18 Irresistible Steak Sides Recipes Perfect for Any Occasion

There’s nothing quite like a juicy, perfectly cooked steak—but let’s be honest, the right sides make the meal. Whether you’re hosting a backyard BBQ, whipping up a quick weeknight dinner, or craving cozy comfort food, these 18 irresistible steak sides are here to steal the spotlight. From crispy potatoes to fresh seasonal salads, get ready to elevate every bite. Hungry yet? Let’s dig in!

Garlic Butter Mashed Potatoes

These creamy, garlicky mashed potatoes are the ultimate comfort food—rich enough for a holiday table but easy enough for weeknight dinners.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup whole milk, warmed
• 1/2 cup sour cream
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain.
2. Meanwhile, melt the butter in a small skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Remove from heat.
3. Return the drained potatoes to the pot. Mash with a potato masher or ricer until smooth. Stir in the garlic butter, warmed milk, sour cream, 1 tsp salt, and 1/4 tsp black pepper until fully combined.
4. Fold in the chopped chives, reserving a pinch for garnish. Taste and adjust seasoning if needed.

The secret here? Sautéing the garlic in butter first deepens its flavor without harshness, while sour cream adds a subtle tang you won’t get from milk alone.

Tip: For extra-fluffy potatoes, use a ricer—and never overmix, or they’ll turn gluey!

Creamed Spinach with Parmesan

This creamy, garlicky spinach side dish feels indulgent but comes together in just 20 minutes—perfect for busy weeknights or holiday dinners.

Ingredients:

• 1 lb fresh spinach, tough stems removed
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• Pinch of nutmeg

Instructions:

1. In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add 3 cloves garlic, minced and sauté for 30 seconds until fragrant.
2. Add 1 lb fresh spinach in batches, stirring until wilted (about 3 minutes total).
3. Pour in 1/2 cup heavy cream, 1/4 tsp salt, 1/8 tsp black pepper, and a pinch of nutmeg. Simmer for 2 minutes until slightly thickened.
4. Remove from heat and stir in 1/4 cup grated Parmesan until melted and creamy.

The nutmeg and Parmesan add a subtle depth that makes this creamed spinach taste far fancier than the effort required!

Tip: For extra richness, swap half the cream with cream cheese—just whisk it in until smooth.

Roasted Garlic Asparagus

This simple yet elegant side dish lets sweet roasted garlic and crisp-tender asparagus shine—perfect for weeknights or impressing guests.

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss asparagus with 3 tbsp olive oil, 4 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the prepared sheet.
3. Roast for 12–15 minutes, shaking the pan once halfway, until asparagus is tender and slightly charred at the tips.
4. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp Parmesan (if using). Serve immediately.

The magic here? Roasting garlic mellows its bite into a caramelized sweetness that clings to every asparagus spear.

Tip: For extra crunch, finish with a sprinkle of toasted breadcrumbs or chopped almonds.

Classic Caesar Salad

This timeless salad is all about crisp romaine, garlicky dressing, and that irresistible crunch of homemade croutons—perfect for a quick lunch or a dinner party starter.

Ingredients:

• 2 large romaine hearts, chopped into bite-sized pieces
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/2 cup olive oil
• 1/4 cup lemon juice (about 1 large lemon)
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 2 anchovy fillets, minced (or 1 tsp anchovy paste)
• 1/2 tsp Worcestershire sauce
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 cups cubed day-old bread (like baguette or sourdough)

Instructions:

1. Make the croutons: Heat 1/4 cup olive oil in a skillet over medium heat. Add bread cubes and toast for 5–7 minutes, stirring often, until golden and crisp. Set aside.
2. Whisk the dressing: In a small bowl, combine lemon juice, minced garlic, Dijon mustard, anchovies, Worcestershire sauce, black pepper, and salt. Slowly drizzle in remaining 1/4 cup olive oil, whisking until emulsified.
3. Toss the salad: In a large bowl, toss romaine with dressing until evenly coated. Add Parmesan cheese and croutons, gently mixing to combine.
4. Serve: Divide onto plates and finish with an extra sprinkle of Parmesan.

The magic here? The dressing clings to every leaf without drowning it, and those garlicky croutons stay satisfyingly crisp.

