Forktionary

Baked Potatoes With Rib Eye Steak Hash Recipe

Elevate your comfort food game with this irresistible recipe! We're flipping the classic steak and potato hash inside out – juicy rib eye and vibrant bell peppers nestled into fluffy baked potatoes. This recipe, adapted from Bon Appetit (March 2005), is a flavor explosion with herbs and a touch of cream. Perfect for a special dinner or a satisfying weekend treat. Easily customizable – swap thyme for oregano or marjoram.

Prep Time 20 mins
Cook Time 110 mins
Calories 796.7 kcal
Protein 44g
Rating 5.0 (1 Reviews)
Baked Potatoes With Rib Eye Steak Hash 100

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Potatoes With Rib Eye Steak Hash

  • 4 large russet potatoes
  • 3 tablespoons vegetable oil
  • Kosher salt, generously (for potatoes) and to taste (for steak and potatoes)
  • 1 lb rib eye steak
  • 1 red bell pepper (or other color)
  • 1 orange bell pepper (as an alternative to other colored bell peppers)
  • 1/2 medium onion, chopped
  • 2 red jalapeno chiles, minced
  • 1/2 cup heavy whipping cream
  • 2 tablespoons chopped fresh thyme (plus sprigs for optional garnish)
  • 1 teaspoon butter
  • Pepper, generously and to taste

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How to Make Baked Potatoes With Rib Eye Steak Hash

  1. Preheat oven to 400°F (200°C).
  2. Wash and scrub 4 large russet potatoes. Rub with 1 tablespoon vegetable oil and sprinkle generously with coarse sea salt.
  3. Pierce each potato several times with a fork. Place directly on the oven rack with a baking sheet on a lower rack to catch drips.
  4. Bake for 1 hour, or until tender.
  5. While potatoes bake, season 1 lb rib eye steak generously with salt and pepper.
  6. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat.
  7. Sear steak for 2 minutes per side, until browned but still rare. Transfer to a plate and let rest.
  8. Reduce heat to medium. Add 1 bell pepper (any color), 1/2 medium onion (chopped), and 2 jalapeños (minced, wear gloves!) to the skillet.
  9. Sauté until peppers are softened and onions caramelized, about 30 minutes.
  10. Cut the rested steak crosswise into 1/4-inch thick slices, then halve lengthwise into strips.
  11. Add 1/2 cup heavy cream, 2 tablespoons chopped fresh thyme (or oregano/marjoram), and the sliced steak to the pepper mixture.
  12. Simmer until steak is heated through and the cream has slightly thickened, about 1 minute.
  13. Season with salt and pepper to taste.
  14. Cut a cross into the top of each baked potato and gently press the sides to open slightly.
  15. Add 1 teaspoon butter, salt, and pepper to the inside of each potato and mash lightly with a fork.
  16. Spoon the steak and pepper mixture generously into each potato.
  17. Garnish with fresh thyme sprigs, if desired.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

29g

Fat

111g

Carbs

24g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes American Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Potatoes Vegetables Dietary Low Sodium Low In Something 4 Hours Or Less