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Craving a hearty, mouthwatering meal but cooking for one? Look no further. This single serving Sheet Pan Steak and Potatoes recipe has got you covered. Succulent sirloin steak meets roasted baby potatoes and carrots, all seasoned to perfection. And the best part? It’s as easy as it is delicious and made in only one pan.
Enjoy your steak and potatoes alongside crisp salad greens mixed with homemade vinaigrette, a thick slice of fresh-baked French bread, or enhance the steak with a drizzle of homemade pesto for added flavor.
Why You’ll Love This Steak And Potatoes Recipe
- Effortless: Minimal prep and even less clean-up. One pan does it all.
- Flavorful: The spices and cooking method create a mouthwatering combo that’s tough to beat.
- Versatile: Tailor the veggies and spices to fit your personal palate.
- Quick: Cooks in less than 30 minutes.
- Expandable: The recipe doubles well for date night or when you have a guest.
A sheet pan meal is the epitome of convenience. It means cooking your entire meal on one baking sheet, cutting down on cleaning time without compromising on flavor. Sheet Pan Steak and Potatoes is a one-pan wonder that delivers a balanced meal, complete with protein, starch, and veggies.
Ingredients
If you have any ingredients leftover from this steak and potatoes recipe, check out our Leftover Ingredients Recipe Finder.
- Sirloin Steak: A lean yet flavorful cut. Feel free to use top sirloin steak, ribeye, flank steak, or NY strip instead. If you’ve got extra beef, consider using it to make Beef Bulgogi, Pepper Steak or Beef and Broccoli.
- Baby Potatoes: I use 2 baby red potatoes for this recipe. If they are large, simply cut them in half or in quarters. They are quick to cook and absorb flavors well. Fingerlings can also be used. Got extra potatoes? Use them in Slow Cooker Pot Roast or Vegetable Soup.
- Carrot: Adds color and nutrients. You can also use parsnips. Leftover carrots can be added to Coleslaw, Chicken Fried Rice, Morning Glory Muffins, or a small Carrot Cake.
- Olive Oil: A healthy fat that aids roasting. Avocado oil is another option.
- Dried Rosemary: Pairs well with both steak and potatoes. Thyme is a good substitute.
- Garlic: For that classic flavor. Garlic powder can be used in a pinch.
- Kosher Salt: Enhances all the flavors.
- Black Pepper: Adds a little kick. Crushed red pepper offers a spicier twist.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Looking for a twist to your sheet pan meal? Whether it’s a new protein or a different seasoning, these variations are a delicious way to keep the meal exciting.
- Herb Delight: Instead of dried rosemary, try a medley of fresh herbs like thyme, oregano, and basil.
- Spicy Steak and Potatoes: Add some red pepper flakes or creole seasoning to your olive oil mixture for a bit of heat.
- Greek-Style Steak and Potatoes: Incorporate sliced Kalamata olives and crumbled feta cheese during the last five minutes of roasting.
- Surf and Turf: Add some shrimp to the pan in the last 5-6 minutes of cooking for a seafood twist.
How To Cook Steak And Potatoes
These step-by-step photos and instructions help you visualize how to make sheet pan steak and potatoes. See the recipe box below for ingredient amounts and full recipe instructions.
- Set Your Oven: Preheat your oven to 425°F (220°C) to ensure a quick and even roast.
- Prepare the Veggies: Place the chopped baby red potatoes, chopped carrot, and whole cloves of garlic on a 9×13-inch sheet pan. Drizzle with olive oil and season with kosher salt, black pepper, and dried rosemary. Toss everything together to ensure even coating.
Pro Tip: For even cooking, make sure your vegetables are cut to roughly the same size. This ensures that all the ingredients will roast at the same rate.
- First Bake: Slide the sheet pan into the preheated oven and roast the vegetables for 20 minutes. This gives them a head start and ensures everything finishes cooking at the same time.
