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This single serving Sheet Pan Steak and Potatoes recipe is a quick, one-pan meal featuring tender sliced steak, roasted potatoes, carrots, and garlic. It’s easy to make, full of flavor, and perfect for a balanced dinner with minimal cleanup.
Why You’ll Love This Recipe
- One-Pan Meal: Minimal prep and easy cleanup.
- Full of Flavor: Seasoned steak and roasted vegetables in every bite.
- Customizable: Swap in your favorite vegetables or spices.
- Quick Cook Time: Ready in under 30 minutes.
- Easy to Double: Great for two when needed.
I love this recipe because it brings everything together—tender steak, crisp-edged potatoes, and sweet roasted carrots—all on one pan with hardly any mess. It’s the kind of meal that feels satisfying and complete, and it comes together with ease, making it perfect for any night of the week.
Serve your steak and potatoes with a crisp green salad and homemade vinaigrette, a slice of French bread, or drizzle the steak with homemade pesto for extra flavor.
Ingredients
If you have any ingredients leftover from this steak and potatoes recipe, check out our Leftover Ingredients Recipe Finder.
- Sirloin Steak: Lean and flavorful. You can also use ribeye, flank, top sirloin, or NY strip. Leftover beef? Try it in Beef Bulgogi, Pepper Steak or Beef and Broccoli.
- Baby Potatoes: Use 2 small red potatoes. If they’re large, cut them in halves or quarters. Fingerling potatoes work too. Extra potatoes? Add them to Slow Cooker Pot Roast or Vegetable Soup.
- Carrot: Adds color and sweetness. Parsnips are a good swap. Use leftover carrots in Coleslaw, Chicken Fried Rice, Morning Glory Muffins, or a small Carrot Cake.
- Olive Oil: Helps everything roast evenly. Avocado oil is a good alternative.
- Dried Rosemary: Great with both steak and potatoes. Substitute with thyme if needed.
- Garlic: Fresh garlic adds classic flavor. Garlic powder works in a pinch.
- Kosher Salt: Brings out all the flavors.
- Black Pepper: Adds subtle heat. For more spice, use crushed red pepper.
Recipe Variations
Switch up the flavors or add new ingredients to keep this meal fresh and interesting.
- Fresh Herb Mix: Use thyme, oregano, or basil instead of dried rosemary.
- Spicy Version: Mix in red pepper flakes or Creole seasoning for added heat.
- Greek Style: Add sliced Kalamata olives and crumbled feta during the last 5 minutes of roasting.
- Surf and Turf: Toss in shrimp during the final 5–6 minutes for a seafood addition.
How To Cook Steak And Potatoes
These photos and instructions show how to make this sheet pan steak recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prep the Vegetables: On a 9×13-inch sheet pan, add chopped baby potatoes, chopped carrot, and whole garlic cloves. Drizzle with olive oil and season with kosher salt, black pepper, and dried rosemary. Toss to coat evenly.
Pro Tip: Cut vegetables to similar sizes for even roasting.
- Roast the Vegetables: Place the pan in the oven and roast for 20 minutes.
- Prep the Steak: While the vegetables roast, slice the sirloin into ½-inch thick pieces. Toss with olive oil, salt, pepper, and rosemary in a bowl or on a plate.
- Add the Steak: After 20 minutes, remove the pan from the oven. Add the seasoned steak to the pan. Return to the oven and roast for 5–8 minutes, or until the steak is cooked to your liking.
- Serve: Remove from the oven and serve warm—everything’s cooked on one pan and ready to eat.
Cooking Your Steak Just Right
Use a meat thermometer for the best results. This recipe cooks the steak to medium (140°F to 145°F).
- Prefer medium-rare (130°F to 135°F)? Remove the pan from the oven 1–2 minutes earlier.
- Prefer medium-well (150°F to 160°F)? Leave it in for 1–2 minutes longer.
The vegetables should be fine with a slight change in cook time, but keep an eye on them to prevent over-roasting.
Expert Tips
- Read First: Before cooking, read the full recipe, including the Ingredient Notes and process photos. Everything you need is in the post.
- Cut Evenly: Chop potatoes and carrots into similar sizes so they roast evenly.
- Let the Steak Rest: After baking, rest the steak for a few minutes to keep it juicy.
Frequently Asked Questions
Yes. Use a larger sheet pan or two pans to avoid overcrowding and ensure everything roasts evenly.
For best texture, reheat in a 350°F oven for 8–10 minutes. If using a microwave, place the steak and vegetables on a microwave-safe plate and heat in 30-second intervals until warmed through. Keep in mind the steak may become slightly less tender when microwaved.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving steak and potatoes recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Sheet Pan Steak And Potatoes For One
Ingredients
- 2-3 small baby red potatoes (about ¼ pound): scrubbed and cut into quarters.
- 1 medium carrot -peeled and sliced thickly
- 2 cloves garlic
- 1 tablespoon olive oil -divided—½ tablespoon for the vegetables, ½ tablespoon for the steak.
- ¼ teaspoon kosher salt -divided between vegetables and steak.
- ¼ teaspoon black pepper -divided between vegetables and steak.
- ¼ teaspoon dried rosemary -divided between vegetables and steak.
- 1 (6 to 8-ounce) sirloin steak -cut into ½-inch thick slices
Instructions
- Preheat the oven to 425°F (220°C).
- Add chopped potatoes, carrots, and whole garlic cloves to a 9×13-inch sheet pan. Drizzle with ½ tablespoon olive oil and season with ⅛ teaspoon each of salt, pepper, and rosemary. Toss to coat evenly.
- Bake in a preheated 425°F (220°C) oven for 20 minutes.
- While the vegetables roast, combine steak slices with ½ tablespoon olive oil, ⅛ teaspoon salt, ⅛ teaspoon pepper, and ⅛ teaspoon rosemary. Mix to coat.
- After 20 minutes, remove the pan from the oven. Add the steak to the pan and return it to the oven. Roast for 5–8 minutes, or until the steak is cooked to your liking.
- Remove from the oven. Let the steak rest for a few minutes, then serve.
Notes
- Read First: Before cooking, read the full recipe, including the Ingredient Notes and process photos. Everything you need is in the post.
- Cut Evenly: Chop potatoes and carrots into similar sizes so they roast evenly.
- Let the Steak Rest: After baking, rest the steak for a few minutes to keep it juicy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I finally got to this one again! I usually don’t like when people modify a recipe and post like here. I only w anted to offer a sub for potatoes that is more figure friendly and good! I swapped out for frozen broccoli! Frozen roast at 425 for 20 minutes! Worked out perfect! So good!! Thank you, Ty, Ty for your one serving meals!! So much better than going fast food!! I’m down 30 pounds!
So good!
Wow! Just terrific! I live alone and have always wanted recipes for one!! I can’t wait to try them all. Thank you thank you!
This is a good reciepe. I cut my steak strips about 1″ – 1.5″ thick as I like my steak medium rare. I would put some mushrooms in next time.
I did add shrimp this time and it made a great surf and turf meal with easy clean up.
Will make again.
I’m so happy you enjoyed the recipe, Rose. Thank you so much for your feedback.
TERRIFIC RECIPE!