Description
- Discover how to make delicious Steak-Stuffed Baked Potatoes with Creamy Parmesan Sauce in easy steps
Ingredients
Scale
- 4 large russet potatoes, scrubbed clean and dried
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt (for the potato skins)
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons minced garlic (about 8–10 cloves)
- 6 tablespoons softened butter
- 2 tablespoons Cajun seasoning (low sodium is ideal; adjust salt accordingly)
- 4 tablespoons avocado oil, divided
- 1.5 cups heavy cream
- 2/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- Juice of 2 lemon wedges
- 1/2 to 1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Instructions
- Preheat the Oven:
- Set your oven to 425°F (220°C) and line a baking pan with parchment paper.
- Prepare the Potatoes:
- Rub the potatoes with olive oil and generously sprinkle all sides with sea salt. Place the potatoes on the prepared baking pan without poking holes in them. Bake for about 50-60 minutes, or until they are tender when pierced with a fork.
- Cook the Steak:
- Trim any excess fat or silver skin from the steak and cut it into 2-inch pieces. Drizzle the steak bites with 2 tablespoons of avocado oil (which has a higher smoke point than olive oil) and coat them liberally with Cajun seasoning.
- In a cast iron skillet (or regular skillet), heat 2 tablespoons of avocado oil over medium-high heat. Add the steak pieces and cook undisturbed for about 2 minutes, until they are golden brown. Flip them once and cook for another minute, then reduce the heat to low and cook for an additional minute.
- Push the steak to one side of the pan and add 2 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then toss the steak in the garlic butter, ensuring it is coated on all sides for another minute. Remove the steak from the pan and tent it with foil to keep it warm.
- Make the Parmesan Cream Sauce:
- In the same pan with the leftover butter and garlic, add another 2 tablespoons of butter and the remaining 1 tablespoon of garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring it to a simmer, allowing it to reduce for 3-5 minutes.
- Stir in the red pepper flakes and grated Parmesan cheese, whisking until the sauce thickens. Taste and adjust the seasoning with salt and pepper as needed. Off the heat, add the minced parsley and the juice of the two lemon wedges.
- Finish and Assemble:
- Once the potatoes are done, lift each one and drop them onto the counter from about 12 inches to fluff the insides. Cut each potato down the center and fluff the inside with a fork, adding a little remaining butter if desired.
- Spoon the cooked steak evenly into the potatoes, then drizzle the Parmesan cream sauce over each one. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 4 servings
- Calories: 650 kcal per serving
Keywords: #BakedPotatoes #SteakDinner #ComfortFood #ParmesanSauce #HeartyMeals #FoodieFavorites #HomeCooking #DeliciousEats