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

Tips for success

For the best sear, use a heavy skillet and let it heat thoroughly before adding the butter. The butter should sizzle immediately when the steak goes in.

Don't move the steak around too much—let it develop a crust before flipping. If the pan gets too hot, reduce the heat to prevent the butter from burning.

To keep the mashed potatoes warm while you cook the steak, place a lid on the pot and set it over the lowest heat. Stir occasionally.

If the potatoes become too thick, add a splash of warm milk or cream. The chives add a fresh, mild onion flavor; add them just before serving to keep their color and crunch.

Variations

• Herb Butter Steak Bites: Add 1 tablespoon chopped fresh rosemary or thyme along with the garlic in the last minute of cooking. The herbs infuse the butter with a woodsy aroma that pairs beautifully with the beef.
• Spicy Steak Bites: Sprinkle the steak cubes with 1/2 teaspoon smoked paprika and a pinch of cayenne before searing. Finish with a drizzle of hot sauce or a sprinkle of red pepper flakes for extra heat.
• Mushroom Steak Bites: After searing the steak, add 8 oz sliced cremini mushrooms to the skillet and cook until browned, about 5 minutes. Return the steak to the pan along with the garlic and butter, and toss to coat.
• Blue Cheese Mashed Potatoes: Replace the Parmesan with 1/2 cup crumbled blue cheese, folding it into the mashed potatoes just until melted. The tangy cheese adds a bold contrast to the rich steak.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over medium-low heat, stirring occasionally, until warmed through. Add a splash of cream or butter to the potatoes if needed.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or in a skillet over low heat, adding a splash of cream or butter to refresh the potatoes.

The steak may lose some of its crust when reheated, but it will still be tender.

The mashed potatoes can be made a day ahead and stored in the refrigerator. Reheat them slowly on the stovetop with a little extra cream. The steak is best cooked fresh, but you can cut and season the cubes up to a day in advance and keep them in the refrigerator.

Serving ideas

Serve the steak bites and mashed potatoes on a warm plate, spooning any garlic butter from the pan over the top. The chives add a fresh, bright finish. This dish pairs well with a simple green salad or roasted vegetables for a complete meal.

For a more indulgent presentation, pile the steak bites high on the potatoes and drizzle with extra butter sauce.

A side of crusty bread is perfect for soaking up every last drop. The recipe is easily doubled for a crowd—just use a larger skillet and cook the steak in batches.

Frequently asked questions

Recipe card

Garlic Butter Steak Bites with Creamy Mashed Potatoes

Prep 10 minCook 20 minRest 3 minTotal 33 minServes 4

Ingredients

• 1 1/2 lb sirloin steak, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 2 lb Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh chives

Instructions

1. Place the quartered potatoes in a medium saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 15 minutes.
2. Drain the potatoes and return them to the pot. Add the heavy cream and half of the butter. Mash until smooth and creamy. Stir in the Parmesan and half of the chives. Season with salt and pepper to taste. Keep warm over low heat.
3. Pat the steak cubes dry with paper towels. Season generously with salt and pepper.
4. Heat the remaining butter in a large skillet over medium-high heat until sizzling. Add the steak cubes in a single layer. Sear without moving for 2-3 minutes until a deep brown crust forms. Turn and cook for another 2-3 minutes for medium-rare. Let it rest for 3 minutes before slicing.
5. Reduce the heat to low. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant. The garlic should not brown. Remove the skillet from the heat and let the steak rest in the pan for at least 3 minutes.
6. Spoon the warm mashed potatoes onto serving plates. Top with the garlic butter steak bites and drizzle with any pan juices. Sprinkle with the remaining chives and serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

35 g

Fat

36 g

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