🥩 Sheet Pan Steak & Vegetables
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As winter starts to wind down and spring evenings get busier, simple dinners matter more than ever. This sheet pan steak and vegetables recipe keeps cleanup minimal while still delivering a hearty, satisfying meal.
It’s perfect for nights when you want steak but don’t want to stand outside at the grill just yet.
Why One-Pan Meals Work
- One-pan meals:
- Save time
- Minimize dishes
- Make weeknights easier
- Let quality beef shine
When you already have steak in your freezer, dinner becomes a lot simpler. Just pull it out, season it well, and let the oven do the work.
👉 If your freezer is running low, you can explore our quarter, half, and whole beef shares here: Bulk BeefÂ
Ingredients
- 2 sirloin or ribeye steaks (1–1½ inches thick)
- 1 lb baby potatoes, halved
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Optional: fresh rosemary or thyme
Instructions
- Preheat oven to 425°F.
- Line a sheet pan with parchment paper.
- Toss potatoes, peppers, and onion with olive oil, garlic powder, salt, and pepper. Spread evenly on the pan.
- Roast vegetables for 15 minutes.
- Remove pan from oven and push vegetables to the sides.
- Place steaks in the center of the pan. Season generously with salt and pepper.
- Return to oven for 8–12 minutes, depending on thickness and preferred doneness.
- Let steaks rest for 5 minutes before slicing.
Simple. Filling. Minimal cleanup.
Why This Works with Bulk Beef
Buying beef in bulk means you always have options — steaks for special nights, ground beef for quick meals, roasts for weekends.
When you stock your freezer intentionally, you’re not scrambling for dinner ideas.
If you’re considering filling your freezer before grilling season arrives, now is a great time to plan ahead.
👉 Go to Buy Beef and select which share and cut package you want.