This steak baked potato is loaded with juicy sliced steak and drizzled with a rich cream cheese sauce. An easy and seriously satisfying dinner!
The reason this combo is so delicious, is because we’re not just serving a steak alongside a baked potato, we stuffing it inside and dousing it in an easy pan sauce. Sound good? Follow me…
Crisp and Fluffy Baked Potato
Every baked potato deserves to end up crispy on the outside and fluffy in the centre. I’ve laid out the principles of baking potatoes in my Foolproof Baked Potato Recipe, but just as a summary:
- Variety of Potato – You’re looking for baking potatoes. In most stores they’ll literally sell ‘baking potatoes’, but if not, go for Maris Pipers or Russets.
- Fork – Stabbing the potato all over will give an escape route for unwanted moisture in the potato as it bakes.
- Oil & Seasoning – Rubbing the potato in oil will help prevent it from drying out, whilst the salt will not only season the skin, but it’ll help draw out moisture from the potato, resulting in a fluffy centre.
- Timings & Temp – I like to bake it at a lower temp to properly cook the centre, then crank up the heat to crisp up the skin.
Process shots: stab potatoes (photo 1), coat in oil (photo 2), coat in salt (photo 3), bake (photo 4).
Preparing the steak
Of all the Baked Potato Toppings I’ve made, I can’t believe steak was missing from the list. I mean, c’mon, steak and potato is a match made in heaven!
Here I’m using a rump, but realistically you can use your favourite cut of steak. More importantly, you’ll want to make sure it’s prepared in the right way. Here are some tips I like to keep in mind when making steak:
- Bring to Room Temp – Let the steak sit out for a bit before cooking. Taking the chill off helps it cook more evenly from edge to centre.
- Pat Dry – Give the steak a good blot with kitchen paper. Less moisture means a better crust and more flavour.
- Season Generously – Don’t overthink it. A good amount of salt and pepper is all you really need here.
- Get the Pan Hot – Make sure the pan is properly hot before the steak goes in. That’s how you get that gorgeous golden crust.
Process shots: pat steak dry (photo 1), season (photo 2), add to pan (photo 3), fry then flip (photo 4).
Steak and Cream Cheese Sauce
As Steak Sauces go, this has to be one of the easiest. It works notably well in this context because of the baked potato (cream cheese + baked potato = heaven). The sauce starts where the steak ends. Because of this, I like to baste the steak in butter, so you can use all of that gorgeous, leftover goodness to begin the sauce. For the sauce, here’s what you’ll need:
- Shallot – Adds a little sweetness to the sauce to balance out the rich, salty flavours.
- Stock – Beef stock will create the base of the sauce, and it will help deglaze the pan.
- Cream Cheese – Make sure it’s full-fat. It’ll split a little at the start, but give it a good stir and it’ll come back together.
- Dijon Mustard – Just a dash of Dijon helps cut through the rich sauce.
Process shots: add butter, thyme and garlic to pan (photo 1), baste steak then remove (photo 2), add shallots (photo 3), fry (photo 4), stir in stock and cream cheese (photo 5), stir in Dijon and steak resting juices (photo 6).
Recipe Tip
Don’t waste the pooling juices from the steak! Stir them through the sauce for some extra depth. It’s free flavour.
Steak Loaded Baked Potato
Once the potato is gorgeously crisp and fluffy, make sure you mix in some butter and salt. We do NOT want to be adding juicy steak to an unseasoned, bland potato. When it comes to slicing the steak, I like to make little cubes, just so it fits more neatly into the potato and you can easily get potato and steak with every bite.
Process shots: slice potato and add butter and salt (photo 1), mix (photo 2), add sliced steak (photo 3), add sauce (photo 4).
Steak Baked Potato Serving Suggestions
Once you’ve poured over the sauce, you’ll want to finish with two important garnishes:
- Chives – these add a final pop of colour and flavour (which pairs amazingly with the cream cheese).
- Black Pepper – this adds a final hit of ‘spice’ which helps cut through the rich sauce.
I’ve served with a Simple Salad, but you could serve it without anything, or even some Broccolini or Green Beans if you want something different.
Alrighty, let’s tuck into the full recipe for this Steak Baked Potato shall we?!
How to make Steak Baked Potatoes (Full Recipe & Video)
Steak Baked Potato
Equipment
- Baking Tray
- Sharp Knife & Chopping Board
- Paper Towels (for patting steak dry)
- Large Heavy-Based/Cast-Iron Pan & Tongs
- Wooden Spoon
Ingredients
Baked Potatoes
- 2x large Baking Potatoes (~12oz/350g)
- 2 tbsp Butter
- Olive Oil, as needed
- Salt, as needed
Steak
- 1x 10oz/300g Steak (see notes)
- 1 tbsp Veg Oil
- 1 heaped tbsp Unsalted Butter (~25g)
- 2 sprigs of Thyme
- 1-2 cloves of Garlic, kept whole and lightly crushed/flattened with the side of a knife
- Salt & Black Pepper, as needed
Steak Sauce
- 1 Shallot, very finely diced
- 1/2 cup / 120ml Beef Stock (use low/zero salt if you're sensitive to salt)
- 3.5oz / 100g full-fat Cream Cheese
- 1/2 tsp Dijon Mustard
- 1 tbsp finely diced Fresh Chives, to serve
Instructions
- Preheat the oven to 180C/350F.
- Place the potatoes on a baking tray and use a fork to pierce them all over. Rub in a glug of olive oil and a good pinch of salt, then bake for 1 hour and 20 minutes. After, crank the heat to 220C/430F and cook for another 10 minutes, or until deep golden and crisp on the outside and fluffy in the centre.
- Towards the end of the cooking, prepare the steak. Use paper towels to pat it dry, then generously season both sides with salt and pepper.
- Place a large heavy-based or cast-iron pan over high heat. Once hot, add the oil, leave for 5-10 seconds, then carefully add the steak. Leave to fry for around 2 minutes and 30 seconds, then flip and cook for another 1 minute and 30 seconds. Add the butter, thyme and whole garlic cloves and baste the steak for 1 further minute. Remove and place on a plate one side to rest, leaving any excess fat behind. Lower the temp to medium.
- Let the pan cool down, then add the shallots to the leftover fat. Fry until soft and golden, then add the stock. Swiftly stir in the cream cheese until it blends into a sauce, then stir in the Dijon and resting juices from the steak. The sauce should be pretty thick already, but if it's not, just gently simmer for a couple of minutes to thicken it. If you over thicken the sauce, just stir in a splash more stock (or even water). Check for seasoning and adjust if needed.
- To serve, slice the potatoes open, then add the butter and a hefty pinch of salt to each. Use a fork to mash the potatoes. Slice the steak into cubes and add to the potatoes, then drizzle over the sauce. Finish with a good pinch of black pepper and plenty of fresh chives, then tuck in and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
