Now that’s a restaurant-quality meal right at home. This combination is a masterpiece of contrasting textures and bold, comforting flavors. The spicy, seared steak bites are perfectly balanced by the creamy, cheesy potatoes and the salty, umami-rich Parmesan sauce.
Here’s how to bring this incredible dish to life.
Cajun Steak Bites with Cheesy Mashed Potatoes & Rich Parmesan Sauce
This recipe is all about timing. You’ll get a guide on how to orchestrate everything so it comes together perfectly.
Serves: 3-4
Prep time: 25 minutes
Cook time: 30 minutes
Ingredients
For the Cheesy Mashed Potatoes:
· 2 lbs Russet or Yukon Gold potatoes, peeled and quartered
· ½ cup warm whole milk or heavy cream
· 4 tablespoons unsalted butter
· 1 cup shredded sharp cheddar cheese
· ¼ cup grated Parmesan cheese
· Salt and white pepper, to taste
For the Cajun Steak Bites:
· 1.5 lbs sirloin steak or ribeye, cut into 1-inch cubes
· 2 tablespoons Cajun seasoning (see note below)
· 1 tablespoon olive oil or avocado oil
· 2 tablespoons butter
· 3 cloves garlic, smashed
· 2-3 fresh thyme sprigs (optional)
For the Rich Parmesan Sauce:
· 2 tablespoons unsalted butter
· 2 tablespoons all-purpose flour
· 1 ½ cups whole milk, warmed
· 1 cup freshly grated Parmesan cheese
· ¼ teaspoon garlic powder
· A pinch of freshly grated nutmeg (optional, but classic)
· Salt and white pepper, to taste
For Garnish:
· Fresh chopped parsley or chives
Instructions (The Game Plan)
The key is to start the potatoes first, as they take the longest.
Part 1: The Cheesy Mashed Potatoes
- Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until very tender when pierced with a fork.
- Drain the potatoes thoroughly and return them to the hot pot over low heat for a minute to steam off any excess moisture.
- Mash the potatoes until smooth. Add the warm milk and butter, and stir until combined.
- Fold in the shredded cheddar and grated Parmesan until the cheese is melted and the potatoes are smooth and creamy. Season generously with salt and white pepper. Cover and set aside while you cook the steak and make the sauce.
Part 2: The Cajun Steak Bites
- While the potatoes are boiling, pat the steak bites completely dry with paper towels. This is crucial for a good sear. Place them in a bowl, add the Cajun seasoning, and toss to coat evenly.
- Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until very hot. Add the oil.
- Add the steak bites in a single layer, ensuring they aren’t crowded (work in batches if needed). Let them sear undisturbed for 1-2 minutes to form a deep brown crust.
- Flip the bites and cook for another 1-2 minutes for medium-rare. In the last minute, add the 2 tablespoons of butter, smashed garlic, and thyme sprigs to the pan. Toss the steak bites in the foaming butter and aromatics.
- Remove the steak bites to a plate to rest, leaving the flavorful butter in the pan. You can use this pan to make the Parmesan sauce for extra flavor!
Part 3: The Rich Parmesan Sauce
- Using the same skillet you cooked the steak in (or a clean saucepan), melt the 2 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty. This is your roux.
- Gradually whisk in the warm milk, ensuring no lumps form. Continue to whisk until the sauce thickens and comes to a gentle simmer.
- Reduce the heat to low and stir in the grated Parmesan, garlic powder, and nutmeg. Whisk until the cheese is completely melted and the sauce is smooth. Season with salt and white pepper. If the sauce is too thick, thin it with a splash more milk.
To Serve:
Spoon a generous bed of cheesy mashed potatoes onto each plate. Top with the Cajun steak bites and all their pan juices. Drizzle the rich Parmesan sauce over everything and garnish with fresh parsley or chives.
Chef’s Notes & Tips for Perfection
· Cajun Seasoning Note: If your Cajun seasoning is very salty, be cautious with additional salt on the steak. You can make your own by mixing 2 tsp paprika, 1 tsp each of garlic powder and onion powder, 1 tsp dried oregano, ½ tsp each of black pepper, cayenne pepper, and thyme.
· Don’t Crowd the Pan: This is the secret to the crust. If you add too many steak bites at once, they will steam instead of sear.
· The Parmesan Sauce (Béchamel): The key to a lump-free sauce is a hot roux and warm milk. Whisk constantly and confidently!
· Make it a Complete Meal: Serve with a simple side of steamed green beans, roasted asparagus, or a crisp green salad to cut through the richness.
Enjoy this incredible, restaurant-worthy meal that truly showcases the power of a few well-paired components