Steakhouse Mashed Potato Bowls: A Satisfying Steak Dinner—All in One Bowl
Savor juicy rib-eye with creamy puree and crisp greens for a simple gourmet dish.
Steakhouse Mashed Potato Bowls
If you love the classic combination of steak and creamy mashed potatoes as much as most steakhouse diners, this hearty bowl is destined to be a regular on your dinner menu. With juicy pan-seared rib-eye, velvety Yukon Gold potatoes enriched with butter and cream cheese, fresh spinach salad, tangy blue cheese, and the irresistible crunch of crispy fried onions, every bite delivers comfort and restaurant quality—but at home and in one easy bowl.
Table of Contents
- Introduction
- Ingredients for Steakhouse Mashed Potato Bowls
- Step-By-Step Cooking Instructions
- Expert Tips and Variations
- Serving Suggestions
- Nutrition Facts
- Frequently Asked Questions
Why You’ll Love Steakhouse Mashed Potato Bowls
This recipe brings the best of a steakhouse dinner into a single, comforting bowl. It’s speedy (ready in about 40 minutes), virtually foolproof, and perfect for weeknights or special occasions. By layering steakhouse essentials—meaty steak, mashed potatoes, a crisp salad, and bold, crunchy toppings—you get rich flavors and a variety of satisfying textures in every forkful.
- All-in-one meal: Each bowl features protein, starch, veggies, and dairy for a balanced dinner.
- Customizable: Use your favorite cut of steak or swap in different cheese or greens.
- Utilizes leftovers: A great way to reinvent leftover mashed potatoes or steak!
Ingredients for Steakhouse Mashed Potato Bowls
Let’s break down what you’ll need for each component of the bowl. All ingredients are easy to find in most grocery stores and staple steakhouse flavors are front and center.
For the Steak
- 2 boneless rib-eye steaks (about 1 inch thick, ~2 pounds total, excess fat trimmed)
- 1 teaspoon seasoned salt
- Freshly ground black pepper
- 2 tablespoons salted butter, melted
For the Mashed Potatoes
- 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
- Kosher salt (1 teaspoon for the mash, more for boiling water)
- 6 tablespoons salted butter, cut into pieces
- 4 ounces cream cheese, at room temperature
- 3/4 cup half-and-half, plus more as needed
- Freshly ground black pepper
For the Salad
- 1 (5-ounce) bag baby spinach
- 6 white mushrooms, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup crumbled blue cheese
- 1/2 cup crispy fried onions (store-bought or homemade)
How to Make Steakhouse Mashed Potato Bowls
The beauty of this meal is that it can be made in about 40 minutes if you work efficiently, prepping while potatoes boil and steak rests. Here’s a detailed breakdown of the process:
- Prepare the Steak
- Heat a large cast-iron skillet over high heat.
- Season steaks on both sides with seasoned salt and plenty of black pepper.
- Brush both sides with melted butter for extra richness.
- Add the steaks to the hot skillet and sear, undisturbed, until a brown crust forms (about 4 minutes).
- Flip; cook an additional 4–5 minutes for medium rare, or to your preferred doneness.
- Remove from heat and let rest for 15 minutes. This helps juicy steak slices and enhances tenderness.
- Make the Mashed Potatoes
- Meanwhile, place peeled and quartered Yukon Gold potatoes in a large pot; cover with water and add a generous pinch of kosher salt.
- Bring to a simmer and cook until fork-tender (10–12 minutes).
- Drain well. Return to the pot while still hot.
- Add in butter, cream cheese, and half-and-half.
- Season with salt and black pepper.
- Mash using a potato masher until smooth and fluffy, adding extra half-and-half if needed for desired consistency.
- Slicing the Steak
- Once the steak has rested, slice it against the grain for maximum tenderness.
- Prepare the Spinach Salad
- In a large bowl, combine baby spinach and thinly sliced mushrooms.
- Drizzle with olive oil and red wine vinegar.
- Sprinkle with salt and pepper.
- Toss well until all greens and mushrooms are coated and glossy.
- Assemble the Bowls
- Divide mashed potatoes among serving bowls.
- Top generously with sliced steak.
- Mound the spinach-mushroom salad on top.
- Sprinkle with crumbled blue cheese and a shower of crispy fried onions for crunch and steakhouse magic.
Expert Tips and Simple Variations
- Alternative Steaks: Rib-eye is preferred for flavor and tenderness, but sirloin, strip, or filet mignon all work well. Adjust cooking times based on thickness.
- Mashed Potato Shortcuts: Leftover mashed potatoes are perfect here—just reheat and fluff with a splash of half-and-half.
