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A delicious and easy Sheet Pan Steak And Veggies dinner, featuring juicy steak and colorful vegetables roasted on a single pan.

Sheet Pan Steak and Veggies

This Sheet Pan Steak and Veggies recipe is a quick, easy, and healthy meal perfect for busy weeknights. Simply toss your favorite steak and vegetables with seasoning, roast on a sheet pan, and enjoy a delicious and customizable dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds steak flank, skirt, or sirloin
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 1 head broccoli, cut into florets
  • 1 head cauliflower, cut into florets
  • 1 pound Brussels sprouts, halved
  • 2 carrots, peeled and sliced
  • 1 pound red potatoes, quartered
  • 1 zucchini, sliced
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large sheet pan
  • cutting board
  • knife
  • mixing bowl
  • Measuring spoons
  • Measuring cups
  • paper towels
  • Meat thermometer (optional)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat the steak dry with paper towels.
  3. Trim and cut the vegetables into even-sized pieces.
  4. In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  5. Add the steak and vegetables to the bowl and toss to coat evenly.
  6. Spread the vegetables out in a single layer on a large sheet pan.
  7. Place the steak on top of the vegetables.
  8. Roast for 15-25 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender.
  9. Remove the sheet pan from the oven and let the steak rest for 5-10 minutes before slicing.
  10. Slice the steak thinly against the grain and serve over the roasted vegetables.

Notes

For easier cleanup, line your sheet pan with parchment paper or foil. To ensure even browning, toss the veggies halfway through cooking. For extra char, broil the steak and veggies for a minute or two at the end of cooking, keeping a close eye on them to prevent burning. Leftover Sheet Pan Steak And Veggies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of olive oil or water.