Tip: For extra depth, let the dressed salad sit for 5 minutes before adding croutons—just enough time for the flavors to meld.

Grilled Corn on the Cob

Nothing says summer like smoky, buttery grilled corn—this foolproof method delivers juicy kernels with just the right char.

Ingredients:

• 4 ears fresh corn, husks removed
• 2 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• Lime wedges (for serving)

Instructions:

1. Preheat grill to medium-high (400°F). Brush corn lightly with 1 tbsp melted butter.
2. Grill corn, turning every 2 minutes, for 8–10 minutes total until kernels are tender with slight char marks.
3. In a small bowl, mix remaining 1 tbsp melted butter, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp kosher salt. Brush evenly over hot corn.
4. Serve immediately with lime wedges for squeezing.

The smoky-sweet spice blend clings to every nook, while a squeeze of lime brightens each bite—no boring buttered corn here!

Tip: For extra flavor, soak corn (husks on) in cold water for 30 minutes before grilling—the steam keeps kernels plump.

Bacon-Wrapped Green Beans

These crispy, savory bundles turn humble green beans into a show-stopping side dish—perfect for holidays or weeknights when you want a little extra indulgence.

Ingredients:

• 1 lb fresh green beans, trimmed
• 8 slices bacon (regular-cut, not thick)
• 2 tbsp melted butter
• 1 tbsp brown sugar
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Blanch beans: Boil green beans in salted water for 2 minutes, then drain and rinse under cold water. Pat dry.
3. Season: Toss green beans with melted butter, brown sugar, garlic powder, and black pepper.
4. Wrap: Divide beans into 8 small bundles. Wrap each bundle snugly with a bacon slice, seam-side down on the baking sheet.
5. Bake: Cook for 20–25 minutes until bacon is crisp, flipping halfway through for even browning.

The magic here? The bacon renders into the beans, infusing them with smoky-sweet flavor while keeping the centers tender-crisp.

Tip: For extra caramelization, broil for 1–2 minutes at the end—just watch closely!

Cheesy Au Gratin Potatoes

These creamy, golden-brown potatoes are the ultimate comfort food—rich, cheesy, and impossible to resist. Perfect for holiday dinners or Sunday suppers!

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until bubbly. Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Stir in 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in 1 1/2 cups cheddar cheese until melted. Layer half the potatoes in the dish, pour half the sauce over them, then repeat with remaining potatoes and sauce.
4. Sprinkle remaining 1/2 cup cheddar and 1/2 cup Parmesan on top. Cover with foil and bake for 45 minutes. Uncover and bake 15–20 more minutes until bubbly and golden.

The magic here? Yukon Golds hold their shape while soaking up the velvety cheese sauce—no mushy spuds! Let it rest 10 minutes before serving for the perfect slice.

Tip: For extra crunch, broil for 2–3 minutes at the end (watch closely!).

Sauteed Mushrooms with Thyme

These buttery, garlicky mushrooms are a quick side dish that feels fancy but comes together in just 15 minutes—perfect for busy weeknights or dressing up a steak dinner.

Ingredients:

• 1 lb cremini or white mushrooms, sliced ¼-inch thick
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Melt 3 tbsp butter in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3 minutes to brown.
2. Stir in 2 cloves minced garlic, 1 tbsp thyme, ½ tsp salt, and ¼ tsp black pepper. Cook for 5–7 more minutes, stirring occasionally, until mushrooms are tender and glossy.
3. Remove from heat and sprinkle with parsley if using. Serve immediately.

The key here is letting the mushrooms caramelize slightly in the butter before stirring—that deep, nutty flavor makes all the difference.

Tip: For extra richness, deglaze the pan with 2 tbsp white wine or broth after browning the mushrooms.

Sweet Potato Fries with Chipotle Aioli

These crispy, smoky-sweet fries with a creamy, spicy dip are the ultimate upgrade to your snack game—no deep fryer required!

Ingredients:

• 2 large sweet potatoes, cut into 1/4-inch sticks
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp chipotle pepper in adobo sauce, minced
• 1/4 tsp honey

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potatoes with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Bake for 20 minutes, flip fries, then bake another 10–15 minutes until crispy and caramelized at the edges.
4. While fries bake, whisk together 1/2 cup mayonnaise, 1 tbsp lime juice, 1 tsp chipotle pepper, and 1/4 tsp honey in a small bowl.
5. Serve fries hot with chipotle aioli for dipping.

