Ingredients
Scale
- For the Steak:
- 1½ lbs sirloin steak, cut into bite-sized cubes
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¾ tsp salt
- ½ tsp cracked black pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- For the Mashed Potatoes:
- 2 lbs Yukon gold potatoes, peeled and cubed
- 4 tbsp butter
- ¾ cup heavy cream
- ¾ cup freshly grated Parmesan
- ½ cup shredded mozzarella
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Start by bringing a large pot of salted water to a boil. Add your cubed potatoes and cook until they’re very tender and easily pierced with a fork. Drain them really well so your mash stays thick and creamy.
- While the potatoes are still hot, mash them until smooth. Stir in the butter first so it melts right in, then add the heavy cream, Parmesan, mozzarella, salt, and pepper. Mix until everything is rich, creamy, and fluffy. Cover and keep warm.
- Season the steak bites evenly with garlic powder, smoked paprika, salt, and cracked black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and let it cook without moving for a few minutes so you get that beautiful golden crust. Flip and cook until browned on all sides and cooked to your liking.
- Add the butter and minced garlic to the pan. As the butter melts, spoon that garlic butter over the steak bites for a minute or two until they’re glossy and coated.
- Spoon the creamy Parmesan mashed potatoes onto your serving plate. Top with the garlic butter steak bites and drizzle any extra butter from the pan right over the top.
- Serve immediately while everything is hot, creamy, and full of flavor.
Notes
- For extra flavor, add a sprinkle of fresh parsley over the steak before serving.
- Ribeye or strip steak can be used instead of sirloin for a richer taste.
- If the mashed potatoes become too thick, stir in a splash of warm cream or milk to loosen them.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American