Description

This Loaded Baked Potato with Steak Bites recipe combines perfectly crispy baked russet potatoes with tender, flavorful steak bites tossed in a rich garlic parmesan cream sauce. The dish is elevated by a zesty touch of lemon and fresh parsley, making it a hearty and satisfying meal ideal for any steak lover looking for a comforting yet elegant dinner.

Ingredients

Scale

Potatoes

4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt for the potato skins

Steak Bites

2 lbs steak (NY strip, ribeye, sirloin, or tenderloin – cut into 2-inch pieces)
2 teaspoons kosher salt
2 tablespoons garlic, minced (about 8–10 cloves)
6 tablespoons butter, softened (divided)
2 tablespoons cajun seasonings (low sodium preferred)
4 tablespoons avocado oil, divided

Parmesan Cream Sauce and Garnish

1 1/2 cups heavy cream
2/3 cup parmesan, 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

Baking the Potatoes: Preheat the oven to 425°F (220°C). Scrub the russet potatoes clean and dry them thoroughly. Rub each potato evenly with olive oil and sprinkle generously with sea salt on all sides. Place the potatoes on a parchment-lined baking sheet without poking holes. Bake for 50-60 minutes until tender and soft inside when pierced with a fork.
Preparing and Cooking the Steak Bites: Trim any excess fat from the steak and cut into 2-inch bite-sized pieces. Drizzle with 2 tablespoons of avocado oil and sprinkle with cajun seasoning. Heat 2 tablespoons of avocado oil in a cast-iron or regular skillet over medium-high heat. Add steak bites without overcrowding the pan. Cook undisturbed for 2 minutes to develop a crust, flip once, cook for another minute, then reduce heat to low and cook an additional minute to keep them tender and juicy.
Sautéing Garlic Butter with Steak: Push the steak bites to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic. Sauté garlic for about 1 minute until fragrant, then toss the steak bites in the garlic butter to coat. Remove steak from pan and keep warm tented with foil.
Making the Parmesan Cream Sauce: In the same skillet, melt remaining 2 tablespoons butter and add the last tablespoon of minced garlic. Sauté garlic until fragrant (~1 minute), then gradually whisk in heavy cream. Simmer gently for 3-5 minutes until sauce thickens. Stir in red pepper flakes and grated parmesan until smooth and creamy. Adjust salt and freshly cracked black pepper to taste. Finally, stir in minced parsley and lemon juice to add brightness.
Assembling the Loaded Baked Potato: Remove baked potatoes from oven and drop each from about 12 inches above the pan to fluff the interior. Cut a slit down the center of each potato to open it. Spoon steak bites into the potato centers and generously drizzle with the parmesan cream sauce. Serve immediately for a decadent and flavorful meal.

Notes

Choose your preferred steak cut based on tenderness and budget; ribeye offers rich marbling while sirloin is leaner.
Do not poke holes in potatoes before baking to maintain steam and fluffiness inside.
Avocado oil is used for searing steak because of its high smoke point.
Adjust cajun seasoning and salt based on your taste preference and sodium content of ingredients.
Dropping the baked potatoes after baking helps loosen the interior, creating a fluffier texture.
This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking and Frying
Cuisine: American

Keywords: loaded baked potato, steak bites, garlic parmesan cream sauce, baked potatoes, steak recipe, comfort food, dinner recipe