Sheet Pan Steak and Potatoes (Easy One Pan Dinner)
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Sheet pan steak dinners live or die by the timing, and this one gets it right. The potatoes go in first so they have time to actually get crispy – not just warm. Then the steak and green beans join the pan for the final stretch, and everything finishes together without anyone overcooking.
Sirloin bites, baby gold potatoes, green beans, a little butter at the end. No marinade, no searing, no second pan to wash.
It’s the kind of dinner that fits a Tuesday. Under an hour, feeds four, and you’ll make it again next week. Check out all my Sheet Pan Dinners for more ideas!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
The staged cooking is what sets this apart. Most sheet pan dinners throw everything on at once and hope for the best – here, the potatoes get a 20-minute head start so they’re actually crispy when the steak hits the pan. The butter finish at the end adds richness without any extra steps.
- One pan, easy cleanup
- Potatoes crispy, steak juicy – both at the same time
- Ready in under an hour
- Simple grocery store ingredients
Try my Sheet Pan Salmon recipe, as well!
Can I make this ahead?
You can do some of the prep earlier in the day. Cut the potatoes and steak, season them separately, and store in the fridge until you’re ready to cook. The green beans can be trimmed ahead too.
Don’t assemble everything on the pan until you’re ready to roast. The potatoes will release moisture if they sit seasoned and crowded, and the steak won’t brown as well.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Don’t have a large sheet pan? Use two standard sheet pans instead. Split the potatoes between both and divide the steak and green beans across them so nothing is crowded.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Sirloin steak. Lean, affordable, and cuts into even pieces without much fuss. Ribeye or New York strip work too if you want something richer.
- Baby gold potatoes. Creamy inside, crispy outside when they get enough oven time. Red potatoes are a solid swap.
- Green beans. I use the thin french haricot vert beans – they roast faster and don’t get soggy. Regular green beans work too, just trim them well. Skip frozen – they release water and soften instead of roasting.
- Butter. Goes on at the very end so it melts into the steak without burning in the oven. Don’t skip it.
- Seasonings. Garlic powder, onion powder, and paprika – simple pantry spices that give the steak a solid crust without overpowering it.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpRoast the potatoes first. Toss with oil and seasoning, spread in an even layer, and roast for 20 minutes. They need the head start.
While the pan is in the oven, you have just enough time to throw together 30 Minute Dinner Rolls. They’re ready in the same window and good for soaking up the butter from the pan.
Garlic bread works here too if you want something faster. It goes in during the last 10 minutes while the steak finishes.
Add the steak and green beans. Season both while the potatoes roast, then push the potatoes to one side and add everything to the pan with the steak spread out.
Finish roasting. 10 to 12 minutes until the steak is done to your liking. Pull the pan, dot with butter, let it melt, toss gently, and rest for 3 to 5 minutes before serving.
Steak doneness:
- Medium-rare – 130-135°F
- Medium – 135-145°F
- Medium-well – 145-155°F
- Well done – 160°F+
Kylee’s Notes
- Pat the steak dry before seasoning. Removing surface moisture helps it brown better in the oven.
- Do not overcrowd the pan. If the steak is piled together, it will steam instead of roasting. Use 2 sheet pans if yours is too small.
- If you’re doubling the recipe, use two sheet pans. Everything needs space to roast – one crowded pan won’t work.
- If your potatoes are on the larger side, cut them smaller so they soften during the first roast.
- If your oven runs hot, start checking the steak at the 8-minute mark.
- A small pat of butter added at the end gives the steak richness without making the pan greasy.
Troubleshooting
- Steak is overcooked. The pieces were probably too small or too thin, or the pan ran hot. Pull at the lower end of the time range next time and use a meat thermometer to take the guesswork out.
- Steak pieces are thicker than 1½ inches. Add a few extra minutes to the final roast and check doneness before pulling.
- Potatoes aren’t tender. Give them an extra 5 minutes before adding the steak, or cut them smaller next time so they have more surface area.
- Steak is steaming instead of browning. The pieces are too close together. Spread them out more, or split everything across two pans.
- Vegetables look dry. Toss with a little more oil before they go on the pan.
- Pan is smoking. Normal at 425°F, especially with the butter at the end. Make sure your pan is clean and your oven is well ventilated.
FAQs
No. For a sheet pan dinner, skipping the sear keeps the recipe simple and the timing predictable. The steak browns in the hot oven without adding an extra pan or step.
No. Leave it alone. Moving the pieces around interrupts the browning. Give them space on the pan and let the oven do the work.
At 10 to 12 minutes, most ovens land around medium. Pull the steak earlier if you prefer medium-rare, or leave it a minute or two longer for medium-well. A meat thermometer takes the guesswork out 125°F for medium-rare, 135°F for medium, 145°F for medium-well.
Yes. Broccoli or asparagus can be added at the same time as the steak.
More recipes to love
- Sheet Pan Chicken and Vegetables. Same one-pan format, different protein – good for nights when you want to mix it up.
- Sheet Pan Sausage and Vegetables. Hearty and easy, with the same hands-off roasting approach.
- Sheet Pan Salmon with Broccoli. Fast, simple, and a nice change of pace from red meat.
- Honey Mustard Roasted Baby Potatoes. If the potatoes were your favorite part, these are worth bookmarking.
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Sheet Pan Steak and Potatoes
Ingredients
- 2 lb baby gold potatoes halved or quartered if large
- 2 tablespoons olive oil divided
- 1½ teaspoons salt divided
- 1½ teaspoons pepper divided
- 1½ teaspoons garlic powder
- 1.5 lb sirloin steak cut into 1 to 1½-inch pieces
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 12 oz green beans trimmed (don’t cut more than necessary)
- 2 tablespoons butter
- 2 tablespoons parsley chopped
Instructions
- Get prepped. Preheat the oven to 425°F (218°C). Line a large rimmed 18×13 inch sheet pan with parchment paper or foil.
- Roast the potatoes. Add 2 lb baby gold potatoes to the sheet pan. Drizzle with 1 tablespoon olive oil, then season with ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder. Toss to coat and spread into an even layer. Roast for 20 minutes.
- Season the steak and green beans. While the potatoes roast, add 1.5 lb sirloin steak to a bowl with the remaining 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon onion powder, and 1 teaspoon paprika. Toss to coat. In a separate bowl, toss 12 oz green beans with a very light drizzle of olive oil and a pinch of salt and pepper.
- Add everything to the pan. Remove the sheet pan from the oven and push the potatoes to one side. Add the steak and green beans to the open side, keeping the steak pieces spaced out.
- Finish roasting. Return the pan to the oven and roast for 10 to 12 minutes, until the steak is cooked to your liking and the vegetables are tender.
- Finish and serve. Remove from the oven and dot 2 tablespoons butter over the steak pieces. Let it melt for about a minute, then toss everything on the pan gently to combine. Let rest for 3 to 5 minutes before serving. Sprinkle with 2 tablespoons parsley.
Notes
- Pat the steak dry before seasoning. Removing surface moisture helps it brown better in the oven.
- Do not overcrowd the pan. If the steak is piled together, it will steam instead of roasting. Use 2 sheet pans if yours is too small.
- If your potatoes are on the larger side, cut them smaller so they soften during the first roast.
- If your oven runs hot, start checking the steak at the 8-minute mark.
- A small pat of butter added at the end gives the steak richness without making the pan greasy.
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We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
