Print

Loaded Steak Baked Potatoes with Parmesan Cream Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty main course featuring baked russet potatoes topped with spiced steak bites and a rich parmesan cream sauce.

Ingredients

Scale
  • 4 large russet potatoes, cleaned and dried
  • 4 tablespoons olive oil
  • 1 1/2 tablespoons sea salt (for the potato skins)
  • 2 pounds steak (NY strip, ribeye, sirloin, or tenderloin)
  • 2 teaspoons kosher salt
  • 2 tablespoons low-sodium Cajun seasoning
  • 4 tablespoons avocado oil, divided
  • 6 tablespoons butter, softened and divided
  • 2 tablespoons garlic, minced (split into 2 portions of 1 tablespoon)
  • 1 1/2 cups heavy cream
  • 2/3 cup parmesan, finely grated
  • 2 tablespoons fresh parsley, minced (plus extra for garnish)
  • Juice of 2 lemon wedges
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon freshly cracked black pepper

Instructions

  1. Preheat the oven to 425°F and line a baking pan with parchment paper.
  2. Rub each russet potato with olive oil. Sprinkle sea salt all over the skins.
  3. Place potatoes on the prepared pan and bake 50 to 60 minutes until a fork slides in easily.
  4. Trim excess fat from the steak. Cut into 2-inch pieces.
  5. Drizzle steak with 2 tablespoons avocado oil. Toss with kosher salt and Cajun seasoning.
  6. Heat the remaining 2 tablespoons avocado oil in a cast-iron skillet over medium-high heat.
  7. Add steak bites and cook undisturbed 2 minutes. Flip and cook 1 more minute.
  8. Reduce heat to low and cook another minute to finish. Move steak to one side of the pan.
  9. Add 2 tablespoons butter and 1 tablespoon minced garlic to the empty side. Sauté until fragrant about 20 to 30 seconds. Toss steak in the garlic butter and set aside briefly.
  10. In the same skillet, add the remaining 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant.
  11. Whisk in the heavy cream. Bring to a gentle simmer and reduce 3 to 5 minutes until slightly thickened.
  12. Stir in grated parmesan, red pepper flakes, a pinch of salt, and cracked black pepper. Cook until cheese melts and sauce is smooth.
  13. Finish the sauce with minced parsley and a squeeze of lemon juice. Taste and adjust seasoning.
  14. Lightly drop each baked potato on the counter to loosen the interior. Cut a slit down the center and fluff with a fork.
  15. Spread softened butter inside each potato. Divide steak bites among the potatoes and spoon the parmesan cream over the top.
  16. Garnish with extra parsley and serve immediately.

Notes

If you don’t have avocado oil, a neutral oil like grapeseed or light olive oil works. For a lighter sauce, replace half the heavy cream with whole milk, but the sauce will be less rich. Use pre-grated parmesan only if fresh is unavailable; freshly grated melts smoother.

Nutrition

Find it online: https://www.simplefamilydishes.com/loaded-steak-potatoes/