Jim Spud

This is not the state dish of Idaho, but it should be. (The actual dish is deep fried steak.) This uses a potato base usually topped with teriyaki steak scraps, but I switched that out for a butter herb steak. I kept butter, sour cream, deep fried onions, but then I switched out cheddar for blue cheese. Then chives to finish out the dish. I hope you like it.

4 large baking potatoes
Salt to taste
Pepper to taste
12 ounces Chuck eye steak bits
2 sprigs thyme
2 sprigs rosemary
2 cloves garlic
8 tablespoons butter, divided
4 tablespoons bacon bits (four strips-optional)
8 tablespoons sour cream
8 ounces blue cheese
4 ounces fried onions

Bake potatoes in favorite way.

Cut steak into 1” cubes and salt and pepper.

Heat cast iron skillet to medium high.

Add butter and steak bits. Brown on all sides.

Add garlic, thyme and rosemary. Cook for 4 minutes moving bits frequently. Remove to a paper towel.

Split bake potato
2 tablespoons butter
Steak bits
Blue cheese
Sour cream
Fried onions


One Comment Add yours

  1. GP says:

    This sounds OUTSTANDING!


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