Description

This decadent dish features tender, blackened steak bites cooked in garlic butter, served over creamy, cheesy mashed potatoes, and smothered in a rich Parmesan cream sauce. It’s a restaurant-worthy meal perfect for a special occasion or a satisfying comfort food dinner.

Ingredients

Scale

For the Homemade Blackened Seasoning (Optional – makes extra):

2 tablespoons smoked paprika (or regular paprika)
1 tablespoon cayenne pepper (adjust to taste)
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

For the Cheesy Mashed Potatoes:

4 pounds russet potatoes, peeled and quartered
1 cup half-and-half, warmed
6 tablespoons salted butter, melted
3/4 cup shredded Monterey Jack cheese (or mozzarella, pepper jack, cheddar)
1 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)

For the Garlic Butter Steak Bites:

2 pounds steak (filet mignon, ribeye, sirloin, etc.), cut into 2-3 inch pieces
4–5 tablespoons avocado oil (or other high smoke point oil), divided
Blackened seasoning (homemade or store-bought)
3 tablespoons unsalted butter
1 tablespoon minced garlic (about 3 cloves)

For the Parmesan Cream Sauce:

2 tablespoons unsalted butter (remaining from the 5 total)
9 cloves garlic, minced (remaining from the 10 total)
1 1/2 cups heavy cream
2 green onions (scallions), diced (white and green parts)
1 teaspoon red pepper flakes (or less, to taste)
2/3 cup freshly grated Parmesan cheese
Salt and black pepper, to taste

Instructions

Prepare Potatoes:

Peel and quarter the russet potatoes. Place them in a large bowl of cold water for about 10 minutes to remove excess starch. Drain well.
Place the drained potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender (about 15-20 minutes).

2. Prepare Steak:

While potatoes are cooking, cut the steak into 2-3 inch pieces. Pat the steak pieces dry with paper towels.
Rub the steak pieces evenly with 1-2 tablespoons of avocado oil.
Season the steak generously on all sides with the blackened seasoning.
Let the seasoned steak sit at room temperature for 10-15 minutes while the potatoes finish cooking.

3. Cook Steak Bites:

Heat 2-3 tablespoons of avocado oil in a large skillet (cast iron recommended) over medium-high heat.
Once the oil is hot and shimmering, add the steak pieces to the skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Cook undisturbed for about 2 minutes, or until a good golden-brown sear forms on the bottom.
Flip the steak pieces just once. Continue to cook for 1 minute on the second side.
Reduce the heat to low and cook for another 1 minute (for medium-rare, adjust time for desired doneness).
Remove the steak pieces from the skillet and place them in a bowl.
Add 3 tablespoons of unsalted butter and 1 tablespoon of minced garlic to the same skillet. Sauté for about 30 seconds until fragrant.
Return the steak pieces to the skillet and toss them in the garlic butter to coat on all sides, cooking for another minute.
Remove the steak bites from the skillet again and place them back in the bowl. Tent loosely with foil to keep warm.

4. Finish Mashed Potatoes:

Drain the cooked potatoes thoroughly. Return them to the pot (off the heat).
Add the warmed half-and-half and melted salted butter. Mash the potatoes until no longer chunky (use a potato masher or ricer).
Add the shredded Monterey Jack cheese, garlic powder, salt, and pepper. Stir until the cheese is melted and the potatoes are smooth and creamy. Keep warm.

5. Make Parmesan Cream Sauce:

In the same skillet used for the steak (with residual butter and garlic), melt the remaining 2 tablespoons of unsalted butter over medium heat.
Add the remaining 9 cloves of minced garlic and sauté until fragrant, about 30-60 seconds.
Slowly whisk in the heavy cream. Bring the mixture to a gentle simmer. Allow it to reduce and thicken slightly, about 3-5 minutes, stirring occasionally.
Stir in the diced green onions and red pepper flakes.
Reduce heat to low. Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Do not let the sauce boil vigorously after adding cheese.
Taste the sauce and adjust salt and pepper as needed.

6. Serve:

Spoon a generous portion of the cheesy mashed potatoes onto each plate.
Top the potatoes with the garlic butter steak bites.
Spoon the Parmesan cream sauce generously over the steak and potatoes. Serve immediately.

Notes

Steak: Choose a tender cut like filet mignon, ribeye, or sirloin for best results. Cut into uniform pieces for even cooking.
Blackened Seasoning: Adjust the cayenne in the homemade blend or use less store-bought seasoning if you prefer less heat.
Potatoes: Russet potatoes create fluffy mashed potatoes. Yukon Golds can also be used for a creamier texture.
Cheese: Freshly grated Parmesan melts best in the sauce. Feel free to swap the Monterey Jack in the potatoes for other melty cheeses.
Cooking Steak: Adjust cooking time for desired doneness (rare, medium, well-done). Using an instant-read thermometer is recommended.
Sauce Consistency: If the sauce is too thick, thin it with a little extra heavy cream or chicken broth.
Storage: Store leftover components separately in airtight containers in the refrigerator. Reheat gently.