The first time I served this dish, it was for my son’s birthday — a small family gathering with just enough fuss to feel special, but not so much that it pulled me away from the joy of being present. I had just retired from teaching high school English and was rediscovering my joy in cooking — the kind of meals that wrap around you like a warm hug.

This recipe happened almost by accident. We had a few leftover steaks from the weekend, a bunch of russet potatoes in the pantry, and a new cast iron skillet I’d been itching to use. The result? A plate that made everyone go silent for a minute — the good kind of silent. The kind that says this is exactly what I needed.

So here it is, my go-to recipe for Loaded Baked Potatoes With Steak Bites. Rich, hearty, and just indulgent enough to feel special without overwhelming your weeknight dinner plans.

Short Description

Juicy Cajun-seasoned steak bites, fluffy baked potatoes, and a creamy garlic-parmesan sauce come together for the ultimate comfort dish that’s both hearty and satisfying.

Key Ingredients

For the Potatoes:

4 large russet potatoes, scrubbed and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt

For the Steak:

2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons low-sodium Cajun seasoning
4 tablespoons avocado oil, divided

For the Garlic Butter:

6 tablespoons butter, softened
2 tablespoons garlic, minced (8–10 cloves)

For the Parmesan Cream Sauce:

1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
Juice of 2 lemon wedges
1/2–1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper

Tools Needed

Cast iron skillet
Baking sheet with parchment paper
Mixing bowls
Whisk
Sharp knife
Aluminum foil (for resting steak)

Cooking Instructions

Step 1: Bake the Potatoes
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Rub each potato with olive oil, coat with sea salt, and place on the baking sheet. Bake for 50–60 minutes or until fork-tender.

Step 2: Prep and Season the Steak
Trim excess fat and silver skin from steak, then cut into 2-inch pieces. Drizzle with 2 tablespoons avocado oil and coat with Cajun seasoning.

Step 3: Sear the Steak Bites
Heat the remaining 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Sear steak bites for 2 minutes without moving, then flip and cook another 1 minute. Lower heat and cook for 1 more minute. Push steak to one side of skillet.

Step 4: Add Garlic Butter
Add 2 tablespoons butter and 1 tablespoon minced garlic to the pan. Sauté until fragrant (about 30 seconds). Toss steak in garlic butter to coat. Cook 1 more minute. Remove from heat and cover steak with foil.

Step 5: Make the Parmesan Sauce
In the same skillet, add remaining 2 tablespoons butter and 1 tablespoon garlic. Sauté until fragrant. Whisk in heavy cream and bring to a gentle simmer.

Let it reduce for 3–5 minutes. Stir in red pepper flakes, parmesan, and whisk until thickened. Adjust salt and pepper. Remove from heat and stir in parsley and lemon juice.

Step 6: Assemble the Dish
Lightly drop each baked potato on the counter to loosen it. Slice open and fluff the interior with a fork. Spread a little butter inside. Add a generous helping of steak bites and spoon over the creamy sauce. Serve immediately.

Why You’ll Love This Recipe

Steakhouse at Home: Brings all the indulgence of a steakhouse meal without the price tag.

Comfort in Every Bite: Creamy, garlicky, cheesy sauce meets crisp-skinned potatoes and juicy steak.

One-Skillet Wonder: That sauce comes together in the same pan as the steak for rich, layered flavor.

Satisfying & Hearty: Perfect for feeding a hungry crowd or indulging in a weekend dinner.

Versatile & Customizable: Change the cut of steak, make it spicier, or go low-carb by skipping the potato.

Mistakes to Avoid & Solutions

Overcooking the Steak: Steak dries out quickly. Stick to 4–5 minutes total cooking time. Remove from heat early and let it rest under foil.

Skipping the Potato Prep: Don’t just toss the spuds in the oven. Rubbing with oil and sea salt creates that signature crisp, flavorful skin.

Boiling the Cream Sauce: Let it simmer gently. Boiling can cause the sauce to break or curdle.

Using Pre-Shredded Cheese: Freshly grated parmesan melts smoother and tastes far better.

Underseasoning: Taste as you go. Cajun seasoning varies, so adjust salt and heat as needed.

Serving and Pairing Suggestions

Serve as a hearty main with a crisp green salad or roasted vegetables.

Great with a glass of bold red wine (like Cabernet Sauvignon).

Try it for dinner parties as an elevated yet comforting dish.

