This Christmas dinner for two is a sheet pan meal of steak with a creamy spinach sauce, twice-baked potatoes, roasted asparagus, and two dinner rolls. It’s like a fancy steakhouse meal, but made in your cozy warm house on Christmas Eve or Christmas Day. The creamed spinach steak sauce is made in the microwave while everything else bakes in the oven. If you think four twice-baked potatoes is too much for two people, after one bite, you’ll be happy to have both.

Sheet pan dinner with steak, potatoes, rolls, and asparagus.

If your idea of the perfect Christmas is a cozy night in, then this is the meal to make! Needless to say, this is an incredible date night dinner anytime, especially for Valentine’s Day. But today, we’re making it for an at-home holiday. So, turn on the fireplace, crank up the holiday music, and let’s make this Christmas dinner for two!

The main attraction here is a perfectly cooked steak that we slice and serve with a drizzle of creamy spinach sauce. We’re using ribeye steaks that are about 1.5-inches thick, and we will cook them in the bacon fat leftover from making the bacon for the twice baked potatoes. We’re only going to sear the steaks, and then they go onto the sheet pan to bake with everything else. 

Are you drooling yet? Let’s get to work on the Christmas dinner for two. It’s a process, but I will walk you through it step by step.

How to Make Christmas Dinner for Two

Please, read everything from start to finish a couple times. There is a perfect order to making sure everything is done at the same time. And, also know that we’re going to use the microwave for two things: baking the potatoes before stuffing them and making the steak sauce. And, we’re also searing the steak in a skillet before transferring it to the oven. It’s not a true hand-off/ no prep work sheet pan meal, but the goal is to have your entire holiday dinner done at the same time. 

The only part of this meal you can make ahead is the potatoes. You can bake the potatoes in the oven or microwave ahead of time, and store them in the fridge until you’re ready to make the whole meal.

Sliced steak with sauce, potato, asparagus, and roll on plate.

The Ingredients

  • Ribeye Steaks. Two 1.5-inch thick ribeye steaks that weigh about one pound each.
  • Potatoes. Two medium Russet potatoes that weigh about 10-ounces each.
  • Bacon. Three slices of bacon, or 1/2 cup of packaged bacon bits instead.
  • Sour Cream. Full-fat sour cream is best for twice-baked potatoes, but you can use plain Greek yogurt in its place, if you prefer.
  • Milk. Just a small amount of whole milk to bring the filling of the twice baked potatoes together.
  • Butter. For the potatoes and the dinner rolls.
  • Cheddar Cheese. Just one-half cup of shredded cheese.
  • Scallion. Optional, for serving.
  • Asparagus. One small bunch, about 3/4 pound of fresh, thin asparagus spears. If you want to use frozen, slice them in half length-wise if they’re thick, but do not thaw before baking.
  • Olive Oil.
  • Lemon. Fresh lemon juice is optional, just for spritzing on the asparagus just before serving.
  • Half and Half. Do not substitute anything for the half and half here. It’s the base of the creamy spinach steak sauce, and milk will not work.
  • Cornstarch. The thickening agent for the sauce. Cornstarch requires 
  • Baby Spinach. Two big handfuls of fresh baby spinach, or 1/2 cup of frozen spinach, defrosted and squeezed dry.
  • Garlic.
  • Parmesan Cheese. One tablespoon of grated Parmesan cheese.
  • Sun-dried Tomatoes. I prefer oil-packed sun-dried tomatoes, but plain dried ones work if you soak them in hot water for 15 minutes before using. Drain and squeeze dry before using, of course.
  • Dinner Rolls. Two frozen pre-made dinner rolls that have a cook time of about 10-15 minutes from frozen. Just pop them on the sheet pan last, and bake. If your frozen pre-made roll have a shorter bake time, just adjust when you add them to the pan.

