Begin by boiling baby potatoes in a large pot of salted water for about 15-20 minutes, or until fork-tender. Once cooked, drain the potatoes and let them cool slightly.

Preheat a griddle or large skillet over medium-high heat with a drizzle of olive oil.

Using a fork or the bottom of a glass, gently smash the potatoes until they are about half an inch thick, then season with salt, pepper, and garlic powder.

Transfer the smashed potatoes to the preheated griddle. Cook for approximately 4-5 minutes on each side, or until they develop a golden-brown and crispy exterior.

Top the potatoes with shredded cheddar cheese and cover to melt, about 2-3 minutes.

While the potatoes are cooking, cut the strip steaks into bite-sized cubes.

In a large bowl, toss the steak bites with Montreal Steak Seasoning, ensuring even coverage.

Heat another skillet over medium-high heat and add olive oil. Once hot, add the steak bites in a single layer, cooking for about 2-3 minutes per side, until they reach your desired doneness.

After the steak bites are cooked, reduce the heat to low and add butter and minced garlic to the skillet. Stir gently to coat the steak in the rich garlic butter for about 1-2 minutes.

Ensure the steak bites are evenly coated in the aromatic mixture.

Once everything is prepared, transfer the cheesy smashed potatoes to a serving platter.

Spoon the garlic butter steak bites over the top and sprinkle chopped green onions for freshness.

Serve immediately.