Steak Baked Potato Bites (Printable Version)
Golden potatoes filled with buttery steak cubes and a rich, cheesy cream. Warm, filling, and super satisfying every time!
# What You'll Need:
→ Baked Potatoes
01 -
4 large russet potatoes, scrubbed and dried off
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt
→ Steak Bites
04 -
900 grams boneless steak, diced (try NY strip, tenderloin, ribeye, or sirloin)
05 -
2 wedges lemon, juiced
06 -
2 teaspoons kosher salt
07 -
2 tablespoons Cajun seasoning, make it a low sodium one
08 -
4 tablespoons avocado oil, divided
09 -
2 tablespoons fresh parsley, chopped small
→ Garlic Butter
10 -
6 tablespoons unsalted butter, softened up
11 -
2 tablespoons garlic, finely chopped (roughly 8 to 10 cloves)
→ Parmesan Cream Sauce
12 -
375 ml heavy cream
13 -
1 teaspoon cracked black pepper
14 -
67 grams parmesan, shredded (about 2/3 cup)
15 -
0.5–1 teaspoon dried red chilli flakes
# Step-by-Step Guide:
01 -
Give your hot potato a little drop onto the counter from up high to loosen the insides. Slice down the center, fluff it up with a fork a bit, then rub some extra butter right in. Stack with steak, then spoon loads of sauce over the top. Chow down while it’s hot.
02 -
In your just-used pan, toss in your last bit of butter with some more garlic. Let it sizzle till fragrant. Gently pour in the cream, whisk as it heats up. When it starts to simmer, stir in parmesan and chili flakes till the sauce thickens up. Sprinkle in salt and pepper if needed. Take off the heat and stir in parsley plus splash in that lemon juice.
03 -
Move steak pieces off to one half of the skillet. Drop in half your butter and half your garlic. Stir it around while the butter melts and the garlic gets nice and golden. Fold the steak around so they all get coated. Quickly get it into a serving bowl, cover with foil to keep warm.
04 -
Crank your skillet up to medium-high and pour in two tablespoons of avocado oil. Add steak chunks and just let them sit a couple minutes so they really get that brown crust. Flip them, cook another short minute, then drop the heat way down for a last gentle minute. Done.
05 -
Trim off any fat or gristly bits from your steak. Cut it into bite-size cubes, about five centimeters each. Drench with half your oil and toss with all the Cajun seasoning until everything’s totally covered.
06 -
Set your oven at 220°C. Line your baking tray with parchment. Rub potatoes with olive oil and roll them in sea salt for a full coat. Arrange them on the tray and bake until super soft when poked, usually 50 to 60 minutes.
# Additional Notes:
01 -
For super crispy steak outside, wait until your pan’s blazing hot before adding your meat. Don’t rush it—the brown bits are worth it.