Pan-seared steak bites in a creamy garlic sauce, served over buttery Parmesan mashed potatoes. A rich, satisfying one-pan meal perfect for weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1½ lbs sirloin or ribeye steak, cut into cubes
Salt and pepper
2 tbsp olive oil
3 tbsp unsalted butter, divided
4 cloves garlic, minced
¾ cup heavy cream
⅓ cup grated Parmesan (optional for sauce)
Chopped parsley or chives (optional)
For mashed potatoes:
2 lbs Yukon Gold potatoes, peeled and chopped
½ cup whole milk, warmed
¼ cup unsalted butter
½ cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
-
Boil potatoes in salted water for 15–20 minutes. Drain and let steam dry.
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Mash with warm milk, butter, and Parmesan. Season to taste and cover to keep warm.
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Season steak cubes with salt and pepper.
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Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
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Sear steak in batches for 2–3 minutes per side. Remove and cover loosely.
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Reduce heat; add remaining butter and garlic. Sauté for 30 seconds.
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Stir in cream, scraping the pan. Simmer until slightly thickened.
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Return steak to skillet. Stir to coat and heat through.
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Serve steak over mashed potatoes. Garnish with herbs if desired.