This no fuss, easy Sheet Pan Steak and Potato Dinner is everything you love about a delicious steak dinner cooked in one pan. Juicy tender steak served with crispy potatoes and roasted broccoli is a dinner your family will be asking you to make on repeat.
This sheet pan dinner has three things I love: it’s delicious, it’s easy to make, less to clean up after dinner.
Dinner recipes that cook in a single pan, pot or skillet are my favorites. Recipes like Ranch Pork Chops and Potatoes Sheet Pan Dinner, Easy Smoked Sausage Skillet, and One Pot Chili are always at the top of my list for dinner ideas. I always say cooking dinner doesn’t have to be complicated it just needs to fast and easy.
How do you make this sheet pan dinner? (Scroll down for full printable recipe.)
Ingredients:
- Boneless chuck
- Yellow potatoes
- Broccoli Florets
- Italian Seasoning
- Onion Powder
- Garlic
- Salt and Pepper
- Parsley (optional)
Equipment:
9X13 rimmed baking sheet
Instructions:
- Preheat oven to 375 degrees
- Lightly spray the baking sheet with cooking oil and set it aside
- Wash potatoes pat dry and then cut them into one inch thick wedges. Then place them in a mixing bowl. Drizzle with olive oil toss with garlic, onion powder, Italian seasoning, salt and pepper.
- Spread the potatoes in a single layer on baking sheet and roast for 15 minutes.
- While potatoes are in the oven add the broccoli florets to the the mixing bowl and toss with remaining seasoning.
- Remove the sheet pan from oven and turn potatoes to the opposite side. Add broccoli to the sheet pan and return to the oven for 5 minutes.
- Meanwhile, evenly rub oil, salt and black pepper over both sides of the steak.
- At the end of 5 minutes remove the baking sheet from oven and push potatoes and broccoli to the sides. Place cuts of steak on the tray.
- Switch the oven over to broil and place the sheet pan on a rack in the highest position. Broil the steak for 5-8 minutes per side to prepare to medium doneness.
Storing and Reheating:
Store leftovers in a tightly sealed container in the refrigerator for up to three days.
To reheat warm a tablespoon of olive oil in a large skillet over medium high heat. Place leftovers in skillet and cook stirring constantly for even warming and prevent burning.
Reheating steak in the microwave can leave it tough and rubbery. If you using a microwave is your only choice for reheating. I recommend covering the food with a damp paper towel then placing it in the microwave. This will help with keeping the steak tender and more pliable.
Variations and Substitutions For This Recipe:
I like Yukon Gold Potatoes for this recipe because they will become crisp on the outside while in the oven. If you want to use a different kind of potato you can. A few good choices would be:
- Russet Potatoes
- Idaho Potatoes
- Fingerling Potatoes
- Red Bliss/Red Baby Potatoes
**If swapping for Red Bliss Potatoes cut them into quarters or smaller potatoes into halves rather than into multiple wedges.
If you want to add more flavor of the steak and veggies you can add a teaspoon or garlic and/or onion powder each time you season the food.
Instead of broccoli you can use cauliflower, carrots or asparagus. If you are swapping for asparagus reduce the roasting time to 10 minutes.
My tips for this recipe:
For less mess and easier cleanup line your baking sheet with foil first then spray lightly with non-stick cooking spray.
Let the steak rest for 5-10 minutes before serving. Letting the steak rest will allow the meat to retain its juices. This will allow for a more flavorful and tender steak.
I like to serve this with a tossed salad and a side of green beans like these Skillet Green Beans or these Green Beans with Roasted Red Peppers. Of course you don’t have to serve it with anything at all that is the beauty of a sheet pan meal.
Happy Cooking Y’all!
Susanne
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Sheet Pan Steak and Potatoes Dinner
This no fuss, easy Sheet Pan Steak and Potato Dinner is everything you love about a delicious steak dinner cooked in one pan. Juicy tender steak served with crispy potatoes and roasted broccoli is a dinner your family will be asking you to make on repeat.
Ingredients
- 2 tablespoons olive oil cooking spray for the pan
- 2 yellow potatoes halved and cut into thick wedges
- 2 tablespoons extra-virgin olive oil divided
- 1/2 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1/4 teaspoon dried thyme
- 2 cups broccoli florets
- 1-2 1-pound boneless chuck steak
- Fresh parsley for garnish optional
Instructions
-
Place a rack in the center of the oven. Preheat the oven to 375F. Lightly spray a 9 by 13-inch cookie tray with olive oil cooking spray.
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Put the potato wedges onto the prepared tray. Drizzle on 1 tablespoon oil. Sprinkle on 1/3 of the salt, 1/3 of the black pepper, the dried thyme, and the crushed garlic. Use your hands to toss so the potatoes are well-coated with oil and spices.
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Roast until the potatoes are tender and just starting to brown, about 12 to 15 minutes.
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Meanwhile, toss the broccoli with 1/2 tablespoon oil, 1/3 of the salt, and 1/3 of the black pepper.
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Remove the potatoes from the oven and flip each one. Add the broccoli to the same tray and roast for 5 minutes.
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Meanwhile, season both sides of the steak with the remaining 1/2 tablespoon oil, 1/3 of the salt, and 1/3 of the black pepper.
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Remove the tray from the oven and push the vegetables to the outside so there’s room for the steak in the center.
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Place a rack in the top 1/3 of the oven. Preheat the broiler.
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Put the tray into the oven on a rack in the top 1/3 of the oven under the broiler. Broil until the steak is done to your desired level of doneness, about 4 to 6 minutes per side, flipping once.
Recipe Notes
If the potatoes and broccoli start to get too brown while the steak is broiling, you can flip them, cover them with foil, or transfer them to a plate and just broil the steak.
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