Steak and Potatoes Sheet Pan Recipe

If you’re looking for a dinner that’s equal parts hearty, simple, and crave-worthy, this Steak and Potatoes Sheet Pan recipe absolutely delivers. In under an hour, you get sizzling, juicy steak, caramelized onions, buttery crisp potatoes, and perfectly roasted green beans, all jazzed up with a garlicky herb butter. With everything cooked together on one pan, it’s a breeze to make and clean up, so you can focus on enjoying the bold, comforting flavors. Steak and Potatoes Sheet Pan is just the kind of meal that brings everyone running to the table!

Ingredients You’ll Need

This recipe keeps things delightfully simple, with each ingredient chosen for the flavor or texture it brings to the dish. With a short, approachable ingredient list, you’ll be amazed at how much color and depth you can coax out of just a handful of pantry and fresh staples.

• Top Sirloin Steak: Choose petite sirloins or a single large steak for the juiciest, quick-cooking bite; beefy flavor is key here.
• Baby Potatoes: Halved for faster roasting, their tender skins crisp up beautifully while the insides turn buttery soft.
• French Green Beans: These slim beans add pop and color, along with a pleasant snap to balance the richness of steak and potatoes.
• Red Onion: Thick wedges sweeten and caramelize as they roast, adding depth and a mild tang.
• Salted Butter: Melted and mixed with herbs, this delivers all the flavor and a glossy finish to each mouthful.
• Worcestershire Sauce: Just a splash amps up the steak’s savory notes with zipped-up umami.
• Salt: Essential for highlighting all the flavors and ensuring every bite is perfectly seasoned.
• Black Pepper: Adds warmth and a gentle sting, great with both the steak and vegetables.
• Smoked Paprika: For depth and subtle smokiness that gives the whole dish a cozy, rustic feel.
• Garlic: Freshly minced for that unbeatable punch; it perfumes both the steak and the vegetables.
• Fresh Thyme: Aromatic, woodsy thyme brightens the flavor and complements both beef and potatoes.
• Fresh Rosemary: Only a teaspoon needed to get that unmistakable herby, piney kick.
• Fresh Chopped Parsley: Finishing with parsley adds freshness and a vibrant green contrast.
• Canola Oil: A drizzle prevents sticking and encourages extra oven-crisped edges on those veggies.

How to Make Steak and Potatoes Sheet Pan

Step 1: Prep and Preheat

Start by heating your oven to a toasty 425℉, setting the stage for delicious caramelization and flavor all the way through. Now is the perfect time to gather and chop your ingredients, so everything is ready to flow seamlessly together. Give your baking sheet a light drizzle of canola oil or line it with parchment if you prefer quick cleanup.

Step 2: Build the Garlic Herb Butter

In a small bowl, mix the melted salted butter with minced garlic, Worcestershire sauce, smoked paprika, black pepper, salt, fresh thyme, rosemary, and parsley. Set aside two tablespoons of this fragrant mixture—you’ll want it for a luscious finishing touch later. The remaining buttery goodness will infuse the potatoes, green beans, and onion with layers of savory aroma and color as they roast.

Step 3: Roast Your Potatoes and Onion

Add the halved baby potatoes and chunky red onion wedges to a bowl (or directly onto your sheet pan if you love fewer dishes). Toss them with one tablespoon of the butter mixture and a glug of canola oil, then spread them out so the potatoes are cut-side down—the secret to that golden, crisped edge. Slide the pan into the oven and roast for about five minutes, getting the roasting started and making the potatoes just tender enough before the other veggies join the party.

Step 4: Add Green Beans and More Flavor

After the initial roast, scoot the potatoes over and add your fresh green beans to the sheet pan. Brush the beans with some of that aromatic butter mixture. Give everything another ten minutes in the oven, letting the beans roast until slightly blistered and the potatoes keep softening. By this point, the kitchen will already smell incredible!

