Prick potatoes all over with a fork.

Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until potatoes are tender, 4-6 minutes.

While potatoes microwave, cut mushrooms into 1/4" slices.

Mince chives.

Pat steaks dry and season both sides with half the garlic salt (reserve remaining for potatoes) and 1/4 tsp. pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

While steaks cook, continue recipe.

Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add potatoes, garlic pepper, and remaining garlic salt to hot pan. Cook until browned, 2-3 minutes on one side.

Flip potatoes and evenly top with shredded cheese. Cover until melted, 2-3 minutes.

Remove from burner.

Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until slightly browned, 2-4 minutes.

Add 2 Tbsp. water, cream cheese, and chicken base. Stir occasionally until combined, 1-2 minutes.

Add butter. Stir until melted and sauce is slightly thickened, 1-2 minutes.

If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.

Plate dish as pictured on front of card, topping steak (slicing, if desired) with sauce. Garnish potatoes with chives. Bon appétit!