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This mouthwatering Steak and Potatoes Sheet Pan recipe is as easy as it gets! Juicy sirloin steaks, tender baby potatoes, and crispy green beans, all brushed with garlicky herb butter and cooked to perfection on one sheet pan. It’s perfect for date night or a quick family dinner.Pin this recipe for later!
Table of Contents
- Garlic Herb Butter – Everything is brushed with a delicious garlic herb butter, bringing this steak and potatoes dinner to the next level.
- One Pan Meal – This Steak and Potatoes Sheet Pan recipe is a game-changer for busy evenings. Everything cooks together on a single sheet pan for minimal cleanup.
- Ready In A Flash – With a total time of just 45 minutes, it’s perfect for a weeknight dinner when you want a hearty, homemade meal without the fuss.
How To Make Steak and Potatoes Sheet Pan
See recipe card below for ingredient quantities and full instructions.
- Preheat your oven and mix up the garlic herb butter sauce.
- Toss baby potatoes and onion with some of the butter mixture, plus a drizzle of oil. Pop them in the oven for 5 minutes.
- Move the potatoes to one side of the sheet and add green beans. Give them a buttery brush and bake for 10 minutes.
- Season your steaks with salt and pepper. Place them on the other side of the sheet and brush with the garlic butter.
- Broil for 6-8 minutes on each side until the steak reaches the desired level of doneness.
- Pull everything out and brush it all one more time with that reserved garlic herb butter. Let it rest for 5 minutes, then cut and serve!
Yes, you can. You’ll want to use a sheet pan that is large enough to fit everything without crowding, and make sure it has a small lip to keep the juices from running off the pan.
You can also use flank steak, skirt steak, ribeye, or London broil with this recipe, adjusting cook time as needed to desired doneness.
Broiling gives the steak a beautiful sear and cooks it quickly.
For a rare steak, aim for an internal temperature of 125°F. Medium-rare requires about 135°F, while medium is around 145°F. If you prefer medium-well, target 155°F, and well-done steaks should reach 160°F or higher. I recommend using a meat thermometer to monitor the steak’s temperature to achieve your perfect level of doneness. Find more details in my Meat Temperature Chart.
Yes, allowing the steak to rest for 5 minutes helps redistribute the juices for juicier meat.
Cut your steaks against (or perpendicular to) the grain to keep the meat tender.
Yes, you can add some red pepper flakes or cayenne pepper for a spicy kick.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat covered with foil in a 350°F oven until heated through.
PRO TIP: Steak can be tricky to reheat, so when possible, I like to slice it up and reheat in a skillet with butter over high heat. It warms up quickly and the butter helps to keep it juicy.
- When choosing top sirloin steaks, look for cuts with good marbling for extra flavor and tenderness.
- Green beans can be substituted with broccoli florets or asparagus. Asparagus cooking time will need to be reduced to just 5 minutes of bake time before it gets tossed with the potatoes and covered with foil.
- If you prefer a different herb blend, feel free to customize the garlic herb butter to your taste.
- You can substitute your favorite steak seasoning for the salt and pepper on the steaks.
- Don’t overcrowd the sheet pan to ensure even cooking. Use a larger pan or prepare two if needed.
- Watch the broiling process closely to avoid overcooking the steaks.
- Use a meat thermometer to ensure your steak reaches the desired internal temperature for doneness.
- Let the steaks rest for 5 minutes before slicing to keep them juicy.
- Make sure to cut your steaks against the grain to keep the meat tender.
More Steak Recipes
- Air Fryer Steak
- Grilled London Broil
- Instant Pot Pepper Steak
- Carne Asada (Grilled Marinated Steak)
- How to Cook Steak Perfectly Every Time
Steak and Potatoes Sheet Pan
- 1 ½ pounds petite top sirloin steaks or 1 large top sirloin
- 12 ounces baby potatoes cut in half
- 2 cups french green beans
- 1 red onion cut into ½” thick wedges
- 6 tablespoons salted butter melted
- 1 teaspoon Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 cloves garlic minced
- 3 sprigs fresh thyme leaves stripped
- 1 teaspoon fresh rosemary minced
- 2 tablespoons fresh chopped parsley
- Canola oil
- Preheat the oven to 425℉.
- In a small bowl, mix together the melted butter, garlic, Worcestershire sauce, seasonings and herbs. Measure out 2 tablespoons and set aside to brush on at the end.
- In a medium bowl or on the sheet pan, toss together the potatoes and onion wedges with 1 tablespoon of the butter mixture and a drizzle of oil and arrange the potatoes cut side down on the baking sheet. Bake for 5 minutes, or until they start to become tender.
- Move the potatoes to one side of the baking sheet. Add the green beans, brush with the butter mixture and bake for 10 minutes. Remove the pan from the oven and set the oven to broil. Pile the green beans to the side of the pan with the potatoes and onions and cover them with foil.
- Season the steaks with salt and pepper to taste, and place it on the other side of the baking sheet. Brush with some of the garlic butter. Broil on one side for 6-8 minutes until starting to brown. Flip the steaks over and broil for another 6-8 minutes, or until steak is cooked to your liking. Cooking the steak to no more than medium (140℉ to 150℉) will give you the best results.
- Once the steaks are done to your desired temperature, remove from the oven and brush everything once more with the garlic herb mixture you set aside earlier. Let stand for 5 minutes to allow the steak juices to redistribute. Slice and serve.