Name: Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large Russet potatoes; 1 lb sirloin steak, cut into cubes; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 2 garlic cloves, minced; 1 cup heavy cream; ¾ cup freshly grated Parmesan cheese; 2 tbsp butter; 2 tbsp fresh parsley, chopped

Few things capture the heart of comfort food quite like a baked potato—but elevate it with juicy steak bites and a luscious Parmesan cream sauce, and you’ve got a weeknight indulgence that tastes like it came from a steakhouse kitchen. These Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce are the kind of recipe that makes your dinner table feel gourmet without the fuss.

Imagine crispy potato skins, warm and fluffy insides, all topped with perfectly seared steak and a generous drizzle of creamy, cheesy sauce. It’s hearty, satisfying, and totally customizable. This is the kind of dish you’ll find yourself dreaming about on a Monday afternoon.

Why You’ll Love This Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce

Hearty & filling: Perfect for chilly nights or when you want a satisfying meal in one bite.
Gourmet flair with minimal effort: The Parmesan cream sauce brings a restaurant-quality touch.
Flexible: Swap in chicken, mushrooms, or different cheeses based on your mood.
Great for entertaining: Serve these up at a dinner party and let everyone top their own.
Perfect for meal prep: You can prep everything ahead and assemble when ready to eat.

Preparation Phase & Tools to Use

Creating these loaded baked potatoes is simple with the right prep and tools:

Baking Sheet: Essential for getting the skins crispy without overcooking the inside of the potato.
Cast Iron Skillet or Heavy Pan: Ideal for getting a deep sear on your steak bites, locking in flavor.
Saucepan: You’ll need a small one for melting the butter and simmering your Parmesan cream sauce to perfection.
Sharp Knife: Precision is key when slicing your steak into even cubes for uniform cooking.
Whisk: Helps incorporate the cheese smoothly into the sauce, avoiding clumps.

A little organization and mise en place (that’s chef-speak for “everything in its place”) goes a long way in making this dish stress-free and enjoyable to cook.

Ingredients for the Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce

Russet Potatoes: These are the best for baking thanks to their fluffy interior and crisp-friendly skin.
Sirloin Steak: Lean and tender, sirloin offers great beefy flavor without being too fatty.
Olive Oil: Helps crisp up the skins and sear the steak.
Salt & Black Pepper: A basic seasoning duo that enhances every bite.
Garlic Cloves: Adds depth and aroma when sautéed with the steak.
Heavy Cream: Forms the luxurious base of your Parmesan cream sauce.
Freshly Grated Parmesan Cheese: Melts into the sauce for a rich, nutty flavor.
Butter: Adds silkiness to the sauce and helps cook the garlic.
Fresh Parsley: For garnish and a pop of color.

How To Make the Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce

Step 1: Bake the Potatoes

Scrub your Russet potatoes clean, prick with a fork, then rub with olive oil and salt. Bake at 400°F (200°C) for about 50-60 minutes until fork-tender and the skins are crisp.

Step 2: Sear the Steak

While the potatoes bake, cut the sirloin steak into bite-sized cubes. Heat a cast iron skillet over high heat with a drizzle of olive oil. Sear the steak cubes on all sides for about 2-3 minutes until browned but still juicy. Season with salt, pepper, and minced garlic.

Step 3: Make the Parmesan Cream Sauce

In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Slowly pour in the heavy cream, whisking continuously. Stir in grated Parmesan cheese and simmer until thickened. Season with salt and pepper to taste.

Step 4: Assemble the Stuffed Potatoes

Once potatoes are done, slice them open lengthwise and fluff the insides with a fork. Add a few steak bites into each potato, drizzle generously with Parmesan cream sauce, and sprinkle with chopped fresh parsley.

How to Serve and Store These Steak-Stuffed Baked Potatoes

Serve hot, straight from the oven, with a sprinkle of parsley and maybe an extra drizzle of cream sauce for the cheese lovers at the table. These pair well with a crisp green salad or roasted veggies.

To store leftovers, wrap each potato tightly in foil or transfer to an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave in 30-second bursts until warmed through. For best texture, store sauce separately.

Frequently Asked Questions

How do I make the potatoes extra crispy?

Rub them with olive oil and salt before baking directly on the oven rack or a hot baking sheet.

Can I use another type of meat?

Yes! Ribeye, New York strip, or even shredded rotisserie chicken would work well.

What if I don’t have heavy cream?

You can substitute with half-and-half or whole milk, though the sauce will be a bit less rich.

Can this be made ahead of time?

Absolutely. Prep the potatoes, steak, and sauce separately, then reheat and assemble just before serving.

Can I make this vegetarian?

Definitely! Try sautéed mushrooms or roasted cauliflower in place of steak.

Is there a way to make this low-carb?

Swap out the potato for a roasted bell pepper or a grilled portobello mushroom cap.

Want More Steak Dinner Ideas?

If you loved these steak-stuffed potatoes, check out these other comforting dishes:

Creamy Garlic Butter Beef & Spinach Tortellini for a pasta-packed indulgence.
Garlic Butter Steak Bites & Creamy Alfredo Tortellini for another creamy combo of steak and pasta.
Slow Cooker Steak and Cheddar Potato Casserole when you want hands-off comfort food.
Sticky Honey Garlic Steak Rotini for sweet-and-savory dinner vibes.
Garlic Butter Steak Tips with Cheesy Rigatoni for a rich pasta option with big flavor.

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic or swap in mushrooms? Double the sauce or sprinkle in extra Parmesan?

I love hearing how you make these your own. Ask away if you have questions—let’s cook smarter together!

Looking for more dinner inspiration? Follow along on Pinterest @Americanrecipesbyheart for daily recipes from Kitchen By Kate.