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Garlic Butter Steak Bites loaded in a steakhouse-style baked potato then smothered in a parmesan cream sauce. The steak bites are pan seared in a cast iron skillet then sizzled in a garlic butter pan sauce. The steak is then stuffed in a fluffy steaming hot baked potato and drizzled on the warm parmesan cream sauce. Cozy hearty dinners don’t get much better than this!
❤️ Love-Worthy Steak and Potatoes
It’s one of those dishes that’ll make someone just fall in love with you. My husband is still talking about them and asked me to make this for his birthday dinner. I really believe this is one of those “manly” dishes that just make men go crazy!
Stick-to-your-ribs hearty dinner that’s full of incredible flavor. These steak-filled loaded baked potatoes are the kind of meal that just warms your heart and fills your tummy after a long, hard week at work. It’s elevated enough to make for guests and it would be so perfect for a holiday dinner or Valentine’s Day.
Key Ingredients
You’ll love how simple this list of ingredients is for these loaded baked potatoes stuffed with garlic butter steak bites. Be sure to check the recipe card for measurements.
- Large russet potatoes – scrubbed clean and patted dry
- Steak – choose your favorite cut. Costco carries great steaks at affordable prices. Sirloin, NY Strip, Ribeye or Filet – whatever your preference and budget.
- Garlic – freshly minced is always recommended for optimum flavor
- Butter – a staple for cream sauce and buttery baked potatoes.
- Seasonings – cajun seasonings, red pepper flakes, kosher salt (or sea salt) and freshly cracked pepper.
- Heavy Cream – the base for the parmesan cream sauce.
- Parmesan – grated parmesan works great for incorporating into the sauce.
- Lemon – fresh lemon juice adds a burst of tangy vibrance to the cream sauce.
- Parsley – fresh minced parsley is added to the sauce.
- Avocado & Olive oil – this has a higher smoke point than olive oil allowing you to cook the steak at a high heat without smoke. We’ll use the olive oil for the baked potatoes.
How to Make Loaded Baked Potato with Steak
Bake the Steakhouse Potatoes
Preheat oven to 425 and line a baking pan with parchment paper.
Rub potatoes with olive oil and sprinkle all sides with sea salt and place on the prepared pan. Do not poke any holes in them. Bake about 50-60 minutes or until they are tender when pierced with a fork.
While the potatoes bake, cook the steak
Trim the steak of any excess fat or silver skin. Cut into 2″ pieces. Drizzle the steak bites in avocado oil, it has a higher smoke point than olive oil. Liberally coat steak in cajun seasoning. In a cast iron skillet (or regular skillet) add 2 tablespoons of avocado oil over medium-high heat.
Cook them undisturbed about 2 minutes, or until they have a good golden coloring. Flip just once. Continue to cook 1 minute, then reduce heat to low and cook another minute. Scoot steak to one side of the pan. Add in 2 tablespoons of butter and 1 tablespoon minced garlic, saute until fragrant. Toss the steak in the garlic butter, tossing to coat on all sides, cooking another minute. Remove steak and place in a bowl, tented with foil to keep moist.
Make the Parmesan Cream Sauce
In the same pan with residual butter and garlic, add two more 2 tablespoons of butter and remaining 1 tablespoon garlic. Saute until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes. Add in red pepper flakes, and parmesan cheese. Whisk until the sauce thickens and taste and adjust salt and pepper as needed. Off the heat, add the parsley and juice of two lemon wedges.
Finish & Assemble
Lift and drop each potato from about 12″ off the pan. Give them a good wack to loosen up the inside to make them fluffy. Cut the potatoes down the center. Add in a little butter and press the potatoes down to make some room to fill them with steak. Spoon in the steak, dividing the amount equally among the four potatoes. Drizzle over parmesan cream sauce over the top of each potato and serve!
Tools I Love
Non-Toxic Caraway Pan
Garlic Minicing Tool
Disposable Cutting Board Sheets
I hope you enjoyed this recipe for my Loaded Baked Potato with Steak Bites recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Loaded Baked Potato with Steak Bites
Ingredients
- 4 large russet potatoes scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for baked potato skins
- 2 lbs steak NY strip, ribeye, sirloin or tenderloin - whatever your preference and budget.
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced about 8-10 cloves
- 6 tablespoons butter, softened
- 2 tablespoons cajun seasonings low sodium is ideal, adjust salt accordingly
- 4 tablespoons avocado oil, divided
- 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 pepper
Instructions
- Preheat oven to 425 and line a baking pan with parchment paper.
- Rub potatoes with olive oil and sprinkle all sides with sea salt and place on the prepared pan. Do not poke any holes in them. Bake about 50-60 minutes or until they are tender when pierced with a fork.
While the potatoes bake, cook the steak
- Trim the steak of any excess fat or silver skin. Cut into 2" pieces. Drizzle the steak bites in 2 tbsp avocado oil, it has a higher smoke point than olive oil.
- Liberally coat steak in cajun seasoning. In a cast iron skillet (or regular skillet) add 2 tablespoons of avocado oil over medium-high heat.
- Cook them undisturbed about 2 minutes, or until they have a good golden coloring. Flip just once. Continue to cook 1 minute, then reduce heat to low and cook another minute.
- Scoot steak to one side of the pan. Add in 2 tablespoons of butter and 1 tablespoon minced garlic, saute until fragrant. Toss the steak in the garlic butter, tossing to coat on all sides, cooking another minute.
- Remove steak and place in a bowl, tented with foil to keep moist.
Make the Parmesan Cream Sauce
- In the same pan with residual butter and garlic, add two more 2 tablespoons of butter and remaining 1 tablespoon garlic. Saute until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.
- Add in red pepper flakes and parmesan cheese. Whisk until the sauce thickens and taste and adjust salt and pepper as needed. Off the heat, add the parsley and juice of two lemon wedges.
Finish & Assemble
- Lift and drop each potato from about 12" off the pan. Give them a good wack to loosen up the inside to make them fluffy.
- Cut the potatoes down the center to open. Use a fork to fluff the potato, spreading the inside of potatoes with a remaining butter.
- Spoon in the steak, dividing the amount equally among the four potatoes. Drizzle over parmesan cream sauce over the top of each potato and serve!
Made this for the family this evening & it was hit with all 6 of us!!! Steak & potatoes is what my husband prefers. . . But I get tired of the same thing. . So I tried this shake up (hoping he would like it) and he LOVED IT!!!