Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce
Delicious baked potatoes filled with tender steak and topped with creamy Parmesan sauce.
Equipment
- Oven Preheat to 425°F (220°C)
- Skillet For cooking steak and sauce
Ingredients
- 4 large russet potatoes
- 4 tbsp olive oil
- 1.5 tbsp sea salt
- 2 lbs beef steak NY strip, ribeye, sirloin, or tenderloin
- 2 tsp kosher salt
- 2 tbsp garlic minced
- 6 tbsp butter
- 2 tbsp cajun seasoning low sodium
- 4 tbsp avocado oil
- 1 1/2 cups heavy cream
- 2/3 cup parmesan grated
- 2 tbsp fresh parsley minced
- 2 wedges lemon juiced
- 1/2 tsp red pepper flakes
- 1 tsp freshly cracked pepper
Instructions
- Preheat the oven to 425°F and line a baking pan with parchment paper.
- Rub the potatoes with olive oil, sprinkle with sea salt, and bake for 50-60 minutes until tender.
- Prepare the steak by cutting it into 2" pieces, drizzling with 2 tbsp avocado oil, and coating with cajun seasoning. Cook in a skillet with 2 tbsp avocado oil until golden. Add butter and garlic, cook for another minute, then set aside.
- In the same pan, add butter and garlic. Slowly whisk in heavy cream, simmer to reduce, then add red pepper flakes and parmesan. Whisk until thickened. Add parsley, lemon juice, salt, and pepper.
- Cut open the baked potatoes, fluff the insides, and spread butter inside.
- Fill each potato with steak and drizzle with parmesan cream sauce.
- Serve and enjoy!
Notes
Adjust the seasoning and spice levels to suit your taste. No alcoholic drinks allowed, please substitute with a non-alcoholic option.