Steak Stuffed Baked Potatoes Parmesan Cream Sauce (Print View)
Tender baked potatoes loaded with juicy steak and vegetables in rich Parmesan cream sauce.
# What You Need:
→ For the Baked Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
→ For the Steak Filling
04 - 10 oz sirloin or ribeye steak, trimmed and cut into small cubes
05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely diced
07 - 1 small red bell pepper, diced
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
10 - 1 teaspoon freshly ground black pepper
11 - 1/2 teaspoon salt
→ For the Parmesan Cream Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 3/4 cup freshly grated Parmesan cheese
17 - 1/4 teaspoon ground nutmeg
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon white pepper
→ Optional Garnish
20 - 2 tablespoons chopped fresh chives
21 - Extra grated Parmesan
# How-To Steps:
01 - Preheat oven to 400°F. Rub potatoes with olive oil and sea salt, prick each potato with a fork several times, and place directly on oven rack. Bake for 50–60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak cubes and sear until browned on all sides, about 3–4 minutes. Remove steak from pan and set aside.
03 - In the same skillet, add diced onion and bell pepper. Sauté for 3–4 minutes until softened. Add minced garlic, thyme, black pepper, and salt; cook for 1 minute until fragrant. Return steak to the pan, toss to combine, and remove from heat.
04 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
05 - Gradually add milk and heavy cream to the roux, whisking constantly until smooth and thickened, about 3–4 minutes.
06 - Reduce heat to low. Stir in grated Parmesan, nutmeg, salt, and white pepper until cheese is melted and sauce is smooth. Remove from heat and keep warm.
07 - Once potatoes are baked, let cool slightly. Slice each potato lengthwise and gently scoop out some flesh, creating a cavity (reserve scooped potato for another use).
08 - Fill each potato with steak and vegetable mixture. Drizzle generously with Parmesan cream sauce. Garnish with chopped chives and extra Parmesan, if desired. Serve immediately.
# Expert Hints:
01 -
- The combination of tender potato, juicy steak, and velvety sauce hits every comfort craving
- You get that steakhouse experience at home without the hefty price tag
02 -
- Baking the potatoes directly on the oven rack, not on a baking sheet, gives you that perfectly crispy skin all around
- Letting the sauce rest for a minute off the heat helps it thicken slightly and cling better to everything
03 -
- Pricking the potatoes deeply before baking prevents them from exploding in the oven
- Room temperature ingredients incorporate more smoothly into the sauce