BBQ Stuffed Potatoes make an easy, crowd-pleasing weeknight dinner. Fluffy baked russet potatoes are split and fluffed, then topped with butter, shredded cheese and tender, barbecue-glazed cube steak for a satisfying, flavorful meal the whole family will enjoy.
This variation on classic steak and potatoes is simple to prepare and comes together in about an hour. If you enjoy hearty loaded potatoes, this recipe pairs smoky grilled cube steak with the creamy texture of a baked potato for an easy comfort-food dinner.
What is Cube Steak?
Cube steak is typically a tenderized round steak that cooks quickly and stays tender when prepared properly. It’s economical, often available on sale, and versatile—great for frying, baking or grilling. When grilled with barbecue sauce, cube steak develops a smoky-sweet crust while remaining juicy inside.
For this recipe, the grilled cube steak is chopped and used as a savory topping for loaded baked potatoes, creating a hearty and delicious meal.
How to Grill Cube Steak
- Build a grill fire and stabilize it near 300°F. Use hickory or oak chunks if you want extra smoke flavor.
- Pat the cube steak dry with paper towels to promote even browning.
- Place the steak over indirect heat so it cooks gently and absorbs smoke.
- Brush the top with barbecue sauce, close the lid and cook about 5 minutes.
- Flip, brush the other side with more barbecue sauce, and cook another 3–5 minutes, for about 7–10 minutes total or until cooked through.
- Remove the steak and let it rest 5 minutes, then slice thinly and chop into bite-sized pieces. Finish with a light drizzle of additional barbecue sauce if desired.
How to Make BBQ Stuffed Baked Potatoes
- Preheat the oven to 425°F. Scrub russet potatoes and dry them well.
- Prick each potato with a fork, place on a baking sheet, rub with olive oil and sprinkle with coarse salt.
- Bake for 1 hour to 1 hour 15 minutes, until the potatoes are tender when pierced with a fork. Remove and keep warm while you grill the steak.
- Slice each baked potato almost in half and fluff the interior with a fork. Stir in butter, and season with salt and pepper to taste.
- Top each potato with shredded cheese and chopped barbecue cube steak.
- Finish with an extra drizzle of barbecue sauce and a sprinkle of sliced green onions. Serve immediately.
These stuffed baked potatoes are filling and flavorful on their own, but you can round out the meal with a simple green salad or some roasted or grilled vegetables for a balanced plate.
Ingredients
- 4 russet baking potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt (plus more for seasoning)
- 1 pound cube steak
- ¾ cup barbecue sauce, divided
- ¼ cup butter
- Salt and pepper, to taste
- ½ cup shredded cheese
- 2 green onions, sliced
Instructions
- Preheat oven to 425°F.
- Scrub potatoes and dry thoroughly. Prick with a fork and place on a baking sheet.
- Rub potatoes with olive oil and sprinkle with kosher salt. Bake 1 hour to 1 hour 15 minutes, until tender.
- While potatoes bake, prepare the grill and bring it to about 300°F. Add hickory or oak for smoke if using.
- Pat cube steak dry. Place over indirect heat and brush with ¼ cup barbecue sauce. Close the lid and cook 5 minutes.
- Flip the steak, brush the other side with another ¼ cup barbecue sauce, and cook 3–5 more minutes until cooked through (about 7–10 minutes total).
- Remove steak to a cutting board and rest 5 minutes. Slice into thin strips and chop into 1-inch pieces.
- Split baked potatoes and fluff the insides with a fork. Mix in butter, salt and pepper.
- Top potatoes with shredded cheese, chopped BBQ steak, extra barbecue sauce and sliced green onions. Serve hot.
Nutrition (per serving)
Calories: 668 kcal | Carbohydrates: 40 g | Protein: 38 g | Fat: 39 g | Saturated Fat: 17 g | Fiber: 4 g | Sugar: 4 g | Sodium: 669 mg
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