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This perfectly seasoned sheet pan steak and potatoes recipe is a delicious one pot meal that’s ready in just 30 minutes. Easy to make with even easier cleanup!
When it comes to treating ourselves, steak dinners are my husband and I’s favorite. They always seem so fancy and luxurious, when in fact, they come together pretty quickly. While my favorite way to cook steak is on the grill, it’s been too chilly to fire it up lately. Also, these sheet pan steak and vegetables are way easier since you end up cooking a whole meal in one pan.
Sheet Pan Steak and Potatoes Recipe with Green Beans
For this steak sheet pan dinner, potatoes and green beans are first roasted in the oven together so they are cooked through. Steak is then added at the end to be broiled quickly to tender, medium-rare perfection. If you like your steak more well done, you can broil for longer.
While you won’t get the grilled flavor or the grill marks on the steaks using the broiler method, they still turn out SO juicy and fantastic. It’s actually become one of our favorite Whole30 sheet pan dinners!
Ingredient Substitutions for Sheet Pan Steak and Vegetables
Like many paleo sheet pan recipes, the ingredients for this steak sheet pan dinner are quite flexible if you want to make substitutions.
- Steak: I love using top sirloin because it’s one of my favorite cuts, but you can also use ribeye, strip steak, porterhouse, t-bone, or even filet mignon. Just make sure they are about 1-inch thick to use my cooking time.
- Potatoes: To me, you need potatoes when serving steak (after all, the recipe is called sheet pan steak and potatoes), but you can replace with other veggies on hand. I recommend something hardy like sweet potatoes, winter squash, rutabaga, carrots, or turnips.
- Green beans: So many other vegetables you can use for this! I recommend something that can withstand the high oven heat like broccoli, cauliflower, and bell peppers.
- Seasoning: I like to keep things simple when it comes to steak, but you can go wild with any seasoning you like! I just love the plain combo of salt, pepper, garlic, and lemon juice.
Cooking Tips for a Fantastic Steak Sheet Pan Dinner
- Let the steaks come to room temperature by resting them on the counter for 30 minutes before cooking. This allows the meat to cook evenly!
- Use a large sheet pan so everything can cook in a single layer. I used a 13″x19″ sheet pan and it was perfect.
- I like my green beans crisped up nicely, but if you don’t want them to cook too much, you can remove them from the pan before adding the steaks. Same goes with the potatoes.
Hope you enjoy this easy peasy Whole30 sheet pan dinner! Not only is it so simple to make, cleanup is a breeze as well. I’m all about having fewer dishes to cleanup and that’s guaranteed with this delicious and flavorful recipe!
Other paleo sheet pan recipes and one pot meals you might love…
- Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce (Paleo, Whole30, AIP Option)
- Sheet Pan Paleo Philly Cheesesteak (Whole30, Low Carb)
- Thai Green Curry Paleo Sheet Pan Chicken & Vegetables
- Whole30 Mongolian Beef (Paleo, Keto, AIP Option)
Sheet Pan Steak and Potatoes with Green Beans (Paleo, Whole30)
Ingredients
- 2 1-inch thick top sirloin steaks, about 1-1.5 lbs
- 1 lb baby potatoes
- 1 lb green beans, trimmed
- 2 tbsp avocado oil, or your favorite cooking oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1/2 tsp sea salt, plus more to taste
- Ground black pepper, to taste
- Chopped parsley, optional, for garnish
- Ghee or butter, optional, to serve with steak
Instructions
- Preheat oven to 400 degrees F and lightly grease a large baking sheet.
- Remove the steaks from the fridge and place on the counter, so they come to room temperature for 30 minutes while the vegetables cook.
- Scrub the potatoes, then half or quarter them to bite sized pieces.
- Place potatoes and green beans in a single layer on the prepared baking sheet.
- In small bowl, whisk together avocado oil, lemon juice, garlic, salt, and pepper.
- Pour this mixture over the vegetables and toss to coat evenly.
- Roast in the preheated oven for 20 minutes.
- If you don't want your potatoes and green beans crispy and browned like they look in the photos, you can remove them and set aside. If you want them to crisp up more, push them to the sides of the pan to cook longer with the steak.
- Turn on the broiler. Generously season both sides of the steaks with salt and pepper, and place them at the center of the baking sheet.
- Broil the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness.
- Let the steak rest for 5-10 minutes before slicing.
- Sprinkle with chopped parsley, and serve with ghee or butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was quick and easy to make, but most of all – delicious! The lemon added such a good flavors to the dish and honestly, we’re thinking this is our new way of cooking potatoes! Thanks Jean!
I’m so happy you loved it!! Thank you so much for leaving a review!
Added cherry tomatoes to the potatoes and green beans and used ranch seasoning for the veggies. Everyone loved it! Only catch, my ancient uneven oven required occasional rearranging of the veggies. Especially during broil when it only cooks in the middle 9 inches of oven
Such wonderful additions. So glad it worked out with an old oven! I’ll have to try the ranch seasoning next time. YUM.