Why You Will Love This Recipe

Loaded Steak Potatoes with Savory Cream Sauce is a dish that celebrates flavor and comfort in every bite. Why should you make it? It’s not only delicious but also quite easy to prepare. This recipe is perfect for a weeknight dinner or a family gathering, making it a versatile addition to your culinary repertoire. With the juicy steak, creamy sauce, and fluffy baked potatoes, it hits all the right notes of satisfaction.

The unique benefits include being budget-friendly since you can use cuts of steak that fit your budget and the fact that it’s kid-approved, ensuring the whole family will enjoy it. Whether you’re looking to impress guests or treat your family, this recipe ticks all the boxes!

Step-by-Step Overview

Preparing Indulge in Loaded Steak Potatoes with Savory Cream Sauce is fun and straightforward. Here’s how you can make it.

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 with sea salt. Place them on the baking pan and bake for 50-60 minutes, 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 avocado oil in a cast iron skillet over medium-high heat. Cook the steak bites undisturbed for 2 minutes, flip, and cook for another minute. Reduce heat to low and cook for one more minute.
Move the steak to one side of the pan. 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. Then, add fresh parsley and lemon juice.
Lightly drop each baked potato to loosen the interior, cut a slit down the center, and fluff with a fork. Spread softened butter inside each potato.
Divide the cooked steak bites among the potatoes and spoon the creamy parmesan sauce over the top. Serve immediately, garnished with more fresh parsley if desired.

How to Serve Loaded Steak Potatoes with Savory Cream Sauce

To serve, simply place the loaded steak potatoes on individual plates or a large serving platter. Drizzle any extra savory cream sauce over the potatoes for an indulgent touch. You can add a side salad or steamed vegetables for a complete meal. This dish shines best when served fresh, warm, and topped with freshly minced parsley for a pop of color.

How to Store Loaded Steak Potatoes with Savory Cream Sauce

If you have leftovers, store the components separately for the best quality. Keep the steak and cream sauce in airtight containers in the refrigerator for up to 3 days. You can store the baked potatoes wrapped in foil or plastic wrap. Reheat in the microwave or an oven until warmed through before serving again.

Tips to Make Loaded Steak Potatoes with Savory Cream Sauce

Ensure your potatoes are well scrubbed and dried for a crispy skin after baking.
Use a meat thermometer to check the steak’s doneness for perfect cooking every time.
You can substitute heavy cream with half-and-half for a lighter option if preferred.

Variations

Feel free to customize this dish! You can add toppings like crispy bacon bits, green onions, or even jalapeños for an extra kick. For a vegetarian option, consider using grilled vegetables instead of steak.

FAQs

Can I use different types of potatoes?
Yes, you can use different types of potatoes such as Yukon gold or sweet potatoes, but baking times may vary. Adjust as needed until tender.

How can I make the sauce spicier?
For extra heat, add more red pepper flakes or include diced jalapeños when cooking the sauce.

Is this recipe freezable?
While the ingredients can be frozen separately, it’s best to consume them fresh. The texture of the baked potatoes may change after freezing and reheating.

Loaded Steak Potatoes with Savory Cream Sauce

A delicious and comforting dish featuring juicy steak, fluffy baked potatoes, and a rich cream sauce, perfect for weeknight dinners or gatherings.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 800

Ingredients Method Notes

Ingredients

For the Potatoes

4 large russet potatoes Well scrubbed and dried
4 tablespoon olive oil
1 1/2 tablespoon sea salt

For the Steak

2 pound steak (NY strip, ribeye, sirloin, or tenderloin) Trimmed of excess fat and cut into 2-inch pieces
2 teaspoon kosher salt
2 tablespoon cajun seasonings, low sodium
4 tablespoon avocado oil, divided

For the Cream Sauce

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

Method

Preparation

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 with sea salt. Place them on the baking pan and bake for 50-60 minutes, until fork-tender.

Steak Cooking

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 avocado oil in a cast iron skillet over medium-high heat. Cook the steak bites undisturbed for 2 minutes, flip, and cook for another minute. Reduce heat to low and cook for one more minute.
Move the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then toss the steak in the garlic butter.

Making the Cream Sauce

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. Then, add fresh parsley and lemon juice.

Assembly

Lightly drop each baked potato to loosen the interior, cut a slit down the center, and fluff with a fork. Spread softened butter inside each potato.
Divide the cooked steak bites among the potatoes and spoon the creamy parmesan sauce over the top. Serve immediately, garnished with more fresh parsley if desired.

Notes

Ensure your potatoes are well scrubbed and dried for a crispy skin after baking. Use a meat thermometer to check the steak's doneness for perfect cooking every time. You can substitute heavy cream with half-and-half for a lighter option if preferred.