- Salad Swaps: Substitute arugula, kale, or mixed greens if you have them; add cherry tomatoes, pickled red onions, or roasted red peppers for extra color.
- Topping Creativity: If blue cheese isn’t your favorite, try shaved parmesan, feta, or shredded cheddar. Swap crispy onions for homemade shallot rings or toasted breadcrumbs.
- Make it Lighter: Use tenderloin and Greek yogurt in the mash for a leaner, protein-packed version.
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Serving & Meal Planning Ideas
- Holiday or Weekend Treat: This bowl’s flavors and presentation make it great for date nights, family gatherings, or a special Sunday supper.
- Game Day or Buffet: Serve mash and steak buffet-style with toppings set out for a build-your-own bowl bar at casual gatherings.
- Leftover Magic: Use reheated steak and mashed potatoes—including post-holiday or weeknight leftovers—for a quick, impressive meal.
Nutrition Facts (Estimated per Bowl)
| Nutrient | Amount |
|---|---|
| Calories | ~690 |
| Protein | 30g |
| Carbohydrates | 41g |
| Total Fat | 45g |
| Saturated Fat | 18g |
| Sodium | 980mg |
| Sugar | 4g |
| Fiber | 4g |
Nutrition will vary based on steak size, type of cheese, and toppings.
Frequently Asked Questions (FAQs)
How do I cook steak perfectly in a skillet?
Pat steak very dry before seasoning. Use a smoking-hot cast iron skillet, sear without moving, and use a thermometer if needed—130°F for medium rare after resting. Let steak rest for juicy slices.
Can I make the mashed potatoes ahead?
Yes! Mash as directed, then refrigerate in an airtight container. Reheat gently on the stovetop or microwave, adding a splash of half-and-half to restore creaminess.
What are good alternatives if I don’t like blue cheese?
Crumble on feta, goat cheese, gorgonzola, shredded cheddar, or even parmesan for a milder flavor.
How do I store and reheat leftovers?
Store each component separately, covered, in the fridge up to 3 days. Reheat steak gently to avoid drying out and fluff up mashed potatoes with extra cream if needed.
Are these bowls gluten-free?
The core steak, potatoes, and salad are naturally gluten-free; be sure to use gluten-free crispy onions or omit as needed if serving gluten-sensitive guests.
Steakhouse Mashed Potato Bowls Variations
- Loaded Bowl: Top with crispy bacon bits, sautéed onions, and a dollop of sour cream for a loaded, decadent version.
- Vegetarian: Substitute grilled portobello mushrooms, tempeh, or seared tofu for the steak; season boldly for a satisfying meatless take.
- Tex-Mex Mashup: Add grilled peppers, pepper jack cheese, and a splash of hot sauce for a spicy twist.
Recipe Card: Steakhouse Mashed Potato Bowls
| Component | Ingredient Highlights | Cooking Method |
|---|---|---|
| Steak | Rib-eye, seasoned salt, butter | Pan-seared, rested, sliced |
| Potatoes | Yukon Golds, butter, cream cheese, half-and-half | Boiled, mashed, seasoned |
| Salad | Spinach, mushrooms, olive oil, vinegar | Tossed fresh |
| Toppings | Blue cheese, crispy fried onions | Scattered on top |
Pro Tips for the Ultimate Steakhouse Bowl Experience
- Don’t skip steak resting: It keeps juices locked in for tender, flavorful slices.
- Use Yukon Golds: They create naturally creamy, buttery mashed potatoes—no need for excessive amounts of cream.
- Layer warm-to-cool: Start with hot mashed potatoes, followed by freshly sliced steak, then add cool salad and crumbled cheese for maximum contrast and melded flavors.
- Go bold on seasoning: Steakhouse flavors come alive with generous salt, pepper, and umami-packed toppings.
Steakhouse Mashed Potato Bowls—A Cozy Classic for Any Occasion
Few meals deliver the same satisfaction as steak and potatoes. By serving them together in a bowl with vibrant greens and a crunch of onions, this recipe is not only delicious, but also visually inviting and family-friendly. Serve it for a weeknight treat or upscale dinner—either way, you’ve got a winner.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a34577993/steakhouse-mashed-potato-bowls/
- https://kr.pinterest.com/pin/205124958023144931/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43905272/steak-and-potato-recipes/
- https://www.eatyourbooks.com/library/recipes/2857440/steakhouse-mashed-potato-bowls
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37384043/leftover-mashed-potatoes-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9904/restaurant-style-smashed-potatoes/
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