The double-hit of smoky spices on the fries and in the aioli makes every bite irresistible—plus, the oven does all the hard work!

Tip: For extra crunch, soak the cut sweet potatoes in cold water for 30 minutes before baking, then pat dry thoroughly.

Caprese Salad with Balsamic Glaze

Bright, fresh, and effortlessly elegant, this Caprese salad is a summer staple that lets ripe tomatoes and creamy mozzarella shine.

Ingredients:

• 2 large ripe tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Arrange alternating slices of tomatoes and mozzarella on a serving platter, slightly overlapping them in a circular pattern.
2. Tuck fresh basil leaves between the slices, reserving a few for garnish.
3. Drizzle evenly with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/4 tsp flaky sea salt and 1/4 tsp black pepper.
5. Let sit at room temperature for 10 minutes before serving to allow flavors to meld.

The sweet-tart balsamic glaze balances the juicy tomatoes and rich mozzarella, while the basil adds a peppery freshness that ties it all together.

Tip: For the best texture, use room-temperature mozzarella—it’s creamier than when chilled!

Loaded Baked Potato Casserole

This hearty casserole takes all the best parts of a loaded baked potato—crispy bacon, melty cheese, and tangy sour cream—and turns them into a crowd-pleasing side dish (or main!).

Ingredients:

• 3 lbs russet potatoes, peeled and diced into 1-inch cubes
• 6 slices bacon, chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Grease a 9×13-inch baking dish.
2. Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels.
3. Toss potatoes with melted butter, garlic powder, salt, and black pepper. Spread evenly in the baking dish.
4. Bake for 45 minutes, stirring halfway, until potatoes are tender and edges are golden.
5. Remove from oven and top with cheddar cheese. Return to oven for 5 minutes until cheese melts.
6. Dollop sour cream over the top, then sprinkle with bacon and chives.

The magic here? The potatoes get crispy on the outside while staying fluffy inside—just like a perfect baked potato, but with way less fuss.

Tip: For extra crunch, broil for 1-2 minutes after adding the cheese (watch closely!).

Roasted Brussels Sprouts with Bacon

These crispy Brussels sprouts get a smoky, savory upgrade with crispy bacon—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss Brussels sprouts with 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until evenly coated. Spread in a single layer on the baking sheet.
3. Scatter 4 slices chopped bacon over the sprouts. Roast for 20 minutes, then drizzle with 1 tbsp maple syrup and toss gently.
4. Return to oven for 5–10 minutes until bacon is crisp and sprouts are caramelized at the edges.

The magic here? The maple syrup glazes the bacon and sprouts, creating sticky-sweet bits that balance the sprouts’ natural bitterness.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Herb Butter Dinner Rolls

These fluffy, buttery rolls are infused with fresh herbs and guaranteed to steal the spotlight at any dinner table.

Ingredients

• 1 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, melted (divided)
• 1 large egg
• 1 tsp salt
• 3 1/2 cups all-purpose flour
• 2 tbsp finely chopped fresh parsley
• 1 tbsp minced fresh rosemary
• 1/2 tsp garlic powder

Instructions

1. In a large bowl, whisk together warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Stir in 3 tbsp melted butter, egg, and salt. Gradually mix in flour until a soft dough forms.
3. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down dough and divide into 12 equal pieces. Roll into balls and place in a greased 9×13″ pan. Cover and rise for 30 minutes.
5. Preheat oven to 375°F. Mix remaining 1 tbsp melted butter with parsley, rosemary, and garlic powder. Brush over rolls.
6. Bake for 18-20 minutes until golden brown. Serve warm.

The secret to these rolls? A double dose of butter—folded into the dough and brushed with herby goodness right before baking for extra flavor.

Tip: For extra-soft rolls, cover the pan with foil for the first 10 minutes of baking.

