If you are craving a dish that feels like a warm hug on a plate, this Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe is going to become your new go-to comfort food. Picture tender, fluffy baked potatoes loaded with perfectly seasoned, juicy steak bites, all smothered in a decadent parmesan cream sauce that’s bursting with flavor. It’s hearty, luxurious, and surprisingly easy to make—a perfect way to elevate a simple weeknight dinner into something truly special that everyone will rave about.
Ingredients You’ll Need
Getting this fantastic dish on your table only requires a handful of ingredients, each contributing essential flavor and texture. From the crispy skin of the russet potatoes to the rich, garlicky steak bites and the silky, cheesy cream sauce, every component plays a starring role.
- 4 large russet potatoes: They bake up fluffy inside while their skin crisps beautifully for a perfect texture contrast.
- 4 tablespoons olive oil: Helps create that irresistible crispy skin on the potatoes during roasting.
- 1.5 tablespoons sea salt: Essential for seasoning the potatoes deeply and bringing out their natural flavor.
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin): Choose a tender cut to ensure every bite is juicy and satisfying.
- 2 teaspoons kosher salt: Perfect for seasoning the steak bites and enhancing their savory richness.
- 2 tablespoons minced garlic: Adds aromatic, pungent depth that makes the steak truly standout.
- 6 tablespoons softened butter: Used for cooking and finishing, butter brings lusciousness and richness to the dish.
- 2 tablespoons Cajun seasonings: Gives the steak a bold, smoky kick—feel free to adjust the salt for your taste.
- 4 tablespoons avocado oil (divided): A high-heat oil that sears the steak beautifully without overpowering flavors.
- 1.5 cups heavy cream: The creamy base for our decadent parmesan sauce that binds all the flavors together.
- 2/3 cup grated parmesan cheese: Adds a sharp, nutty element to the sauce for irresistible savoriness.
- 2 tablespoons fresh parsley, minced: Brings a fresh, bright note that cuts through the richness perfectly.
- Juice of 2 lemon wedges: Adds a gentle zesty lift that balances the creaminess.
- 1/2 to 1 teaspoon red pepper flakes: Offers a subtle heat to give the sauce exciting complexity.
- 1 teaspoon freshly cracked pepper: Finishes the sauce with a pleasant peppery punch.
How to Make Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe
Step 1: Prepare and Bake the Potatoes
Start by preheating your oven to 425°F (220°C), and line a baking pan with parchment paper for easy cleanup. Rub the russet potatoes all over with olive oil, then sprinkle them generously with sea salt to boost their flavor and ensure that perfect crispy skin. Place them on the pan and bake for 50 to 60 minutes until a fork slides in easily, letting the fluffy insides shine through once baked.
Step 2: Prepare and Cook the Steak Bites
While the potatoes are baking, get your steak ready by trimming any excess fat and cutting it into 2-inch pieces for the perfect bite-sized goodness. Drizzle with 2 tablespoons of avocado oil and sprinkle liberally with Cajun seasoning to incorporate bold flavor. Heat 2 tablespoons of avocado oil in a heavy skillet over medium-high heat. Let the steak bites sear undisturbed for about 2 minutes for a lovely golden crust, flip them for another minute, then reduce the heat low and cook an additional minute to seal in the juices.
Step 3: Sauté Steak with Garlic Butter
Push the steak bites to one side of the pan and add 2 tablespoons of butter along with 1 tablespoon of minced garlic to the other side. Allow the garlic to become fragrant without burning, then toss the steak bites in the garlic butter sauce to soak up every bit of that rich aroma. Give it another minute before removing the steak and tenting it with foil to keep warm.
Step 4: Make the Parmesan Cream Sauce
Using the same skillet, melt 2 more tablespoons of butter with the remaining 1 tablespoon of garlic and sauté until fragrant. Slowly whisk in the heavy cream and bring to a gentle simmer. Let the cream reduce slightly for 3 to 5 minutes as it thickens. Add red pepper flakes and parmesan cheese, whisking continually until the sauce reaches that perfect luscious consistency. Season with freshly cracked pepper and adjust salt as needed. Remove from heat and stir in minced parsley and fresh lemon juice to brighten the flavors.
Step 5: Finish the Potatoes and Assemble
Once baked, lift each potato roughly 12 inches and drop it back onto the baking pan to fluff the interior just right. Next, cut them down the center and gently fluff the insides with a fork. Spread the remaining softened butter inside for creaminess. Finally, pile on the sizzling steak bites, then generously drizzle with that heavenly parmesan cream sauce. Garnish with extra parsley if desired for a fresh and vibrant finish.
How to Serve Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe
Garnishes
To make your plate even more inviting, sprinkle some freshly chopped parsley or chives over the top. A light dusting of extra parmesan cheese or a pinch of smoked paprika can add a pop of color and depth. You might also add a dollop of sour cream on the side for a cooling balance to the spicy Cajun steak bites.
Side Dishes
This Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe pairs beautifully with crisp green salads, roasted vegetables like asparagus or Brussels sprouts, and even a tangy coleslaw to cut through the richness. For something heartier, steamed green beans tossed with garlic butter make a simple, elegant complement.
