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Irresistible Spinach-Artichoke Party Bowl with Steak Strips

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A creamy spinach-artichoke base topped with tender steak strips and a tangy peanut-ginger sauce, perfect for parties or a satisfying weeknight dinner.

Ingredients

Scale
  • 5 cups fresh baby spinach
  • 1 can artichoke hearts, drained and chopped
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 12 oz flank or skirt steak, thinly sliced against the grain
  • 2 tablespoons olive oil
  • Freshly ground black pepper and kosher salt
  • Optional: smoked paprika or chili flakes
  • 1/4 cup creamy peanut butter (natural, no added sugar)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 3–4 tablespoons warm water
  • Optional: a dash of sesame oil

Instructions

  1. Rinse the baby spinach and roughly chop if leaves are large. In a large skillet over medium heat, add a splash of olive oil and sauté minced garlic for about 30 seconds until fragrant.
  2. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, combine softened cream cheese, sour cream, and grated Parmesan. Stir until smooth and creamy.
  4. Add chopped artichoke hearts and cooled spinach to the creamy mixture. Season with salt and pepper to taste. Set aside.
  5. Pat steak strips dry with paper towels. Season with salt, pepper, and optional smoked paprika or chili flakes.
  6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add steak strips in a single layer and cook about 2 minutes per side for medium-rare. Remove from heat and let rest for 5 minutes before slicing thinner if needed.
  7. In a small bowl, whisk together peanut butter, soy sauce, grated ginger, honey, rice vinegar, and warm water. Adjust water to achieve a smooth, pourable but thick sauce. Add sesame oil if using. Taste and adjust sweetness or tanginess as desired.
  8. To assemble, spread the spinach-artichoke mixture in a large serving bowl or individual bowls. Arrange steak strips on top.
  9. Drizzle generously with peanut-ginger sauce. Garnish with chopped scallions, toasted sesame seeds, or crushed peanuts if desired. Serve immediately.

Notes

Dry steak strips thoroughly before cooking for a better sear. Cut steak against the grain for tenderness. Quick sauté spinach to retain color and avoid sliminess. Drain artichokes well to prevent watery base. Adjust peanut-ginger sauce thickness by adding water or peanut butter as needed. Prep spinach-artichoke base up to 2 days ahead; sauce can be made up to a week ahead. Reheat steak gently to keep juicy.

Nutrition

Keywords: spinach artichoke bowl, steak strips, peanut-ginger sauce, party bowl, easy dinner, creamy spinach artichoke, healthy protein bowl

Find it online: https://realityeats.com/irresistible-spinach-artichoke-party-bowl-with-steak-strips-easy-recipe/