The Directions

  1. Gather all of the ingredients to make the recipe. Use a large half-sheet pan. We’re going to make the potatoes first, followed by the asparagus (so simple), and then the steak. We’ll place the rolls on last, and make the steak sauce while everything cooks. Preheat the oven to 350-degrees F, and have the steaks rest at room temperature now.
    Ingredients to make twice baked potatoes.
  2. Potatoes: Use a fork to poke a few holes in the skins of the potatoes, and then wrap the potatoes in a paper towel. Microwave on high for 5 minutes. Flip the potatoes, and then microwave for another 5 minutes. Use a thin knife to poke the potatoes to ensure they’re tender all the way in the middle. Let the potatoes cool.
  3. Place the bacon slices in a cast iron skillet over medium high heat. Turn the heat to medium high, and let cook until sizzles (about 4 minutes), and then flip and cook the other side. Lower the heat if the bacon threatens to burn. Cook the bacon slices until almost crisp, and then remove them from the pan and turn off the heat. Chop it once cool and set aside. Leave the bacon drippings in the skillet because we’ll sear the steaks in it! (Alternatively, you can use 1/2 cup of packaged bacon bits for this recipe. In this case, skip this step and sear the steaks in 1 tablespoon of olive oil instead).
    Making twice baked potatoes on a white cutting board.
  4. Now that the potatoes have cooled, slice them in half, and scoop out all of the flesh, but leave a 1/4-inch border around the edges to help them hold their shape. 
    Potatoes, bacon, cheese, and sour cream in a bowl.
  5. Place all of the potato flesh in a bowl, and mash it together with the sour cream, milk, butter, cheese scallions, and bacon pieces. Place the potatoes in a row on the baking sheet.
    Baked potatoes cut in half and topped with cheese.
  6. Asparagus: Rinse the asparagus spears, and snip off the tough ends. I like to hold one in my hand and see where it naturally snaps and then use that one as a guide for the rest of the spears.
    Asparagus, lemon, olive oil, and salt and pepper on table.
  7. Once all of the spears are trimmed, place them on the baking sheet. Drizzle with the olive oil, a generous sprinkle of salt and pepper, and toss again. Save the lemon for after the Christmas dinner for two is cooked.
    Asparagus and potatoes on a baking sheet.
  8. Steak: Now that your steak has been resting at room temperature, it’s time to cook it! In the same skillet you cooked the bacon, turn the heat back onto medium high. Pat dry the steaks on both sides. Sprinkle very generously with salt and pepper on both sides. When the bacon drippings are hot and nearly rippling, carefully lower each steak into the pan. Let them cook on the first side, undisturbed until golden brown. They will release from the pan when they’re ready to flip. It should only take 4-5 minutes. Flip the steaks and sear the second side for about 3 minutes, and then turn off the heat.
    Steak cooking in cast iron skillet.
  9. Rolls: Move the steaks to the sheet pan with the potatoes and asparagus, and add two frozen rolls to the pan, too.
    Christmas dinner for two on a sheet pan meal.
  10. Bake everything for 10-15 minutes, until the steaks are coked though, the asparagus is tender, the cheese on the twice-baked potatoes is melted, and the rolls are golden brown.
  11. Steak Sauce: While everything bakes, we’re going to make a microwave steak sauce with spinach and sun-dried tomatoes. Gather all the ingredients: half and half, cornstarch, baby spinach, garlic, salt, pepper, Parmesan cheese, and sun-dried tomatoes.
    Ingredients to make creamy spinach steak sauce in the microwave.
  12. In a microwave-safe glass measuring cup that has a capacity of at least 2 cups, combine the half and half and cornstarch. Use a small whisk to whisk and dissolve the cornstarch very well. Cornstarch must be dissolved in cold liquid first to properly thicken a sauce.
    Cornstarch whisking to be dissolved in half and half.
  13. Microwave the half and half and cornstarch on HIGH for 30 seconds. Whisk, and then microwave for another 15 seconds, until thick. Immediately at the baby spinach, grated garlic, salt, pepper, parmesan cheese, and chopped sundried tomatoes to the hot half and half mixture. Cover with plastic wrap and let rest so the spinach wilts and the garlic cooks slightly.
    Creamy spinach steak sauce in measuring cup.
  14. Once the spinach wilts, give everything a stir, and taste it to adjust for salt and pepper.
    Creamy spinach steak sauce with tomatoes.
  15. Serve everything with the steak sauce, and squeeze the lemon half over the asparagus before serving. To serve, slice the steaks against the grain, and arrange on a plate. Place one or two baked potato halves, a serving of asparagus spears, and a roll alongside. Serve with steak sauce drizzled on the steak.
    Christmas dinner for two on a sheet pan.

Equipment to Make Christmas Dinner for Two

  • A half sheet pan that is 10 x 15-inches. It has plenty of room for the main and all of the sides.
  • I always sear my steaks in a cast iron skillet because it heats up evenly, and gives the steaks a nice char on the outside.

Christmas desserts to enjoy with this meal:

Saltine Toffee
Chocolate Chip Marshmallow Cookies
How to Make a Dessert Board
Irish Cream Brownie Trifles

Yield: 2

Christmas Dinner for Two

Sliced steak with sauce, potato, asparagus, and roll on plate.

A sheet pan dinner for two: Christmas dinner for two of steak, creamed spinach sauce, twice baked potatoes, asparagus, and rolls.

