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Sheet Pan Steak and Vegetables

Sometimes you need a few easy recipes on hand that do not require a lot of ingredients and/or pots and pans and bowls.  This is one of those recipes.  It has beef, potatoes, mushrooms, onions – classic ingredients for beef – and of course vegetables.  

Start with a good cut of beef that typically cooks up quick, such as flank, skirt or top sirloin.  Remember, you can make this your own by choosing good vegetables and meat you like for roasting and broiling.  

I like an easy recipe like this as I work on more recipes – video and writing them up. So here you go, I hope you enjoy this recipe.  Also, feel free to make it your own.



I would like to introduce:

Connie McCormick

Dean and Tori DiMarzo

They will be joining our cooking episode today!


  • Servings: 4-5
  • Difficulty: Intermediate
  • Print

Sheet Pan Steak and Vegetables


  • 1 – 2 pounds of baby potatoes – Yukon Gold, Red or other favorite potato
  • 1 8oz pkg of White Button or Cremini Mushrooms
  • 2 cups Cherry Tomatoes
  • 1 small bunch of Asparagus or green beans, broccoli, peppers
  • 2 Sweet Onions, quartered
  • 1 ½ – 2 pounds of Flank, Skirt, You can substitute Sirloin or NY Strip or other favorite
  • Salt and Ground Pepper
  • 2 tsp Rosemary and/or Thyme
  • 4-6 cloves Garlic, finely chopped
  • Olive Oil
  • 1 stick of Butter
  • Parmesan Cheese, grated, garnish (or try blue cheese crumbles)
  • Parsley – garnish




  • Preheat oven 450.  Place the oven rack about 6 inches below the broiler.
  • Prep the vegetables.  For the asparagus, cut off about ½ inch or more of the rough end part, wash and dry the potatoes and if the potatoes are too large cut them in half to try and have similar size potatoes, cut up the onions, wipe off the mushrooms, rough chop the rosemary and thyme and finely chop the garlic.
  • In a large baking sheet lay out the potatoes.  Drizzle with a little olive oil, sprinkle salt and pepper and roast the potatoes until almost done, about 15-20 minutes.  Remove from the oven.  
  • Melt the butter and add the garlic and salt (if using unsalted butter) and pepper.  Then add the mushrooms, onions, tomatoes and asparagus.  Lightly drizzle a little garlic butter over the vegetables. Roast for another 5-10 minutes until almost done cooking and slightly charred.  Remove.
  • If desired, cut the flank or skirt steak in serving pieces and place over the vegetables.  Turn the oven to broil.  Drizzle half of the remaining garlic butter over the steaks.  Broil for about 4-5 minutes, flip and drizzle with remaining garlic butter for 3-4 minutes.  
  • Remove the baking sheet pan from the oven.  Sprinkle Parmesan cheese and parsley over the steaks and let the steaks rest for about 5 minutes before serving or slicing meat.  
  • Serve with good bread and/or a salad.


Enjoy ☺