Steak Sheet Pan Dinner
This post may contain affiliate links. Please read my disclosure policy.
Steak Sheet Pan Dinner is a complete meal made entirely on one pan! Seasoned with Italian herbs and garlic powder, the natural flavor of each ingredient really gets to shine. Roast sheet pan steak and potatoes with broccoli and tomatoes for a healthy meal the whole family will love.
Steak Sheet Pan Dinner
I’m all about those one pan meals that you can throw together in a flash, but I realized that I don’t have a steak sheet pan dinner recipe yet!
Truthfully, they’re almost all chicken — and while that’s definitely delicious, sometimes you just want a juicy, meaty steak.
Instead of standing over a hot stove or firing up the grill, toss that steak onto a hot sheet pan and stick it under the broiler!
This recipe for sheet pan steak and veggies is so easy to customize too.
Use a different cut of steak, swap in your family’s favorite vegetables, and experiment with different herbs and seasonings until it tastes just right.
And the best part… you’ll only have one pan to wash at the end of the night! Win-win!
Ingredient Notes and Substitutions
- Steak – Sirloin steak is my top pick for a sheet pan steak dinner.
Its natural flavor is enhanced with only salt, pepper, and butter, and it comes out deliciously tender and juicy every time! - Baby Yellow Potatoes – These are naturally bitter but become crispy on the outside and soft in the middle when roasted.
Feel free to use another baby potato variety, or chop up some red or Russet potatoes instead. - Veggies – Grape or cherry tomatoes are delicious when roasted! They add a sweet and tangy flavor to the dish and become extra juicy.
I love adding broccoli too because it gets slightly charred under the broiler, creating crispy edges and a slightly nutty flavor. - Butter & Oil – Olive oil helps the potatoes brown and crisp up nicely. Substitute any neutral oil that’s good for roasting.
The butter adds a rich flavor to the steak, along with plenty of moisture. - Spices – I kept things simple with some garlic powder and Italian seasoning, but this steak sheet pan dinner recipe is super flexible.
Try your favorite herb blend or seasoning salt, fresh herbs and garlic, or garlic herb butter. You could also drizzle the steak with A1 sauce for even more flavor!
Tips and Tricks to Make Perfect Sheet Pan Steak and Potatoes
- Ensure all of the veggies are a similar size.
This helps everything roast evenly and makes the whole dish much easier to eat!
Baby potatoes are naturally quite small, so you should only need to slice them in half. But if a few are larger than others, go ahead and quarter them.
You can add the tomatoes to the pan whole, but you’ll need to chop up the broccoli into smaller florets. Don’t chop too small, though, or you’ll lose a lot of the buds.
- Cook in stages since potatoes take longer to soften.
Once the potatoes are tender, scooch them off to the side and place the steak in the middle of the pan, topped with slices of butter.
Surround the other side with the tomatoes and broccoli, then toss them with some oil and seasonings.
To avoid soggy vegetables, spread them in as even of a layer as possible. It will be tricky with so many delicious items on the pan, but you’ll get the best results this way.
Don’t forget to flip the steak after a few minutes, and give the veggies a stir while you’re at it. You can also rotate the pan halfway if needed so everything cooks evenly.
- Slice steak against the grain.
First, let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat instead of leaking out all over the pan.
Look down at the beef and notice the lines running across it — that’s the grain.
Slice across those lines to break up the muscle fibers, making the meat even more tender and easier to chew.
Prep Ahead
- Chop potatoes and broccoli
- Grease baking sheet
Kitchen Tools You Will Need
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
- Large Bowl – This one is my go-to!
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
- Digital Meat Thermometer – Cooking time will vary depending on the thickness of the steak, so it’s always best to check the internal temperature!
Serving Suggestions
You’ve already got the meat and vegetables covered, so all you need is a grain! This steak sheet pan dinner goes really well with fluffy rice or your favorite side of bread.
I think the molasses flavor of brown bread would taste incredible with this meal, but dinner rolls or a crusty loaf would be great too.
And if you can’t imagine a meal without cheese, try this bacon cheddar ranch pull apart bread!
Guide to Steak Temperature
Understand that steaks will continue to cook as they rest, so pull yours from the oven when it reaches 3-5 degrees shy of your ideal cook.
- 125°F – Rare
- 135°F – Medium-rare
- 145°F – Medium
- 160°F – Well-done
Storing and Reheating Sheet Pan Steak and Veggies
Transfer everything to an airtight container once cooled, then refrigerate for up to 3 days.
It’s best to gently reheat sheet pan steak and veggies in the oven so the meat doesn’t overcook.
10-15 minutes at 350°F should do it, though the air fryer would work for smaller portions!
Sheet Pan Steak Dinner FAQ
Quick-cooking cuts like sirloin, flank, ribeye, and New York strip are the best choices for a sheet pan steak dinner.
They are tender, cook quickly, and develop loads of flavors when roasted in the oven!
Simply cover them with foil if they’re looking a bit dark before the steak is done. I usually add mine about halfway through, when I flip the steak.
Anything that can be roasted in the oven is a great choice! Just keep in mind that you may need to stagger the cooking times since some veggies cook faster than others.
Try zucchini, sweet potatoes or butternut squash, mushrooms, asparagus, Brussels sprouts, bell peppers, or onions.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Steak Sheet Pan Dinner
Ingredients
- 1 1/2 pounds sirloin steak
- salt and pepper, divided
- 1 1/2 pounds baby yellow potatoes, cut in half
- 3 tablespoons olive oil, divided
- 2 teaspoons garlic powder, divided
- 1 teaspoon Italian seasoning
- 1 pint grape or cherry tomatoes
- 1 pound broccoli, cut into bite-sized pieces
- 3 tablespoons butter slices, plus more for serving
- Chopped fresh parsley or other herbs, for garnish
Instructions
- Preheat oven to 425°F. Grease a 13 x 18-inch baking sheet.
- Pat the steak dry with paper towels to remove any moisture. Generously season it with salt and pepper. Set aside at room temperature.
- Place the potatoes in a large bowl, or directly onto the baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Mix together until potatoes are coated in olive oil and seasonings.
- Place potatoes flat side down in an even layer across the baking sheet. Place in the oven for 20 minutes, or until they are softened.
- Remove baking sheet from the oven. Give the potatoes a little stir and scoot them over to the top 1/3 of the baking sheet. Next, place the seasoned steak below the potatoes in the center of the pan. Top with 3 tablespoons of butter slices. Add the tomatoes to the bottom 1/3 of the pan, and the broccoli to the other side. Drizzle the tomatoes and broccoli with 1-2 tablespoons of olive oil and season with 1 teaspoon garlic powder, and salt and pepper to taste. Give them a gentle stir.
- Turn the oven to broil and place the baking sheet under the broiler 2-3 inches from the broiler. Cook for 4 minutes, then flip the steak and gently stir the veggies. Broil another 4-6 minutes longer, or until steak is cooked to your desired level of doneness. If vegetables are browning too quickly, place a sheet of aluminum foil over them to slow the browning process.
- Remove from oven. Let steak rest for 5 minutes before slicing against the grain. Garnish with chopped parsley and top steaks with a slice of butter.
Donna’s Notes
You can rotate the pan halfway if needed for even cooking. Keep food 2-3 inches away from the broiler.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
