It is 6pm. You are tired. Dinner needs to happen fast. This sheet pan steak and veggies is the answer to your busiest evenings. It delivers juicy steak and tender roasted vegetables with almost no cleanup.
This recipe is a total lifesaver for busy weeknight dinners. You only need one pan for the whole meal. It is packed with protein to keep you full and satisfied. This dish is also perfect for healthy meal prep on Sundays.
Why You’ll Love This Recipe
This recipe is a winner because it balances nutrition and convenience perfectly. You get high-quality protein and a rainbow of vegetables in every bite. It is ready in 30 minutes from start to finish. Your family will love the savory spices and tender steak cubes.
Cleaning up is a breeze since everything stays on one pan. It is budget-friendly when you use seasonal vegetables. This meal makes healthy eating feel easy and approachable for everyone. You can easily double the recipe for a larger crowd.
Simple Method
This dish comes together in just a few simple steps. You start by roasting the hardy vegetables first to ensure they soften. While they cook, you season the steak to lock in flavor. A quick broil at the end makes the steak perfectly golden and tender. Even beginners can master this one-pan wonder with total confidence.
Ingredients You’ll Need
These are mostly pantry staples that you likely already have on hand.
- 1.5 lbs top sirloin steak, cut into 1-inch cubes
- 1 lb broccoli florets, bite-sized
- 2 large bell peppers, sliced into strips
- 1 medium red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Step-by-Step
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the broccoli, bell peppers, and red onion.
- Drizzle vegetables with 2 tablespoons of olive oil and season with half of the garlic powder, paprika, oregano, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer across the prepared sheet pan.
- Roast the vegetables in the oven for 8 minutes.
- While vegetables roast, toss the steak cubes in the same mixing bowl with the remaining 1 tablespoon of olive oil and the remaining spices.
- Remove the sheet pan from the oven and move the vegetables to the edges to create space in the center.
- Place the steak cubes in the center of the pan in a single layer.
- Switch the oven to the high broil setting and return the pan to the upper rack.
- Broil for 4 to 6 minutes or until the steak is browned and reaches an internal temperature of 135°F for medium-rare.
- Allow the steak to rest on the pan for 5 minutes before serving or portioning into meal prep containers.
Best Ways to Enjoy It
Serve this warm right off the sheet pan for a cozy meal. It looks beautiful with the bright green broccoli and red peppers. Pair it with a side of fluffy quinoa or brown rice. For a low-carb option, enjoy it exactly as it is. Pack it into containers for easy weekday lunches that stay fresh.
Storage & Reheating
Store leftovers in an airtight container in the fridge for four days. To reheat, use a skillet over medium heat for five minutes. This keeps the steak juicy and the vegetables from getting soggy. You can also prep the veggies a day early to save time. This recipe is not recommended for freezing as the veggies may lose texture.
Tips for Best Results
- Don’t skip the parchment paper to ensure a super fast cleanup.
- Cut steak into even 1-inch cubes for uniform cooking throughout.
- Pat the steak dry before seasoning for a much better sear.
- Use a large sheet pan to avoid crowding the ingredients.
- Check the internal temperature of the steak to avoid overcooking.
- Always let the steak rest to keep the juices inside.
- Swap broccoli for cauliflower for a different seasonal twist.
Ways to Switch It Up
- Add a dash of chili flakes for a spicy kick.
- Try zucchini instead of peppers during the fresh summer months.
- Drizzle with balsamic glaze before serving for extra tang.
- Use asparagus instead of broccoli for a lighter spring version.
Common Questions
Can I use a different cut of steak?
Yes, ribeye or flank steak works very well here. Just ensure you cut them into equal-sized, bite-sized pieces for even cooking. Top sirloin is a great budget-friendly choice for families.
Is this recipe keto-friendly?
Absolutely, this meal is naturally low in carbs and high in protein. It fits perfectly into a keto or low-carb lifestyle. You get healthy fats from the olive oil and steak.
This sheet pan steak and veggies is a true lifesaver for busy nights. It makes healthy eating feel so simple and delicious for the whole family. I hope you enjoy this easy, protein-rich meal!
— Katie Wood
Ingredients
- 1.5 lbs top sirloin steak, cut into 1-inch cubes
- 1 lb broccoli florets, bite-sized
- 2 large bell peppers, sliced into strips
- 1 medium red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the broccoli, bell peppers, and red onion.
- Drizzle vegetables with 2 tablespoons of olive oil and season with half of the garlic powder, paprika, oregano, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer across the prepared sheet pan.
- Roast the vegetables in the oven for 8 minutes.
- While vegetables roast, toss the steak cubes in the same mixing bowl with the remaining 1 tablespoon of olive oil and the remaining spices.
- Remove the sheet pan from the oven and move the vegetables to the edges to create space in the center.
- Place the steak cubes in the center of the pan in a single layer.
- Switch the oven to the high broil setting and return the pan to the upper rack.
- Broil for 4 to 6 minutes or until the steak is browned and reaches an internal temperature of 135°F for medium-rare.
- Allow the steak to rest on the pan for 5 minutes before serving or portioning into meal prep containers.
