Name: Loaded Baked Potato with Garlic Butter Steak Bites
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 large russet potatoes; 2 tbsp olive oil; Salt and black pepper, to taste; 1 ½ lbs sirloin steak, cut into bite-sized cubes; 2 tbsp unsalted butter; 4 garlic cloves, minced; 1 tsp fresh rosemary or thyme, finely chopped (optional); 1 cup heavy cream; ½ cup grated parmesan cheese; ½ tsp onion powder; ¼ tsp crushed red pepper flakes (optional); Chopped parsley or green onions, for garnish

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This loaded baked potato with garlic butter steak bites is the perfect blend of steakhouse indulgence and cozy comfort food. I get crispy-skinned russet potatoes loaded with juicy, seared steak bites, all smothered in a velvety parmesan cream sauce. It’s hearty, satisfying, and packed with flavor—everything I want in a weeknight dinner or a special weekend treat.

Loaded Baked Potato with Garlic Butter Steak Bites

Why You’ll Love This Recipe

I love how this recipe takes simple ingredients and turns them into something that feels restaurant-worthy. The steak bites are seared to perfection in garlic butter, adding richness and bold flavor. Pair that with the fluffiness of a baked potato and a smooth parmesan sauce, and I’ve got a dish that feels both luxurious and comforting. It’s perfect for a cozy night in or when I want to impress someone without too much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes
2 tbsp olive oil
Salt and black pepper, to taste
1 ½ lbs sirloin steak, cut into bite-sized cubes
2 tbsp unsalted butter
4 garlic cloves, minced
1 tsp fresh rosemary or thyme, finely chopped (optional)
1 cup heavy cream
½ cup grated parmesan cheese
½ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
Chopped parsley or green onions, for garnish

Directions

1. Bake the Potatoes
I start by scrubbing the potatoes clean and drying them thoroughly. Then, I rub each one with olive oil, sprinkle with salt, and place them directly on the oven rack at 425°F. I bake them for about 45–60 minutes until the skins are crispy and the insides are fork-tender.

2. Prepare the Steak Bites
While the potatoes are baking, I season the steak cubes generously with salt and pepper. I heat a large skillet over high heat, add a little olive oil, and sear the steak in batches so they get a good crust. I cook them for about 2 minutes per side, then remove them from the pan and set aside.

3. Make the Garlic Butter
In the same skillet, I reduce the heat to medium and melt the butter. I add the minced garlic and fresh herbs, cooking just until fragrant—about 30 seconds. Then I return the steak bites to the pan and toss them in that rich garlic butter to coat.

4. Make the Parmesan Cream Sauce
In a small saucepan, I heat the heavy cream over medium-low heat. I stir in the parmesan, onion powder, and red pepper flakes, cooking until the cheese has melted and the sauce thickens slightly. I make sure to stir frequently so it stays smooth and doesn’t scorch.

5. Assemble the Loaded Potatoes
Once the potatoes are done, I cut a slit down the middle of each one and gently fluff the insides with a fork. I spoon on some of the parmesan cream sauce, pile on the steak bites, then drizzle over more sauce. I like to finish with fresh parsley or green onions for a pop of color and freshness.

Servings and Timing

This recipe makes 4 loaded potatoes and serves 4 people as a hearty main dish. It takes about 15 minutes to prep and 60 minutes total to cook, depending on the size of the potatoes.

Variations

Protein swap: I sometimes use chicken breast or shrimp in place of steak.
Spicy kick: I add jalapeños or a dash of hot sauce to the cream sauce for extra heat.
Cheese lovers: A mix of mozzarella or sharp cheddar along with parmesan makes the sauce even more indulgent.
Low-carb option: I serve the garlic butter steak bites and sauce over mashed cauliflower instead of potatoes.
Vegetarian version: I skip the steak and load the potato with sautéed mushrooms and spinach for a delicious meat-free option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I scoop out the filling and warm it in a skillet or microwave, then return it to the potato shell. For the best texture, I reheat steak bites separately to avoid overcooking them.

FAQs

Can I make the steak bites ahead of time?

Yes, I often cook the steak bites a few hours in advance and reheat them gently in the garlic butter when I’m ready to serve.

What’s the best cut of steak for this recipe?

I like using sirloin because it’s tender and affordable, but ribeye or New York strip works beautifully too.

Can I use store-bought sauce instead of making my own?

If I’m short on time, a good-quality Alfredo sauce can be a quick substitute—but I always find the homemade cream sauce more flavorful.

How do I make the potatoes crispier?

I make sure the potatoes are completely dry before baking and rub them well with oil. Placing them directly on the oven rack also helps.

Can I microwave the potatoes instead of baking?

Yes, I can microwave them for 8–10 minutes until soft, then finish them in the oven for 10–15 minutes at 425°F to crisp up the skins.

Loaded Baked Potato with Garlic Butter Steak Bites

Conclusion

Loaded baked potatoes with garlic butter steak bites are one of my go-to comfort meals when I want something satisfying and special. Between the crispy potato skin, the juicy steak, and that dreamy parmesan cream sauce, every bite hits the spot. I like serving this for a casual dinner that still feels like a treat—it never disappoints.