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Juicy steak bites drenched in garlicky butter tucked inside a fluffy baked potato, covered with creamy parmesan sauce - that's what makes this dinner so filling and cozy. When you mix these tender beef chunks with soft baked potatoes, you'll get a meal that feels like a warm hug but looks fancy enough for company.
What Makes This Dish Special
Steak and potato fans won't get enough of this meal. It's filling, packed with amazing taste, and can be dressed up when you're celebrating something big like a birthday or holiday dinner. You just can't say no to those buttery garlic steak chunks and that velvety parmesan sauce stuffed in a hot baked potato.
What You'll Need
- Russet Potatoes: Big ones, washed well and dried off.
- Steak: Pick what you like - Ribeye, Filet, NY Strip, or Sirloin.
- Garlic: Chop it fresh for the best taste.
- Butter: You'll need it for everything - the sauce, meat, and potatoes.
- Seasonings: Some Cajun mix, red pepper flakes, regular salt, and fresh ground pepper.
- Heavy Cream: This makes your parmesan sauce nice and thick.
- Parmesan: Get it grated for a smooth, tasty sauce.
- Lemon: Squeeze it fresh for that zingy kick.
- Parsley: Chopped up fresh to sprinkle on top and add flavor.
- Avocado & Olive Oil: They won't burn when you cook the steak or bake the potatoes.
How To Make It
- Get Your Potatoes Ready
- Turn your oven to 425°F (220°C) and put parchment paper on a baking sheet. Coat the potatoes with olive oil, throw some sea salt on them, and bake them for about 50-60 minutes until they're soft when you poke them.
- Fix Up The Steak
- Cut away the fatty parts and chop the steak into chunks about 2 inches big. Pour some avocado oil over them and add cajun seasoning. Get a cast iron pan really hot, cook the meat for 2 minutes without moving it, then flip it over for one more minute. Throw in butter and garlic, mix it all around, and cook another minute. Put the meat aside and cover it with foil.
- Whip Up The Sauce
- Using that same pan, melt some butter with garlic. Add heavy cream and stir it around, letting it bubble for 3-5 minutes till it gets thicker. Mix in parmesan, red pepper flakes, salt and pepper. Turn off the heat and add parsley and lemon juice.
- Put It All Together
- Drop each potato from about a foot above the pan to loosen up the inside. Cut them open in the middle, put in some butter, and press them gently to make room. Stuff them with your steak pieces, pour the creamy sauce on top, and they're ready to eat.
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Great For Every Event
You can make these stuffed potatoes for a regular Tuesday dinner or dress them up for Christmas gatherings. The bold flavors and filling ingredients will win over anyone at your table.
Frequently Asked Questions
- → What’s the best steak cut to use?
You can’t go wrong with ribeye, tenderloin, a NY strip, or sirloin. Select one that fits your budget and offers good marbling—that’s where the juicy goodness comes from!
- → Why skip poking holes in potatoes?
The potato skin keeps the steam trapped inside, making the potato fluffier. Oil and salt on the outside ensure the skin gets that perfect crisp.
- → Can I prep parts of this dish earlier?
You can bake the potatoes and make the cheese sauce ahead of time. Just warm them up before serving and cook the steak bites fresh for the best flavor and texture!
- → Why is avocado oil better for cooking steak?
It handles high heat like a pro thanks to its high smoke point, so you won’t have to worry about scorching during the sear.
- → How do you get the potatoes so airy inside?
After they come out of the oven, give them a good drop onto a countertop. It’s a fun trick that creates a soft, fluffy texture without having to puncture the skin.