Step 5: Broil the Steak

Now it’s time for the star—your steak! Move all your veggies to one side and loosely cover them with foil to keep them cozy while the steak cooks. Arrange your seasoned steak on the other side of the pan, brushing generously with the garlic-herb butter. Turn your oven to broil: broil the steak on one side for 6–8 minutes, then flip and broil the other side for another 6–8 minutes. Watch closely, as broilers can run hot! Pull the steak once it’s hit your preferred doneness; for tender, juicy results, aim for medium doneness (140℉–150℉).

Step 6: Finishing Touches & Rest

Once your steak is cooked just the way you like it, brush everything on the pan—veggies included—with that reserved buttery herb mixture. Let the steak rest for at least five minutes (this is key!) so the juices redistribute, giving you slices of tender, flavorful beef. Then, slice against the grain and serve straight from the sheet pan for a feast that’s as pretty as it is easy.

How to Serve Steak and Potatoes Sheet Pan

Garnishes

Freshly chopped parsley is classic for its fresh color, but a sprinkle of crumbled blue cheese or a dusting of flaky sea salt adds a special-occasion touch. A few extra thyme leaves or thinly sliced scallions give a lovely finish, too.

Side Dishes

Honestly, Steak and Potatoes Sheet Pan is a full meal in itself—protein, veggies, and starch all on one platter! But if you want to round it out, throw together a green salad, a loaf of crusty sourdough, or some roasted cherry tomatoes for a burst of juicy sweetness.

Creative Ways to Present

For a down-home, family-style meal, serve everything straight from the sheet pan. Hosting a dinner party? Pile the sliced steak over a rustic wooden board and tuck the roasted potatoes and veggies around for a dramatic, bistro-inspired look. Or, try tucking the steak and veggies into warm flatbreads with a dab of herbed yogurt for Steak and Potatoes Sheet Pan wraps!

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Steak and Potatoes Sheet Pan can be tucked into an airtight container and stored in the fridge for up to four days. The flavors meld and mellow after a night in the fridge, making them even tastier for lunch or dinner the next day.

Freezing

While the steak itself can technically be frozen, the potatoes and green beans tend to change texture during freezing and thawing, becoming a bit softer than when freshly roasted. If you want to freeze, wrap the steak tightly and store separately from the veggies for up to two months, then defrost overnight before reheating.

Reheating

For best results, reheat your Steak and Potatoes Sheet Pan leftovers covered with foil in a preheated 350℉ oven until fully warmed through. This helps the steak and veggies keep their moisture and prevents anything from drying out. If you’re in a hurry, a quick zap in the microwave works for single servings, though the oven method preserves texture best.

FAQs

Can I use a different cut of steak for this Steak and Potatoes Sheet Pan recipe?

Absolutely! While top sirloin is tender and flavorful, you can substitute with ribeye, strip steak, or even flank steak—just adjust your broiling time based on thickness and remember to cut against the grain for the juiciest slices.

How do I know when my steak is done cooking?

A quick-read meat thermometer is your best friend for precision. For medium doneness (juicy and just pink), pull your steak at 140℉ to 150℉. Remember, it will rise a few degrees as it rests!

Could I double this recipe for a bigger crowd?

You sure can! Just use two sheet pans and rotate them halfway through roasting and broiling to ensure even cooking. This Steak and Potatoes Sheet Pan recipe scales up beautifully for hungry families or friends.

What’s the best way to make this recipe dairy-free?

If you need a dairy-free option, swap the butter for a good-quality vegan buttery spread or olive oil and skip the cheese garnishes. The flavors will still be hearty, bright, and bold.

Can I prep anything ahead to save time?

Definitely! You can chop all your veggies and stir together the garlic-herb butter mixture a day in advance. Store everything in airtight containers in the fridge. That way, dinner comes together in swift, easy steps.

Final Thoughts

This Steak and Potatoes Sheet Pan is honestly a fuss-free weeknight hero and my go-to whenever I crave pure comfort and flavor. I hope you’ll give it a whirl and see why it’s such a crowd-pleaser—juicy steak, crispy potatoes, and roasted vegetables, all in one beautifully effortless pan. Enjoy every bite!

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