Description
This Alfredo Steak and Potato Bake is a hearty, indulgent dish featuring crispy baked russet potatoes topped with creamy homemade Alfredo sauce, tender Cajun-seasoned steak bites, and melted sharp cheddar cheese. Perfect for a comforting dinner, it combines classic flavors with a rich, cheesy finish garnished with fresh parsley.
Ingredients
Scale
Potatoes and Toppings
- 4 large russet potatoes
- 2 tbsp avocado oil (for rubbing potatoes)
- Sea salt to taste
- 2.5 cups sharp white cheddar cheese (about 2–3 tbsp per potato, plus more for topping)
- 4 tbsp butter (divided)
- Cracked black pepper to taste
- Fresh parsley for garnish
Steak
- 1.5 lbs steak sirloin or ribeye, cut into 1-inch pieces
- 2 tbsp avocado oil
- 2 tbsp Cajun seasoning
- 2 tbsp butter
- 2 cloves garlic, minced
Alfredo Sauce
- 3 tbsp butter
- 1 tbsp minced garlic
- 1 cup half and half
- 1 cup heavy cream
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- 1 cup parmesan cheese, grated or shredded
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F and line a baking sheet with parchment paper. Rub the russet potatoes all over with avocado oil and sprinkle sea salt on them. Place on the baking sheet and bake for 60 minutes or until they are fork tender.
- Season the steak: While the potatoes cook, toss the cut steak pieces with 2 tbsp avocado oil and 2 tbsp Cajun seasoning, ensuring even coating.
- Sear the steak: Heat a skillet over medium-high heat. Add the steak pieces and sear undisturbed for 2 minutes, then flip and cook for an additional 1 minute.
- Finish steak with butter and garlic: Reduce heat to low, add 2 tbsp butter and minced garlic to the skillet, toss the steak pieces to coat them in the butter and garlic mixture, then remove from heat. Tent the steak with foil to keep warm.
- Prepare Alfredo sauce: In the same skillet, melt 3 tbsp butter over medium-low heat. Add 1 tbsp minced garlic and sauté briefly until fragrant. Stir in half and half and heavy cream along with 1 tbsp Cajun seasoning, salt, and pepper. Simmer gently for about 5 minutes, whisking frequently. Stir in 1 cup parmesan cheese until the sauce thickens.
- Prepare potatoes for assembly: Once the potatoes are cooked, remove from oven and carefully lift and drop them onto the pan to loosen the insides. Slice each potato open lengthwise and fluff the insides with a fork. Add 1 tbsp butter and cracked black pepper to each potato.
- Assemble the bake: Spoon approximately 1/4 cup of Alfredo sauce over each potato, then add 1/4 cup sharp cheddar cheese. Top evenly with steak bites, followed by the remaining Alfredo sauce. Finally, add a generous layer (about 1 to 1.5 cups) of sharp cheddar cheese over the entire pan.
- Bake to finish: Return the pan to the oven and bake at 425°F for 20 minutes until bubbly and the cheese is melted. If desired, broil for a few minutes to achieve extra color on top.
- Garnish and serve: Remove from oven, sprinkle fresh parsley over the top, and serve immediately.
Notes
- Use a hot pan for searing the steak to create a good crust and retain juiciness.
- Do not overcook the steak during searing, as it will continue to cook in the oven.
- The Alfredo sauce thickens as it sits; reheat gently and whisk if it becomes too thick before assembling.
- Russet potatoes work best for fluffy interiors after baking.
- To get extra crispy cheese topping, broil briefly but watch carefully to avoid burning.
