This herbed steak sheet pan dinner delivers restaurant-quality flavor in just 30 minutes, making it my go-to solution for busy weeknights. I’ve been making this recipe for years, and it never fails to impress my family with its perfectly balanced combination of tender steak, golden potatoes, and crisp-tender green beans.
There’s something magical about the way herbs transform a simple sheet pan meal into something truly special. Last Tuesday, I was rushing to get dinner on the table after a long day, and this recipe saved me once again. The aroma that fills your kitchen as everything roasts together is absolutely divine – it’s like having your own personal chef working behind the scenes. The best part is watching my husband’s face light up when he walks through the door and smells dinner cooking. This one-pan wonder has become our family’s favorite comfort meal, and I know it’ll become yours too. Let’s get cooking!
Why You’ll Love This Herbed Steak Sheet Pan Dinner
This recipe has been a lifesaver in my kitchen for years, especially during those hectic weeks when I need something delicious but don’t want to spend hours cooking or cleaning. The combination of aromatic herbs with tender steak and perfectly roasted vegetables creates a meal that feels special enough for company but simple enough for a Tuesday night.
Perfectly balanced meal with protein and vegetables
Uses simple, everyday ingredients you probably already have
Ideal for busy weeknights when time is precious
Completely customizable with your favorite seasonal vegetables, like pairing it with Garlic Roasted Sweet Potatoes or carrots.
This herbed steak sheet pan dinner is more than just a recipe – it’s your ticket to stress-free dinners that taste like you’ve been cooking all day.
Ingredient Note List
Sirloin or Flank Steak: I prefer sirloin for its tenderness and rich flavor, though flank steak works beautifully too and often costs less at the grocery store.
Baby Potatoes: These little gems cook evenly and develop the most wonderful crispy edges while staying fluffy inside — or try Crispy Smashed Potatoes with Garlic and Herbs for another variation I love. – make sure to choose potatoes that are roughly the same size.
Green Beans: Fresh green beans give the best texture and color, but frozen ones work in a pinch if you thaw and drain them thoroughly first.
Olive Oil: A good quality olive oil makes all the difference in flavor and helps everything caramelize beautifully in the oven.
Garlic Powder: I always keep this pantry staple on hand because it distributes more evenly than fresh garlic and won’t burn during the high-heat roasting.
Dried Thyme: This herb is the star of the show, adding an earthy, aromatic flavor that pairs perfectly with both steak and vegetables.
Salt and Black Pepper: These basics enhance all the other flavors – I recommend using freshly ground black pepper for the best taste.
How to Cook Herbed Steak Sheet Pan Dinner
Step 1. I always start by preheating my oven to 425°F because a hot oven is crucial for getting those beautiful caramelized edges on the vegetables.
Step 2. Place the halved baby potatoes on your largest sheet pan and drizzle with 1 tablespoon olive oil, garlic powder, thyme, salt, and pepper – I use my hands to toss everything together for the most even coating.
Step 3. My grandmother always said to give potatoes a head start, so I roast them alone for 15 minutes before adding anything else to the pan.
Step 4. While those potatoes are getting golden, I season the steak generously with salt, pepper, and the remaining tablespoon of olive oil – don’t be shy with the seasoning here.
Step 5. After 15 minutes, I push the potatoes to one side and add the green beans and seasoned steak to the same pan, making sure nothing overlaps.
Step 6. Everything roasts together for another 10-12 minutes – I’ve found that using a meat thermometer takes all the guesswork out of getting perfectly cooked steak.
Step 7. The most important step is letting that steak rest for 5 minutes after cooking, which keeps all those delicious juices from running out when you slice it.
How to Store & Reheat
I usually store any leftovers in an airtight container in the refrigerator, where they stay fresh for up to 3 days. Make sure everything cools completely before sealing to prevent condensation from making the vegetables soggy.
In my experience, this herbed steak sheet pan dinner doesn’t freeze particularly well because the vegetables can become mushy, but the steak portion can be frozen for up to 2 months if wrapped tightly.
For best results, I recommend reheating leftovers in the oven at 350°F for about 10-12 minutes until warmed through. You can also use the microwave for convenience – just cover with a damp paper towel and heat in 30-second intervals to prevent overcooking.
Herbed Steak Sheet Pan Dinner
A quick and easy one-pan dinner with steak, roasted potatoes, and green beans, seasoned with herbs and ready in under 30 minutes. Great for busy weeknights and meal prep.
On a large sheet pan, toss halved baby potatoes with 1 tbsp olive oil, garlic powder, thyme, salt, and pepper.
Roast potatoes for 15 minutes.
Meanwhile, rub steak with remaining 1 tbsp olive oil, salt, and pepper.
After 15 minutes, push potatoes to one side. Add green beans and steak to pan.
Roast 10–12 minutes more, or until steak reaches desired doneness (135°F for medium-rare, 145°F for medium, 160°F for well-done).
Let steak rest for 5 minutes. Slice and serve with veggies.
Notes
Marinate steak 30 minutes to 4 hours ahead for more flavor. Use thawed frozen veggies if needed. Store leftovers in the fridge up to 3 days. Serve with chimichurri, balsamic reduction, or crusty bread.
What to Serve with Herbed Steak Sheet Pan Dinner
Crusty Sourdough Bread: The tangy flavor and chewy texture of good sourdough bread is perfect for soaking up any delicious juices from the pan — or try it with my Creamy Chicken Gnocchi Soup for a cozy side pairing.
Simple Mixed Green Salad: A light salad with lemon vinaigrette adds freshness and helps cut through the richness of the steak while adding extra nutrition to your meal.
Garlic Butter Dinner Rolls: These warm, fluffy rolls complement the herbs in the dish perfectly and make the meal feel more complete and satisfying.
Roasted Asparagus: When asparagus is in season, I love adding it to the sheet pan for extra vegetables, or serving it alongside for even more color and nutrition.
Red Wine: A medium-bodied red wine like Merlot or Cabernet Sauvignon pairs beautifully with the herbed steak and enhances the overall dining experience.
Chimichurri Sauce: This bright, herby sauce adds a fresh pop of flavor that takes the entire meal to the next level – my family requests it every time.
FAQs
How do I know when the steak is done cooking?
I always recommend using a meat thermometer for the most accurate results – 135°F for medium-rare, 145°F for medium, and 160°F for well-done will give you perfect steak every time.
Can I substitute different vegetables in this recipe?
Absolutely! I often swap in Brussels sprouts, carrots, or bell peppers depending on what’s in season, just make sure to cut everything roughly the same size for even cooking.
What’s the best way to prevent the vegetables from burning?
Make sure your sheet pan isn’t overcrowded and keep vegetables in a single layer – if needed, use two pans rather than cramming everything together where it will steam instead of roast.
Can I marinate the steak ahead of time?
Yes, marinating the steak for 30 minutes to 4 hours will definitely enhance the flavor, though this herbed steak sheet pan dinner is delicious even without marinating if you’re short on time.
