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Sheet Pan Steak

Tender, flavorful steak paired with roasted vegetables, all cooked together on a single tray for maximum flavor and minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 pounds sirloin steak, cut into strips
  • 3 bell peppers, sliced
  • 2 medium onions, sliced
  • 1 pound baby potatoes, halved
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

  1. Set your oven to 425°F and line a large sheet pan with parchment paper.
  2. Pat the steak strips dry with paper towels. Toss with half the olive oil, garlic powder, paprika, oregano, salt, and pepper. The meat should be well-coated but not swimming in oil.
  3. In a separate bowl, combine the sliced peppers, onions, and halved potatoes with remaining olive oil and seasonings.
  4. Spread the seasoned vegetables on your prepared sheet pan, leaving space for the steak. Roast for 10 minutes until the potatoes start to soften and the edges begin browning.
  5. Remove the pan from the oven and nestle the seasoned steak strips among the partially cooked vegetables. Return to the oven for another 8-12 minutes, depending on your preferred doneness.
  6. Let everything rest for 5 minutes before serving.

Notes

Cut vegetables the night before and store in refrigerator for quicker weeknight preparation. Don't overcrowd the pan - vegetables need space to roast rather than steam. Avoid cutting steak too thick; strips should be about ½-inch for even cooking. Let the steak rest for 5 minutes before serving to allow juices to redistribute. Refrigerate leftovers for up to 3 days in airtight containers. Reheat in 350°F oven for 8-10 minutes rather than microwaving.