Seared Steaks & Cheesy Mashed Potatoes with Roasted Vegetables & Crispy Onions
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Seared Steaks & Cheesy Mashed Potatoes

with Roasted Vegetables & Crispy Onions

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
  • with Tenderloin Steaks
    includes four 8-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steaks View recipe
    • with Bistro Steaks

    From the Test Kitchen

    To finish this hearty dish, you'll top juicy steaks with our new tomato-chipotle butter for deliciously rich, smoky flavor. It's all complete with sides of smoked gouda mashed potatoes and roasted vegetables drizzled with sweet maple syrup.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Seared Steaks & Cheesy Mashed Potatoes with Roasted Vegetables & Crispy Onions
    Title
    • 4 Steaks
    • 1¼ lbs Potatoes
    • ¾ lb Carrots
    • 2 oz Smoked Gouda Cheese
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ⅓ cup Crispy Onions
    • 2 Tbsps Maple Syrup
    • 2 oz Tomato Chipotle Flavored Butter
    • 2 Tbsps Crème Fraîche
    • ½ lb Broccoli
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Peel the carrots. Halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and grated cheese. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Roast & finish the vegetables
    3 Roast & finish the vegetables

    Meanwhile, line a sheet pan with foil. Place the carrot pieces and broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the maple syrup; carefully toss to coat. Taste, then season with salt and pepper if desired.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.  

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and finished vegetables. Top the steaks with the softened butter. Garnish the vegetables with the crispy onions. Enjoy!

    Tips from Home Chefs

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    Seared Steaks & Cheesy Mashed Potatoes

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Peel the carrots. Halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and grated cheese. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook & mash the potatoes
    Roast & finish the vegetables
    3 Roast & finish the vegetables

    Meanwhile, line a sheet pan with foil. Place the carrot pieces and broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the maple syrup; carefully toss to coat. Taste, then season with salt and pepper if desired.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.  

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and finished vegetables. Top the steaks with the softened butter. Garnish the vegetables with the crispy onions. Enjoy!

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