Step 1

Preheat the oven to 350-degrees F. Let the steaks rest at room temperature while you cook.

Step 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.

Step 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).

Step 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.

Step 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.

Step 6

Scoop the mixture back into each of the potato halves, and place on the baking sheet.

Step 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.

Step 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.

Step 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.

Step 10

Flip the steaks and sear the second side for about 3 minutes, and then turn off the heat.

Step 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.

Step 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.

Step 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.

Step 14

Microwave the half and half and cornstarch on HIGH for 30 seconds. Whisk, and then microwave for another 15 seconds, until thick.

Step 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.

Step 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.

Step 17

Serve everything with the steak sauce, and squeeze the lemon half over the asparagus before serving.

Step 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.