Meal bowls have swept the nation, wowing everyone by serving up complete meals in a single dish with a beautiful presentation. This Steak and 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 and 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?
IngredientsFor the steak: • 2 (1-inch thick) ribeye 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 for the 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 • 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
Heat a cast-iron skillet over high heat on the stove-top.
Season the steaks on both sides with seasoned salt and pepper.
Brush the steaks on both sides with the salted butter.
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.
Move the steaks to a plate and set them aside to rest for 15 minutes.
While the steaks rest, place the potatoes in a large pot.
Add enough water to the pot to just submerge the potatoes, then salt the water.
On the stove-top, bring the water to a simmer over medium-high heat.
Let the potatoes simmer until fork-tender, about 10-12 minutes.
Drain the potatoes.
Return the potatoes to the pot while still hot and add 1 teaspoon of salt, 6 tablespoons salted butter, the cream cheese, half-and-half, and pepper.
Mash the potatoes together with the ingredients in the pot, adding more half-and-half if the potatoes feel too thick and being careful not to over-mash.
Set the potatoes aside.
Once the steaks have rested, cut them against the grain. Cutting against the grain helps tenderize the meat for easier eating.
In a large bowl, combine the spinach and mushrooms.
Drizzle the olive oil and vinegar in the bowl, season with salt and pepper, and toss.
In serving bowls, evenly divide the steak slices, mashed potatoes, and salad.
Top the salads with blue cheese and fried onions and serve.