a glass.
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Season: Drizzle with olive oil or butter and season with garlic powder, salt, and pepper.
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Bake: Roast for 20–25 minutes until golden and crispy.
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Add cheese: Sprinkle cheddar and parmesan over the potatoes and bake for another 5 minutes until melted and bubbly.
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Garnish: Sprinkle with herbs before serving.
🧈 Serve Together
Plate the steak bites alongside the cheesy smashed potatoes, drizzle with any leftover garlic butter from the pan, and maybe add a dollop of sour cream or aioli if you’re feeling extra indulgent.
Would you like me to make it a one-pan or sheet pan version (faster cleanup), or keep it as two separate dishes for maximum crispiness and flavor?
