Sheet Pan Steak and Potatoes

Sheet pan with roasted baby potatoes, sliced steak topped with herbs and butter, and green beans arranged in separate sections.

Sheet Pan Steak and Potatoes

This sheet pan steak and potatoes recipe is an easy oven dinner made with seasoned steak bites, roasted baby potatoes, and green beans. Everything cooks on one pan in stages so the potatoes get crispy, the steak stays juicy, and you're done in under an hour.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 552kcal

Author Kylee Ayotte

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 18x13 inch sheet pan with parchment paper or foil.

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.

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.

Medium-rare -- 130-135°F Medium -- 135-145°F Medium-well -- 145-155°F Well done -- 160°F+

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.

Nutrition