Transform your weeknight dinner into a restaurant-worthy experience with these irresistible garlic butter beef bites served over velvety mashed potatoes. This crowd-pleasing combination brings together tender, perfectly seared chunks of beef swimming in a rich garlic butter sauce, all nestled on a cloud of creamy potatoes.
Whether you’re looking to impress guests or simply craving something special for dinner, this dish delivers steakhouse flavors with home kitchen simplicity. The marriage of buttery beef and smooth potatoes creates a comfort food classic that’s both elegant and satisfying.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Uses simple ingredients you likely already have
- Perfect balance of protein and comfort food
- Customizable spice levels to suit your taste
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1 pound beef steak (sirloin or ribeye), cut into 1-inch chunks
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional for heat)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 4 large russet or Yukon gold potatoes, peeled and chunked
- 4 tablespoons unsalted butter
- ½ cup whole milk or heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional but delicious)
- Fresh parsley for garnish
Instructions
- Let your steak sit at room temperature for about 20 minutes to take the chill off – this helps it cook more evenly. Pat it completely dry with paper towels (this is key for getting a great sear), then cut into bite-sized 1-inch cubes. Season generously with salt, pepper, and red pepper flakes if you like a little heat.
- While your steak is resting, peel and chop your potatoes into even chunks. Put them in a pot and cover with cold water – starting with cold water helps them cook evenly. Add a generous pinch of salt to the water, then bring everything to a boil over high heat.
- Heat olive oil in a large skillet over medium-high heat until it's really hot and shimmering. Add your beef pieces in a single layer, making sure not to overcrowd them – work in batches if needed. Let them sear for 2-3 minutes on each side without moving them around too much. You want that beautiful golden-brown crust!
- Once your beef is beautifully browned all over, reduce the heat to medium and add the butter to the pan. Let it melt and get foamy, then add your minced garlic and Worcestershire sauce. Stir everything together for 1-2 minutes until the garlic smells incredible but doesn't burn. Toss the beef to coat every piece in that gorgeous garlic butter.
- When your potatoes are fork-tender (about 15-20 minutes of simmering), drain them really well and return them to the hot pot. Add butter, milk or cream, salt, pepper, and garlic powder. Mash until they're as smooth or chunky as you prefer, adding a splash more milk if needed for the perfect creamy texture.
- Scoop generous portions of those creamy mashed potatoes onto each plate. Top with the garlic butter beef bites and make sure to drizzle any of that precious garlic butter from the pan over everything. Finish with a sprinkle of fresh parsley for color and a burst of freshness.
Tips & Variations
- Pat beef dry before searing for better browning
- Don’t overcrowd the pan when cooking beef
- Substitute heavy cream with half-and-half for lighter mashed potatoes
- Add roasted garlic to potatoes for extra flavor
- Try adding mushrooms to the beef for an earthier taste
Serving Suggestions
Complete this meal with roasted asparagus or steamed green beans for color and nutrition. A simple side salad with balsamic vinaigrette provides a fresh contrast to the rich main dish.
Notes
- Store leftovers separately in airtight containers for up to 3 days
- Beef should be medium-rare when internal temperature reaches 135°F
- Warm leftover potatoes with a splash of milk to restore creaminess
FAQs
- Can I make this ahead of time? While best served fresh, components can be prepared up to 2 hours ahead and reheated gently.
- What’s the best cut of beef to use? Sirloin is ideal, but ribeye or tenderloin work great too.
- Can I freeze the leftovers? Freeze beef and sauce for up to 2 months, but prepare fresh potatoes when serving.
- How do I prevent my potatoes from getting gummy? Don’t overmix – stop mashing once smooth and creamy.
Servings4
Prep25 min
Cook20 min
Calories485 kcal
Ingredients
- 1 pound beef steak (sirloin or ribeye), cut into 1-inch chunks
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional for heat)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 4 large russet or Yukon gold potatoes, peeled and chunked
- 4 tablespoons unsalted butter
- ½ cup whole milk or heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional but delicious)
- Fresh parsley for garnish
Steps
- Let your steak sit at room temperature for about 20 minutes to take the chill off - this helps it cook more evenly. Pat it completely dry with paper towels (this is key for getting a great sear), then cut into bite-sized 1-inch cubes. Season generously with salt, pepper, and red pepper flakes if you like a little heat.
- While your steak is resting, peel and chop your potatoes into even chunks. Put them in a pot and cover with cold water - starting with cold water helps them cook evenly. Add a generous pinch of salt to the water, then bring everything to a boil over high heat.
- Heat olive oil in a large skillet over medium-high heat until it's really hot and shimmering. Add your beef pieces in a single layer, making sure not to overcrowd them - work in batches if needed. Let them sear for 2-3 minutes on each side without moving them around too much. You want that beautiful golden-brown crust!
- Once your beef is beautifully browned all over, reduce the heat to medium and add the butter to the pan. Let it melt and get foamy, then add your minced garlic and Worcestershire sauce. Stir everything together for 1-2 minutes until the garlic smells incredible but doesn't burn. Toss the beef to coat every piece in that gorgeous garlic butter.
- When your potatoes are fork-tender (about 15-20 minutes of simmering), drain them really well and return them to the hot pot. Add butter, milk or cream, salt, pepper, and garlic powder. Mash until they're as smooth or chunky as you prefer, adding a splash more milk if needed for the perfect creamy texture.
- Scoop generous portions of those creamy mashed potatoes onto each plate. Top with the garlic butter beef bites and make sure to drizzle any of that precious garlic butter from the pan over everything. Finish with a sprinkle of fresh parsley for color and a burst of freshness.
Nutrition (per serving)
- Calories: 485 kcal
Notes
- Store leftovers separately in airtight containers for up to 3 days
- Beef should be medium-rare when internal temperature reaches 135°F
- Warm leftover potatoes with a splash of milk to restore creaminess
