Cook your top sirloin steak on a sheet pan in the oven with potatoes and veggies like green beans or asparagus for a change! This is an easy recipe for a quick sheet pan dinner – great for a healthy family dinner.
I do appreciate a good steak, and especially one that’s not fussy to cook. With little kids in the house, I love it when I can cook the main and the sides at the same time.
This garlic butter steak cooks on one sheet pan with green beans and potatoes, making it a super easy family dinner.
When I think ahead far enough, I put the steak in my favorite steak marinade for a little while before cooking it this way for even more flavor. But don’t worry if you’re short on time, the steak turns out wonderful without marinating, too!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Steak: My favorite cut here is definitely top sirloin. But cuts like ribeye, strip or porterhouse work great, too. Filet mignon would also work.
- Potatoes: Yukon Gold are definitely my favorite kind to use here – they are so versatile and always turn out well. If they’re in season, new baby potatoes are delicious, too. You could also use fingerling potatoes you cut in half lengthwise.
- Green beans: I recommend using fresh green beans vs frozen, because frozen ones tend to turn out a little soggy. If all you have is frozen, blanch them in boiling water for a minute and drain them well, to keep them from turning your dinner watery.Great alternatives to green beans would be asparagus (only roast for 10-15 minutes though) or sliced zucchini (which is done in around 10 minutes, too).
- Garlic: You may absolutely add more fresh garlic if you want this dinner to be very garlicky. I choose to use a mix of fresh and dried for an intense garlic flavor without my kids screaming at the sight of a million tiny pieces of it. Eye roll.
- Italian seasoning: Feel free to add your own mix of dried herbs (such as thyme, rosemary or oregano), but I just find it much easier to use Italian seasoning (which tastes great here!) vs measuring out a million individual herbs.
- Parsley: If you’re not the kind that keeps fresh herbs on hand (I’m not! I only have fresh herbs for as long as they grow in my garden), you may skip the parsley. If you’re going grocery shopping anyways, don’t skip. But don’t let the absence of parsley in your kitchen RIGHT NOW keep you from making this – it’s more of a finishing touch and less of a must. A little grating of lemon peel, a sprinkle of coarse sea salt or some chili flakes work out well, too.
- Butter: Do not skip. Do not substitute. Please. You can use store-bought garlic butter in place of the homemade, if you don’t feel like making your own!
How to make a Steak and Potato Sheet Pan Dinner
1. First, you’ll cook the green beans and potatoes on the sheet pan by themselves. They need more time to cook than the steak, so it’s very important to follow this correctly (otherwise you’ll have undercooked vegetables an perfect steak, OR perfect vegetables and overcooked steak…).
2. Remove the pan from the oven, nestle the steak between the vegetables and broil! I flip the steak once halfway through to cook it evenly.
3. Finally, let the steak rest, then slice to serve with the vegetables!
Recipe tips
Cook your steak from room temperature:
To make sure steak cooks evenly, it’s best practice to let it come to room temperature for about 30 minutes before cooking it. Make sure you don’t leave it out for a longer time, but 30 minutes while you prep and cook the veggies will make a big difference to how your steak cooks in the oven.
If you prefer softer vegetables, or if you want a shorter baking time:
Parboil the potatoes and green beans if you need them to cook faster in the oven, OR if you prefer them very well done.
Just simmer both in salted water for 8-10 minutes, then roast in the oven as directed in the recipe for 5-10 minutes (or for the full amount of time for very well cooked veggies).
For the most flavor:
For the most flavorful and tender meat, marinate your steaks in my easy steak marinade while they come to room temperature (this cut of beef doesn’t need a long marinating time, 30 minutes are plenty!).
Serve with lemon, if you like: My husband really enjoys a little lemon juice squeezed on his steak. You could also add some grated lemon zest to the garlic butter if you like.
Time saving tip
Whenever I make a recipe that requires me to chop vegetables, I’m grateful to have a chef for a husband who gave me some of his best chef’s knives to use at home. When I first met him I was so afraid to use them, but I can honestly say that a decent knife makes all the difference when it comes to cutting and slicing ingredients for a recipe.
One of my favorites is this Japanese one (affiliate link). It’s a little pricey for a knife, but well worth it in my opinion – ours has been in use for over a decade (and part of that in a restaurant kitchen!) and is still perfectly fine.
If you want a cheaper option, my grandma swears on this budget-friendly Swiss made option (affiliate link)! (I’m not just saying that, she really does. I would show you the knife in her kitchen drawer, but she says I’m not allowed to show the internet how little she cleans her drawers ??)
More easy sheet pan dinners
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Sheet Pan Garlic Butter Steak and Potatoes
Recipe details
Equipment
- Sheet Pan
Ingredients
- 1 pound Yukon Gold potatoes small ones halved and larger ones quartered
- ½ pound green beans trimmed and cut in half
- 2 tablespoons olive oil
- salt & pepper to taste
- 1 clove garlic minced (or more to taste)
- ½ teaspoon dried garlic powder
- 1 teaspoon italian seasoning
- 2 large top sirloin steaks about 1 ½ inches thick and 1.5 lbs in total
Garlic Butter (to serve):
- ¼ cup salted butter softened
- 1 garlic clove minced
- ¼ teaspoon dried garlic powder
- ½ teaspoon Italian seasoning
To finish:
- 2 tablespoons chopped fresh parsley
Instructions
- Prep: Preheat oven to 375˚F and lightly grease a baking sheet.
