Sheet Pan Parmesan Steak and Potatoes brings restaurant-quality flavor right to your weeknight table without fancy techniques or endless dishes. I’ve been making this meal for years, and it never fails to impress my family with its perfectly seasoned flank steak and those irresistibly crispy potatoes.
There’s something magical about the way garlic and Parmesan meld together on that sizzling steak, while baby potatoes get all golden and the asparagus stays bright green and crisp. It reminds me of Sunday suppers at Grandma’s farm, where she’d load up one big roasting pan and let the oven do the heavy lifting. The best part? You’re getting your protein, vegetables, and starch all from one pan, which means more time with loved ones and less time scrubbing dishes. Your kitchen’s about to smell incredible.
What Makes This Sheet Pan Dinner So Special
This recipe solves that eternal “what’s for dinner?” question with a method I’ve perfected over countless busy evenings. The beauty lies in how the ingredients work together – the Parmesan creates a savory crust on the steak while those baby potatoes develop crispy edges that my grandkids fight over.
Here’s why this meal belongs in your regular rotation:
Uses simple ingredients you likely have on hand – no specialty store runs required
Comes together in under 30 minutes from start to finish
Delivers perfectly cooked components every single time when you follow the timing
Adapts easily if you need to swap vegetables or use a different cut of steak
Creates that satisfying balance of tender meat, creamy potatoes, and crisp vegetables
Requires just one sheet pan and one small bowl for the entire meal
I’ve found that recipes like this – straightforward, reliable, and delicious – are the ones that get passed down through generations.
Ingredient Spotlight
Flank steak serves as the protein centerpiece that cooks quickly under the broiler while developing a beautiful crust from the Parmesan coating. I always choose flank for its beefy flavor and how it slices beautifully against the grain. If you’re looking for other ways to prepare flank steak, try this Grilled Flank Steak with Chimichurri Sauce.
Baby potatoes bring that perfect creamy interior with maximum crispy skin – their high skin-to-flesh ratio means every bite has that delightful textural contrast. In my kitchen, I prefer Little Potato Company’s Dynamic Duo variety for their consistent size and quick cooking time.
Fresh asparagus adds a pop of color and that fresh spring vegetable taste that balances the richness of the steak and cheese. Betty always trimmed the woody ends by bending each spear until it naturally snapped at the perfect spot. This technique also works beautifully for Baked Salmon and Asparagus Sheet Pan.
Garlic cloves infuse the entire dish with aromatic depth, divided between the potatoes and the steak rub so every component gets that savory boost.
Shredded Parmesan cheese creates that irresistible salty, nutty crust on the steak and adds a final flourish over the finished potatoes. I’ve learned that freshly shredded melts better than pre-grated, but both work in a pinch. For another delicious Parmesan recipe, check out this Garlic Parmesan Roasted Broccoli.
Olive oil helps everything roast beautifully while carrying the flavors of garlic and cheese throughout the Sheet Pan Parmesan Steak and Potatoes.
How to Make Sheet Pan Parmesan Steak and Potatoes
Step 1. I always start by preheating the oven to 375°F with the rack positioned in the middle – this ensures even heat distribution for those baby potatoes.
Step 2. Toss your halved potatoes with 1 tablespoon olive oil, one-third of the minced garlic (about 1 clove), and ½ teaspoon salt on the baking sheet, arranging them cut side down for maximum crispiness.
Step 3. Bake the potatoes for 15-20 minutes until they’re tender when pierced with a fork and developing those golden edges – this head start is key since potatoes take longer than steak.
Step 4. While those potatoes roast, Betty’s tip is to combine the remaining garlic, ¼ cup Parmesan, 1 teaspoon oil, ½ teaspoon salt, and black pepper in a small bowl, then rub this mixture generously over both sides of your patted-dry steak.
Step 5. After years of making this, I’ve learned that switching to broil and rearranging the pan is crucial – move potatoes to one side, add asparagus tossed with 1 teaspoon oil to the other, leaving room in the middle for the steak.
Step 6. Place the seasoned steak between the vegetables and broil for 8-10 minutes, flipping the steak halfway through for even cooking and that perfect medium-rare finish.
Step 7. If your potatoes start browning too quickly under the broiler, simply lay a piece of foil loosely over them to deflect some heat – no need to seal it tight.
Step 8. Remove the pan when the steak reaches your preferred doneness (125-130°F for medium-rare), let it rest for 5 minutes, then sprinkle the remaining ¼ cup Parmesan over the potatoes and garnish everything with fresh parsley.
