Garlic Butter Steak Bites with Creamy Mash
This Garlic Butter Steak Bites recipe is one of those meals that will make you feel like a rock star in your kitchen. It’s quick, super easy, and kinda fancy—perfect for those nights when you want something special without a ton of fuss. Seriously, if you can stir a spoon, you can make this.
If you’re into easy dinners, you’ll flip over my Crockpot Garlic Butter Beef Bites too.
Why This Garlic Butter Steak Bites Hits Different
- Ready in 30 minutes flat
- One skillet means minimal dishes
- Kid-tested, parent-approved
- Uses stuff you already have at home
- Leftovers taste even better the next day
- This is the recipe I whip up when I really don’t feel like cooking—and it still turns out amazing.
- Okay, let’s get into it!
What You’ll Need
For the Steak Bites:
- 1½ pounds sirloin steak (or NY strip, ribeye), cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 5 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley
For the Creamy Mash:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- ½ cup whole milk, warmed
- ¼ cup heavy cream
- 1½ teaspoons salt, divided
- ¼ teaspoon ground white pepper
- 1 tablespoon sour cream (optional, but who doesn’t love it?)
(A handful of fresh herbs—optional but SO worth it.)
How to Make It — Stupid Easy
- First things first—put the peeled and cubed potatoes in a pot of cold water. Add 1 teaspoon salt, bring to a boil, and let them simmer for 15–18 minutes until fork-tender. Don’t overthink this part; it’s just potatoes.
- Pat those steak cubes dry. Season ‘em with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika.
- Heat up a skillet over medium-high heat. Add olive oil and 2 tablespoons butter. Sear the steak in batches for 2–3 minutes per side until brown and glorious. Remove and set aside.
- Lower the heat to medium. Add the remaining 2 tablespoons butter and garlic. Cook for 1 minute until it smells like heaven. Return the steak and give it a good toss in that garlic butter.
- Drain your potatoes. Mash them with the butter, warmed milk, cream, remaining ½ teaspoon salt, and white pepper. Stir in that sour cream if you’re feeling fancy. Serve the steak over the mash with a sprinkle of parsley on top.
And that’s literally it. Dinner is served.
Best Ways to Serve
- Throw it next to some garlic bread and call it a night.
- My kids like it with steamed broccoli, I drown mine in extra gravy.
- Honestly? Perfect straight out of the pan with a fork.
How to Store Leftovers
Fridge: It’ll hang out in there for about 3–4 days, just pop it in an airtight container.
Freezer: You can freeze it for about 2 months, but the creamy mash won’t hold up as well.
Reheating: Pop it in the microwave for 2–3 minutes, and it’s good as new.
If it even lasts that long in your house.
Quick Tips So You Nail It
- Don’t skip the garlic butter toss—that’s where the magic happens.
- If your steak is a little tough, just slice it thinner next time.
- Want it extra garlic-y? Add a pinch more minced garlic.
- The potatoes should be soft; if they’re not, just steam ‘em a bit longer.
Fun Ways to Switch It Up
- Going dairy-free? Use almond milk and coconut cream, nobody will know.
- Feeling spicy? Throw in some red pepper flakes with the garlic.
- Short on time? Skip boiling the potatoes and use instant mashed for a lazy win.
Got Questions? I Got You
Can I prep this the night before?
Sure! You can chop the steak and veggies ahead of time, just keep them in the fridge.
I don’t have sirloin — what else works?
Ribeye and NY strip are both great options, but you could even use chicken if that’s your jam.
Help! Mine came out tough. What happened?
You likely cooked it too long. Steak should be quick and hot—trust me on this one.
Is this freezer-friendly?
Yes! Just freeze the stew without the mash, and it will be fine for about 2 months.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together—even on a crazy Tuesday. If you try it, come back and drop a star rating—it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!
For another take, check out this Creamy Garlic Butter Steak Bites.
Garlic Butter Steak Bites with Creamy Mash
Ingredients
For the Steak Bites
- 1.5 pounds sirloin steak, cut into 1-inch cubes Can substitute with NY strip or ribeye
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley For garnish
For the Creamy Mash
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 0.5 cup whole milk, warmed
- 0.25 cup heavy cream
- 1.5 teaspoons salt, divided
- 0.25 teaspoon ground white pepper
- 1 tablespoon sour cream Optional
Instructions
Preparation of Potatoes
- Put the peeled and cubed potatoes in a pot of cold water. Add 1 teaspoon salt, bring to a boil, and let them simmer for 15–18 minutes until fork-tender.
Cooking the Steak Bites
- Pat the steak cubes dry and season them with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika.
- Heat a skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. Sear the steak in batches for 2–3 minutes per side until brown.
- Remove the steak and set aside. Lower the heat to medium, add the remaining 2 tablespoons of butter and minced garlic, and cook for 1 minute.
- Return the steak to the skillet and toss in the garlic butter.
Making the Creamy Mash
- Drain the potatoes and mash them with the butter, warmed milk, heavy cream, remaining ½ teaspoon salt, and white pepper.
- Stir in sour cream if desired.
Serving
- Serve the steak over the creamy mash with a sprinkle of parsley on top.