Loaded steak potatoes are a satisfying meal that brings warmth and comfort to your table. With tender steak and creamy parmesan sauce overflowing from fluffy baked potatoes, it’s a dish the whole family will love. Perfect for weeknight dinners or special occasions, this recipe is simple enough for even beginner cooks to tackle.
Why You Will Love This Loaded Steak Potato
This recipe is a real crowd-pleaser. It combines everyday ingredients with an easy cooking method. The flavors come together beautifully, making every bite rich and delicious. Plus, it’s quick to prepare, so you won’t be spending all day in the kitchen. This makes it perfect for busy families looking for something comforting yet uncomplicated.
How to Make Loaded Steak Potato
To create this delightful dish, start by baking the potatoes until they are fork-tender. While those are roasting, you can sear the steak to golden perfection. After that, whip up a creamy parmesan sauce that brings everything together. The steps are straightforward, making it accessible for all skill levels.
What You Need to Make It
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for baked potato skins
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons cajun seasonings, low sodium
- 4 tablespoons avocado oil, divided
- 6 tablespoons butter, softened
- 2 tablespoons garlic, minced (about 8-10 cloves)
- 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
Step-by-Step
- Preheat oven to 425°F and line a baking pan with parchment paper. Rub potatoes with olive oil, sprinkle all sides with sea salt, and place on the prepared pan. Bake for 50-60 minutes or until fork-tender.
- Trim steak of excess fat and silver skin. Cut into 2-inch pieces and drizzle with 2 tablespoons of avocado oil. Coat with cajun seasoning.
- Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat. Cook steak bites undisturbed for 2 minutes until golden. Flip and cook for an additional 1 minute. Reduce heat to low and cook another minute.
- Move steak to one side of the pan, add 2 tablespoons butter and 1 tablespoon minced garlic, and sauté until fragrant. Toss steak in the garlic butter to coat, cooking for another minute. Transfer steak to a bowl and cover with foil to retain moisture.
- In the same skillet with residual butter and garlic, add 2 tablespoons butter and remaining 1 tablespoon garlic, sautéing until fragrant. Gradually whisk in heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes. Stir in red pepper flakes, parmesan cheese, and whisk until thickened. Adjust seasoning with salt and pepper. Remove from heat and stir in parsley and lemon juice.
- Lightly drop each baked potato to loosen the interior. Cut a slit down the center and fluff the inside with a fork. Spread remaining butter inside each potato. Divide the cooked steak evenly among the potatoes, spoon over the parmesan cream sauce, and serve immediately.
Best Ways to Enjoy It
These loaded steak potatoes are wonderful on their own, but you can also serve them with a side green salad or steamed vegetables for a complete meal. Consider topping with some crispy bacon bits or a dollop of sour cream for extra flavor. They’re also perfect for game day or casual family gatherings!
How to Store Loaded Steak Potato
To keep leftovers fresh, store any uneaten potatoes in an airtight container in the refrigerator for up to three days. If you want to save them longer, you can freeze the cooked steak and sauce separately for up to a month. Reheat in the oven or microwave until warmed through.
Recipe Tips
- Use a meat thermometer to check for doneness; steak is best when cooked to medium-rare.
- Don’t skimp on the garlic—it adds a lot of flavor to the entire dish.
- For a lighter version, swap the heavy cream with a combination of milk and Greek yogurt.
- Add some chopped green onions or chives for a fresh twist on top.
- Make sure to fluff the potatoes gently to keep them soft and fluffy.
Variations & Swaps
- Use sweet potatoes instead of russet for a healthier twist.
- Try swapping out the steak for grilled chicken or sautéed mushrooms for a vegetarian option.
- For a smoky flavor, use smoked paprika in place of Cajun seasoning.
- Top with jalapeños or spicy cheese for a kick.
- You can also use different types of cheese, like cheddar or gouda, to change up the flavor profile.
FAQs
Can I make these potatoes ahead of time?
Yes! You can bake the potatoes in advance and store them in the refrigerator. Just reheat them before adding the steak and sauce. This will save time on busy nights.
Can I freeze loaded steak potatoes?
While it’s best to enjoy them fresh, you can freeze the cooked steak and sauce separately for up to a month. Bake the potatoes fresh when you’re ready to enjoy them again.
How do I reheat leftover steak potatoes?
Reheat the potatoes in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave them in short bursts, stirring gently to keep everything even.
What can I substitute for heavy cream?
You can replace heavy cream with half-and-half or a dairy-free alternative like coconut cream for a lighter dish.
What’s the best way to serve these potatoes?
Serve them hot, right out of the oven, with a sprinkle of fresh parsley and a squeeze of lemon juice. Adding toppings like sour cream or shredded cheese can also enhance the flavors.
Loaded Steak Potatoes
Ingredients
For the Baked Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for baked potato skins
For the Steak
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons cajun seasonings, low sodium
- 4 tablespoons avocado oil, divided
For the Cream Sauce
- 6 tablespoons butter, softened
- 2 tablespoons garlic, minced (about 8-10 cloves)
- 1.5 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 0.5-1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Instructions
Preparation
- Preheat oven to 425°F and line a baking pan with parchment paper.
- Rub potatoes with olive oil, sprinkle all sides with sea salt, and place on the prepared pan.
- Bake for 50-60 minutes or until fork-tender.
- Trim steak of excess fat and silver skin. Cut into 2-inch pieces and drizzle with 2 tablespoons of avocado oil. Coat with cajun seasoning.
Cooking the Steak
- Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat.
- Cook steak bites undisturbed for 2 minutes until golden. Flip and cook for an additional 1 minute.
- Reduce heat to low and cook another minute.
- Move steak to one side of the pan, add 2 tablespoons butter and 1 tablespoon minced garlic, and sauté until fragrant.
- Toss steak in the garlic butter to coat, cooking for another minute. Transfer steak to a bowl and cover with foil to retain moisture.
Making the Sauce
- In the same skillet with residual butter and garlic, add 2 tablespoons butter and remaining 1 tablespoon garlic, sautéing until fragrant.
- Gradually whisk in heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.
- Stir in red pepper flakes, parmesan cheese, and whisk until thickened.
- Adjust seasoning with salt and pepper. Remove from heat and stir in parsley and lemon juice.
Assembling the Dish
- Lightly drop each baked potato to loosen the interior.
- Cut a slit down the center and fluff the inside with a fork.
- Spread remaining butter inside each potato.
- Divide the cooked steak evenly among the potatoes, spoon over the parmesan cream sauce, and serve immediately.
