Juicy Steak Bites with Creamy Parmesan Sauce and Cheesy Mashed Potatoes

These Juicy Steak Bites with Creamy Parmesan Sauce and Cheesy Mashed Potatoes are the kind of meal I make when I want something hearty, comforting, and absolutely packed with flavor. The steak is seared until golden on the outside and tender inside, then smothered in a creamy, garlicky parmesan sauce. Paired with rich, cheesy mashed potatoes, every bite is comforting and crave-worthy.

Why You’ll Love This Recipe

I love this recipe because it delivers on all fronts—juicy steak, velvety sauce, and ultra-creamy mashed potatoes loaded with cheese. It’s perfect for cozy dinners, date nights, or whenever I want something indulgent but simple. The whole dish comes together easily and feels like a restaurant meal I made right at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak bites:

• Steak (sirloin, ribeye, or NY strip), cut into bite-sized cubes

• Salt and pepper

• Garlic powder

• Olive oil or butter (for searing)

For the creamy parmesan sauce:

• Butter

• Garlic (minced)

• Heavy cream

• Grated parmesan cheese

• Salt and pepper

• Optional: parsley, crushed red pepper, or Italian seasoning

For the cheesy mashed potatoes:

• Russet or Yukon gold potatoes (peeled and chopped)

• Butter

• Milk or cream

• Sour cream (optional, for extra creaminess)

• Shredded cheddar or mozzarella cheese

• Salt and pepper

Directions

1. I start by boiling the potatoes in salted water until fork-tender (about 15–20 minutes). I drain them and mash with butter, milk or cream, cheese, and seasoning until smooth and cheesy.

2. While the potatoes cook, I season the steak cubes with salt, pepper, and garlic powder.

3. I sear the steak bites in a hot skillet with olive oil or butter for 2–3 minutes per side until browned and cooked to my liking. I remove them from the skillet and set aside.

4. In the same skillet, I melt butter and sauté the garlic for 1 minute. I pour in the heavy cream and bring it to a simmer.

5. I stir in the parmesan cheese and let the sauce thicken for a few minutes, seasoning with salt and pepper to taste.

6. I return the steak bites to the skillet and spoon the sauce over them to coat.

7. I serve the creamy steak bites over a big scoop of cheesy mashed potatoes and garnish with parsley.

Servings and timing

This recipe serves 4. It takes around 15 minutes to prep and 25–30 minutes to cook, so I usually have it ready in about 40–45 minutes.

Variations

Sometimes I use garlic herb butter instead of regular butter for extra flavor. I’ve also added sautéed mushrooms or spinach to the parmesan sauce. For the mashed potatoes, I switch up the cheese or add roasted garlic or chopped chives for a twist.

Storage/Reheating

I store leftovers in separate containers in the fridge for up to 3 days. To reheat, I warm the steak and sauce gently on the stovetop or in the microwave at low heat. For mashed potatoes, I add a splash of milk before reheating to bring back the creaminess.

FAQs

What’s the best steak to use?

I like sirloin or ribeye for tenderness and flavor, but any well-marbled cut works. I just avoid overly lean cuts like round steak.

Can I make this ahead?

Yes, I prep the potatoes and steak bites separately, then reheat and add the sauce just before serving to keep everything fresh.

Is the sauce very thick?

It’s creamy and coats the steak nicely. I adjust the thickness by simmering longer or adding a splash of milk to thin it.

Can I use pre-shredded cheese?

For the parmesan sauce, I use freshly grated cheese so it melts smoothly. Pre-shredded works in the mashed potatoes.

Can I make this without cream?

I’ve used half-and-half or whole milk as a lighter option, but the sauce won’t be as rich. A splash of cream cheese helps if I want to thicken it without using heavy cream.

Conclusion

Juicy Steak Bites with Creamy Parmesan Sauce and Cheesy Mashed Potatoes is a rich, satisfying meal that’s full of flavor and easy to put together. Whether I’m cooking for a crowd or just treating myself to something cozy and indulgent, this recipe never disappoints. It’s one of those dinners that always earns a repeat on my menu.

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