Steak Stuffed Baked Potatoes with Parmesan Sauce Recipe
Savor the hearty and indulgent flavors of Steak-Stuffed Baked Potatoes topped with a luscious Parmesan Cream Sauce. Tender, juicy steak pieces are nestled inside fluffy baked Russet potatoes and coated with a rich, creamy sauce, creating a satisfying and elegant meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 4 Russet potatoes
Steak Filling
- 1 pound steak (ribeye or sirloin), cut into small pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 garlic cloves, minced
- 2 tablespoons butter
Parmesan Cream Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Bake the Potatoes:
Preheat the oven to 400°F (204°C). Scrub the Russet potatoes clean and pierce them several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 45-50 minutes, until they are soft and easily pierced with a fork. - Cook the Steak:
Heat a skillet over medium-high heat and add olive oil. Season the small steak pieces with salt and black pepper. Once the skillet is hot, sear the steak pieces until they develop a brown crust and are cooked to your preferred doneness. Remove the steak from the skillet and set aside. - Prepare the Parmesan Cream Sauce:
Reduce skillet heat to medium and add the butter. When melted, add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and allow it to gently simmer until it thickens slightly. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. - Assemble the Stuffed Potatoes:
Remove the baked potatoes from the oven and let them cool for a few minutes to handle safely. Cut each potato lengthwise and use a fork to fluff the inside. Stuff the potato shells with the cooked steak pieces, then spoon the warm Parmesan cream sauce generously over the top. - Garnish and Serve:
Optionally sprinkle chopped fresh parsley over each stuffed potato for a fresh touch. Serve the dish warm, pairing it with a crisp salad or a glass of red wine to complement the rich flavors.
Notes
- You can choose either ribeye or sirloin steak, depending on your preference for tenderness or leanness.
- For a spicier kick, consider adding some crushed red pepper flakes to the steak seasoning.
- Make sure to prick the potatoes well before baking to prevent them from bursting in the oven.
- The Parmesan cream sauce can be adjusted in thickness by simmering longer or adding more cream.
- This dish pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal.
