Sheet Pan Steak and Veggies Recipe

If there’s one meal that defines “easy weeknight magic,” it’s Sheet Pan Steak and Veggies. Imagine juicy, garlicky steak nestled beside tender, caramelized veggies—all finished on one pan for a gloriously simple, flavor-packed dinner. It’s as vibrant and crowd-pleasing as it is fuss-free!

Ingredients You’ll Need

The beauty of Sheet Pan Steak and Veggies is its star lineup of just a few vibrant ingredients. Each piece brings something special—whether it’s a pop of color, hearty texture, or that signature savory depth—to make dinner bright, balanced, and totally irresistible.

• Signature Farms® baby gold potatoes: These buttery little potatoes roast up tender on the inside and golden on the edges, soaking up all the garlic butter flavor.
• Salt and freshly ground pepper: Don’t underestimate the basics! Seasoning keeps every bite lively and enhances all those garden-fresh flavors.
• Signature Farms® baby bella mushrooms: Their earthiness offers rich, meaty notes, making every forkful more satisfying.
• Signature Farms® yellow onions: These caramelize beautifully in a hot oven, lending sweet depth and irresistible aroma.
• Signature Farms® green beans: Bright, slightly crisp, and perfect for soaking up buttery juices from the steak.
• Signature Farms® skirt steak: The star! Skirt steak cooks up tender and juicy, perfect for high-heat roasting and an unbeatable flavor payoff.
• Unsalted butter: Melted and combined with garlic, it forms the backbone of that luscious glaze.
• Garlic: Four cloves is just enough for a punchy garlicky kick—don’t skimp!

Variations

One of the greatest joys of Sheet Pan Steak and Veggies is how endlessly adaptable it is! You can riff based on what’s in your fridge, swap out proteins, or play with flavors to suit any mood or craving.

• Try Different Vegetables: Swap green beans for asparagus, add bell peppers for color, or toss in sweet potatoes for a hint of sweetness.
• Switch Up the Protein: If you don’t have skirt steak, flank steak or sirloin tips work beautifully with this sheet pan method.
• Add Fresh Herbs: Sprinkle with thyme, rosemary, or parsley before serving for a fragrant finish.
• Spice Things Up: Add a pinch of red pepper flakes or a squeeze of lemon to the garlic butter for zingy variation.

How to Make Sheet Pan Steak and Veggies

Step 1: Precook the Potatoes

Start by bringing those baby gold potatoes to tender perfection. Add them to a pot, cover with cold water, salt generously, and boil briefly until a fork slides in with zero resistance. This step ensures your potatoes are creamy inside—no chance of bitey, undercooked spuds!

Step 2: Prep the Flavorful Garlic Butter

While your potatoes cook, melt your butter and stir in lots of minced garlic, plus a dash of salt and pepper. This is the secret sauce that infuses everything—veggies and steak alike—with rich, craveable flavor.

Step 3: Arrange the Veggies on the Sheet Pan

After draining and drying your potatoes, give your sheet pan a quick mist with cooking spray. Toss on the potatoes, mushrooms, onions, and green beans. Drizzle half the garlicky butter over, tossing to coat, and sprinkle with a final shower of salt and pepper for good measure.

Step 4: Roast Vegetables to Tenderness

Slide the pan into a roaring hot oven and roast for 20 minutes. This gives the veggies a head start to become deliciously tender and just starting to caramelize—your kitchen will smell amazing.

Step 5: Add the Steak and Broil

Slice the skirt steak into manageable pieces, pat them dry, and season generously. Cozy them right over the veggies, drizzle with the remaining garlic butter, and switch your oven to broil. A quick broil—just a few minutes per side—gives you that irresistible steakhouse crust while keeping the inside tender and just-pink.

Step 6: Rest and Serve

Let the steaks rest on the pan for five to ten minutes so the juices redistribute—then slice, serve, and bask in the glory of your restaurant-worthy Sheet Pan Steak and Veggies feast!

How to Serve Sheet Pan Steak and Veggies

Garnishes

Shower your finished Sheet Pan Steak and Veggies with a generous handful of chopped fresh parsley or chives for color and freshness. A squeeze of lemon over the top right before serving adds just the right pop of brightness, balancing the rich garlic butter beautifully.

Side Dishes

This meal truly shines on its own, but for extra comfort, consider serving it alongside a crusty baguette to mop up those buttery pan juices, or over a simple bed of baby arugula tossed with olive oil and balsamic for a fresh contrast.

Creative Ways to Present

For a fun, shareable twist, let guests build their own steak-and-veggie bowls, topping them with a dollop of herbed yogurt or a sprinkle of crumbled feta. Or, slice the steak thinly and fan it over the veggies right on the sheet pan, serving it family-style straight from the oven—so inviting!

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Steak and Veggies keep wonderfully for up to three days in an airtight container in the fridge. Keep the steak and veggies together or separate, and you’ll have a ready-to-reheat meal that tastes just as good the next day.

Freezing

While freezing is possible, this meal is best enjoyed fresh or within a few days of cooking. The veggies, especially potatoes, can become a bit mushy when thawed—but if you don’t mind this, go ahead and store leftovers in a freezer-safe container for up to three months.

Reheating

For the best texture, reheat your Sheet Pan Steak and Veggies in a 325ºF oven on a greased baking sheet until warmed through. The microwave or stovetop works in a pinch, but gentle oven heat helps preserve the steak’s juiciness and the veggies’ roasted personality.

FAQs

Final Thoughts

Whether you’re feeding the family or impressing guests, Sheet Pan Steak and Veggies is the ultimate go-to for effortless, hearty, and downright delicious dining at home. Give it a try—you just might find yourself making seconds (and thirds!) all season long.

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