Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce Recipe

Introduction

Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce offer a hearty and satisfying meal that combines tender steak pieces with creamy, cheesy sauce inside a crispy baked potato. This dish is perfect for a comforting dinner that feels both indulgent and homey.

Ingredients

• 4 large Russet potatoes
• 1 lb sirloin steak, cut into cubes
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 garlic cloves, minced
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Scrub the potatoes clean, prick them with a fork, then rub with olive oil and salt. Place them directly on the oven rack and bake for 50–60 minutes until tender inside and crispy-skinned.
2. Step 2: While the potatoes bake, heat a skillet over high heat. Add olive oil and steak cubes to the hot skillet. Sear the steak for 2–3 minutes until browned on all sides. Season with salt, pepper, and minced garlic, then remove from heat.
3. Step 3: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream while whisking continuously. Stir in the Parmesan cheese and let the sauce simmer until it thickens. Season to taste with salt and pepper.
4. Step 4: Once the potatoes are done, slice them open lengthwise and gently fluff the insides with a fork. Fill each potato with seared steak cubes, drizzle generously with the Parmesan cream sauce, and sprinkle with chopped fresh parsley. Serve immediately while hot.

Tips & Variations

• For extra flavor, marinate the steak cubes briefly in garlic and herbs before cooking.
• Try adding sautéed mushrooms or caramelized onions along with the steak for added texture and taste.
• Use Gruyère or mozzarella cheese instead of Parmesan for a different cheesy flavor in the cream sauce.

Storage

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave briefly. The cream sauce may thicken when chilled; stir in a splash of milk or cream if reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can substitute sirloin with ribeye, strip steak, or even tenderloin. Just adjust cooking time to ensure the steak remains tender and not overcooked.

What’s the best way to get crispy potato skins?

Rubbing the potatoes with olive oil and salt before baking helps create a crispy, flavorful skin. Baking directly on the oven rack without foil promotes even crisping.

Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce Recipe

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★★★★★

4.9 from 121 reviews

Deliciously hearty Steak-Stuffed Baked Potatoes topped with a rich Parmesan Cream Sauce. Tender cubes of seared sirloin steak are nestled inside crispy baked Russet potatoes, then drizzled with a velvety homemade Parmesan cream sauce and garnished with fresh parsley for an irresistible meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 4 large Russet potatoes
• 2 tbsp olive oil (for rubbing potatoes)
• 1 tsp salt (for potatoes)

Steak Filling

• 1 lb sirloin steak, cut into cubes
• 2 tbsp olive oil (for searing steak)
• 1 tsp salt (for seasoning steak)
• ½ tsp black pepper
• 2 garlic cloves, minced

Parmesan Cream Sauce

• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• 2 tbsp butter
• 2 garlic cloves, minced (additionally for sauce)
• Salt and pepper to taste

Garnish

• 2 tbsp fresh parsley, chopped

Instructions

1. Prepare and bake potatoes: Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean under running water, then prick each potato several times with a fork. Rub the potatoes with olive oil and sprinkle them evenly with salt. Place them on a baking sheet and bake for 50 to 60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
2. Sear the steak cubes: While the potatoes are baking, heat a skillet over high heat and add 2 tablespoons of olive oil. Add the sirloin steak cubes and sear them for 2 to 3 minutes until browned on all sides. Season with salt, pepper, and the minced garlic. Remove the skillet from heat and set aside.
3. Make the Parmesan cream sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it. Slowly pour in the heavy cream while whisking continuously. Stir in the freshly grated Parmesan cheese and simmer the sauce gently until it thickens to a creamy consistency. Season with salt and pepper to taste.
4. Assemble the stuffed baked potatoes: Once the potatoes are done baking, slice each potato open lengthwise and fluff the insides lightly with a fork. Fill each potato generously with the seared steak cubes. Drizzle the hot Parmesan cream sauce over the stuffed potatoes and finish with a sprinkle of fresh chopped parsley. Serve immediately while hot.

Notes

• For extra flavor, you may add caramelized onions or sautéed mushrooms to the steak filling.
• If you prefer a lighter sauce, substitute half of the heavy cream with milk and adjust thickness with a little flour or cornstarch slurry.
• Use a fork to fluff the potato flesh gently to create a perfect base for stuffing without breaking the skin.
• Leftover stuffed potatoes can be reheated in a 350°F oven until warmed through.

Keywords: baked potatoes, steak stuffed potatoes, Parmesan cream sauce, sirloin steak recipes, hearty dinner, comfort food