Description
Savor the exquisite combination of flavors in Steak Stuffed Potatoes with Parmesan Cream Sauce. This delightful dish features tender, baked russet potatoes generously filled with juicy sirloin steak, fresh spinach, and a rich, creamy Parmesan sauce.
Ingredients
Scale
- 4 large russet potatoes
- 1 pound sirloin steak
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons fresh chives
Instructions
- Preheat the oven to 400°F (200°C) and bake the scrubbed potatoes for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium-high heat and cook seasoned cubed steak until browned; set aside.
- Sauté spinach and minced garlic in the same skillet until wilted; combine with the cooked steak.
- For the sauce, melt butter in a saucepan, whisk in flour, then gradually add cream and cheese until thickened.
- Slice baked potatoes in half, scoop out some flesh to mix with steak and spinach filling; refill skins.
- Drizzle with sauce, garnish with chives, and serve warm.
Notes
- Customize the filling with your favorite vegetables.
- Use leftover steak for a quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Steak, Stuffed Potatoes, Parmesan Cream Sauce