Loaded Baked Potato With Steak Bites
Delicious steaks meet tender baked potatoes in this indulgent dish—loaded with garlic butter steak bites and topped with a velvety Parmesan cream sauce.
Ingredients
Potatoes
- 4 large russet potatoes scrubbed and dried
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for the skins
Steak Bites
- 2 lbs steak NY strip, ribeye, sirloin, or tenderloin
- 2 tablespoons avocado oil divided
- 2 teaspoons kosher salt
- 2 tablespoons low-sodium Cajun seasoning
Garlic Butter
- 6 tablespoons butter softened
- 2 tablespoons garlic minced (about 8–10 cloves)
Parmesan Cream Sauce
- 1½ cups heavy cream
- ⅔ cup grated Parmesan
- 2 tablespoons fresh parsley minced
Juice of 2 lemon wedges
- ½ –1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Instructions
- Preheat oven to 425°F. Rub potatoes with oil and salt, place on a parchment-lined sheet, and bake for 50–60 minutes until tender.
- Trim and cut steak into 2-inch chunks. Toss with oil, salt, and Cajun seasoning.
- Heat oil in a skillet over medium-high. Cook steak 2 minutes without stirring, flip, then cook 2 more minutes.
- Push steak to one side. Add butter and garlic; sauté until fragrant. Toss steak to coat, cook 1 more minute, then transfer to a bowl and cover.
- In the same skillet, melt butter and sauté garlic. Whisk in cream, simmer 3–5 minutes. Stir in red pepper flakes, Parmesan, and pepper until thick. Remove from heat, add parsley and lemon juice.
- Drop baked potatoes to fluff. Slice, mash lightly, add butter, top with steak, and pour over sauce. Serve hot.