Parmesan Garlic Steak Potatoes (Printable Recipe)

Chunks of juicy steak and fluffy potatoes with loads of garlic butter and parmesan give you a warm, filling plate any time you want to treat yourself.

# Ingredients You'll Need:

→ Steak Bites

01 - 1 tablespoon fresh parsley, chopped small
02 - 0.5 teaspoon red pepper flakes (up to you)
03 - 0.5 teaspoon smoked paprika
04 - 0.5 teaspoon black pepper, ground
05 - 1 teaspoon sea salt, fine
06 - 60 g Parmesan, finely grated
07 - 5 cloves garlic, chopped up
08 - 3 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 680 g sirloin steak, cubed small

→ Mashed Potatoes

11 - Ground black pepper, just enough
12 - Sea salt, sprinkle as you like
13 - 0.5 teaspoon garlic powder
14 - 60 g Parmesan cheese, shredded
15 - 120 ml heavy cream (or whole milk, whatever you’ve got)
16 - 4 tablespoons butter, no salt
17 - 3 big russet potatoes, peeled and chopped

# Steps to Follow:

01 - Scoop the mashed potatoes onto your plates. Lay the steak bites over them, pour over the leftover pan sauce, and sprinkle parsley on top. Don’t wait—dig in right away.
02 - Turn the heat down to medium. Throw in your butter, garlic, paprika, and some red pepper flakes for a bit of kick. Let it sizzle for about a minute, toss in the Parmesan, and turn everything so the steak gets coated.
03 - Pour olive oil into your hot skillet. Spread steak pieces out so they get space, then brown them for a couple minutes on each side. Work in rounds if your pan’s not big enough.
04 - Smash the potatoes with a masher, add butter, milk or cream, Parmesan, and garlic powder. Salt and pepper however you like. Mix until everything’s soft and creamy. Cover up so it doesn’t get cold.
05 - Pop the diced potatoes into a big pot, fill it with salty water, then crank up the heat. Boil for about 15–20 minutes, till they’re soft when poked with a fork. Drain them well and toss back in the pot.

# Extra Tips:

01 - To keep your mash nice and fluffy, don’t go crazy with the mixing—it gets gluey fast.
02 - Make sure to cook steak pieces in batches, you’ll get that crispy brown edge instead of steaming them.

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