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Loaded Steak Bites Baked Potatoes

Juicy seared steak cubes piled high on fluffy foil-grilled potatoes mashed with butter and cheddar, then finished with a creamy cheese drizzle and fresh parsley for ultimate comfort
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Equipment

  • 1 | cutting board |
  • 1 | Sharp knife |
  • 1 | Grill or charcoal setup |
  • 1 | Cast-iron griddle or skillet |
  • 1 | Mixing bowl |
  • 1 | Spatula |
  • Aluminum foil | | as needed

Ingredients
  

  • 1.5 | lb | ribeye or sirloin steak | cubed
  • 4 | | large russet potatoes |
  • 2 | tbsp | olive oil |
  • 1 | tsp | salt |
  • 1 | tsp | black pepper |
  • 1 | tsp | garlic powder |
  • 4 | tbsp | butter |
  • 1 | cup | shredded cheddar cheese |
  • 1/2 | cup | cheese sauce | for drizzling
  • 2 | tbsp | fresh parsley | chopped

Instructions
 

  • Cube the steak into 1-inch pieces and season with olive oil, salt, pepper, and garlic powder.
  • Scrub potatoes, pierce with a fork, and wrap tightly in foil.
  • Grill foil-wrapped potatoes over medium heat for 40-45 minutes, turning once, until tender.
  • Scoop potato flesh into a bowl, add butter and cheddar, and mash until creamy.
  • Heat a cast-iron griddle until very hot and sear steak cubes 2-3 minutes per side.
  • Slice open potatoes, fluff edges, and refill with the cheesy mash.
  • Stack seared steak bites on top of each potato.
  • Drizzle with cheese sauce and garnish with chopped parsley.
  • Tip: Rest the seared steak bites 2 minutes before stacking so juices stay locked in.

Notes

Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently in a 350°F oven to keep the steak from drying out.
Freeze unfilled mashed potato shells up to 1 month for quick future meals.
Use sirloin for a leaner version without losing great sear flavor.