Tender cubes of beef seared in garlic‑butter become succulent bites, served atop fluffy, creamy mashed potatoes—a comforting, satisfying one‑plate meal.

Garlic Butter Beef Bites with Creamy Mashed Potatoes

Why You’ll Love This Recipe

I love this recipe because it marries two of my favorite things—rich, garlicky beef and silky mashed potatoes—into a simple, elegant dish. The beef bites cook quickly, so I don’t spend hours in the kitchen, but the garlic butter sauce gives them a deep, indulgent flavor. The creamy potatoes soak up every bit of that sauce, making each bite comforting and full of flavor. It’s perfect for weeknight dinners or when I want to treat myself without too much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (≈ 450 g) beef steak (sirloin, ribeye, or your preferred cut), cut into bite‑sized cubes
Salt and black pepper, to taste
½ teaspoon garlic powder (optional, for seasoning)
2 tablespoons olive oil (or other neutral oil)
3 tablespoons unsalted butter
3‑4 cloves garlic, minced
1 lb (≈ 450 g) potatoes (Yukon Gold or Russet), peeled and cut into chunks
2‑3 tablespoons butter (for the mashed potatoes)
¼ to ½ cup milk or cream (warmed, for mashing)
Additional salt and pepper (for the mashed potatoes)

Directions

Prepare the potatoes. Place the potato chunks in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until they are fork‑tender (about 15 minutes, depending on size). Drain and return them to the pot.
Mash the potatoes. Over low heat, add the butter and warm milk (or cream) gradually, mashing until smooth and creamy. Season with salt and pepper to taste. Keep warm.
Season the beef. While the potatoes cook, pat the beef cubes dry and season with salt, pepper, and garlic powder (if using).
Sear the beef. In a large skillet over medium‑high (or high) heat, warm the olive oil. Add the beef cubes in a single layer (work in batches if needed so they don’t crowd). Sear until browned on all sides (2–3 minutes per side, depending on how you like your beef). Remove the beef to a plate.
Make the garlic butter sauce. In the same skillet (lower the heat a bit), add the butter and let it melt. Stir in the minced garlic and sauté briefly until fragrant (about 30 seconds to 1 minute).
Combine beef and sauce. Return the beef bites to the skillet and toss gently so they become coated with the garlic butter sauce. Let them cook together for another minute or two so flavors meld.
Serve. Spoon the creamy mashed potatoes onto plates or a serving dish. Top with the garlic butter beef bites, and drizzle any extra sauce from the pan over everything.

Servings and timing

Servings: 4
Prep time: 10–15 minutes
Cook time: 15–20 minutes
Total time: 25–35 minutes

If the recipe you have differs in portions or times, adapt accordingly (e.g. double or halve ingredients).

Variations

Herbs: Stir in chopped fresh parsley, chives, or thyme into the garlic butter or mashed potatoes for extra brightness.
Onions/shallots: Add finely diced shallots or onions when sautéing garlic for added aromatic depth.
Cheesy potatoes: Fold in grated Parmesan, cheddar, or cream cheese into the mashed potatoes for a richer texture.
Spice: Add a pinch of red pepper flakes or smoked paprika to the garlic butter for a hint of heat.
Creamy sauce variant: After searing beef, deglaze with a splash of beef broth or white wine, then add cream to make a creamier sauce.
Different cuts: Use tenderloin, flank steak (thinly sliced), or even beef stew meat (with longer cooking) as alternatives.

storage/reheating

Storage: Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
Reheating (beef): Gently reheat in a skillet over low heat with a little bit of butter or oil to prevent drying. Alternatively, use a 350 °F (175 °C) oven for 8–10 minutes, covered.
Reheating (potatoes): Warm in a saucepan over low heat, stirring and adding a splash of milk or butter if needed to loosen the texture.

FAQs

What cut of beef works best for this recipe?

I prefer tender cuts like sirloin or ribeye because they sear beautifully and stay juicy. But you can use other cuts as long as they are cut into bite‑sized pieces. If you use a tougher cut, you may want to marinate it or cook a little longer to tenderize.

Can I make this recipe ahead of time?

I like to prepare the mashed potatoes ahead and gently reheat them. The beef bites are best fresh, but you can cook them slightly underdone and finish reheating in the garlic butter so they don’t overcook.

How can I prevent the beef from becoming tough?

Don’t crowd the pan when searing—leaving space ensures good browning instead of steaming. Also, avoid overcooking; remove from heat once your desired doneness is reached and let residual heat finish the cooking.

What if my mashed potatoes are too thick or too dry?

Just add a bit more warm milk or cream (or butter) and stir until you get the consistency you like. If they’re too watery, heat gently to evaporate extra moisture, or add a little extra potato to thicken.

Can I omit garlic or use substitutes?

Yes. You can reduce the garlic or use garlic powder instead of fresh, though fresh garlic gives the strongest flavor. For a different twist, you could use shallots or garlic infused oil.

Conclusion

I find this Garlic Butter Beef Bites with Creamy Mashed Potatoes recipe to be a comforting, relatively simple dish that still feels special. The garlic butter sauce elevates the beef bites, and the creamy potatoes soak up every bit of it. Whether I make it for a weeknight dinner or for guests, it never fails to impress. Let me know if you’d like me to adapt it (for fewer servings, dietary needs, or substituting ingredients).