Introduction

This Christmas Dinner for Two is a perfectly balanced feast featuring juicy rib eye steaks, cheesy twice-baked potatoes, tender asparagus, and warm rolls. It’s an elegant yet approachable meal that’s sure to impress without spending all day in the kitchen.

A white round plate on a white marbled surface holds a meal with several elements. On the left side, there are green roasted asparagus spears arranged in a neat row next to a lemon wedge. At the bottom left, two thick slices of medium-rare steak are layered slightly overlapping, topped with a creamy white sauce with green herbs. To the right, a twice-baked potato half filled with a golden-yellow cheesy mixture and sprinkled with green onions sits beside a soft, round, golden-brown dinner roll. A glass of red wine in a clear stemmed glass is partly seen in the upper left corner, and a tray with more twice-baked potatoes is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 rib eye steaks, about 1 pound each and 1.5-inches thick
Salt and pepper

2 medium Russet potatoes, scrubbed clean
3 slices bacon (or 1/2 cup pre-packaged bacon bits)

1/4 cup sour cream
1 tablespoon milk

1 tablespoon butter
1/2 cup shredded Cheddar cheese
1 scallion, sliced

1 small bunch very thin asparagus (about 3/4 pound)
1 tablespoon olive oil
1/2 lemon

1/2 cup half and half
1 tablespoon cornstarch
2 big handfuls baby spinach

1 clove garlic, grated
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

1 tablespoon Parmesan cheese
2 tablespoons chopped sun-dried tomatoes
2 small frozen rolls (pre-made, bake for 10-15 minutes)

Butter for serving the rolls

Instructions

Step 1: Preheat the oven to 350°F. Let the steaks sit at room temperature while preparing the other ingredients.
Step 2: Prepare the potatoes by poking holes in the skins with a fork. Wrap them in a paper towel and microwave on high for 5 minutes. Flip and microwave another 5 minutes. Check tenderness with a thin knife and let cool.

Step 3: Cook the bacon in a cast iron skillet over medium-high heat until sizzling, about 4 minutes per side. Adjust heat to prevent burning. Remove bacon once nearly crisp, chop when cool, and set aside. Keep bacon drippings in the skillet for searing steaks. (If using bacon bits, skip this and use 1 tablespoon olive oil for searing.)
Step 4: Once potatoes are cool, slice them in half and scoop out the flesh, leaving a 1/4-inch border to hold their shape.
Step 5: Mash the potato flesh in a bowl with sour cream, milk, butter, Cheddar cheese, scallions, and chopped bacon.

Step 6: Spoon the mashed mixture back into the potato skins and place them on a baking sheet.
Step 7: Trim asparagus by snapping off the tough ends where they naturally break. Place them next to the potatoes on the baking sheet.
Step 8: Drizzle the asparagus with olive oil, sprinkle generously with salt and pepper, and toss to coat. Reserve lemon for later.

Step 9: Pat the steaks dry and season very generously with salt and pepper on both sides. Heat the bacon drippings skillet over medium-high heat until hot and rippling. Carefully add steaks and cook undisturbed until golden brown and release easily, about 4-5 minutes.
Step 10: Flip the steaks and sear the other side for about 3 minutes, then turn off the heat.
Step 11: Transfer steaks to the baking sheet with potatoes and asparagus. Add the defrosted rolls to the sheet.

Step 12: Bake everything for 10–15 minutes until steaks are cooked through, asparagus is tender, cheese on potatoes is melted, and rolls are golden.
Step 13: For the steak sauce, combine half and half and cornstarch in a microwave-safe measuring cup. Whisk well to dissolve cornstarch.
Step 14: Microwave on high for 30 seconds, whisk, then microwave another 15 seconds until thickened.

Step 15: Immediately stir in baby spinach, grated garlic, sea salt, black pepper, Parmesan cheese, and sun-dried tomatoes. Cover and let rest to wilt the spinach and mellow the garlic.
Step 16: Uncover the sauce, stir thoroughly, and adjust seasoning as desired.
Step 17: Squeeze lemon half over asparagus before serving.

Step 18: Slice steaks against the grain. Plate steaks with a twice-baked potato half, asparagus spears, and a roll. Drizzle steak sauce on the steak and enjoy.

Tips & Variations

For extra crispy bacon, cook slowly over medium heat and watch closely to avoid burning.
Swap Cheddar for Gruyère or mozzarella in the potatoes for a different cheesy twist.

Use pre-cooked bacon bits for convenience and to save time.
Add a splash of Worcestershire sauce or Dijon mustard to the steak sauce for more depth.
Try roasting the asparagus instead of baking for a slightly charred flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat steaks gently in a pan or oven to avoid drying out. Potatoes and asparagus reheat well in the oven or microwave. The steak sauce can be reheated on the stove or microwave, stirring occasionally.

How to Serve

A metal tray holds a meal arranged in sections: on the top left are medium-rare steak slices with a deep brown crust and pink centers, next to two shiny, golden brown dinner rolls on the top right; below the steak is a small round bowl filled with creamy white sauce with green herbs, surrounded by four twice-baked potato halves topped with melted yellow cheese and chopped green onions; at the bottom right and left edges of the tray are bundles of roasted green asparagus spears with slight browning, separated by two lemon wedges. The tray sits on a white marbled surface with two glasses of red wine and silver forks and knives nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, while rib eye is preferred for its flavor and tenderness, NY strip or filet mignon are great alternatives. Adjust cooking times based on thickness.

What if I don’t have a microwave for the potatoes?

You can bake the potatoes in the oven at 400°F for about 45-60 minutes or until tender. Just be sure to let them cool before scooping out the flesh.