Steak and Mushroom Baked Potato Topping
Elevate your baked potato game with this Steak and Mushroom Baked Potato Topping, a hearty and savory dish that combines tender chunks of sirloin steak, golden sautéed mushrooms, and a rich, velvety sauce. Perfect for a satisfying dinner, this recipe transforms fluffy russet potatoes into a comforting, gourmet meal. With a base of caramelized onions and garlic, accented by Worcestershire sauce and fresh parsley, each bite bursts with irresistible flavor. Ready in under an hour, this easy yet elegant dish is ideal for weeknights or casual entertaining, boasting crowd-pleasing ingredients and hearty textures that will leave everyone craving more.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces russet potatoes (large)
- 2 tablespoons olive oil
- 250 grams sirloin steak, diced
- 200 grams button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Carefully scrub and pat dry the russet potatoes. Pierce each potato several times with a fork, place them on a baking sheet, and bake for 45-60 minutes, or until they are tender.
While the potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced sirloin steak and cook for 3-5 minutes until browned, stirring occasionally. Remove the steak from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms, and cook for another 5-6 minutes until the mushrooms are tender and just beginning to brown.
Push the mushrooms and onions to one side of the skillet and add the butter to the empty space. Once melted, sprinkle in the flour and whisk to create a roux, cooking for 1-2 minutes.
Gradually pour in the beef broth while whisking continuously to avoid lumps. Stir in the Worcestershire sauce, salt, and black pepper. Simmer for 3-4 minutes until the sauce thickens.
Return the cooked steak to the skillet and mix well to coat with the sauce. Reduce the heat to low and cook for an additional 2-3 minutes until heated through.
Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut a deep slit in the top of each potato and gently fluff the inside with a fork.
Top each baked potato with a generous portion of the steak and mushroom mixture. Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 4.7 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
