Name: Loaded Baked Potato With Beef Bites
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Cuisine: Main Dishes
Ingredients: 4 tablespoons olive oil.; 1.5 tablespoons sea salt.; 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin).; 4 large russet potatoes, scrubbed clean and patted dry.; 2 teaspoons kosher salt.; 2 tablespoons garlic, minced (about 8-10 cloves).; 6 tablespoons butter, softened.; 2 tablespoons cajun seasoning (low sodium is ideal, adjust salt accordingly).; 4 tablespoons avocado oil, divided.; 1 1/2 cups heavy cream.; 2/3 cup parmesan, grated.; 2 tablespoons fresh parsley, minced.; 2 wedges lemon, juice of.; 1/2-1 teaspoon red pepper flakes.; 1 teaspoon freshly cracked pepper.

Loaded Baked Potato With Beef Bites is the ultimate comfort meal. Juicy steak bites are seasoned and seared to perfection, then tossed in a fragrant garlic butter before being drizzled with a creamy Parmesan sauce. Served atop fluffy, crispy-skinned baked potatoes, this dish is a delicious and satisfying dinner option. Top with fresh parsley, red pepper flakes, and a squeeze of lemon juice for a burst of flavor. Perfect for those who love a hearty and flavorful meal.

Loaded Baked Potato With Beef Bites is a comforting and flavorful meal perfect for dinner. It features tender, seasoned steak bites served atop fluffy baked potatoes and smothered in a rich, creamy Parmesan sauce. Let’s dive into the ingredients you’ll need to make this delicious dish.

INGREDIENTS

Olive oil: 4 tablespoons, used to coat the potatoes and add flavor.
Sea salt: 1.5 tablespoons for seasoning the potatoes.
Steak: 2 lbs of NY strip, ribeye, sirloin, or tenderloin, trimmed and cut into 2-inch pieces for juicy beef bites.
Russet potatoes: 4 large, scrubbed clean and dried for baking.
Kosher salt: 2 teaspoons for seasoning the steak and sauce.
Garlic: 2 tablespoons (about 8-10 cloves), minced for a fragrant flavor in the sauce and steak.
Butter: 6 tablespoons, softened for the garlic butter and sauce.
Cajun seasoning: 2 tablespoons (low sodium), used to flavor the steak.
Avocado oil: 4 tablespoons, divided, for searing the steak and cooking the sauce.
Heavy cream: 1 1/2 cups to create a rich, creamy Parmesan sauce.
Parmesan cheese: 2/3 cup, grated, for the sauce.
Fresh parsley: 2 tablespoons, minced, for garnish.
Lemon: 2 wedges, for a squeeze of fresh juice to brighten the flavors.
Red pepper flakes: 1/2-1 teaspoon for a touch of heat.
Freshly cracked pepper: 1 teaspoon for seasoning the sauce.

INSTRUCTIONS

Step 1:: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper. Coat the potatoes with olive oil and generously sprinkle with sea salt. Place them on the baking sheet.
Step 2:: Roast the potatoes for 50-60 minutes, or until a fork can easily pierce through the centers. Set aside once done.
Step 3:: Trim any excess fat from the steak and cut it into 2-inch pieces. Drizzle with avocado oil and generously coat with the Cajun seasoning.
Step 4:: In a skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the steak pieces and cook for about 2 minutes until golden, then flip and cook for another minute. Reduce the heat to medium-low and cook for an additional minute. Set the steak aside.
Step 5:: In the same skillet, push the steak to the side and add the butter and minced garlic. Sauté until fragrant, then toss the steak in the garlic butter mixture. Cook for another minute, then cover with foil and set aside.
Step 6:: For the Parmesan cream sauce, in the skillet, add the remaining butter and garlic. Sauté until fragrant. Whisk in the heavy cream and bring to a simmer, allowing the sauce to reduce for 3-5 minutes.
Step 7:: Stir in the red pepper flakes and grated Parmesan, cooking until the sauce thickens. Season with salt and freshly cracked pepper. Remove from heat and stir in the minced parsley and lemon juice.
Step 8:: For the potatoes, drop each roasted potato from a height to fluff the insides, then slice them open. Fluff further with a fork and smear with butter before topping with the steak bites and sauce. Serve warm.

Serving and Storage Tips

Serve the Loaded Baked Potatoes with Beef Bites immediately after assembling, ensuring the potatoes are warm and the beef bites are tender. Drizzle with the creamy Parmesan sauce and garnish with fresh parsley for the best presentation.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the potatoes in the oven at 350°F (175°C) for about 15 minutes to retain their texture.
To reheat the beef bites and sauce, warm them in a skillet over medium heat, adding a splash of cream if needed to keep the sauce smooth.

Helpful Notes

For a spicier version, increase the red pepper flakes in the sauce or add a dash of hot sauce to the beef bites before cooking.
If you prefer a lower-calorie option, swap the heavy cream for half-and-half, but note that the sauce will be less thick and rich.
For added flavor, try using a mix of different herbs like thyme and rosemary along with the parsley.

Tips from well-known chefs

Chef Gordon Ramsay recommends resting the steak pieces for a few minutes after cooking to retain their juices and tenderness before serving.
Chef Ina Garten suggests grating fresh Parmesan directly over the sauce just before serving for a burst of flavor.
Chef Bobby Flay advises adding a small splash of white wine to the cream sauce while it simmers for an extra depth of flavor.