Sheet pan steak and veggies is the answer to those evenings when you want a restaurant-quality meal without the fuss. I’ve been making this recipe for years, and it never fails to bring my family to the table with smiles on their faces.
There’s something magical about the way everything cooks together on one pan. The steak gets beautifully caramelized, the potatoes turn golden and crispy, and the broccoli develops those irresistible charred edges. I remember the first time I made this for my grandchildren; they were amazed that such a delicious, complete meal could come from a single sheet pan. It reminded me of Sunday dinners at Grandma’s farm, where simplicity and flavor always went hand in hand. The smell that fills your kitchen while this roasts is pure comfort: smoky paprika, garlic, and that unmistakable aroma of perfectly cooked steak. Time to get our hands cooking!
What Makes This Sheet Pan Steak and Veggies So Special
This recipe has earned its permanent spot in my weekly rotation, and for good reason. It’s the kind of meal that makes weeknight cooking feel effortless while delivering the kind of results that’ll have everyone asking for seconds.
Here’s what makes this sheet pan dinner a winner:
- One-pan simplicity means less time scrubbing dishes and more time with your loved ones
- Complete nutrition with protein, vegetables, and carbs all in one satisfying meal
- Ready in under 30 minutes from prep to table, perfect for busy evenings
- Minimal ingredients that you likely already have in your pantry and fridge
- Customizable to your taste, so you can swap vegetables or adjust seasonings to suit your family’s preferences
- High-protein powerhouse with over 35 grams of protein per serving to keep you satisfied
After years of testing sheet pan recipes, I’ve learned that the key is getting everything to finish cooking at the same time. This recipe does exactly that, and the result is a harmonious blend of flavors and textures that feels like a special occasion meal, even on a Tuesday night.
Ingredient Spotlight
Sirloin steak is my go-to choice for this recipe because it’s affordable, flavorful, and stays tender when cut into cubes and roasted at high heat. I always choose cuts that are about 1-inch thick for the best results.
Baby potatoes provide that satisfying starch element while roasting to crispy perfection on the outside and staying fluffy inside. In my kitchen, I prefer leaving the skins on for extra texture and nutrients.
Broccoli florets add a pop of green and develop the most wonderful charred edges in the oven. I’ve found that cutting them into similar-sized pieces ensures even cooking alongside the steak and potatoes.
Olive oil helps everything caramelize beautifully while carrying the flavors of the seasonings to each ingredient. I typically use a good quality extra virgin olive oil that can handle the high roasting temperature.
Smoked paprika is the secret weapon that gives this sheet pan steak and veggies its irresistible depth and subtle smokiness. It’s one of those spices that transforms a simple dinner into something truly special.
Garlic powder and onion powder create a savory foundation that complements the natural flavors of the meat and vegetables without overpowering them.
Fresh parsley isn’t just for looks. It adds a bright, fresh note that cuts through the richness of the roasted meat and brings everything together when you’re ready to serve.
How to Make Sheet Pan Steak and Veggies
Step 1. I always start by preheating my oven to 400°F because a hot oven is crucial for getting that beautiful caramelization on both the steak and vegetables.
Step 2. Betty’s tip: In a large mixing bowl, combine your cubed sirloin steak, halved baby potatoes, broccoli florets, olive oil, and all your seasonings, then toss everything together with your hands to ensure every piece is evenly coated.
Step 3. After years of making this, I’ve learned that spreading the mixture in a single layer on your baking sheet is essential. Crowded ingredients will steam instead of roast, and you’ll miss out on those crispy, caramelized edges.
Step 4. Slide the sheet pan into your preheated oven and roast for 20-25 minutes, checking at the 20-minute mark if you prefer medium-rare steak or letting it go the full 25 minutes for medium doneness.
Step 5. I’ve found that letting the sheet pan rest for 3-5 minutes after removing it from the oven allows the steak juices to redistribute, ensuring every bite is tender and flavorful.
Step 6. The key I discovered is to garnish with freshly chopped parsley just before serving. It adds a restaurant-quality finish and a burst of fresh flavor that makes this simple dinner feel extra special.
Keeping This Sheet Pan Dinner Fresh
Refrigerator storage is straightforward for this recipe. I typically store leftovers in an airtight container in the refrigerator for up to 3-4 days. Betty’s storage method works well because keeping the steak and vegetables together actually helps maintain moisture. Just make sure everything has cooled to room temperature before sealing the container to prevent condensation.
Freezing is possible but not my first choice for this particular dish. The potatoes and broccoli can become a bit watery when thawed, and the steak texture changes slightly. However, if you do want to freeze portions, I recommend using freezer-safe containers and consuming within 2 months for the best quality.
For the best texture, I reheat by spreading the leftovers on a baking sheet and warming them in a 350°F oven for about 10-12 minutes. This method helps restore some of the original crispiness to the vegetables and keeps the steak from becoming tough. The microwave works in a pinch, but you’ll lose those beautiful caramelized edges, though a quick sear in a hot skillet can bring them back to life.
Perfect Partners for Sheet Pan Steak and Veggies
This hearty sheet pan dinner is substantial on its own, but a few simple sides can round out your meal beautifully.
- Fresh garden salad with a tangy vinaigrette provides a crisp, refreshing contrast to the rich, roasted flavors of the steak and vegetables, plus it adds extra nutrients and color to your plate.
- Crusty artisan bread or warm dinner rolls are perfect for sopping up any flavorful juices left on the pan. My grandchildren always fight over who gets to do this!
- Creamy coleslaw brings a cool, crunchy element that balances the warmth and heartiness of the roasted dinner, especially nice during summer months.
- Garlic butter mushrooms sautéed quickly on the stovetop make a luxurious addition for mushroom lovers and pair beautifully with the steak’s savory flavors. If you’re looking for another steak recipe with rich flavors, try my garlic butter steak bites with parmesan cream.
- For those who want to add more protein-packed options to their weekly rotation, consider serving this alongside my high protein unstuffed peppers for a complete meal prep session.
My family particularly loves this sheet pan steak and veggies with a simple cucumber and tomato salad dressed with red wine vinegar. It’s light, refreshing, and comes together while the oven does its work. If you enjoy one-pan dinners like this, you’ll also love my garlic butter chicken and rice casserole for another easy weeknight option.
FAQs
I recommend choosing tender cuts like ribeye, flank steak, or tenderloin if you want to substitute the sirloin. Just make sure to cut them into uniform 1-inch cubes so they cook evenly with the vegetables.
Regular paprika works fine, though you’ll miss that lovely smoky depth. Alternatively, a pinch of cumin combined with regular paprika can add interesting flavor, or you can simply increase the garlic and onion powder slightly.
Betty’s solution is to cut and season everything up to 4 hours in advance, store it covered in the refrigerator, then let it sit at room temperature for 10 minutes before roasting to ensure even cooking.
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). A hot oven is essential for achieving beautiful caramelization on both the steak and vegetables.
- In a large mixing bowl, combine the cubed sirloin steak, halved baby potatoes, broccoli florets, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss everything together with your hands until all pieces are evenly coated with the oil and seasonings.
- Spread the mixture in a single layer on a large, rimmed baking sheet. Make sure not to overcrowd the pan. Use two pans if necessary to ensure proper roasting instead of steaming.
- Roast in the preheated oven for 20-25 minutes, or until the steak reaches your desired doneness and the vegetables are tender with slightly caramelized edges. Check at the 20-minute mark for medium-rare or let it go the full 25 minutes for medium.
- Remove the sheet pan from the oven and let it rest for 3-5 minutes. This allows the steak juices to redistribute for maximum tenderness.
- Garnish with freshly chopped parsley just before serving for a restaurant-quality finish and burst of fresh flavor.
