Begin by placing baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat. Allow the potatoes to simmer for about 15–20 minutes, or until they are fork-tender. Once done, drain the water and set the potatoes aside.

Transfer the drained potatoes to a hot griddle or a baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to flatten them slightly. Drizzle generously with olive oil and sprinkle with salt, black pepper, and garlic powder. Cook for about 4–5 minutes on each side until they turn golden brown and crispy.

While the potatoes are crisping up, cut the strip steaks into bite-sized cubes. Season with Montreal steak seasoning, ensuring every piece is coated for maximum flavor. In a separate area of the griddle, add the steak cubes and cook for about 3–4 minutes on each side, or until they reach desired doneness.

Once the steak bites are cooked, reduce the heat and add butter and minced garlic to the hot griddle. Allow the butter to melt and combine with the garlic, stirring gently to coat the steak bites evenly.

Remove the crispy smashed potatoes from the griddle and place them on a serving platter. Top each potato with a generous sprinkle of shredded cheddar cheese. Finally, garnish the garlic butter steak bites and cheesy smashed potatoes with freshly chopped green onions.