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Imagine a crispy-skinned baked potato packed with juicy, buttery steak bite chunks and finished off with a dreamy blanket of creamy parm sauce. This is pure comfort food—rich, hearty, and full-on steakhouse vibes without having to get dressed up. For those nights when you want big flavor but minimal mess, this is my top pick every time.
One chilly weekend, I threw this together out of last-minute cravings. Only a single steak and a couple of potatoes kicking around. But once I stuffed the spuds with those saucy steak bites, there wasn’t a crumb left behind!
Tasty Ingredients
- Large russet potatoes: Crisp skin, soft fluffy insides. Grab them firm, steer clear of green or blemished ones.
- Olive oil: Makes those skins nice and golden. Extra virgin’s got the most flavor.
- Sea salt: Wakes up all the potato flavor and gives a good crunchy bite.
- Steak: Strip, ribeye, tenderloin, or even sirloin. Pick whatever you like or what’s on sale. Trim off any extra tough bits for the best chew.
- Kosher salt: Guarantees the steak’s got flavor in every bite. Flaky salt works great too.
- Fresh garlic: Gives sharpness and a cozy warmth. Chop up right before so it packs a punch.
- Butter: Makes any sauce taste richer and those potatoes creamier. Grab the unsalted version to manage the salt yourself.
- Cajun seasoning: Puts a bold spin on your steak. Go for a not-super-salty version and taste before doubling up on salt.
- Avocado oil: High smoke point so you get that great steak crust. Cold-pressed is extra fancy, if you can swing it.
- Heavy cream: Lays down that ultra-smooth sauce base. Use the fresh stuff so the sauce stays silky.
- Parmesan cheese: Nutty, salty, and delicious—freshly grated off a block is always worth it.
- Fresh parsley: Brightens it all up with green and a herby pop. Chop just the leaves right before you use 'em.
- Lemon: Hits the sauce with a fresh zing. Squeeze real lemons for the best kick.
- Red pepper flakes: Throw in gentle heat. A tiny crush boosts the aroma.
- Fresh ground pepper: You’ll get more depth than if you use the pre-ground stuff.
Simple Steps
- Finish and Serve Potatoes:
- After baking, hold each hot potato a foot above the counter and drop it so the inside gets soft. Cut through each potato (not all the way). Fluff the middle with a fork, add a dab of butter if you want. Fill up each one with steak bites and heap on the warm sauce so it covers every nook. Enjoy super hot!
- Finish Parmesan Sauce:
- Still using the same pan, melt your leftover butter and the rest of the garlic till it smells good, not browned. Pour in the heavy cream, scrape up all the flavor stuck to the pan, and let it gently bubble for a couple minutes so it thickens a bit. Mix in the chili flakes and parmesan, stir till shiny and thick. Taste, adjust salt and pepper, then stir in parsley and a big squirt of lemon. Take it off the heat.
- Make Garlic Butter Steak Bites:
- Push your cooked steak to one side of the pan. Add a chunk of butter and about half of your chopped garlic to the empty spot. Let it cook till it’s super fragrant. Flip the steak in that buttery garlic so each piece is coated, let sizzle another minute. Transfer steak bites to a bowl and cover loosely with foil.
- Cook the Steak:
- While the potatoes roast, trim the steak and chop into blocks around two inches. Toss with half the avocado oil, Cajun seasoning, and kosher salt. Place a hot cast iron pan on medium-high, swirl in remaining oil, drop in the steak cubes with plenty of space. Let them sit for two minutes until caramelized, then flip and cook one more minute. Lower the heat for just another minute, then remove from the pan.
- Bake the Potatoes:
- Heat up your oven to 425°F and lay down parchment on the tray. Rub clean potatoes with olive oil and give them a sea salt roll so every inch is covered. Put them on the sheet with space between each and bake for around 50 to 60 minutes, poking the potatoes isn’t needed—keeps the inside extra fluffy if you don’t.
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Good Things to Know
- Let steak pieces chill out in the pan by themselves so they stay tender
- The whole thing is naturally gluten free so no worries about wheat
- Can prep ahead then just pile everything together when you’re hungry
My family’s always pumped for steak and potatoes but that cheesy sauce? Game changer. Every time I make this, my kids argue over which one’s got the most sauce—so I’ll usually double it now!
Keeping Leftovers Fresh
Leftover steak potato boats stay best if you wrap them up tight in the fridge for up to two days. For best results, reheat in the oven with foil on top and dribble on some extra sauce. Steak and sauce will last in the freezer up to two months if stored separately. Skip freezing fully assembled potatoes—they get a weird texture.
Swaps and Options
No steak? Try chicken thighs or even big portobello mushrooms for a veggie twist. You can swap sweet potatoes for russets. No heavy cream on hand? Mix in whole milk plus a touch extra butter for a lighter sauce. If you’re out of parmesan, melt in gruyere or asiago instead—honestly, any good cheese works.
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How to Serve
Serve these stuffed potatoes on their own or pair with something green like a crunchy salad or roasted broccoli. Want to get creative? Make tiny versions with baby potatoes as finger food for parties. Hit them with fresh herbs or splash some hot sauce on top if you want it zippier.
Where’s This From
Steak and potatoes is a go-to for American steakhouses, especially all across the Midwest and the South. Putting them together here with a rich sauce and a skillet sear gives it a comfy, bistro-inspired feel.
Common Questions
- → Which steak should I pick?
Go with sirloin, ribeye, NY strip, or even tenderloin—they're all tender. Just grab what you like or what fits your wallet.
- → How do I get that perfect crispy skin?
Rub spuds with plenty of olive oil and a good sprinkle of sea salt, then bake hot. That way you get awesome crunch every time.
- → Can I prep the cream sauce early?
You sure can—make it ahead and warm it up when you need it. Give it a good stir if anything looks separated.
- → Tips for super-soft steak bites?
Sear your bites fast over high heat, and don't cook too long. Rest them under foil with garlic butter to keep all the juices in.
- → Any topping swaps I can try?
If you’re feeling creative, toss on some crispy bacon, extra cheese, cooked mushrooms, or a handful of chives for more punch.
- → Can I swap out the steak for veggies?
Roast mushrooms or fry up your favorite veggies to make this totally meatless and still super tasty.