Description
Crispy oven-baked russet potatoes stuffed with juicy Cajun-seasoned garlic butter steak bites and finished with a rich, creamy Parmesan sauce. This hearty steakhouse-style dish delivers bold flavors and comforting textures in every bite.
Ingredients
- 4 large russet potatoes (10–12 ounces each)
- 4 tablespoons olive oil
- 1 tablespoon sea salt
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil (for steak)
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter (for steak)
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper (for sauce)
- 1/4 teaspoon salt (for sauce)
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 2 tablespoons chopped green onions
- Optional: 1/4 cup sour cream
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, pierce with a fork, rub with olive oil, and coat with sea salt. Bake directly on rack or baking sheet for 50–60 minutes until fork-tender and skins are crispy.
- Prepare Parmesan sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk and cream. Cook 4–5 minutes until thickened. Stir in Parmesan, garlic powder, salt, and pepper. Remove from heat.
- Pat steak cubes dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear steak in a single layer for 2–3 minutes per side until browned. Cook in batches if needed.
- Reduce heat to medium. Add butter and garlic to skillet and cook 1 minute, tossing steak to coat. Sprinkle with parsley and remove from heat.
- Slice baked potatoes lengthwise and fluff insides with a fork.
- Fill each potato with steak bites and drizzle generously with warm Parmesan sauce.
- Add optional toppings if desired and serve immediately.
Notes
- Cook steak in batches to ensure proper searing.
- Let steak rest briefly before assembling for juicier bites.
- Sauce can be made 1–2 days ahead and reheated gently.
- Store sauce separately to prevent soggy potatoes.
- Freezing is not recommended due to sauce texture changes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato
- Calories: 820 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 48 g
- Saturated Fat: 23 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 150 mg
