Grilled Steak Bite Loaded Potatoes
Enjoy grilled russet potatoes filled with a creamy sour cream and pepper jack cheese blend, topped with juicy seared beef bites and garlic herb butter for an indulgent American main dish.
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.