Instructions:
Step 1: Preheat the oven to 400°F (200°C). Scrub the potatoes clean, poke holes with a fork, and bake directly on the oven rack for 45-60 minutes, or until fork tender.
Step 2: While potatoes bake, season steak cubes with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear steak until browned and cooked to your preferred doneness, about 4-6 minutes. Remove from heat and set aside.
Step 3: For the creamy parmesan sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 3-4 minutes. Stir in Parmesan cheese, black pepper, and red pepper flakes (if using). Remove from heat.
Step 4: Once the potatoes are done, let them cool slightly, then cut them in half lengthwise and scoop out a bit of the center to create space for the filling.
Step 5: Fill each potato half with seared steak cubes and generously spoon over the creamy parmesan sauce. Garnish with chopped parsley and serve hot.
Storage information:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for 10-15 minutes or microwave until heated through. Sauce may be stored separately and reheated gently on the stove.
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