Steak Stuffed Baked Potatoes Parmesan Cream (Printable Format)
Tender baked potatoes loaded with juicy steak and vegetables in a rich Parmesan cream sauce
# What You Need:
→ For the Baked Potatoes
01 - 4 large russet potatoes, scrubbed clean
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 ½-inch 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
10 - 1 teaspoon freshly ground black pepper
11 - ½ teaspoon salt
→ For the Parmesan Cream Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - ½ cup heavy cream
16 - ¾ cup freshly grated Parmesan cheese
17 - ¼ teaspoon ground nutmeg
18 - ¼ teaspoon salt
19 - ¼ teaspoon white pepper
→ Optional Garnish
20 - 2 tablespoons chopped fresh chives
21 - Extra grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 400°F. Rub each potato with olive oil and sea salt. Prick potatoes several times with a fork and place directly on oven rack. Bake for 50-60 minutes until tender when pierced with a knife.
02 - Heat 1 tablespoon olive oil in 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 same skillet, add diced onion and bell pepper. Sauté 3-4 minutes until softened. Add minced garlic, thyme, black pepper, and salt; cook 1 minute until fragrant. Return steak to pan, toss to combine, and remove from heat.
04 - Melt butter in small saucepan over medium heat. Whisk in flour and cook 1 minute, stirring constantly to prevent burning.
05 - Gradually add milk and heavy cream to roux, whisking constantly until smooth and thickened, about 3-4 minutes. Reduce heat to low. Stir in grated Parmesan, nutmeg, salt, and white pepper until cheese melts and sauce is smooth. Remove from heat.
06 - Remove baked potatoes from oven and let cool slightly. Slice each potato lengthwise and gently scoop out some flesh, creating a cavity for filling.
07 - Fill each potato with steak and vegetable mixture. Drizzle generously with warm Parmesan cream sauce. Garnish with chopped chives and extra Parmesan if desired. Serve immediately.
# Expert Suggestions:
01 -
- The combination of tender steak and velvety Parmesan sauce creates this incredible richness that feels like restaurant comfort food but comes from your own kitchen
- Everything bakes and simmers on its own timeline, so you're not frantically running between burners when guests arrive
02 -
- Don't skip pricking the potatoes with a fork, or they might explode in your oven which is exactly as messy as it sounds
- The sauce will continue to thicken as it stands, so if it seems too loose just give it another minute
03 -
- Rubbing the potatoes with oil and salt before baking makes the skin edible and almost like a salty potato chip
- Let your cream sauce bubble gently rather than boil violently, and you'll never have to worry about it separating