If you’ve ever craved a steakhouse-style dinner without the hassle of firing up the grill or spending a fortune, this one’s for you. These garlic butter steak bites are rich, juicy, and packed with flavor, while the cheesy smashed potatoes are crispy on the outside, creamy on the inside, and absolutely smothered in melted cheddar. What more could you ask for?
I love making this combo on the griddle because everything cooks up fast, gets beautifully golden, and feels like a cheat meal in the best possible way. It’s hearty enough for a Saturday night but easy enough for a weeknight when I just want something indulgent without the cleanup.
Let me show you how I make it all come together.
Why This Combo Works So Well
This meal hits every note—tender, buttery steak with crispy edges; potatoes that are smashed flat and pan-seared until golden; and enough cheese and garlic to keep things exciting. The textures are what really make it sing. The outside crisp on those potatoes is no joke, and the steak stays juicy thanks to a quick sear and that luscious garlic butter.
It also helps that you don’t need a dozen ingredients. Everything is super simple, but it tastes like you put way more effort into it.
Ingredients You’ll Need
For the Steak Bites:
- 1 pound sirloin steak, cut into cubes
- 2 tablespoons garlic, minced
- 4 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Cheesy Smashed Potatoes:
- 1 pound baby potatoes
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
How I Make It (Step-by-Step)
1. Start with the Potatoes
I begin by boiling the baby potatoes in salted water until they’re fork-tender, which takes about 15 minutes. Then I drain them and let them sit for a few minutes to dry out a bit—this helps them crisp up later.
Once they’re cool enough to handle, I lay them out on a hot griddle or skillet and gently smash each one with a spatula. You want them to flatten a bit but still hold together.
I drizzle them with olive oil, season with salt and pepper, and let them cook until golden brown and crispy, about 10 minutes on each side. Right before they’re done, I sprinkle on a generous amount of cheddar cheese and let it melt right into those craggy, golden edges. It gets melty, crispy, and a little bit caramelized—basically irresistible.
2. Cook the Garlic Butter Steak Bites
While the potatoes are finishing up, I get the steak going. I heat up the griddle (or a skillet) over high heat and add the butter. As soon as it starts to foam, I stir in the minced garlic—just for about 30 seconds so it doesn’t burn.
Then I add the steak cubes in a single layer, making sure they have room to sear instead of steam. I leave them alone for a minute or two so they get that nice crust, then flip and repeat. These cook super fast, usually 3–4 minutes total depending on how big the cubes are.
Once they’re browned and just cooked through, I give them a quick toss in the garlicky butter left on the pan. The smell at this point is unreal.
3. Bring It All Together
I plate everything hot off the griddle. Steak bites piled high, drizzled with the leftover garlic butter and sprinkled with fresh parsley. Then I spoon on those cheesy smashed potatoes and top with chopped chives for a little freshness.
It’s a simple plate, but it feels like a restaurant meal. I’ve served this to friends, to picky eaters, to myself on a random Tuesday night—and it always hits.
Tips to Make This Even Better
- Use a meat thermometer if you’re unsure about steak doneness. I pull mine off the heat around 130°F for medium-rare.
- Get creative with the cheese. Sharp cheddar is my go-to, but gouda, Monterey Jack, or a mix of cheeses are great too.
- Want crispier potatoes? Let them air dry for a few minutes after boiling before smashing. Moisture is the enemy of crispiness.
- Try flavored butter. A little rosemary, smoked paprika, or lemon zest in the butter takes the flavor up a notch.
What I Serve with This Combo
Honestly, this dish doesn’t need much else. Sometimes I’ll throw together a quick side salad with arugula, lemon, and olive oil if I want something green. A glass of red wine or an ice-cold beer goes great with the richness of the steak and potatoes.
If I’m going all out, I’ll serve a garlic aioli or spicy mayo on the side for dipping those potatoes.
FAQs From My Kitchen
Q: Can I make this ahead of time?
Sort of. The potatoes can be boiled in advance, then smashed and cooked when ready. Steak is best served fresh, but leftovers reheat well in a hot skillet.
Q: Can I make this without a griddle?
Absolutely. A cast iron skillet or nonstick pan works great. Just make sure it’s hot so you get a good sear.
Q: What other cuts of beef work for this?
Ribeye, New York strip, or even filet mignon if you’re feeling fancy. Just cut it into evenly sized cubes.
Q: Can I make it spicy?
Yes! Add crushed red pepper flakes to the garlic butter or use pepper jack cheese for the potatoes.
Final Thoughts
Garlic butter steak bites with cheesy smashed potatoes have become one of my go-to dinners for a reason. It’s fast, satisfying, and feels like way more than the sum of its parts. Whether you’re cooking for yourself, feeding your family, or trying to impress someone special, this dish always delivers.
Try it once, and I promise it’ll earn a permanent spot in your dinner rotation.
Garlic Butter Steak Bites and Cheesy Smashed Potatoes: The Griddle Dinner That Wins Every Time
Ingredients
- 1 pound sirloin steak
- 1 pound baby potatoes
- 1 cup cheddar cheese
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- Preheat a large griddle or skillet over medium-high heat.
- In a bowl, cut the sirloin steak into bite-sized pieces, season with salt and black pepper, and set aside.
- Melt 2 tablespoons of butter in the preheated griddle. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add the steak bites to the griddle and cook for about 3-4 minutes, stirring occasionally, until browned and cooked to your desired doneness.
- Remove the steak bites from the griddle and set aside. Add the remaining butter to the griddle.
- While the butter melts, gently smash each potato with a fork or potato masher, keeping them somewhat intact.
- Add the smashed potatoes to the griddle, season with salt and pepper, and cook until golden brown and crispy, about 4-5 minutes on each side.
- Sprinkle cheddar cheese over the potatoes and cover the griddle to allow the cheese to melt.
- Serve the steak bites over the cheesy smashed potatoes, garnished with fresh parsley.
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