Sheet Pan Steak (Quick, Juicy and Easy Weeknight Dinner)

Craving steak but don’t want the mess or time commitment? This sheet pan steak is your no-fuss, all-flavor solution. It’s juicy, seasoned just right, and needs only one pan and fifteen minutes. Perfect for those nights when your brain says “takeout,” but your fridge says “let’s cook something fast.”

No fancy equipment. No marinade marathons. Just a hot oven, simple ingredients, and a satisfying meal that practically cooks itself.

Why You’ll Love This Recipe

It’s fast, filling, and flexible. You can toss in whatever veggies are lounging in your crisper. Cleanup is a breeze. And because it’s so adaptable, it fits right into your weeknight rhythm.

Ingredients You’ll Need

1 lb steak (ribeye, sirloin, or your favorite, sliced into strips)
2 cups mixed vegetables (like bell peppers, zucchini, broccoli)
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley (optional, for garnish)

How to Make Sheet Pan Steak

Preheat your oven to 450°F
Toss the steak strips and chopped vegetables together right on a large sheet pan
Drizzle everything with olive oil
Sprinkle with garlic powder, onion powder, salt, and pepper
Use your hands or a spatula to coat everything evenly
Spread into a single layer so nothing steams
Bake for 8 to 10 minutes depending on how done you like your steak
Garnish with parsley if you’re feeling fancy and serve hot

Tips for the Best Results

Cut steak into even strips so it cooks evenly
Don’t crowd the pan give the veggies room to breathe
Add a drizzle of balsamic glaze when it comes out of the oven
Top with a pat of butter or a sprinkle of cheese during the last minute if you want to level it up
Use parchment paper for even easier cleanup

Easy Variations to Try

Make it fajita-style with sliced onions and jalapeños
Add shredded cheddar on top for the last minute of baking
Swap steak for chicken, shrimp, or tofu
Toss in sweet potatoes, cherry tomatoes, or asparagus
Use pre-marinated steak for even more flavor

How to Serve It

Over a bed of quinoa or warm rice
Tucked into a soft tortilla with avocado
On a salad with a drizzle of ranch or chimichurri
Right off the sheet pan while standing at the counter we’ve all done it

Leftovers and Storage

Let leftovers cool before storing
Keep in an airtight container in the fridge for up to three days
Reheat in the oven at 375°F for best texture
Freeze for up to two months thaw overnight in the fridge before reheating

FAQ

This juicy sheet pan steak is the kind of recipe you’ll reach for again and again. It’s warm, reliable, and totally customizable. Pin it, share it, or make it tonight—and let us know how it turned out in the comments below.

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