Baked Potatoes With Rib-Eye Steak Hash Recipe

Name: Baked Potatoes With Rib-Eye Steak Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large russet potatoes (each about 10 ounces); Olive oil; Coarse kosher salt; 1 10-ounce rib-eye steak, trimmed; 2 tablespoons olive oil; 2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips; 1 large onion, halved, thinly sliced; 2 red jalapeno chiles, halved, seeded, very thinly sliced crosswise; 1 cup heavy whipping cream; 2 teaspoons chopped fresh marjoram; 4 teaspoons butter; Fresh marjoram sprigs (optional)

Servings: persons

4 large russet potatoes (each about 10 ounces)
Olive oil
Coarse kosher salt
1 10-ounce rib-eye steak, trimmed
2 tablespoons olive oil
2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips
1 large onion, halved, thinly sliced
2 red jalapeno chiles, halved, seeded, very thinly sliced crosswise
1 cup heavy whipping cream
2 teaspoons chopped fresh marjoram
4 teaspoons butter
Fresh marjoram sprigs (optional)

1
Preheat oven to 400u00b0F. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour.
2
Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add bell peppers, onion, and jalapenos to skillet. Saute until peppers are soft and onion caramelizes, about 30 minutes.
3
Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped marjoram, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.
4
Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large russet potatoes (each about 10 ounces), Olive oil, Coarse kosher salt, 1 10-ounce rib-eye steak, trimmed, and more.

Yes, Baked Potatoes With Rib-Eye Steak Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Potatoes With Rib-Eye Steak Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions