Go Back

Steak Potato Broccoli Sheet Pan

A complete one-pan dinner featuring tender sirloin steak, crispy baby potatoes, and fresh broccoli roasted together with herbs and garlic for a balanced, flavorful meal with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds sirloin steak cut into 1-inch cubes
  • 1 pound baby potatoes halved
  • 1 large head broccoli cut into florets
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • salt and freshly ground black pepper to taste
  • 1 lemon juiced

Equipment

  • Large baking sheet
  • parchment paper
  • Large mixing bowl
  • meat thermometer

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the cubed steak, halved potatoes, and broccoli florets. Drizzle with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss to ensure all ingredients are evenly coated with the seasoning.
  3. Spread the seasoned steak, potatoes, and broccoli evenly across the prepared sheet pan. Ensure there is space between each piece for even cooking and browning.
  4. Transfer the sheet pan to the preheated oven and bake for 25-30 minutes, stirring halfway through. The steak should reach 135°F internal temperature for medium-rare, and the potatoes should be tender with a crispy exterior.
  5. Once cooked, remove the sheet pan from the oven and squeeze fresh lemon juice over the top for brightness.
  6. Transfer the steak, potatoes, and broccoli to serving plates. Serve immediately to enjoy the meal at its peak flavor and texture.

Notes

High temperature (425°F) ensures quick cook time and caramelization. Cut steak and vegetables uniformly for even cooking. Use meat thermometer to check doneness (135°F for medium-rare). Can substitute sirloin with ribeye or tenderloin for more tender cut.