Another great thing about this recipe is its versatility. You can use cheddar, Monterey Jack, or a cheese blend depending on the flavor and melt you prefer. Fresh herbs such as parsley, chives, and rosemary further elevate the dish, adding brightness and freshness. The garlic adds depth, while the ranch seasoning pulls everything together with its perfect blend of tangy, savory, and herby notes. Served next to a perfectly cooked steak, the dish becomes a hearty, satisfying meal that feels comforting yet special. It’s the kind of recipe that brings people together—a plate full of warmth, flavor, and delicious texture.
Ingredients
1 ½ lbs baby potatoes, quartered
3 tbsp butter, melted
1 tbsp olive oil
3 cloves garlic, minced
1 packet ranch seasoning (about 1 oz)
1 cup shredded cheese (cheddar or cheese blend)
1 tbsp chopped parsley or chives
Salt & pepper to taste
2 steaks (ribeye, sirloin, or strip)
1 tbsp steak seasoning
Instructions
Preheat oven to 400°F (200°C).
In a bowl, toss potatoes with butter, olive oil, garlic, ranch seasoning, salt, and pepper.
Spread on a baking sheet and bake 25–30 minutes until tender.
Sprinkle cheese on top and bake 5–7 more minutes until melted and golden.
Season steaks and cook in a hot skillet 4–5 minutes per side or to preferred doneness.
Slice and serve alongside cheesy ranch potatoes, garnished with parsley.