Keeping This Sheet Pan Dinner Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for 3-4 days. The steak maintains its tenderness beautifully, though I slice it before storing to make reheating easier and portion control simpler.
Betty’s freezing method works well for the cooked steak if you wrap it tightly in plastic wrap then foil, keeping it frozen for up to 2 months. I’ve found the potatoes and asparagus don’t freeze as successfully since they lose their crispy texture, so I focus on freezing just the sliced steak when I have extras.
For the best texture, I reheat by placing everything in a 350°F oven for about 10 minutes until warmed through. The microwave works in a pinch for quick lunches, but the oven helps the potatoes regain some of that exterior crispness we all love in this Sheet Pan Parmesan Steak and Potatoes.
Sheet Pan Parmesan Steak and Potatoes
A simple one-pan dinner featuring tender flank steak with a savory Parmesan crust, crispy baby potatoes, and fresh asparagus ready in just 30 minutes for busy weeknights.
Preheat the oven to 375°F and position the baking rack in the middle of the oven.
Place halved potatoes on a baking sheet and toss with 1 tablespoon olive oil, one-third of the minced garlic, and ½ teaspoon salt. If potatoes are cut, arrange them cut side down for maximum crispiness.
Bake potatoes for 15-20 minutes or until tender and lightly browned.
While potatoes are baking, combine the remaining minced garlic, ¼ cup Parmesan cheese, 1 teaspoon oil, ½ teaspoon salt, and black pepper in a small bowl. Rub this mixture over both sides of the steak.
Remove pan from oven and turn oven to broil setting. Move the potatoes to one side of the baking sheet.
Place asparagus on the other side of the baking sheet and toss with 1 teaspoon oil, leaving enough room down the middle for the steak.
Place the seasoned steak on the sheet pan between the potatoes and asparagus. Return the pan to the oven and broil for 8-10 minutes, flipping steak halfway through cooking time, or until the steak is cooked to your liking (this should give you a medium-rare steak).
During broiling, if the potatoes are browning too quickly, lay a piece of foil loosely over the potatoes to deflect some of the heat from the broiler.
Remove pan from the oven when the steak is done to your liking. Let steak rest for 5 minutes, then sprinkle remaining ¼ cup shredded cheese over potatoes and garnish with chopped parsley, coarse salt, and cracked black pepper.
Notes
For best results, pat steak dry before seasoning and arrange cut potatoes cut side down for maximum crispiness. Cook steak longer if you prefer it less rare than medium-rare. Can be served directly from the sheet pan for minimal cleanup.
Perfect Partners for This Dinner
Crisp garden salad with a tangy vinaigrette cuts through the richness of the Parmesan and provides refreshing contrast to the roasted vegetables
Warm dinner rolls or crusty bread are perfect for soaking up any flavorful juices left on the sheet pan – my family fights over this part. Try this Easy Homemade Focaccia Bread for a perfect pairing.
Roasted Brussels sprouts add another layer of caramelized vegetables if you want to make the meal even heartier. My Air Fryer Brussels Sprouts with Balsamic Glaze would be perfect alongside.
Simple coleslaw brings a cool, crunchy element that balances the warm, savory components beautifully
Garlic bread doubles down on that garlicky goodness and gives you something to mop up every last bit of flavor
Sautéed green beans with almonds offer a lighter vegetable option while adding textural variety to your plate
FAQs
Can I substitute a different cut of steak? I recommend skirt steak or hanger steak as excellent alternatives – both cook quickly and have great beefy flavor similar to flank steak. You might also enjoy Garlic Butter Steak Bites with Mushrooms for another quick steak option.
What if my potatoes aren’t getting crispy enough? Betty’s solution is to make sure they’re cut side down and not overcrowded on the pan, plus that initial roasting time before broiling really helps develop those crispy edges. For perfectly crispy potatoes every time, check out my Crispy Smashed Potatoes with Garlic and Herbs.
Can I make this ahead of time? To prevent the steak from overcooking, I suggest prepping the garlic-Parmesan rub and cutting vegetables ahead, then cooking everything fresh for the best results.
How do I know when the steak is done? The best approach I’ve tested is using an instant-read thermometer – 125-130°F gives you that perfect medium-rare, or cook longer for your preferred doneness.
What’s the best way to slice flank steak? Many home cooks find success slicing against the grain at a slight angle, which shortens the meat fibers and ensures tender, easy-to-chew pieces.
