Meal bowls have swept the nation, wowing everyone by serving up complete meals in a single dish with a beautiful presentation. This Steak & Mashed Potato Bowl recipe is an even heartier take on that delicious trend. With golden-brown, richly-crusted, and tender steak piled atop fluffy, creamy mashed potatoes, this Steak & Mashed Potato Bowl is fantastically filling. A vibrant green salad nestled in the bowl adds color and ups the fun with blue cheese and bacon. In under an hour, you can have a phenomenal and photogenic dinner on the table. Who said simple home cooking can’t be fashionable?

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Ingredients

For the steak:

  • 2 (1-inch-thick) rib-eye steaks, boneless and trimmed of excess fat
  • 1 teaspoon seasoned salt
  • black pepper, to taste
  • 2 tablespoons salted butter, melted

For the potatoes:

  • 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon kosher salt, plus more, to taste
  • 6 tablespoons salted butter, cut into pieces
  • 4 ounces cream cheese, room temperature
  • 3/4 cup half-and-half, plus more, to taste
  • black pepper, to taste

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
  • black pepper, to taste
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup crispy fried onions

Directions

Step 1 -Heat a cast-iron skillet over high heat.

Step 2 -Season the steaks on both sides with the seasoned salt and the pepper.

Step 3 -Brush the steaks on both sides with 2 tablespoons of the salted butter.

Step 4 -Place the steaks in the skillet and sear until the bottom side forms a golden-brown crust, about 4 minutes. Flip and cook until the second side develops a crust as well, about 4-5 minutes.

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Step 5 -Move the steaks to a plate and set them aside to rest for 15 minutes.

Step 6 -While the steaks rest, place the potatoes in a large pot.

Step 7 -Add enough of the water to just submerge the potatoes, then add the extra salt to the water.

Step 8 -Bring the water to a simmer over medium-high heat.

Step 9 -Let the potatoes simmer until fork-tender, about 10-12 minutes.

Step 10 -Drain the potatoes.

Step 11 -Return the potatoes to the pot while still hot and add 1 teaspoon of the salt, the remaining salted butter, the cream cheese, 3/4 cup of the half-and-half, and the pepper.

Step 12 -Mash the potatoes together with the ingredients in the pot, adding the extra half-and-half if the potatoes feel too thick. Be careful not to over-mash.

Step 13 -Set the potatoes aside.

Step 14 -Once the steaks have rested, cut them against the grain. Cutting against the grain helps tenderize the meat for easier eating.

Step 15 -In a large bowl, combine the spinach and the mushrooms.

Step 16 -Drizzle the olive oil and the vinegar in the bowl, season with the remaining 1/2 teaspoon of the salt and the pepper, and toss.

Step 17 -In serving bowls, evenly divide the steak slices, the mashed potatoes, and the salad.

Step 18 -Top the salads with the blue cheese and the fried onions and serve.