Steak bites and mashed potatoes make a simple dinner that always feels a little special. This version keeps everything dairy free without losing any of the flavor.

The steak gets a nice golden crust on the outside while staying tender inside. Then it all gets tossed in garlic butter for that rich, savory taste.

The mashed potatoes are smooth and creamy, made with dairy free butter and almond milk instead of the usual dairy. You really can’t tell the difference.

I use dairy free ingredients because a lot of people can’t have dairy, and I wanted a comfort meal everyone can enjoy. It matters when you still want that classic taste.

Let me show you how to put it all together. It comes together faster than you might think.

Why This Recipe Is a Keeper

Rich Garlic Butter Flavor – Dairy-free butter, garlic, and parsley give the steak a rich, savory flavor.

Creamy Mashed Potatoes – Yukon Gold potatoes become smooth and fluffy with warm almond milk and dairy-free butter.

Golden Tender Steak – Sirloin pieces develop a golden crust while staying tender and juicy inside.

Perfect Texture Contrast – Creamy potatoes and tender steak create a satisfying contrast in every forkful.

Here’s What You’ll Need

For the Mashed Potatoes

2 lb Yukon Gold Potatoes, peeled and cubed
4 tbsp Dairy Free Butter
1/2 cup Unsweetened Almond Milk, warmed
1 tsp Salt

For the Steak Bites

1 1/2 lb Sirloin Steak, cut into 1 inch cubes
1 tsp Salt
1/2 tsp Black Pepper
1 tbsp Olive Oil
3 tbsp Dairy Free Butter
5 cloves Garlic, minced
1 tbsp Fresh Parsley, chopped

How to Make It

Step 1

Boil the potatoes in salted water for 15-18 minutes until very tender, then drain well.

Step 2

Mash the potatoes with the dairy free butter, warm almond milk and salt until smooth and fluffy. Cover and keep warm.

Step 3

Pat the steak cubes very dry with paper towels and season all over with the salt and black pepper. Dry steak is the key to a deep golden crust.

Step 4

Heat the olive oil in a large skillet over high heat until shimmering. Sear the steak bites in a single layer for 2-3 minutes, turning once, until browned outside and medium inside. Work in two batches so the pan stays hot.

Step 5

Return all the steak to the skillet, lower the heat to medium, and add the dairy free butter and garlic. Toss for 1 minute until the garlic is fragrant and every bite is glossy.

Step 6

Sprinkle the steak with fresh parsley.

Step 7

Spoon the mashed potatoes onto plates, pile the garlic butter steak bites on top, and drizzle any pan juices over everything before serving.

Recipe Tips

Cut The Potatoes Evenly

Cut the Yukon Gold potatoes into pieces that are about the same size, close to 1 inch. This helps them become tender at the same time instead of having some pieces ready before others.

Check them with a fork after about 15 minutes. They should be soft all the way through with no firm center before you drain them.

Dry The Potatoes Well

Drain the potatoes thoroughly, then let them sit in the warm pot for a minute or two. This allows extra moisture to leave so the mashed potatoes do not turn watery.

Add the warmed almond milk a little at a time while mashing. You may not need every drop, especially if the potatoes are very soft.

Keep The Mashed Potatoes Fluffy

Mash the potatoes only until they are smooth and fluffy. Avoid using a blender or food processor, since too much mixing can make Yukon Gold potatoes sticky and heavy.

Cover the potatoes while you cook the steak, but do not let them sit uncovered. The cover helps keep them warm and prevents the surface from drying out.

What to Make Next