Print

Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

This Loaded Baked Potato with Steak Bites recipe is a hearty and delicious meal perfect for steak lovers and comfort food enthusiasts. Tender baked russet potatoes are topped with flavorful Cajun seasoned steak bites sautéed in garlic butter, finished with a rich and creamy Parmesan sauce infused with lemon and red pepper flakes. A perfect balance of crispy potato skin, fluffy potato interior, and juicy, savory steak bites makes this dish an indulgent yet satisfying dinner option for four.

Ingredients

Baked Potatoes

  • 4 large russet potatoes (scrubbed clean and patted dry)
  • 4 tablespoons olive oil
  • 1.5 tablespoons sea salt (for baked potato skins)

Steak Bites

  • 2 lbs steak (NY strip, ribeye, sirloin or tenderloin)
  • 2 teaspoons kosher salt
  • 2 tablespoons garlic, minced (about 8-10 cloves)
  • 6 tablespoons butter, softened (divided)
  • 2 tablespoons Cajun seasonings (low sodium ideal)
  • 4 tablespoons avocado oil, divided

Parmesan Cream Sauce

  • 1 1/2 cups heavy cream
  • 2/3 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, minced
  • 2 wedges lemon, juice of
  • 1/2 - 1 teaspoon red pepper flakes
  • 1 teaspoon freshly cracked black pepper

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) and line a baking pan with parchment paper to prepare for baking the potatoes.
  2. Prepare and bake the potatoes: Rub each russet potato all over with olive oil and sprinkle sea salt on all sides. Place them on the prepared baking pan without poking any holes. Bake for 50-60 minutes until tender when pierced with a fork.
  3. Prepare the steak bites: While the potatoes bake, trim excess fat or silver skin from the steak and cut it into 2-inch pieces. Drizzle with 2 tablespoons avocado oil and season liberally with Cajun seasoning.
  4. Cook the steak bites: Heat a cast iron or regular skillet over medium-high heat and add 2 tablespoons avocado oil. Add the steak bites and cook undisturbed for about 2 minutes until golden. Flip once and cook for 1 more minute, then reduce heat to low and cook another minute.
  5. Garlic butter toss: Push the steak to one side of the pan, add 2 tablespoons butter and 1 tablespoon minced garlic, sauté until fragrant. Toss the steak bites in the garlic butter until coated and cook for an additional minute. Remove steak and cover loosely with foil to keep warm.
  6. Make the Parmesan cream sauce: Using the same pan with residual garlic butter, add the remaining 2 tablespoons butter and 1 tablespoon minced garlic; sauté until fragrant. Slowly whisk in heavy cream and bring to a simmer, letting it reduce for 3-5 minutes.
  7. Finish the sauce: Stir in red pepper flakes and grated Parmesan cheese. Whisk until the sauce thickens. Season to taste with salt and freshly cracked black pepper. Off the heat, add minced parsley and juice of two lemon wedges.
  8. Prepare the potatoes for filling: Once baked, carefully lift and drop each potato from about 12 inches off the pan to loosen the insides making them fluffy. Cut down the center of each potato and use a fork to fluff the interior.
  9. Assemble the loaded potatoes: Spread a bit of the remaining butter inside the potatoes, spoon in the steak bites evenly among the four potatoes, and drizzle generously with the creamy Parmesan sauce.
  10. Serve immediately: Serve the loaded baked potatoes hot as a savory and satisfying meal.

Notes

  • Use avocado oil for cooking steak as it has a higher smoke point than olive oil, preventing burning.
  • Adjust salt in the sauce if you use salted Cajun seasoning to maintain balance.
  • Dropping the baked potatoes from height helps to loosen the fluffy potato interior, making it easier to mix and fluff.
  • Cast iron skillet is preferred for steak for even heat and better sear, but any heavy skillet works well.
  • Let steak rest briefly under foil to retain juices before assembling the dish.
  • You can substitute heavy cream with half-and-half for a lighter sauce but it will be less rich.

Find it online: https://recipefeastful.com/loaded-baked-potato-with-steak-bites-and-parmesan-cream-sauce-recipe/