Caramelized Onion and Gruyere Tart

This savory tart is a showstopper with its sweet, slow-cooked onions and rich, melty Gruyère—perfect for brunch or a cozy dinner.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1 cup shredded Gruyère cheese
• 1 tsp fresh thyme leaves

Instructions

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork. Bake for 10 minutes until lightly golden, then set aside.
2. In a large skillet, melt the butter over medium-low heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized. Stir in the balsamic vinegar and cook 1 minute more.
3. Spread the caramelized onions evenly over the pre-baked pastry, leaving a 1-inch border. Sprinkle with Gruyère and thyme.
4. Bake at 400°F for 15–18 minutes until the cheese is bubbly and the edges are crisp. Let cool 5 minutes before slicing.

The balsamic adds a subtle tang that balances the sweetness of the onions, while the Gruyère brings nutty richness—every bite is pure comfort.

Tip: For extra flakiness, brush the pastry edges with an egg wash before baking.

Grilled Zucchini with Lemon Zest

This bright, smoky side dish comes together in minutes but feels effortlessly elegant—perfect for summer cookouts or weeknight dinners.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp lemon zest (from about 1 lemon)
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush zucchini planks evenly with 2 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Grill zucchini for 3–4 minutes per side, until tender and char marks appear. Transfer to a serving platter.
3. Immediately sprinkle grilled zucchini with 1 tsp lemon zest, 1 tbsp lemon juice, and 1 tbsp chopped parsley. Serve warm.

The lemon zest caramelizes slightly on the hot zucchini, creating a tangy-sweet contrast to the smoky grill flavor.

Tip: For extra depth, add a pinch of red pepper flakes with the salt and pepper.

Classic Mac and Cheese

Nothing beats the creamy, cheesy comfort of homemade mac and cheese—this version is rich, velvety, and guaranteed to satisfy.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk until smooth.
3. Stir in garlic powder, onion powder, dry mustard, salt, and black pepper. Cook for 3–4 minutes, stirring constantly, until thickened.
4. Remove from heat and stir in cheddar and Gruyère until fully melted. Fold in macaroni until evenly coated.
5. Transfer to a greased 2-qt baking dish. Bake for 20 minutes until bubbly and lightly golden on top.

The combo of sharp cheddar and nutty Gruyère creates a luxuriously smooth sauce with just the right tang. For extra crunch, sprinkle buttery breadcrumbs on top before baking!

Tip: Let the mac and cheese rest for 5 minutes after baking—this helps the sauce thicken perfectly.

Roasted Root Vegetables with Rosemary

This hearty medley of caramelized root veggies and fragrant rosemary is the kind of side dish that steals the spotlight—simple to make but packed with cozy, earthy flavors.

Ingredients:

• 1 lb carrots, peeled and cut into 1-inch chunks
• 1 lb parsnips, peeled and cut into 1-inch chunks
• 1 lb sweet potatoes, peeled and cut into 1-inch cubes
• 1 large red onion, cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large bowl, toss carrots, parsnips, sweet potatoes, and red onion with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tbsp rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Toss again to distribute the seasonings.
4. Spread vegetables in a single layer on the prepared baking sheet. Roast for 35–40 minutes, stirring halfway, until tender and deeply caramelized at the edges.

The magic here? The high heat coaxes out the natural sweetness of the roots while the rosemary adds a piney freshness—no fancy techniques required.

Tip: For extra crispiness, give the veggies space! Crowding the pan steams them instead of roasting.

Garlic Parmesan Roasted Broccoli

This crispy, cheesy broccoli is a game-changer—so flavorful, you’ll forget it’s a veggie side!

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss broccoli florets with 3 tbsp olive oil, 4 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until evenly coated.
3. Spread broccoli in a single layer on the prepared baking sheet. Roast for 18–20 minutes, flipping halfway, until edges are crispy and stems are tender.
4. Immediately sprinkle with 1/3 cup Parmesan cheese and drizzle with 1 tbsp lemon juice. Toss gently on the tray so the residual heat melts the cheese.

The magic here? The Parmesan forms a savory crust while the lemon brightens every bite—no soggy broccoli in sight!

Tip: For extra crunch, broil for 1–2 minutes after roasting (watch closely to avoid burning).

Conclusion

With these 18 irresistible steak sides, you’re all set to elevate any meal—whether it’s a weeknight dinner or a special gathering. We hope you find a few new favorites to try! Don’t forget to leave a comment with your top picks and share this roundup on Pinterest so others can enjoy these delicious recipes too. Happy cooking!