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A colorful sheet pan with roasted steak cubes, broccoli, red onions, and bell peppers.
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Sheet Pan Steak and Veggies - Prepper Protein

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 servings
Calories: 455kcal

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.