Dinner · 40 min

Sheet-Pan Steak Night

Prep Piece of Cake → Chef Mode
Family Pass → Seconds, please

My take

Sheet-Pan Steak Night is my peace treaty with weekday cooking: meat, potatoes, vegetables, one pan, and a dishwasher that doesn’t file a complaint. Timing is the only real skill: potatoes need a head start or they’ll show up underdone and judgmental. When it hits, it feels like a restaurant plate you somehow made in regular socks. Family score: unanimous. Cleanup score: also a win.

Ingredients

  • 1.25–1.5 lb steak (sirloin, strip, or similar)
  • 1 lb baby potatoes, halved
  • 1 lb broccoli florets or green beans
  • 3 tbsp olive oil, divided
  • 1.5 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika (optional)
  • Butter and chopped herbs for finishing (optional)

Steps

  1. Heat oven to 425°F. Line a sheet pan if you like easier cleanup.
  2. Toss potatoes with 1 tbsp oil, 1/2 tsp salt, 1/2 tsp pepper, and garlic powder. Roast 15 minutes.
  3. Pat steak dry. Rub with 1 tbsp oil, remaining salt and pepper, and paprika if using.
  4. Push potatoes aside. Add steak and vegetables tossed with the last tablespoon of oil. Roast 12–18 minutes, depending on steak thickness and how done you want it.
  5. Rest steak 5 minutes. Slice against the grain. Finish with butter and herbs if you’ve got them.

Cook’s notes

  • No steak thermometer? Err on the side of pulling early. Carryover heat keeps cooking while it rests.
  • Vegetable swap: asparagus, peppers, or carrots all work. Soft vegetables go in with the steak, not with the potatoes.
  • Budget route: use thicker pork chops with the same method; just cook through.

← All recipes