Name: Sheet Pan Steak and Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup baby potatoes, halved; 1 cup cherry tomatoes; 1 bunch asparagus; 2 tablespoons olive oil, divided; 1 teaspoon Montreal steak seasoning; 2–3 top sirloin steaks (about 1 inch thick), patted dry

A quick and easy sheet pan meal combining juicy steak and roasted vegetables, all cooked together under the broiler for a fast, fuss-free dinner. Perfect for busy nights, this dish delivers maximum flavor with minimal cleanup. Sheet Pan Steak and Vegetables

Why You’ll Love This Recipe

I love how this recipe brings together savory steak and caramelized vegetables in one pan. It’s ideal when I want something hearty but don’t have the time—or energy—for complex prep. The broiler gives the steak a perfect crust, while the veggies get tender and slightly charred. Plus, cleanup is a breeze since everything cooks on a single sheet pan. It’s a weeknight hero in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup baby potatoes, halved
1 cup cherry tomatoes
1 bunch asparagus
2 tablespoons olive oil, divided
1 teaspoon Montreal steak seasoning
2–3 top sirloin steaks (about 1 inch thick), patted dry

Directions

I preheat the oven to broil.
I oil a baking sheet with 1 tablespoon of olive oil.
I toss the potatoes, cherry tomatoes, and asparagus in the remaining olive oil.
I season the steak with Montreal steak seasoning and place it in a single layer on the baking sheet. I also add the halved potatoes at this stage.
I broil everything on the top rack until the steak browns—this takes about 4 to 5 minutes.
I remove the sheet from the oven, flip the steak, then add the asparagus and tomatoes.
I return the sheet to the oven and continue broiling for another 4 to 5 minutes, or until the steak reaches my preferred doneness.
I season everything to taste and serve it hot.

Servings and timing

This recipe makes enough to serve 3 people. The total time is just 25 minutes, including:

Prep time: 15 minutes
Cook time: 10 minutes

Variations

When I want to change things up, I sometimes swap in other vegetables like bell peppers, broccoli, or green beans. For more umami, I add sliced mushrooms or onions. If I don’t have Montreal seasoning, I’ll use garlic powder, smoked paprika, or a steak rub I have on hand. A cast iron pan is another great option for developing an even better crust on the steak.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the steak from drying out. The veggies go back in the oven for a few minutes at 375°F to regain their texture.

FAQs

How do I know when the steak is done?

I usually check by touch or use a meat thermometer. For medium-rare, I aim for an internal temperature of about 130–135°F before resting.

Can I use a different cut of steak?

Yes, I’ve had great results with ribeye, New York strip, and even flat iron. Just keep the thickness around 1 inch for even broiling.

Can I use frozen vegetables?

I prefer fresh for the best texture, but if I use frozen, I make sure they’re fully thawed and patted dry before cooking.

Is this recipe suitable for meal prep?

Absolutely. I often make a batch, portion it out, and enjoy it for lunches over the next few days. It reheats well and stays flavorful.

What if I don’t have a broiler?

I can still roast everything at 425°F. It’ll take a bit longer—about 20–25 minutes—but the flavors and texture are still excellent.

Conclusion

This sheet pan steak and vegetables recipe is one I turn to when I need something satisfying, fast, and simple. It’s flexible, flavorful, and perfect for low-fuss dinners that don’t sacrifice quality. Give it a try when I want dinner on the table in under 30 minutes with barely any dishes to wash.