Description
A hearty and indulgent meal featuring fluffy baked potatoes stuffed with tender, pan-seared steak and smothered in a rich, creamy parmesan sauce.
Ingredients
Scale
For the Crust:
- 4 large russet potatoes, scrubbed
- 1 lb sirloin steak, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- Salt and black pepper to taste
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh chives for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with 1 tbsp olive oil, and season with salt. Bake directly on the oven rack for 50-60 minutes, or until tender.
- While potatoes bake, season steak pieces with garlic powder, salt, and pepper. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak for 3-4 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for another minute to form a roux.
- Gradually whisk in milk and cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Remove from heat and stir in parmesan cheese until melted and smooth. Season with salt and pepper.
- Once potatoes are cooked, let them cool slightly. Slice each potato open lengthwise and fluff the insides with a fork. Divide the cooked steak among the potatoes, then generously pour the parmesan cream sauce over the top. Garnish with fresh chives and serve immediately.
Notes
You can customize the seasonings to taste.