Description
A comforting dish combining crispy baked potatoes, tender steak, and a rich Parmesan cream sauce for a gourmet experience.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean, prick them with a fork, and rub with olive oil and salt. Bake for 50-60 minutes.
- Heat a skillet over high heat, add olive oil, and sear the cubed sirloin steak for 2-3 minutes. Season with salt, pepper, and garlic, then remove from heat.
- Melt the butter in a saucepan over medium heat, add garlic, and then whisk in heavy cream. Gradually stir in Parmesan cheese and simmer until thickened.
- Slice the baked potatoes open and fluff the insides. Fill with steak bites and drizzle with the creamy sauce. Garnish with parsley.
Notes
Make ahead by prepping the steak and cream sauce in advance. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 potato
- Calories: 640
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 80mg