Ingredients
-
4 large russet potatoes
-
1 tablespoon olive oil
-
Salt and pepper, to taste
-
1 lb steak (ribeye, sirloin, or flank), cut into bite-sized pieces
-
1 tablespoon butter
-
2 cloves garlic, minced
-
1 teaspoon steak seasoning or salt and pepper
Creamy Parmesan Sauce:
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
1 1/2 cups milk
-
1/2 cup heavy cream
-
3/4 cup grated Parmesan cheese
-
Salt and black pepper, to taste
-
Optional: chopped parsley or green onions, for garnish
Instructions
Bake Potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with olive oil, and sprinkle with salt. Place directly on oven rack and bake for 45–60 minutes, until tender.
Cook Steak:
While potatoes bake, heat 1 tbsp butter in a skillet over medium-high heat. Season steak pieces with steak seasoning or salt and pepper. Add steak to skillet and cook 3–4 minutes, stirring occasionally, until browned and cooked to your liking. Add garlic in the last minute. Set aside.
Make Parmesan Sauce:
In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream. Simmer until thickened, then stir in Parmesan cheese. Season with salt and pepper. Remove from heat.
Assemble Potatoes:
Cut a slit across the top of each baked potato. Gently squeeze ends to open. Fluff inside with a fork. Stuff with steak and spoon creamy Parmesan sauce over the top.
Serve:
Garnish with parsley or green onions if desired. Serve hot!