Alfredo Steak and Potato Bake

 

Ingredients 

• ▢4 large russet potatoes
• ▢avocado oil
• ▢sea salt
• ▢2.5 cups sharp white cheddar about 2–3 tbsp per potato, plus more for topping
• ▢4 tbsp butter
• ▢cracked black pepper
• ▢fresh parsley

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 oven to 425°F and line a baking sheet with parchment paper.
• Rub potatoes with avocado oil and salt. Bake for 50–60 minutes until fork tender.
• While potatoes are cooking, toss steak pieces with avocado oil and Cajun seasoning.
• Heat a skillet over medium-high heat and sear steak undisturbed for 2 minutes. Flip and cook 1 minute.
• Reduce heat to low, add 2 tbsp butter and garlic, toss steak to coat, then remove and tent with foil.
• In the same pan, add remaining butter, half and half, heavy cream, Cajun seasoning, salt, and pepper.
• Simmer for about 5 minutes, whisking frequently. Stir in parmesan until thickened.
• When potatoes are cooked through, lift and drop potatoes onto the pan to loosen insides, slice open, and fluff with a fork.
• Add 1 tbsp butter to each potato along with pepper, then spoon over 1/4 cup of alfredo sauce to each potato.
• To each potato add 1/4 cup of cheddar cheese, top with steak bites (dividing equally among each), then spoon over remaining sauce, and another generous layer of cheesee; about 1-1.5 cups over the top of the pan.
• Bake at 425°F for 20 minutes until bubbly. Broil if desired for extra color. Sprinkle parsley over the top before serving.