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.
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 ½ 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 ¾ 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 ½ 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
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
Baker's Half Sheet Pan (2 Pack)
