Loaded Steak Bite Baked Potatoes with Parmesan Cream Sauce
Loaded steak bite baked potatoes with parmesan cream sauce are the ultimate cozy dinner. Made with tender steak (ribeye recommended), crispy baked potatoes, and a rich garlic parmesan cream sauce—this is a restaurant-quality meal at home.
Ingredients
For the Steak
- 1 lb steak sirloin or ribeye, cut into bite-size chunks
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- Salt and pepper to taste
- 1 tsp olive oil
- 2 garlic cloves smashed
For the Potatoes
- 4 medium russet potatoes
- 1 tbsp olive oil
- Salt to taste
Parmesan Cream Sauce
- 2 tbsp butter
- 1 cup heavy cream
- 1/3 cup grated parmesan
- Salt and pepper to taste
Optional Toppings
- Chives or green onions
- Cracked black pepper
- Extra parmesan
Let's Make It
Bake the Potatoes
- Preheat oven to 425°F.
- Scrub potatoes, pat dry, rub with olive oil and salt, and pierce with a fork. Place directly on oven rack and bake for 45–50 minutes until fork-tender with crispy skins.
Prep the Steak
- While potatoes cook, toss steak bites with salt, pepper, Dijon mustard, rosemary, and thyme.
- Let sit at room temperature for 15–20 minutes.
Cook the Steak
- Heat olive oil in a skillet over medium-high heat.
- Add steak bites in a single layer and cook 2–3 minutes per side until browned. Add smashed garlic in the last minute.
- Remove from heat and let rest.
Make the Cream Sauce
- In a small saucepan, melt butter over medium heat.
- Add heavy cream and bring to a simmer.
- Stir in parmesan until smooth and melted. Season with salt and pepper.
Assemble
- Slice baked potatoes open and fluff with a fork.
- Top with steak bites and drizzle generously with parmesan cream sauce.
- Finish with chives, pepper, and extra parmesan.