Creative Ways to Present
For a fun twist, serve this dish family-style on a large platter to encourage piling on extra toppings and sauce. Alternatively, you can hollow out the baked potatoes after baking and mix the fluffy insides with the steak bites and cream sauce, then spoon it back for a loaded potato casserole vibe. Individual cast iron skillets also make a charming, rustic presentation perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the steak bites and potatoes separately in airtight containers in the refrigerator. This keeps textures intact and stops the potatoes from becoming soggy. The parmesan cream sauce can be stored in a sealed jar or container alongside.
Freezing
While steak bites freeze well, baked potatoes tend to lose their fluffy texture when frozen and reheated. You can freeze the steak bites and parmesan cream sauce separately, but it’s best to prepare the potatoes fresh or keep them refrigerated for up to two days instead of freezing.
Reheating
To reheat, warm the steak bites gently in a skillet over medium heat to preserve juiciness. Heat the parmesan cream sauce carefully in a small pan, whisking occasionally. For the potatoes, the oven is best to restore their crisp skin—place them directly on the oven rack at 350°F (175°C) for 15-20 minutes until warmed through.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While NY strip, ribeye, sirloin, or tenderloin work beautifully, feel free to use any steak you prefer as long as it’s tender and suitable for quick cooking. Avoid tougher cuts that require long cooking times.
Is there a way to make this recipe dairy-free?
Yes, you can swap the butter for a plant-based alternative and use coconut cream or a dairy-free heavy cream substitute. Try nutritional yeast in place of parmesan for a cheesy flavor without dairy.
How spicy is the dish with Cajun seasoning and red pepper flakes?
The heat level is moderate and can be easily adjusted. If you prefer milder, reduce or omit the red pepper flakes and go lighter on Cajun seasoning. For more kick, add extra flakes or a dash of hot sauce when serving.
Can the baked potatoes be cooked in a microwave instead of the oven?
While microwaving speeds up cooking, it won’t achieve the crispy skin that oven baking provides. For the best texture, baking is recommended, but you can microwave if time is short and then crisp the skin quickly in a hot skillet or under the broiler.
What can I use the parmesan cream sauce with aside from this recipe?
This sauce is incredibly versatile. Use it over steamed vegetables, pasta, grilled chicken, or even as a rich dip for bread and roasted potatoes. Its creamy, cheesy goodness elevates many dishes!
Final Thoughts
There’s something truly special about a Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe that warms the soul and satisfies every craving for a cozy, indulgent meal. It brings together simple ingredients in an extraordinary way, perfect for sharing with family or impressing friends. Don’t wait to give this recipe a try—you’re going to love every luscious bite!
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Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Loaded Baked Potato with Steak Bites recipe is a hearty and satisfying meal perfect for family dinners. Crispy, fluffy baked russet potatoes are topped with juicy, flavorful steak bites and a rich Parmesan cream sauce infused with garlic, Cajun seasoning, and a hint of heat from red pepper flakes. With a perfect balance of textures and bold flavors, this dish is an impressive yet simple way to elevate classic comfort food.
Ingredients
For the Potatoes:
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt
For the Steak Bites:
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced (about 8–10 cloves)
- 6 tablespoons butter, softened (divided)
- 2 tablespoons Cajun seasonings (low sodium is ideal, adjust salt accordingly)
- 4 tablespoons avocado oil, divided
For the Parmesan Cream Sauce:
- 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
- Prepare and Bake Potatoes: Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper. Rub the potatoes with olive oil and sprinkle all sides with sea salt. Place them on the prepared pan and bake for about 50-60 minutes, or until tender when pierced with a fork.
- Prepare and Cook the Steak: Trim excess fat from the steak and cut it into 2-inch pieces. Drizzle with 2 tablespoons of avocado oil and coat liberally with Cajun seasoning.
- Cook the Steak: In a cast iron or regular skillet, heat 2 tablespoons of avocado oil over medium-high heat. Cook the steak undisturbed for about 2 minutes until golden. Flip and cook for an additional minute, then reduce heat to low and cook for another minute.
- Sauté Garlic Butter with Steak: Move the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon minced garlic to the other side. Sauté until fragrant, then toss the steak in the garlic butter and cook for another minute. Remove the steak and tent with foil to keep warm.
- Make the Parmesan Cream Sauce: In the same pan, add 2 more tablespoons of butter and the remaining 1 tablespoon garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Let it reduce for 3-5 minutes. Add red pepper flakes and parmesan cheese, whisk until the sauce thickens. Adjust salt and pepper as needed. Off the heat, stir in parsley and lemon juice.
- Finish the Potatoes: Lift and drop each potato from about 12 inches off the pan to fluff the inside. Cut the potatoes down the center to open. Fluff with a fork and spread with the remaining butter.
- Serve: Top the fluffed potatoes with steak bites and drizzle with Parmesan cream sauce. Garnish with extra parsley if desired.
Notes
- Use low sodium Cajun seasoning to better control the salt content in the dish.
- Be sure to let the steak rest briefly after cooking to retain juices and tenderness.
- The Parmesan cream sauce can be adjusted in thickness by simmering longer for a thicker sauce or shortening the time for a thinner consistency.
- Russet potatoes work best for fluffy baked potatoes due to their high starch content.
- For a spicier kick, increase the red pepper flakes in the sauce according to your preference.
