Introduction
Steak-Stuffed Baked Potatoes with Creamy Parmesan Sauce is the ultimate comfort food fusion—tender, juicy steak packed into fluffy baked potatoes, all smothered in a rich, velvety Parmesan cream sauce. This dish brings together hearty, filling ingredients with a gourmet twist. It’s perfect for a cozy dinner, an indulgent weekend meal, or even a show-stopping dish for guests.
Ingredients
For the Baked Potatoes:
4 large russet potatoes, scrubbed clean
1 tbsp olive oil
Salt, to taste
For the Steak Filling:
1 lb sirloin or ribeye steak, diced into small cubes
1 tbsp olive oil or butter
2 cloves garlic, minced
Salt and black pepper, to taste
1 tsp Worcestershire sauce (optional)
1 tsp fresh thyme or rosemary (optional)
For the Creamy Parmesan Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1½ cups whole milk (warm)
½ cup heavy cream (optional for extra richness)
¾ cup grated Parmesan cheese
½ tsp garlic powder
Salt and pepper, to taste
Garnish (Optional):
Chopped chives or green onions
Extra Parmesan cheese
Cracked black pepper
Instructions
Step 1: Bake the Potatoes
Preheat oven to 400°F (200°C).
Prick each potato a few times with a fork. Rub with olive oil and sprinkle with salt.
Bake directly on the oven rack for 45–60 minutes, until skins are crispy and the inside is soft.
Let them cool slightly, then slice each potato open lengthwise without cutting all the way through. Gently fluff the insides with a fork.
Step 2: Prepare the Steak
Heat 1 tbsp olive oil or butter in a skillet over medium-high heat.
Add steak cubes, season with salt, pepper, and garlic, and cook for 3–5 minutes until browned and medium-rare or desired doneness.
Add Worcestershire sauce and herbs if using. Remove from heat and set aside.
Step 3: Make the Creamy Parmesan Sauce
In a saucepan, melt butter over medium heat. Stir in flour and whisk continuously for 1 minute to create a roux.
Slowly add warm milk, whisking to prevent lumps.
Add heavy cream, Parmesan, garlic powder, and season to taste.
Simmer for 2–3 minutes until thick and creamy. Remove from heat.
Step 4: Assemble the Potatoes
Fill each baked potato with steak pieces.
Drizzle generously with creamy Parmesan sauce.
Garnish with chives, extra cheese, or pepper if desired.
Description
Imagine cutting open a perfectly crispy baked potato, revealing its steamy, fluffy interior—only to find it packed with tender steak bites and coated in a rich, cheesy Parmesan sauce. Every bite delivers savory satisfaction, with a mix of textures and bold, creamy flavors that feel both indulgent and comforting.
Tips
Steak Doneness: Slightly undercook the steak in the skillet; it will finish cooking a bit once inside the hot potato.
Potato Shortcut: Microwave the potatoes for 5–8 minutes to reduce oven baking time.
Make Ahead: Bake the potatoes and cook the steak ahead of time, then reheat and assemble just before serving.
Cheese Swap: Try Asiago or Pecorino Romano for a twist on the sauce.
Extra Creamy: Add a spoon of cream cheese to the sauce for extra richness.
Variations
Loaded Style: Add bacon bits, sautéed mushrooms, or caramelized onions for a loaded version.
Spicy Kick: Mix in a pinch of red pepper flakes to the sauce or add jalapeños on top.
Tex-Mex: Season steak with cumin and chili powder, and top with pepper jack cheese.
Vegetarian Option: Use grilled mushrooms or a plant-based meat substitute instead of steak.
Corrections & Notes
Be careful not to overcook the steak—small pieces can dry out quickly.
Warm the milk before adding it to the roux to prevent clumping.
Salt the sauce after the cheese is fully melted—Parmesan is naturally salty.
Enjoy!
Dig in and enjoy this decadent dish that balances rustic, home-cooked goodness with steakhouse-style flair. Serve it alongside a simple green salad or roasted veggies to round out the meal. Whether it’s a special night in or a crowd-pleasing main course, this dish will leave everyone wanting seconds.