A new twist on an old classic. Steak and potatoes gets made into bite sized appetizers for game day. Simple, and utterly delicious!
Welcome to Day #2 of Appetizer Week, a multi-blogger event co-hosted by Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.
I love easy recipes. My free time is limited, therefore it becomes super valuable. Any time I can speed up a recipe so I can eat quickly so I have more time for other things is a good day. The trick is I don’t want to sacrifice flavour and taste for speed. So I’ve learned to keep the cooking techniques simple and amp up the flavour with spice and heat. The best of both worlds collide when you do that. And it’s a beautiful thing.
You must try both of these recipes. I love ordering steak bites in restaurants. I can’t get enough steak in my diet. It’s my favourite type of meat.
I do something similar to this with chicken too. I’ll have to share that recipe with you soon. I’ve been making chicken bites and steak bites since the kids were little.
The potatoes are a recipe a family friend showed me years ago. She made hers with different spices and cheese.
I’m a mozzarella girl so any recipe that I can swap out cheddar for mozzarella I’m going to do it. The subtle heat in these potatoes is amazing.
Just make sure you tailor the amount of chipotle and smoked paprika to your taste buds. We’re heat people here. We love some zing. If you don’t like heat just adjust those ingredients.
You can sprinkle fresh parsley over top, I actually like dried. I find fresh herbs overpowering for some dishes so I tend to use dried more than fresh.
Thanks again to all our participants, sponsors and to Kristen for co-hosting with me. Make sure you continue to tune in all week for more delicious recipes and more spectacular giveaways!
Visit all the other Appetizer Week Peeps for more Munchie Causing Goodness:
- Pizza Dip by Cravings of a Lunatic
- Caramelized Onion, Brie, and Pear Crostini by Hezzi-D’s Books and Cooks
- Easy Low-Carb Chicken Dip by Yours and Mine Are Ours
- Harvest Sweet Potato Salsa by Farm Fresh Feasts
- Mini Cheeseburgers by Rants From My Crazy Kitchen
- Bacon Wrapped Little Smokies by Clarks Condensed
- Bacon Wrapped Stuffed Apricots by Karen’s Kitchen Stories
- Empanada Mini Pies by The NY Melrose Family
- Buffalo Chicken Tortilla Pinwheels by Home Cooking Memories
- Easy Cheesy Mexican Dip by Cupcakes & Kale Chips
The giveaway is over but our sponsor for this event was Anolon.
They provided an Anolon Nouvelle Copper Stainless Steel Collection 10-piece set. A
Anolon Nouvelle Copper Stainless Steel cookware is gorgeous and will withstand the test of time.
Places to stalk Kiss my Smoke!
Facebook ~ Twitter ~ Pinterest ~ Instagram ~ Cravings of a Lunatic
Steak Bites and Potato Bites
For the Potato Bites:
- 1 bag of baby potatoes
- 1/2 cup butter divided
- 1 cup mozzarella
- 1 to 2 chipotle peppers in adobo diced super small
- 1/2 teaspoon onion salt or powder more or less to taste
- 1/2 teaspoon garlic salt or powder more or less to taste
- 1/4 teaspoon smoked paprika more or less to taste
- Salt and pepper to taste
- 1/4 cup olive oil
For the Steak Bites:
- 1 and 1/2 pounds of steak personally I like striploin (I'm not a sirloin fan)
- 4 tablespoons butter more or less to taste
- Salt and pepper to taste
- 1 to 2 tablespoons roasted garlic and pepper rub marinade
- Preheat the grill to a medium heat!
For the Potatoes:
- Boil your potatoes ahead of time for 8 to 12 minutes depending in their size. You want them fork tender but still firm enough that they won't fall apart when hollowing them out.
- Drain your potatoes and allow to cool slightly.
- Take a small measuring spoon or melon baller and scoop out as much of the inside of the potatoes without them falling apart. Transfer those scooped out bits to a food processor bowl that's been fitted with a steel blade for mixing. Set your hollowed out potatoes aside.
- Add the rest of your ingredients to the food processor bowl. Give it a whir. If it doesn't mix well add some olive oil. You want it thick but pliable, sort of the consistency of cookie dough.
- Turn the food processor off. Unplug and remove the bowl. Scoop out about 1 tablespoon for each potato and start stuffing them. I make mine so they are overflowing, and piled high. Just how we roll here. Place the finished potatoes in a grill pan.
- Add butter, don't fear the butter. It's game day, live a little.
- Pop the grill pan on a preheated medium heat outdoor grill and cook for about 10 minutes covered. Uncover and cook another 2 to 5 minutes depending the size of your taters and the heat of your grill. You want them browning on the bottom and the filling just starting to ooze and melt.
- Obviously this is not a dish you flip over, just putting that out there in case there's anyone out there who thought it was a good idea. Don't flip over stuffed potatoes, it's bad news folks.
- Make sure you keep an eye on them while cooking. And add more butter if they stick. Yes, I actually said more butter.
- Once they are ready carefully remove them from the grill and transfer them to a serving plate. Watch out, they're hot. You'll have a literal game of hot potato happening if you're not careful.
- Serve with a big old potato loving smile!
For the Steak Bites:
- Cut the beef into bite sized pieces, think tips when you go to a restaurant.
- Add half your butter a cast iron pan, pop that on the grill and allow it to sizzle a bit and start to turn to brown butter, then toss in your beef. Cook and stir as it cooks.