- Cook potatoes and green beans: Place potatoes and green beans on the baking sheet, drizzle with olive oil and season with salt, pepper, garlic, garlic powder and Italian seasoning. Toss to combine (separate into potatoes and beans if you prefer), then roast in the hot oven for 20 minutes. Remove from the oven, toss, then push aside to make space for the steaks.
- Add steaks: Heat oven on broil. Season the steaks with salt and pepper and place on the baking sheet (careful, hot!)
- Cook steaks: Place the baking sheet back in the oven and broil until the steak is done to your liking, flipping once. I do about 3-5 minutes per side for medium-rare (depending on the exact size of your steaks), or until desired doneness.
- Rest: Remove from the oven and transfer the steaks to a clean cutting board. Combine all ingredients for the garlic butter and spread half over the steaks, then loosely tent with aluminum foil and rest for 5 minutes.
- Serve: Slice the steaks to serve with the green beans and potatoes, and serve with the remaining garlic butter and chopped parsley.
Notes
Ingredient Notes:
Steak: My favorite cut here is definitely top sirloin. But cuts like ribeye, strip or porterhouse work great, too. Filet mignon would also work. Potatoes: Yukon Gold are definitely my favorite kind to use here – they are so versatile and always turn out well. If they’re in season, new baby potatoes are delicious, too. You could also use fingerling potatoes you cut in half lengthwise. Green beans: I recommend using fresh green beans vs frozen, because frozen ones tend to turn out a little soggy. If all you have is frozen, blanch them in boiling water for a minute and drain them well, to keep them from turning your dinner watery. Great alternatives to green beans would be asparagus (only roast for 10-15 minutes though) or sliced zucchini (which is done in around 10 minutes, too). Garlic: You may absolutely add more fresh garlic if you want this dinner to be very garlicky. I choose to use a mix of fresh and dried for an intense garlic flavor without my kids screaming at the sight of a million tiny pieces of it. Italian seasoning: Feel free to add your own mix of dried herbs (such as thyme, rosemary or oregano), but I just find it much easier to use Italian seasoning (which tastes great here!) vs measuring out a million individual herbs. Parsley: If you’re not the kind that keeps fresh herbs on hand (I’m not! I only have fresh herbs for as long as they grow in my garden), you may skip the parsley. If you’re going grocery shopping anyways, don’t skip. But don’t let the absence of parsley in your kitchen RIGHT NOW keep you from making this – it’s more of a finishing touch and less of a must. A little grating of lemon peel, a sprinkle of coarse sea salt or some chili flakes work out well, too. Butter: Do not skip. Do not substitute. Please. You can use store-bought garlic butter in place of the homemade, if you don’t feel like making your own!Cooking Tips:
Cook your steak from room temperature: To make sure steak cooks evenly, it’s best practice to let it come to room temperature for about 30 minutes before cooking it. Make sure you don’t leave it out for a longer time, but 30 minutes while you prep and cook the veggies will make a big difference to how your steak cooks in the oven. If you prefer softer vegetables, or if you want a shorter baking time: Parboil the potatoes and green beans if you need them to cook faster in the oven, OR if you prefer them very well done. Just simmer both in salted water for 8-10 minutes, then roast in the oven as directed in the recipe for 5-10 minutes (or for the full amount of time for very well cooked veggies). For the most flavor: For the most flavorful and tender meat, marinate your steaks in my easy steak marinade while they come to room temperature (this cut of beef doesn’t need a long marinating time, 30 minutes are plenty!). Serve with lemon, if you like: My husband really enjoys a little lemon juice squeezed on his steak. You could also add some grated lemon zest to the garlic butter if you like.Nutrition
More recipe information
Recipe first published 11/28/2019. Updated with more helpful information on 01/26/2021.
Eleanor says
So I really liked how this came put, but sadly, I couldn’t get a good crust on it even with the broiler on, so I’m thinking I’ll have to place my rack on the topmost part of the oven. I think I could’ve roasted the potatoes a bit more — so I’ll try to do better next time! Thank you for the recipe, it still came out good!
Shirley Gearns says
This looks like an amazing recipe I would like to try. I am not an avid cook so my question is do the vegetables stay on the cookie sheet while the steak is being broiled? Thanks.
Nora says
Shirley – yes, they stay on the sheet pan. Hope this helps! 🙂
Chanelle says
I’ve made this recipe multiple times now. It comes out absolutely amazing each time. Just follow directions to a tee and it’s SO tasty! Something easy on our weekly rotation that is healthy and has a ton of flavor even my toddlers love it!
Nora says
I’m so glad, Chanelle!
Jennie says
Delicious. Whole family loved it. Quick and easy.
Nora says
I’m so glad, Jennie!
Lacey says
This is an awesome method! I sadly had to omit the garlic because it’s a major aversion for me while pregnant. Just the smell has me reaching for a trash can 🙁 I’m normally a very avid garlic lover lol. It was amazing even without it though! I made some brown butter to serve and it worked great. Will definitely save this one and pass it along!
Nora says
I’m so glad, Lacey! I had terrible aversions when pregnant as well, so I completely understand ?
Nancy says
We made this for dinner last weekend and the kids have requested that I make it again this week! Definitely a keeper! Loved it!
Jenn says
Amazing I added mushroom to this cause we had that and it was lick your fingers good. Which of course we are not doing but you want to! And it makes me want to make it again and share it with everyone I know.. This will be added to my recipe list. Thank you so much for another great one!?