- Steak Prep: Meanwhile, cut the sirloin steak into 1/2-inch thick slices. In a bowl or on a plate, combine the steak slices with olive oil, kosher salt, black pepper, and dried rosemary. Mix well to coat the meat.
- Final Bake: After the 20-minute mark, take the sheet pan out of the oven. Add the seasoned steak slices to the pan with the partially roasted veggies. Return the pan to the oven and bake for an additional 5 to 8 minutes, or until the steak reaches your desired level of doneness.
- Savor the Results: Once everything is cooked to your liking, remove the sheet pan from the oven. Your steak and vegetables are ready to eat, all conveniently cooked on one pan. Time to enjoy your meal!
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Sheet Pan Steak and Potatoes turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Even Sizing Matters: For uniform cooking, cut the potatoes and carrots into pieces that are roughly the same size. This ensures everything will be done at the same time.
- Test for Doneness: Use a meat thermometer to check the steak’s internal temperature. For medium-rare, aim for 130-135°F; for medium, 135-145°F; and for well-done, 145-155°F.
- Rest the Steak: Allow the steak to rest for a few minutes after taking it out of the oven. This lets the juices redistribute, making for a juicier piece of meat.
Frequently Asked Questions
If you happen to have any leftovers, store them in an airtight container and refrigerate for up to 3 days.
Yes, you can easily double this recipe to serve more people. Just make sure to use a larger sheet pan or multiple sheet pans to accommodate the extra ingredients, ensuring everything has enough room to roast evenly.
Use a 9×13 inch sheet pan.
Peeling is optional for baby red potatoes. The skin adds texture and extra nutrients, but you can peel them if you prefer.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this 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
- ¼ pound baby red potatoes (about 2-3 small potatoes), scrubbed and cut into quarters
- 1 medium carrot , peeled and thick sliced
- 2 cloves garlic
- 1 tablespoon olive oil , divided
- ¼ teaspoon kosher salt , divided
- ¼ teaspoon black pepper , divided
- ¼ teaspoon dried rosemary , divided
- 1 (6 to 8-ounce) sirloin steak , cut into ½ inch thick slices
Instructions
- Preheat the oven to 425°F (220°C).
Prepare the vegetables
- Place the chopped potatoes, carrots, and whole cloves of garlic on a 9×13-inch sheet pan. Drizzle with ½ tablespoon of olive oil and season with ⅛ teaspoon of kosher salt, ⅛ teaspoon of black pepper, and ⅛ teaspoon of dried rosemary. Toss everything together to ensure even coating.Pro Tip: For even cooking, make sure your vegetables are cut to roughly the same size. This ensures that all the ingredients will roast at the same rate.
- Slide the sheet pan into the preheated oven and roast the vegetables for 20 minutes.
Prepare the steak
- In a bowl or on a plate, combine the steak slices with ½ tablespoon of olive oil, ⅛ teaspoon kosher salt, ⅛ teaspoon of black pepper, and ⅛ teaspoon dried rosemary. Mix well to coat the meat.
- After the vegetables bake for 20 minutes, take the sheet pan out of the oven. Add the seasoned steak slices to the pan with the partially roasted veggies. Return the pan to the oven and bake for an additional 5 to 8 minutes, or until the steak reaches your desired level of doneness.
- Once everything is cooked to your liking, remove the sheet pan from the oven. Your steak and vegetables are ready to eat, all conveniently cooked on one pan. Time to enjoy your meal!
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Sheet Pan Steak and Potatoes turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Even Sizing Matters: For uniform cooking, cut the potatoes and carrots into pieces that are roughly the same size. This ensures everything will be done at the same time.
- Test for Doneness: Use a meat thermometer to check the steak’s internal temperature. For medium-rare, aim for 130-135°F; for medium, 135-145°F; and for well-done, 145-155°F.
- Rest the Steak: Allow the steak to rest for a few minutes after taking it out of the oven. This lets the juices redistribute, making for a juicier piece of meat.
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.
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!