Works well buffet-style for gatherings, keep sauce warm in a slow cooker.

Storage and Reheating Tips

Storage: Store leftover potatoes and steak separately in airtight containers in the fridge for up to 3 days.

Reheating:

Potatoes: Reheat in the oven at 375°F for 10–12 minutes to regain crisp skin.

Steak: Gently reheat in a skillet over low heat with a splash of broth or butter.

Sauce: Warm on low heat while whisking. Add a splash of cream if too thick.

FAQs

1. Can I use another cut of steak?
Yes! Ribeye, sirloin, tenderloin, or even flat iron work well. Choose what you love.

2. Can I make this dairy-free?
Yes, swap the butter for vegan butter and use a dairy-free cream alternative. Nutritional yeast can replace parmesan.

3. What if I don’t have Cajun seasoning?
Use a mix of paprika, garlic powder, onion powder, thyme, cayenne, and black pepper.

4. How can I make this low-carb?
Swap baked potatoes for roasted cauliflower or zucchini boats.

5. Can I prep anything ahead?
Yes, bake the potatoes and make the sauce ahead. Reheat gently and sear steak fresh before serving.

Tips & Tricks

Let steak sit at room temp for 30 minutes before cooking for even searing.

Rest the steak bites under foil to lock in juices.

A potato masher works great for fluffing the interior without tearing the skin.

Finish with a touch of flaky salt on top for extra texture.

Don’t skip the lemon in the sauce, it brightens everything.

Recipe Variations

Spicy Southwest Style: Add chipotle powder to the Cajun mix and top with pepper jack cheese.

Herb Lover’s Twist: Use rosemary and thyme on steak; replace Cajun with Italian seasoning.

Loaded Veggie Version: Add sautéed mushrooms, onions, or spinach inside the potato.

Cheddar Bacon Option: Skip the sauce, top with shredded cheddar and crispy bacon instead.

Creamy Horseradish Kick: Mix horseradish into the cream sauce for zing.

Final Thoughts

I didn’t learn this in a culinary school, but from decades in a small kitchen where dinner meant love. This recipe is one of those rare blends of rustic and refined, where steakhouse indulgence meets home-cooked charm.

Every time I make these potatoes, I feel a little like I’m cooking for my younger self — the one who used to rush home to catch the last light and start peeling something. Now I take my time. I sip my tea while the potatoes bake, enjoy the sizzle of steak in the pan, and smile when the house fills with garlic and butter.

So whether you’re feeding a group or just treating yourself, I hope this dish brings warmth to your kitchen, joy to your table, and a little bit of story to your plate. Because in the end, recipes like this one aren’t just about flavor. They’re about the moments we build around them.

Loaded Baked Potato With Steak Bites

Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Potatoes:
4 large russet potatoes, scrubbed and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt
For the Steak:
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons low-sodium Cajun seasoning
4 tablespoons avocado oil, divided
For the Garlic Butter:
6 tablespoons butter, softened
2 tablespoons garlic, minced (8–10 cloves)
For the Parmesan Cream Sauce:
1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
Juice of 2 lemon wedges
1/2–1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper

Instructions

Step 1: Bake the Potatoes
Preheat oven to 425°F (220°C). Rub potatoes with olive oil and sea salt, place on a parchment-lined baking sheet, and bake for 50–60 minutes until fork-tender.

Step 2: Season the Steak
Trim steak and cut into 2-inch chunks. Toss with 2 tbsp avocado oil and Cajun seasoning.

Step 3: Sear the Steak Bites
Heat 2 tbsp avocado oil in a cast iron skillet. Sear steak for 2 minutes undisturbed, flip, cook 1 more minute, then lower heat and cook 1 more minute. Push steak aside.

Step 4: Add Garlic Butter
Add 2 tbsp butter and 1 tbsp garlic to the pan. Sauté 30 seconds. Toss steak in garlic butter for 1 minute. Cover with foil to rest.

Step 5: Make Parmesan Sauce
In the same skillet, add 2 tbsp butter and 1 tbsp garlic. Sauté briefly. Whisk in cream, simmer 3–5 minutes. Stir in red pepper flakes, parmesan, salt, and pepper. Once thickened, remove from heat and add parsley and lemon juice.

Step 6: Assemble & Serve
Slightly smash each potato, slice open, and fluff with a fork. Add butter, steak bites, and spoon over parmesan sauce. Serve hot.