Garlic Butter Steak Bites with Cheesy Mashed Potatoes Tips, FAQ & printable recipe

Tips for success

For the best sear, pat the steak cubes dry with paper towels before seasoning. Moisture is the enemy of a good crust. Use a heavy cast iron skillet and preheat it over high heat for several minutes until it's smoking lightly.

Add the steak in a single layer and resist the urge to move it too soon—let it sit undisturbed to develop a crust. If you're cooking a large batch, sear in batches to avoid overcrowding.

When making the garlic herb butter, keep the heat at medium so the garlic infuses gently without burning. If the butter starts to brown too quickly, remove the skillet from the heat briefly.

Use fresh parsley for the best flavor, but you can also add a pinch of red pepper flakes for heat. For the mashed potatoes, warm the milk or cream before adding if you prefer a looser texture, but the cheese adds enough richness here.

Variations

• Spicy Steak Bites: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the seasoning mix for a spicy kick. You can also drizzle with hot sauce before serving.
• Mushroom and Onion: Sauté sliced mushrooms and onions in the skillet after removing the steak, then toss the steak back in with the garlic herb butter. Serve over the cheesy potatoes.
• Blue Cheese Topping: Instead of cheddar and Gruyere, fold crumbled blue cheese into the mashed potatoes for a tangy twist. Top the steak with additional blue cheese crumbles before serving.
• Herb Swap: Replace the parsley with fresh thyme or rosemary for a different herbal note. Add a sprig of thyme to the butter while cooking for extra aroma.

Storage and make-ahead

Fridge

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.

Freezer

Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the steak in a hot skillet for 1-2 minutes per side. Reheat the potatoes in the microwave or on the stovetop with a splash of milk.

Store any leftover steak bites and mashed potatoes separately in airtight containers in the refrigerator. The steak will keep for up to 3 days, and the mashed potatoes for up to 4 days.

Reheat gently in the microwave or in a skillet over medium heat. Add a splash of milk or butter to the potatoes to restore creaminess. The steak can be reheated in a hot skillet for a minute per side to revive the crust.

The steak can be cut and seasoned up to a day in advance; keep it covered in the refrigerator. The potatoes can be boiled and mashed a day ahead, but add the cheese just before serving to maintain the best texture.

The garlic herb butter can be made ahead and stored in the refrigerator for up to a week, or frozen for up to 3 months. When ready, melt it in the skillet and toss with the seared steak.

Serving ideas

Serve the garlic butter steak bites immediately over the cheesy mashed potatoes, with extra fresh parsley sprinkled on top if desired. The dish is rich and hearty, so pair it with a simple green salad or steamed green beans to balance the richness. A glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot, complements the beef and cheese beautifully.

For a more casual presentation, serve the steak bites and potatoes directly from the skillet or on a wooden board, letting everyone scoop their own portions. This dish is perfect for a cozy dinner for two or a small gathering. The leftovers can be repurposed into a hearty breakfast hash with eggs, or used as a filling for tacos or quesadillas.

Frequently asked questions

Recipe card

Garlic Butter Steak Bites with Cheesy Mashed Potatoes

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 1/2 lb New York strip steak, cut into 1-inch cubes
• 1 tsp black pepper
• 1 tsp smoked paprika
• 4 oz aged white cheddar, grated
• 4 oz Gruyere cheese, grated
• 2 lb Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp kosher salt

Instructions

1. Cut the New York strip steak into 1-inch cubes. Season the cubes with black pepper, smoked paprika, and kosher salt, tossing to coat evenly. Peel and quarter the potatoes, then place them in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15 minutes.
2. Grate the aged white cheddar and Gruyere cheese into a fluffy pile on a wooden board. Set aside until the potatoes are ready.
3. Heat a cast iron skillet over high heat until smoking. Add the seasoned steak cubes in a single layer. Sear without moving for 2-3 minutes until a deep brown crust forms, then flip and sear the other sides for another 2-3 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C). Let it rest for 3 minutes before slicing.
4. Reduce the heat to medium and add the butter to the skillet. Once it melts and starts to foam, add the minced garlic and fresh parsley. Stir constantly for 1 minute until fragrant, then toss the steak bites in the foaming butter to coat them evenly.
5. Drain the cooked potatoes and return them to the pot. Mash them until smooth. Fold in the grated cheddar and Gruyere until melted and fully incorporated. Season with salt to taste.
6. Pile the garlic butter steak bites on top of the cheesy mashed potatoes. Let the steak rest for at least 3 minutes before serving. Scoop a cheesy bite with some steak and enjoy.

Contains: milk

Estimated nutrition per serving

Calories

780

Protein

48 g

Carbohydrates

30 g

Fat

52 g

Automatic estimate from the ingredient list, not laboratory-verified.