Hey everyone! This Sheet Pan Steak with Roasted Mixed Vegetables is the ultimate no-fuss dinner that delivers big, bold flavors with almost zero cleanup. Juicy, herb-crusted steaks roast right alongside a colorful mix of caramelized veggies—all on one pan, in under 45 minutes. It’s perfect for busy weeknights when you want something hearty and impressive without spending hours in the kitchen.
The high-heat roasting brings out the natural sweetness in the vegetables while the steaks get a gorgeous sear and soak up all those aromatic herbs and garlic. It’s naturally gluten-free, low-carb friendly, and packed with protein and nutrients—basically steakhouse quality at home, minus the hefty bill!
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Why These Ingredients Are Perfect Together
This simple combination creates restaurant-worthy results:
- Beef steaks (sirloin or ribeye): Sirloin for leaner, budget-friendly; ribeye for extra richness and marbling.
- Olive oil: Helps everything crisp up and carries the herb flavors beautifully.
- Garlic & fresh herbs (rosemary, thyme, parsley): Classic steakhouse aromatics—rosemary and thyme stand up to high heat, parsley adds fresh finish.
- Smoked paprika: Gives subtle smokiness and beautiful color.
- Mixed vegetables (carrots, potatoes, bell peppers, onion): Hearty root veggies get tender inside and crispy outside, while peppers and onion add sweetness.
- Balsamic vinegar (optional): A post-roast drizzle for tangy depth.
High-heat roasting caramelizes natural sugars and concentrates flavors—pure magic.
Ingredients
- 4 beef steaks (sirloin or ribeye, 6–8 oz each, about 1–1.5 inches thick)
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 tablespoons mixed fresh herbs, finely chopped (rosemary, thyme, and parsley – or your favorites)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Mixed vegetables:
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes (Yukon gold or red), quartered
- 2 bell peppers (any color), sliced into strips
- 1 large onion, cut into wedges
- Optional: balsamic vinegar or balsamic glaze for drizzling after roasting
- For serving: extra fresh parsley and lemon wedges
Step-by-Step Instructions
- Preheat and prep — Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Make the marinade — In a small bowl, whisk together olive oil, minced garlic, chopped herbs, smoked paprika, 1 teaspoon salt, and plenty of black pepper.
- Season the steaks — Pat steaks completely dry with paper towels (key for browning!). Rub half the marinade all over the steaks and let them sit at room temperature while you prep the veggies (or up to 30 minutes).
- Prepare the vegetables — Toss carrots, potatoes, bell peppers, and onion with the remaining marinade until evenly coated. Spread them in a single layer on the sheet pan (don’t overcrowd—use two pans if needed).
- Add the steaks — Nestle the steaks among or on top of the vegetables (placing on top helps them get a better sear).
- Roast — Bake for 25–30 minutes, flipping the steaks halfway through. Vegetables should be tender and caramelized at the edges; steaks should reach your desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium). Use a meat thermometer for accuracy!
- Rest and serve — Remove from oven and let steaks rest 5 minutes (they’ll continue cooking). Slice against the grain if desired, drizzle with balsamic vinegar, and serve with the roasted veggies.
Pro Tips for Sheet Pan Perfection
- Cut veggies roughly the same size for even cooking.
- Use a hot oven and plenty of space—crowding steams instead of roasts.
- Pat steaks super dry and bring to room temp for best sear.
- Two sheet pans are better than one overcrowded pan.
- Broil for the last 2 minutes if you want extra char on the steaks.
- Thermometer is your friend—don’t guess doneness!
Variations and Substitutions
Make it your own:
- Steak swap: Try flat iron, flank (slice thin after cooking), or even pork chops.
- Veggie mix: Add broccoli, zucchini, Brussels sprouts, or sweet potatoes.
- Herb twist: Use oregano, sage, or Italian seasoning blend.
- Spicy version: Add chili flakes or cayenne to the marinade.
- Lower carb: Skip potatoes and double up on low-starch veggies.
- Marinade boost: Add a splash of Worcestershire or soy sauce.
Meal Prep, Storage, and Serving Ideas
This dish reheats beautifully—perfect for meal prep! Store in airtight containers up to 4 days in the fridge. Reheat in a 350°F oven or air fryer to keep everything crispy (microwave works but softens veggies).
Serving suggestions:
- With a simple green salad or garlic bread.
- Topped with compound butter or chimichurri.
- Drizzled with balsamic glaze for extra wow.
Nutrition Facts (Per Serving – Based on 4 Servings, Using Sirloin)
Approximate values using standard USDA data
- Calories: 550
- Protein: 45g (excellent from steak)
- Carbohydrates: 38g
- Dietary Fiber: 7g
- Sugars: 8g (natural from veggies)
- Total Fat: 28g
- Saturated Fat: 8g
- Sodium: ~650mg (varies with added salt)
- Key Micro-nutrients: High in Vitamin A, Vitamin C, iron, potassium, and zinc
A satisfying, nutrient-dense dinner that feels indulgent but fuels you right.
Frequently Asked Questions
Best steak for sheet pan?
Sirloin for lean and affordable; ribeye for maximum flavor and tenderness.
Can I use frozen veggies?
Fresh is best for caramelization, but thawed and patted dry works in a pinch.
How to keep veggies from burning?
Cut larger chunks and toss halfway; potatoes take longest.
Make ahead?
Marinate steaks and chop veggies up to a day ahead—assemble and roast fresh.
No fresh herbs?
Use half the amount of dried (1 tbsp total).
There you have it—your new favorite Sheet Pan Steak with Roasted Mixed Vegetables. Minimal effort, maximum flavor, and one pan to wash. Dinner perfection! 🥩🥕