Steak Stuffed Baked Potatoes with Parmesan Cream Sauce (Printable)

Tender baked potatoes filled with juicy steak, sautéed vegetables, and rich Parmesan cream sauce for a comforting main dish.

# What You Need:

→ For the Baked Potatoes

01 - 4 large russet potatoes, scrubbed
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 small 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 - 1/2 teaspoon salt

→ For the Parmesan Cream Sauce

12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 3/4 cup freshly grated Parmesan cheese
17 - 1/4 teaspoon ground nutmeg
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon white pepper

→ Optional Garnish

20 - 2 tablespoons chopped fresh chives
21 - Extra grated Parmesan

# Steps:

01 - Preheat oven to 400°F. Rub potatoes with olive oil and sea salt, prick each with fork several times, place directly on oven rack. Bake 50-60 minutes until tender when pierced with knife.
02 - Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add steak cubes, sear until browned on all sides, 3-4 minutes. Remove steak and set aside.
03 - In same skillet, add diced onion and bell pepper. Sauté 3-4 minutes until softened. Add garlic, thyme, black pepper, and salt; cook 1 minute until fragrant. Return steak to pan, toss to combine, remove from heat.
04 - Melt butter in small saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add milk and heavy cream, whisking constantly until smooth and thickened, 3-4 minutes.
05 - Reduce heat to low. Stir in grated Parmesan, nutmeg, salt, and white pepper until cheese melts and sauce is smooth. Remove from heat and keep warm.
06 - Once baked, let potatoes cool slightly. Slice each lengthwise and gently scoop out some flesh, creating cavity. Reserve scooped potato for another use.
07 - Fill each potato with steak and vegetable mixture. Drizzle generously with Parmesan cream sauce. Garnish with chopped chives and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything bakes and simmers while you sip wine, making it feel fancy without the fuss
  • The steak and veggie filling transforms humble potatoes into something that feels like a special occasion treat
02 -
  • Do not skip pricking the potatoes with a fork—they will explode in your oven otherwise
  • The sauce will thicken as it cools, so make it slightly thinner than you think you need
03 -
  • Rubbing the potatoes with oil and salt before baking creates skin so crispy you will want to eat it too
  • Grate your own Parmesan—pre-grated cheese has anti-caking agents that prevent smooth melting

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