Ingredients
1.5 lbs ribeye steak, cut into bite-sized pieces
Salt and pepper, to taste
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon olive oil
1.5 lbs baby potatoes
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons sour cream
2 tablespoons chives, chopped
Directions
Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and set aside.
Preheat your oven to 425°F (220°C).
Place the boiled potatoes on a greased baking sheet. Gently press each potato with a fork to flatten it slightly.
Top smashed potatoes with sour cream, cheddar cheese, and Parmesan cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
While the potatoes are baking, season the steak bites with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the steak bits and cook until browned on all sides, about 2-3 minutes per side. Remove the steak bites from the skillet and set aside.
In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic, rosemary, and thyme. Cook for 1-2 minutes until fragrant.
Return the steak bites to the skillet, tossing to coat them in the garlic butter sauce. Cook for another 2 minutes.
Leave a Comment