Why You’ll Love Steak Bites with Mashed Potatoes Recipe
I love this recipe because it delivers big flavor and cozy vibes in one plate. The steak bites cook quickly and stay tender, the mashed potatoes are creamy and indulgent, and the pan sauce adds a bold, savory finish. I also enjoy how this meal feels restaurant-worthy while still being totally doable at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Steak: ▢2 NY Strips cut into bite sized cubed ▢1 tbsp Kosher Salt ▢1 tbsp Black Pepper ▢1 tbsp Garlic Powder ▢Neutral Oil as needed
Cheesy Mashed Potatoes: ▢5-6 Golden Potatoes peeled ▢½ cup Whole Milk ▢½ cup Sharp Cheddar Cheese ▢4 tbsp Unsalted Butter
Pan Sauce: ▢½ cup Beef Broth ▢1.5 tbsp Steak Sauce ▢1.5 tbsp Champagne Vinegar ▢1/2 tbsp Dijon Mustard ▢1 tsp Worcestershire Sauce ▢1 tsp Black Pepper ▢Kosher Salt to taste
Directions
I start by bringing a large pot of water with about 1.5 teaspoons of salt to a boil. I peel the potatoes, cut them into quarters, and cook them until fork tender, which usually takes about 25–30 minutes. Once cooked, I drain the water and mash the potatoes, adding the butter and milk in batches while stirring. I finish by mixing in the cheese until smooth and creamy, then keep the potatoes warm.
For the steak, I cut the NY strips into bite-sized cubes, coat them lightly with oil, and season them generously with salt, pepper, and garlic powder. I preheat a cast iron skillet over high heat with some tallow or oil, then sear the steak bites for about 3–3.5 minutes per side until they reach around 120°F internally. I remove the steak from the skillet and let it rest.
To make the pan sauce, I deglaze the hot skillet with beef broth, scraping up all the browned bits. I add the remaining pan sauce ingredients and let everything simmer until thickened, about 10 minutes. I serve the steak bites over the mashed potatoes and spoon the pan sauce generously on top.
Servings and Timing
This recipe serves 4 people. I usually spend about 30 minutes prepping, 1 hour cooking, and around 1 hour and 30 minutes total from start to finish.
Variations
When I want extra richness, I add a splash of cream to the mashed potatoes. I sometimes swap the cheddar for gruyère or pepper jack for a different flavor profile. If I am out of NY strip, I use ribeye or sirloin with great results. For a little heat, I like adding a pinch of chili flakes to the pan sauce.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to three days. When reheating, I warm the steak gently in a skillet or microwave to avoid overcooking. I reheat the mashed potatoes with a splash of milk to bring back their creamy texture.
FAQs
What cut of steak works best for steak bites?
I like NY strip because it stays tender and flavorful, but ribeye and sirloin also work well.
Can I make the mashed potatoes ahead of time?
I often make them earlier in the day and reheat them gently before serving.
How do I keep the steak from overcooking?
I cook the steak quickly over high heat and let it rest before serving.
Can I use a different cheese in the potatoes?
I sometimes use mozzarella, gruyère, or a blend of cheeses depending on what I have.
What can I use instead of champagne vinegar?
I substitute red wine vinegar or apple cider vinegar when needed.
Is a cast iron skillet necessary?
I prefer cast iron for the best sear, but any heavy skillet works.
Can I make this dish spicier?
I add chili flakes or a dash of hot sauce to the pan sauce when I want heat.
How do I know when the steak is done?
I aim for an internal temperature of about 120°F for tender, juicy bites.
Can I freeze leftovers?
I do not recommend freezing the steak, but the mashed potatoes freeze fairly well.
What should I serve with this dish?
I usually serve it with a simple green salad or roasted vegetables.
Conclusion
I keep coming back to steak bites with mashed potatoes because it hits all the right notes of comfort, flavor, and satisfaction. It is a meal that feels indulgent and hearty, making it perfect for family dinners or when I want to treat myself to something truly delicious.
Juicy, well-seasoned steak bites served over creamy, cheesy mashed potatoes and finished with a rich, savory pan sauce for the ultimate comfort-food dinner that feels restaurant-worthy at home.
Ingredients
2 NY strip steaks, cut into bite-sized cubes
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
Neutral oil, as needed
5–6 golden potatoes, peeled
1/2 cup whole milk
1/2 cup sharp cheddar cheese, shredded
4 tbsp unsalted butter
1/2 cup beef broth
1.5 tbsp steak sauce
1.5 tbsp champagne vinegar
1/2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp black pepper
Kosher salt, to taste
Instructions
Bring a large pot of water with about 1.5 teaspoons of salt to a boil.
Quarter the peeled potatoes and boil for 25–30 minutes, until fork tender.
Drain the potatoes and mash with butter and milk, adding them in batches.
Stir in the shredded cheese until smooth and creamy. Keep warm.
Season the steak cubes with salt, black pepper, and garlic powder, lightly coating with oil.
Heat a cast iron skillet over high heat with oil or tallow.
Sear the steak bites for 3–3.5 minutes per side until about 120°F internally.
Remove steak from the skillet and let rest.
Deglaze the skillet with beef broth, scraping up browned bits.
Add steak sauce, vinegar, Dijon mustard, Worcestershire sauce, black pepper, and salt.
Simmer the sauce for about 10 minutes, until slightly thickened.
Serve steak bites over mashed potatoes and spoon pan sauce on top.
Notes
Ribeye or sirloin can be used instead of NY strip.
Add a splash of cream to the potatoes for extra richness.
Reheat steak gently to avoid overcooking.
Pair with a green salad or roasted vegetables for balance.