- Sprinkle with salt and pepper, then toss the rest of the butter and the rub marinade in the pan. You're not using it as a marinade, you're using it as a sauce for flavour. Continue to cook and allow the marinade to coat the meat. Total cooking time should only be about 6 or 8 minutes tops, depending on the size of your pieces.
- Remove from heat and transfer to a serving bowl or plate.
- Serve with a big old steak loving smile.
Now be confident and get your grill on!
Diana Weber says
I absolutely love steak and potatoes! Can’t wait to try these at my next party.
Melissa @ Served Up With Love says
I’m a dip kinda girl.
M.J. Jacobsen says
Looks soooo good! Thanks for the chance to win!
Amanda P says
Heather Wells says
I like spinach dip with veggies and always gotta have some chocolate something!
Karen M says
This looks SO good! One question, what type of roasted garlic and pepper rub marinade do you use?
I used Kraft. It’s amazing for marinating meat. I use any of their Italian type dressings for a quick marinade often. Just an easy way to cut corners if you’re in a hurry. They provide nice spice and the oil content is great for a quick marinade. But there’s not enough citrus to break down the meat which is good. Any citrus based ones just don’t leave them on long. Hope that helps.
Karen M says
oh! so it’s a dressing and not a dry rub!! Thank you! can’t wait to try it 🙂
Didn’t see the how-to or brand for the roasted garlic and pepper marinade. Did I miss it? Looks amazing!
Can’t mention brands when working with others inside a post. I used Kraft, they make a great one. I find any of the Italian type dressing work wonders for marinades. Just enough spice and oil to soften without breaking down or cooking the meat, so to speak. Hope that helps.
My word, woman, no one on the planet captures caramelized meat in pixels better than you! This Pavlov dog has pinned this gem of a post. Meat and potatoes…man food at its finest.
Awe, you are so sweet Brooks. I am finding the grill site hard to photograph for so that means a lot to me. I love the concept of this one. Meat and potatoes in bite size, it’s just fun.
Carrie Halliday says
Jalapeno pepper dip, but going to try this one too!
Pinning both of these beautiful dishes on my Recipes to Try board, Kim! Love those little stuffed potatoes but the steak bites stole my heart. Yum!
Thanks so much Stacy, hope you got a chance to try them.
Rachel Daniels says
Anything covered in cheese.
Dana Smith-Gravenor says
I can’t wait to make this!
Hope you enjoyed it.
Kristin A. says
I love little smokies!
Me too. So good.
Jen and Emily @ Layers of Happiness says
Love this recipe! Bite size anything always tastes better… especially when it’s something like steak and potatoes. The boys in my house will be all over this recipe! Can’t wait to try it 🙂
Thanks Jen and Emily. Hope you got a chance to try these.
These look great. In the photos, it appears that the meat is in some kind of sauce or marinade…..is that really just from butter and the meat juices?
There’s 2 tablespoons of a rub/marinade listed in the ingredients. It’s a thick rub/marinade so most of what you’re seeing is just how juicy the steak is. I use really good quality steaks with just a hint of marbling so you get just the right amount of fat. Hope that helps. xx
What is striploin steak?
It’s a cut from the short loin, very tender. Next to rib eye it’s the cut we use the most at our house. A bit pricey though, so if you use a cheaper cut you can just marinate for a bit. I tend to marinate in Italian Dressing quite often as it’s fast and easy. I’m in Canada so if you’re in the states you might see if labelled as “top loin”, or “new york strip”, or “strip steak”. I think the names vary a bit in Canada and the states. I love grilling it, and I also dig pan-searing it. In fact I pan seared some last night with just some salt and a hint of sauce. Typically you never have to marinate a striploin as it’s so tender. Hope that helps.
I just bought a stainless steel stovetop smoker and I bet these would be great in that. I live in AZ so it’s too hot in the summer to grill outside…we get min 118 deg in the summer. It’s only May and we’ve already hit triple digits.
I don’t subscribe to too many blogs but this one looked really good!
Now that’s hot. I can’t even imagine. We hit 100 and I’m melting. But AZ is gorgeous so it must be worth the sweat. On my bucket list to see.
Thanks. That’s incredibly kind of you. xx
Yes, AZ is fabulous…we only endure those temps for a few summer months and then it’s around 80 the rest of the year.
We only get hot weather for about 3 months here so I try to enjoy it. We get old school seasons here. About 3 months of each, which is fun, apart from the snow.
Diane Granger says
I’ve hunted all over and there is no such thing as kraft roasted garlic and pepper – marinade, rub or dressing. So now what do I use?
If you can’t find the right one, just use a Italian Dressing. It’ll work just as well. The Zesty one is my personal favourite.
I couldn’t find it either! However, Lawry’s makes a Steak & Chop Garlic & Cracked Black Pepper marinade that might be worth a try…
Any marinade, salad dressing (wet) or bbq sauce will work. You just need some moisture to coat them. I’ll have to peek at my bottle, maybe they stopped carrying the one I used. I’ll make a note to look.
Mariel @ Or so she says... says
Hey busy lady, I didn’t realize you had this blog too. I love it! And, such a delicious recipe… my husband would go nuts if I made this for him! Pinned!
Chandra O'Connor says
i like this idea for appetizers something diff. Im planing a girls afternoon movies and apps this is now on the list.
Jill Roberts @ WellnessGeeky says
This is absolutely magnificent, scrumptious, delicious, super yummy steak bites and potato bites. Thx for sharing recipe, i definitely add it to my cookbook! Can i post it on my blog?
These were truly small bites of heaven for my taste buds, they were a favorite at my party.
I’m so glad you liked them!