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Ultimate Loaded Steak and Bacon Potatoes

Crispy roasted potatoes loaded with seared steak, crispy bacon, a thick & gooey homemade cheese sauce, sour cream, and green onions.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Crispy Potatoes
  • 2 lbs Russet potatoes scrubbed and diced into 3/4-inch cubes
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Steak and Bacon
  • 8 oz sirloin steak cut into 1/2-inch cubes
  • 1 tsp vegetable oil
  • 6 slices thick-cut bacon chopped
  • Salt and pepper to taste
Thick & Gooey Cheese Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk warmed
  • 8 oz sharp cheddar cheese freshly shredded
  • 4 oz Monterey Jack cheese freshly shredded
  • 0.5 tsp kosher salt
Toppings
  • 0.5 cup sour cream
  • 3-4 green onions thinly sliced

Equipment

  • Baking sheet
  • Skillet (preferably cast iron)
  • Small saucepan
  • Whisk
  • Mixing bowls

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 30-40 minutes, flipping halfway, until golden brown and crispy.
  4. While potatoes roast, cook chopped bacon in a cold skillet over medium heat until crispy. Remove bacon with a slotted spoon, leaving 1 tbsp fat in the skillet.
  5. Pat steak cubes dry and season with salt and pepper. Increase skillet heat to high. Add vegetable oil, then sear steak cubes for 1-2 minutes per side until browned. Set aside.
  6. To make the cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
  7. Slowly whisk in the warm milk. Cook, whisking, until the sauce thickens (4-5 minutes).
  8. Reduce heat to low. Whisk in the shredded cheeses and salt until completely melted, smooth, and very thick. Do not boil.
  9. To assemble: Top the hot, crispy potatoes with the seared steak and crispy bacon.
  10. Pour the thick, gooey cheese sauce all over the top.
  11. Garnish with dollops of sour cream and a sprinkle of sliced green onions. Serve immediately.

Notes

For the best crispy potatoes, ensure they are in a single layer on the baking sheet and don't crowd the pan (use two sheets if needed). Grating your own cheese from a block is essential for a smooth, non-grainy, viscous cheese sauce.