Loaded Steak Potatoes with Savory Cream Sauce
Rich and comforting, these Loaded Steak Potatoes offer tender baked russets topped with juicy seasoned steak bites and a lusciously creamy parmesan sauce, making it the perfect meal-prep dish.
Ingredients
For the Potatoes
- 4 large russet potatoes Cleaned and dried
- 4 tablespoons olive oil For coating the potatoes
- 1.5 tablespoons sea salt For sprinkling on potatoes
For the Steak
- 2 pounds steak (NY strip, ribeye, sirloin, or tenderloin) Cut into 2-inch pieces
- 2 teaspoons kosher salt For seasoning the steak
- 2 tablespoons cajun seasonings, low sodium For flavoring the steak
- 4 tablespoons avocado oil, divided For cooking the steak
For the Cream Sauce
- 6 tablespoons butter, softened For sautéing and flavor
- 2 tablespoons garlic, minced For flavoring the sauce
- 1.5 cups heavy cream Base for the creamy sauce
- 2/3 cup parmesan, grated For the creamy sauce
- 2 tablespoons fresh parsley, minced For garnish and flavor
- 2 wedges lemon, juice of To brighten the sauce
- 1/2 teaspoon red pepper flakes For a bit of heat
- 1 teaspoon freshly cracked pepper For seasoning
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper.
- Rub the cleaned and dried russet potatoes with olive oil and sprinkle generously with sea salt. Place on the baking pan.
- Bake the potatoes for 50-60 minutes, or until fork-tender.
Steak Preparation
- Trim excess fat from the steak and cut into 2-inch pieces. Drizzle with 2 tablespoons of avocado oil and coat with Cajun seasoning.
- Heat the remaining 2 tablespoons of avocado oil in a cast-iron skillet over medium-high heat, then add the steak bites.
- Cook the steak undisturbed for 2 minutes, flip and cook for an additional minute, then reduce heat and cook for another minute.
- Move the steak to one side of the pan and add 2 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant.
Making the Sauce
- In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of garlic, sauté until fragrant.
- Whisk in the heavy cream and bring to a simmer, reduce for 3-5 minutes.
- Stir in the grated parmesan cheese, red pepper flakes, and a pinch of salt and pepper to taste.
- Finish by stirring in fresh parsley and lemon juice.
Serving
- Once baked, lightly drop each potato to loosen the interior, cut a slit down the center, and fluff with a fork.
- Spread softened butter inside each potato, then divide cooked steak bites among the potatoes.
- Spoon creamy parmesan sauce over the top and serve immediately, garnished with additional fresh parsley if desired.
Notes
For a lighter sauce, use Greek yogurt thinned with milk. The steak can be substituted with portobello slices for a vegetarian version. Store leftovers in the refrigerator for up to 3 days.