Indulge in Loaded Steak Potatoes with Savory Cream Sauce
Why make this recipe
Loaded Steak Potatoes with Savory Cream Sauce is a hearty and satisfying dish perfect for any occasion. The combination of tender steak and fluffy baked potatoes topped with a rich cream sauce creates a comforting meal that everyone will love. It’s great for family dinners, gatherings with friends, or even a weekend treat. Plus, it’s an easy way to impress your guests with minimal effort. This recipe showcases bold flavors and textures that make every bite delightful.
How to make Loaded Steak Potatoes with Savory Cream Sauce
Ingredients
- 4 large russet potatoes
- 4 tablespoon olive oil
- 1 1/2 tablespoon sea salt
- 2 pound steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoon kosher salt
- 2 tablespoon Cajun seasonings, low sodium
- 4 tablespoon avocado oil, divided
- 6 tablespoon butter, softened
- 2 tablespoon garlic, minced
- 1 1/2 cup heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoon fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Directions
- Preheat your oven to 425°F and line a baking pan with parchment paper.
- Rub the cleaned and dried russet potatoes with olive oil, then sprinkle all sides with sea salt. Place the potatoes on the baking pan and bake for 50-60 minutes, or until fork-tender.
- While the potatoes bake, trim any excess fat from the steak and cut it 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. Cook the steak bites undisturbed for 2 minutes, then flip and cook for another minute. Reduce the heat to low and cook for one more 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, then toss the steak in the garlic butter.
- In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then whisk in the heavy cream. Bring to a simmer and 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 adding fresh parsley and lemon juice.
- Lightly drop each baked potato to loosen the interior, then cut a slit down the center and fluff with a fork. Spread softened butter inside each potato.
- Divide cooked steak bites among the potatoes and spoon the creamy parmesan sauce over the top. Serve immediately, garnished with additional fresh parsley, if desired.
How to serve Loaded Steak Potatoes with Savory Cream Sauce
Serve these loaded steak potatoes hot. You can place them on individual plates or serve them on a large platter for a shared dining experience. For an added touch, sprinkle extra parsley on top for freshness. Pair with a simple salad or steamed vegetables to complete the meal.
How to store Loaded Steak Potatoes with Savory Cream Sauce
If you have any leftovers, store them in an airtight container in the fridge. The loaded steak potatoes will stay fresh for up to three days. When you’re ready to enjoy them again, reheat in the oven or microwave until warmed through.
Tips to make Loaded Steak Potatoes with Savory Cream Sauce
- Make sure to choose a good cut of steak for the best flavor and tenderness.
- For extra flavor, try marinating the steak for a few hours before cooking.
- Experiment with different seasonings in the cream sauce to match your taste.
- If you like a bit more heat, add a little extra red pepper flakes or even some hot sauce.
Variation
You can customize this recipe by adding your favorite toppings such as crispy bacon bits, sour cream, or shredded cheese. You can also replace the steak with grilled chicken or roasted vegetables for a different flavor profile.
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use other types of potatoes such as Yukon Gold or sweet potatoes. Just adjust the baking time based on the size and type of potatoes used.
Q: Is there a way to make this recipe healthier?
A: Yes, you can use less butter and cream, and swap out heavy cream for a lighter option like half-and-half or use Greek yogurt as a topping.
Q: Can I prepare the potatoes in advance?
A: Absolutely! You can bake the potatoes ahead of time and store them in the fridge. Just reheat them before adding the steak and sauce.
Loaded Steak Potatoes with Savory Cream Sauce
Ingredients
Method
- Preheat your oven to 425°F and line a baking pan with parchment paper.
- Rub the cleaned and dried russet potatoes with olive oil, then sprinkle all sides with sea salt. Place the potatoes on the baking pan and bake for 50-60 minutes, or until fork-tender.
- While the potatoes bake, trim any excess fat from the steak and cut it 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. Cook the steak bites undisturbed for 2 minutes, then flip and cook for another minute. Reduce the heat to low and cook for one more 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, then toss the steak in the garlic butter.
- In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then whisk in the heavy cream. Bring to a simmer and 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 adding fresh parsley and lemon juice.
- Lightly drop each baked potato to loosen the interior, then cut a slit down the center and fluff with a fork. Spread softened butter inside each potato.
- Divide cooked steak bites among the potatoes and spoon the creamy parmesan sauce over the top. Serve immediately, garnished with additional fresh parsley, if desired.
