Description
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.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stovetop & Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 4g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 155mg
