Garlic Butter Steak Bites with Loaded Smashed Potatoes & Parmesan Broccoli

High Protein

Beef & Steak

Family Favorites

Meal Prep Friendly

Garlic Butter Steak Bites with Loaded Smashed Potatoes & Parmesan Broccoli

Tender garlic-butter steak bites, crispy loaded potatoes, and roasted Parmesan broccoli. This one feels indulgent but still packs 47g of protein per serving.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Servings

4

Calories

560

Protein

47g

Carbs

36g

Fat

26g

Ingredients

For the Garlic Butter Steak Bites:

  • 1¼ lbs top sirloin steak, cut into bite-size pieces
  • 2 tsp olive oil
  • 1 tbsp butter
  • 5 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • Salt and pepper

For the Loaded Smashed Potatoes:

  • 1¼ lbs baby Yukon gold potatoes
  • 2 tsp olive oil
  • ⅓ cup plain nonfat Greek yogurt
  • ⅓ cup reduced-fat shredded cheddar
  • 2 slices center-cut bacon, cooked and crumbled
  • 2 tbsp sliced green onions
  • Salt, pepper and garlic powder

For the Parmesan Broccoli:

  • 1 lb broccoli florets
  • 1 tsp olive oil
  • ¼ cup grated Parmesan
  • ½ tsp garlic powder
  • Salt and pepper

Directions

  1. Roast the potatoes. Heat oven to 425°F. Boil potatoes for about 12–15 minutes until fork-tender. Drain and place on a sheet pan.
  2. Smash and season. Gently smash each potato with the bottom of a glass. Drizzle with olive oil and season with garlic powder, salt and pepper. Roast for 20–25 minutes until crispy.
  3. Add the broccoli. Toss broccoli with olive oil, garlic powder, salt and pepper. Add it to another sheet pan and roast for about 15 minutes. Sprinkle with Parmesan during the final 5 minutes.
  4. Cook the steak. Pat steak pieces dry and season with paprika, onion powder, salt and pepper. Heat olive oil in a large skillet over high heat. Cook steak in a single layer for about 2 minutes per side, working in batches if needed.
  5. Make it garlicky. Reduce heat. Add butter, garlic and Worcestershire sauce. Toss the steak bites for another 30–60 seconds until coated.
  6. Load the potatoes. Top crispy potatoes with Greek yogurt, cheddar, bacon and green onions. Return to the oven for a couple of minutes if you want the cheese extra melty.
  7. Serve. Plate the garlic butter steak bites with the loaded smashed potatoes and Parmesan broccoli. Spoon that garlic butter from the skillet over the steak. Obviously. 😂

Stacey’s Tips

  • Dry the steak before cooking. This is what gives you that gorgeous sear instead of gray, steamed steak.
  • Don’t overcrowd the pan. Two quick batches are much better than one crowded one.
  • And smash those potatoes fairly thin — more surface area = more crispy edges.

Easy Swaps

  • Use chicken breast instead of steak for a leaner option.
  • Skip the bacon to shave off a little fat.
  • Swap Greek yogurt for light sour cream.
  • Use cauliflower or green beans instead of broccoli.
  • Want extra heat? Add red pepper flakes to the garlic butter.

Storage & Reheating

Store in an airtight container for up to 4 days.

Reheat the steak gently so it doesn’t overcook. Put the potatoes and broccoli in the air fryer for a few minutes to bring the crispiness back.

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