Loaded Baked Potato Steak Bites

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite comfort foods — steak and baked potatoes — into one satisfying dish. The Cajun-seasoned steak bites bring just the right amount of heat, while the parmesan cream sauce adds a luxurious, savory finish. The baked potatoes get beautifully crisp on the outside and fluffy inside, soaking up all the buttery, garlicky goodness. It’s a restaurant-quality meal made right at home with minimal fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baked Potatoes
4 large russet potatoes, scrubbed and dried
4 tablespoons olive oil
1½ tablespoons sea salt

Steak Bites
2 pounds boneless steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons low-sodium Cajun seasoning
4 tablespoons avocado oil, divided
2 tablespoons fresh parsley, minced
Juice from 2 lemon wedges

Garlic Butter
6 tablespoons unsalted butter, softened
2 tablespoons garlic, minced (about 8–10 cloves)

Parmesan Cream Sauce
1½ cups heavy cream
⅔ cup freshly grated parmesan cheese (about 2.4 ounces)
½–1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper

Directions

1. I preheat the oven to 425°F and line a baking tray with parchment paper. I rub each potato with olive oil, then coat them evenly with sea salt. I arrange them on the tray and bake for 50–60 minutes, until they’re crispy on the outside and fork-tender inside.

2. While the potatoes bake, I trim excess fat and silver skin from the steak and cut it into 2-inch pieces. I drizzle the pieces with 2 tablespoons avocado oil and coat them thoroughly with Cajun seasoning and kosher salt.

3. In a cast iron skillet over medium-high heat, I heat the remaining 2 tablespoons of avocado oil. I add the steak pieces and sear them undisturbed for 2 minutes to get a nice crust. I flip them, cook 1 more minute, then reduce the heat to low and cook another minute.

4. I push the steak to one side of the skillet and add 2 tablespoons butter and 1 tablespoon minced garlic. Once fragrant, I toss the steak in the garlic butter for another minute. I transfer the steak bites to a bowl and tent them with foil to rest.

5. Using the same skillet (with all that garlicky butter goodness), I add the remaining 2 tablespoons butter and 1 tablespoon minced garlic. I sauté briefly, then whisk in the heavy cream and let it simmer on low for 3–5 minutes until slightly reduced.

6. I stir in the parmesan cheese, red pepper flakes, and black pepper, whisking until the sauce thickens. I taste and adjust with a little salt if needed, then stir in the parsley and lemon juice off the heat.

7. Once the potatoes are done, I lift and drop each one gently from about 12 inches above the tray — it’s a trick I use to loosen the fluffy interior. I make a lengthwise slice, fluff the inside with a fork, and spread with a little butter.

8. I top each potato with steak bites, spoon over the creamy parmesan sauce, and serve hot.

Servings and Timing

This recipe makes 4 loaded baked potatoes. Prep time takes about 20 minutes, cooking time about 60 minutes, for a total of 80 minutes from start to finish.

Variations

• Sometimes I swap the steak for grilled chicken or shrimp for a different protein option.

• I like to mix crispy bacon bits or sautéed mushrooms into the topping for extra richness.

• For a spicy kick, I add a dash of hot sauce or extra red pepper flakes to the cream sauce.

• I occasionally use sweet potatoes instead of russet for a sweet-and-savory version.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the potatoes in the oven at 350°F for about 15 minutes, then spoon the steak and sauce over top. The sauce can also be reheated gently on the stovetop or in the microwave with a splash of cream to loosen it.

FAQs

What’s the best cut of steak to use?

I prefer tender cuts like ribeye, sirloin, or NY strip because they cook quickly and stay juicy, but any high-quality boneless cut works well.

Can I prepare the potatoes in advance?

Yes, I can bake the potatoes a few hours ahead, then reheat them in the oven while I prepare the steak and sauce.

How do I keep the steak bites tender?

I avoid overcooking them — a quick sear on high heat is all they need. Resting them under foil helps retain their juices.

Can I make the sauce lighter?

Yes, I can use half-and-half instead of heavy cream, but the sauce will be slightly thinner. I sometimes add a bit more parmesan to thicken it.

What can I serve with this dish?

I love serving it with a crisp green salad or roasted vegetables to balance out the richness.

Conclusion

I love how these Loaded Baked Potato Steak Bites turn a classic comfort dish into something truly special. The combination of tender steak, buttery potato, and creamy parmesan sauce feels indulgent yet completely satisfying. It’s the perfect meal to make when I want to treat myself — hearty, flavorful, and guaranteed to impress.