Imagine tender, smoky russet potatoes, grilled to perfection, bursting with a creamy pepper jack cheese and sour cream filling. Each bite is elevated by juicy, seared steak medallions and a drizzle of aromatic garlic herb butter that brings layers of rich flavors together in perfect harmony. This dish transforms the humble baked potato into a memorable feast ideal for family gatherings or a comforting weekend dinner.
With straightforward preparation and versatile ingredients, Grilled Steak Bite Loaded Baked Potatoes offer both the heartiness of a steak dinner and the satisfying comfort of hearty loaded potatoes. Whether you’re grilling outside or using a stovetop cast iron skillet, this recipe ensures a gourmet experience that’s accessible and crowd-pleasing.
- The smoky grilled potatoes add a unique texture and flavor to the classic baked potato.
- Juicy beef medallions provide a tender and protein-rich topping that pairs beautifully with creamy cheese and sour cream.
- Garlic herb butter drizzle enhances the richness and brings a fragrant finish to every bite.
Ingredients
- Russet Potatoes (4 large): Perfectly starchy potatoes ideal for grilling and fluffy baked interiors.
- Olive Oil (2 tablespoons): For rubbing on potatoes and seasoning beef, adds flavor and helps crisp the skin.
- Sour Cream (¾ cup): Adds tangy creaminess as a base for the potato filling.
- Pepper Jack Cheese (1 cup, shredded): Provides a spicy, melty texture that complements the beef.
- Beef Medallions (1 lb, cubed): Tender premium cuts, cubed for quick grilling and juicy steak bites.
- Unsalted Butter (4 tablespoons): Melts into a luxurious garlic herb butter drizzle for finishing.
- Fresh Herbs (parsley, rosemary, thyme): Freshly chopped, these herbs infuse the butter with bright and earthy flavors.
- Salt: Enhances natural flavors in potatoes and beef.
- Black Pepper: Adds a mild heat and flavor balance to the beef seasoning.
- Minced Garlic (1-2 cloves): Infuses the butter with aromatic depth.
Instructions
- Preheat Your Grill
Set your grill to medium-high heat, around 400-425°F. This temperature range is ideal for cooking the potatoes through while also achieving a crispy skin.
- Prepare the Potatoes
Scrub the russet potatoes thoroughly to remove dirt. Pierce them several times with a fork to allow steam to escape. Rub the potatoes with olive oil and sprinkle with salt, then wrap each one tightly in foil to lock in moisture and flavor during grilling.
- Grill the Potatoes
Place the foil-wrapped potatoes on the grill grates. Cook for 45-60 minutes, turning occasionally, until the potatoes are tender when pierced with a fork. This slow grilling infuses a subtle smoky taste while softening the inside.
- Prepare Garlic Herb Butter
While the potatoes cook, melt unsalted butter in a small saucepan over medium heat. Add minced garlic and fresh herbs like parsley, rosemary, and thyme. Simmer gently to blend flavors and infuse the butter with herbal aroma.
- Season and Sear Steak Bites
Drizzle olive oil over the beef medallion cubes, season generously with salt and black pepper. Heat a cast iron skillet over high heat, then quickly sear the beef pieces for 2-3 minutes per side until they develop a beautiful brown crust, locking in juicy flavors.
- Assemble the Loaded Potatoes
Carefully remove the potatoes from the grill and unwrap. Slice them open lengthwise, being cautious not to cut all the way through. Fluff the insides with a fork, then fill with a creamy mixture of sour cream and shredded pepper jack cheese. Top each with seared steak bites and generously drizzle with the garlic herb butter before serving.
- Using foil ensures even cooking and keeps potatoes moist during grilling.
- Searing steak in a cast iron skillet maximizes crust development and flavor compared to grilling alone.
- Allow the garlic herb butter to cool slightly before drizzling to prevent over-melting the cheese.
Storage Tips
Store leftover grilled potatoes and steak bites separately in airtight containers in the fridge for up to 3 days. Reheat the potatoes wrapped in foil in the oven or grill to retain moisture, and quickly reheat steaks in a hot skillet to maintain tenderness.
Serving Suggestions
Serve these loaded potatoes alongside a crisp green salad or grilled vegetables for a complete meal. A light drizzle of sour cream or extra garlic herb butter on the side can add richness as desired.
- Choose medium to large russet potatoes for optimal fluffy interiors and manageable grilling times.
- Cut the beef into uniform cubes to ensure even searing and consistent doneness.
- Fresh herbs in the butter can be adjusted seasonally for unique flavor profiles.
FAQs
- Can I use different types of potatoes for this recipe?
While russet potatoes are preferred for their fluffiness and skin texture, Yukon gold potatoes can also work though they may be less fluffy inside.
- How do I know when the potatoes are done grilling?
Insert a fork or skewer into the potato; it should slide in easily without resistance indicating tenderness.
- Can I prepare this recipe indoors?
Yes, bake the potatoes in the oven at 400°F for about 60-75 minutes, and sear steak on the stove as described.
- What can I substitute for pepper jack cheese?
Monterey jack or cheddar cheese can substitute, though the spice from pepper jack adds a nice flavor contrast.
- How should leftovers be reheated?
Reheat potatoes wrapped in foil on the grill or oven; warm steak quickly in a hot skillet to maintain juiciness.
Grilled Steak Bite Loaded Potatoes
Equipment
- 1 grill
- 1 cast iron skillet
- 1 small saucepan
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- ¾ cup sour cream
- 1 cup shredded pepper jack cheese
- 1 lb beef medallions cut into 1-inch cubes
- 4 tablespoons unsalted butter
- Fresh herbs parsley, rosemary, thyme
- Salt and pepper to taste
- Minced garlic to taste
Instructions
- Preheat the grill to medium-high heat, about 400-425°F.
- Scrub potatoes, pierce with a fork, rub with olive oil and salt, then wrap in foil.
- Grill the wrapped potatoes for 45-60 minutes until tender.
- In a small saucepan, melt butter over medium heat; add minced garlic and fresh herbs to make garlic herb butter.
- Season beef medallions with olive oil, salt, and pepper.
- Sear the beef cubes in a hot cast iron skillet for 2-3 minutes per side until browned.
- Once potatoes are cooked, cut them lengthwise and fill with sour cream and pepper jack cheese mixture.
- Top filled potatoes with seared beef bites and drizzle with garlic herb butter before serving.
Notes
- Use fresh herbs for the best garlic herb butter flavor.
- Adjust beef seasoning for personal taste preferences.
- Leftover steak bites can be refrigerated for up to 3 days.
- Potatoes can be wrapped in foil a few hours ahead and grilled just before serving.