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

For the steaks:

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

For the twice-baked potatoes:

  • 2 medium Russet potatoes, scrubbed clean
  • 3 slices bacon (can also use 1/2 cup of pre-packaged bacon bits!)
  • 1/4 cup sour cream
  • 1 tablespoon milk
  • 1 tablespoon butter
  • 1/2 cup shredded Cheddar cheese
  • 1 scallion, sliced

For the asparagus:

  • 1 small bunch of very thin asparagus (about 3/4 pound
  • 1 tablespoon olive oil
S
  • alt and pepper
  • 1/2 a lemon

For the steak sauce:

  • 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

For the rest:

  • 2 small rolls from the freezer (pre-made rolls that take 10-15 minutes to bake)

  • butter, for serving the rolls

Instructions

    1. Preheat the oven to 350-degrees F. Let the steaks rest at room temperature while you cook.
    2. Make the Potatoes: use a fork to poke a few holes in the skin, and then wrap the potatoes in a paper towel. Microwave on high for 5 minutes. Flip the potatoes, and then microwave for another 5 minutes. Use a thin knife to poke the potatoes to ensure they’re tender all the way in the middle. Let the potatoes cool. Ingredients to make twice baked potatoes.
    3. Place the bacon slices in a cast iron skillet over medium high heat. Turn the heat to medium high, and let cook until sizzles (about 4 minutes), and then flip and cook the other side. Lower the heat if the bacon threatens to burn. Cook the bacon slices until almost crisp, and then remove them from the pan and turn off the heat. Chop it once cool and set aside. Leave the bacon drippings in the skillet because we’ll sear the steaks in it! (Alternatively, you can use 1/2 cup of packaged bacon bits for this recipe. In this case, skip this step and sear the steaks in 1 tablespoon of olive oil instead).
    4. Now that the potatoes have cooled, slice them in half, and scoop out all of the flesh, but leave a 1/4-inch border around the edges to help them hold their shape. Making twice baked potatoes on a white cutting board.
    5. Place all of the potato flesh in a bowl, and mash it together with the sour cream, milk, butter, cheese scallions, and bacon pieces. Potatoes, bacon, cheese, and sour cream in a bowl.
    6. Scoop the mixture back into each of the potato halves, and place on the baking sheet. Baked potatoes cut in half and topped with cheese.
    7. Make the Asparagus: Rinse the asparagus spears, and snip off the tough ends. I like to hold one in my hand and see where it naturally snaps and then use that one as a guide for the rest of the spears. Asparagus, lemon, olive oil, and salt and pepper on table.
    8. Once all of the spears are trimmed, place them on the baking sheet next to the potatoes. Drizzle with the olive oil, a generous sprinkle of salt and pepper, and toss again. Reserve the lemon for the end. Asparagus and potatoes on a baking sheet.
    9. Steak: In the same skillet you cooked the bacon, turn the heat back onto medium high. Pat dry the steaks on both sides. Sprinkle very generously with salt and pepper on both sides. When the bacon drippings are hot and nearly rippling, carefully lower each steak into the pan. Let them cook on the first side, undisturbed until golden brown. They will release from the pan when they’re ready to flip. It should only take 4-5 minutes. Steak cooking in cast iron skillet.
    10. Flip the steaks and sear the second side for about 3 minutes, and then turn off the heat.
    11. Rolls: Move the steaks to the sheet pan, next to the twice baked potatoes and asparagus already on the sheet pan. Pop two defrosted rolls on the pan.
    12. Bake everything for 10-15 minutes, until the steaks are cooked through, the asparagus is tender, the cheese on the twice-baked potatoes is melted, and the rolls are golden brown. Christmas dinner for two on a sheet pan meal.
    13. Steak Sauce: While everything bakes, make the steak sauce in the microwave: in a microwave-safe glass measuring cup that has a capacity of at least 2 cups, combine the half and half and cornstarch. Use a small whisk to whisk and dissolve the cornstarch very well. Ingredients to make creamy spinach steak sauce in the microwave.
    14. Microwave the half and half and cornstarch on HIGH for 30 seconds. Whisk, and then microwave for another 15 seconds, until thick. Cornstarch whisking to be dissolved in half and half.
    15. Immediately at the baby spinach, grated garlic, salt, pepper, parmesan cheese, and chopped sundried tomatoes to the hot half and half mixture. Cover with plastic wrap and let rest so the spinach wilts and the garlic cooks slightly. Creamy spinach steak sauce in measuring cup.
    16. Uncover the steak sauce, and stir it very well. Taste and adjust seasoning for more salt or pepper, according to your preferences. Baby spinach needs a lot of salt, sometimes. Creamy spinach steak sauce with tomatoes.
    17. Serve everything with the steak sauce, and squeeze the lemon half over the asparagus before serving. Christmas dinner for two on a sheet pan.
    18. To serve, slice the steaks against the grain, and arrange on a plate. Place one or two baked potato halves, a serving of asparagus spears, and a roll alongside. Serve with steak sauce drizzled on the steak.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 1086Total Fat: 66gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 183mgSodium: 5395mgCarbohydrates: 78gFiber: 10gSugar: 9gProtein: 49g

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