Sheet Pan Steak Dinner
The ultimate Sheet Pan Steak Dinner recipe – an easy, succulent meal with minimal cleanup. Perfect for busy weeknights, this one-pan wonder combines tender flank steak with flavorful veggies for a delicious, well-rounded dinner.
What you’ll love about this recipe:
- Tender and Succulent Steak: This recipe guarantees a mouthwatering, tender steak every time.
- One Pan Wonder: Forget about a sink full of dishes. This meal requires only one pan and two bowls, making cleanup a breeze.
- Meal Prep Masterpiece: Leftovers? More like a head start on a delicious breakfast or lunch—just top it with an egg!
- Unleash Your Inner Chef: Use your favorite marinade and make this dish uniquely yours.
Sizzling Sheet Pan Steak Dinner: Your Weeknight Dinner Hero
As a food lover constantly juggling a hectic schedule, I love a good sheet pan meal. They’re such a great solution when you want a delicious meal but are dreading the aftermath of cleaning that usually comes along with one.
Just like with one pan recipes, sheet pan recipes all cook on the same pan so there’s less to wash up after your eat—just one pan and maybe a bowl or two that you used for prep. (And if you’re on top of things, those bowls can get washed while the pan is in the oven!)
This sheet pan steak dinner ticks all the boxes—flavorful, nutritious, and easy to clean up.
Creating this dish was an adventure. I played with different cuts of steak and vegetables, wanting to ensure that every bite was full of flavor and texture. Skirt steak, with its rich flavor, and flank steak, known for its tenderness, emerged as the champions. Coupled with the rustic charm of garlicky roast potatoes and the earthy sweetness of roasted bell peppers, onions, and mushrooms, this recipe is simple, hearty, and satisfying.
I just know you’re going to love it!
Ingredients you’ll need
One of the things I love most about this sheet pan steak dinner is that the ingredients are super simple but also give you lots of room to play around with your favorite flavors. To make it, you’ll need:
Flank steak or skirt steak. These thin, flat steaks are super tender and cook up quickly. They’re especially great for broiling, which is the method we’ll use for this recipe.
Marinade. This is where you can get creative. Grab a store-bought marinade or make your own using my simple DIY marinade formula. I kept the base of this recipe simple so you can use whatever flavors you’re in the mood for. The recipe works equally as well with bold steakhouse flavors as it does with Thai, Mexican, or Mediterranean-inspired marinades.
Potatoes. Use a small, firm variety that roasts well, like Yukon Gold or red potatoes.
Garlic salt. Or your favorite seasoning salt blend! I love using the Garlic Medly Sea Salt from Saratoga Olive Oil Co. It adds so much flavor to the crispy potatoes and goes nicely with the other vegetables, too.
Bell peppers. I like to use one green pepper and one red pepper for color, but you can use whatever combination you prefer.
Onion. Grab a yellow or white onion for this recipe.
Mushrooms. While I usually go for cremini mushrooms in my recipes, I like using white mushrooms here. They’re a little milder in flavor, so they’ll pair well with whatever marinade you decide to use.
How To Make a sheet pan steak dinner
- Start by tossing the potatoes in olive oil and salt and cook them on their own for a few minutes. The potatoes take the longest to cook, so giving them a head start means everything will be cooked perfectly at the end. While they start to cook, you can finish prepping the other vegetables.
- Flip the potatoes over and add the other vegetables to the pan. At this point the potatoes will be somewhat soft, so they might stick to the pan a little bit when you flip them—don’t worry if that happens! Pop the pan back into the oven until all of the vegetables are cooked through. They’ll continue to brown in the next step, so don’t worry if they’re still looking a little pale at this point.
- Plop that marinaded steak right on top and broil it for a few minutes on each side until it’s cooked to your liking.
- Let the steak rest for at least 5 minutes before slicing into it. This will give the juices a change to redistribute into the meat, so they won’t run out all over the place. Resting is key for a perfectly cooked, tender steak!
Pro Tips
- Always let your steak rest before slicing into it!
- Cut the steak across the gain. In the photo above, you can see the grain of the steak running from the left to the right. That means I’d slice the steak vertically across the short side.
- Leftovers are great in a tortilla, on a sandwich, or for breakfast with a fried egg!
Frequently asked questions
Keep leftovers in the fridge for up to 3 days. I do not recommend freezing this recipe.
I highly recommend using a meat thermometer since cooking times will vary depending on how thick your steak is. Pull it from the oven at 135℉ for rare or 145℉ for medium rare.
Use 2 teaspoons of kosher salt and 1 teaspoon of garlic powder or whatever other seasoning you like.
Zucchini or summer squash make great alternatives.
Always slice against the grain for maximum tenderness.
Sure! You can prep the steak in the morning or the night before and let it marinate in the fridge overnight. If you do this, be sure to pull it out of the fridge when you start cooking the potatoes so it can come up to temperature. If the steak is very cold when it goes into the oven, it might take a minute or two longer per side to cook.
Other recipes you might like:
- Easy Sheet Pan Cheesesteak Sandwiches
- Sheet Pan Steak Fajitas with Mushrooms + Jalapenos
- 3-Ingredient Coffee Rub for Steak
- Easy Air Fryer Lamb Chops with Lemongrass and Chilis
- Easy One Pot Spaghetti and Meat Sauce
Sheet Pan Steak Dinner
Ingredients
- 1 ½ pounds flank steak or skirt steak
- 1 cup your favorite steak marinade
- 1 ½ pounds potatoes cut into wedges
- 2 Tablespoons olive oil divided
- 2 teaspoons garlic salt or your favorite seasoned salt
- 2 bell peppers sliced
- 1 pint small white mushrooms
- 1 white or yellow onion sliced
- 1 teaspoon cracked black pepper
Instructions
- Heat your oven to 400℉.
- Place the steak in a shallow dish and pour the marinade over it. Turn to coat both sides.
- Toss the potatoes in 1 Tablespoon of olive oil and the garlic salt. Arrange the potatoes on a sheet pan in a single layer. Toss the peppers, mushrooms, and onion in the remaining oil and set aside.
- Bake for 15 minutes.
- Turn the potatoes over and add the peppers, mushrooms, and onions. Bake for another 15-20 minutes, or until the vegetables have softened and the potatoes begin to brown.
- Remove the pan from the oven and turn the broiler to high.
- Place the marinaded steak on the pan over the vegetables. Season generously with black pepper. Broil for 4 minutes per side for rare or 5 minutes per side for medium rare.
- Remove the pan from the oven and place the steak on a cutting board. Cover the vegetables with foil to keep them warm.
- Let the steak rest for 5 minutes, then slice thinly across the grain.
