Prepare a complete one-pan meal with this easy sheet pan steak and roasted potatoes recipe. Tender steak slices pair perfectly with crispy roasted vegetables like potatoes and carrots for a quick solo dinner. Ideal for weeknight meals, easy dinners for one, or a balanced single-serving recipe, this dish uses just one sheet pan for minimal cleanup and maximum flavor.

Ingredients
US / Metric

2–3 small baby red potatoes (about ¼ pound), scrubbed and quartered
1 medium carrot, peeled and sliced thickly
2 cloves garlic, whole
1 tablespoon olive oil, divided (½ tablespoon for vegetables, ½ tablespoon for steak)
¼ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
¼ teaspoon dried rosemary, divided
1 sirloin steak (6–8 ounces), cut into ½-inch thick slices

Instructions

Preheat the oven: Set the oven to 425°F (220°C).
Prepare the vegetables: Place the quartered potatoes, carrot slices, and whole garlic cloves on a 9×13-inch sheet pan. Drizzle with ½ tablespoon olive oil and season with ⅛ teaspoon salt, ⅛ teaspoon pepper, and ⅛ teaspoon rosemary. Toss to coat evenly.
Roast vegetables: Bake in the preheated oven for 20 minutes.
Season the steak: While the vegetables roast, place steak slices in a bowl. Add ½ tablespoon olive oil, ⅛ teaspoon salt, ⅛ teaspoon pepper, and ⅛ teaspoon rosemary. Toss to coat evenly.
Add steak to the pan: After the vegetables have roasted for 20 minutes, remove the pan from the oven and arrange the seasoned steak slices alongside the vegetables. Return the pan to the oven. Roast for 5–8 minutes, or until the steak reaches your desired doneness.
Rest and serve: Remove the pan from the oven. Let the steak rest for a few minutes before serving with the roasted vegetables.

Why You’ll Love This Recipe

This recipe is quick, simple, and perfect for one person. With just one sheet pan, you get a complete meal with tender, juicy steak and crispy roasted vegetables. Minimal cleanup and maximum flavor make it ideal for weeknight dinners or solo meals.

Tips

Use a meat thermometer to check steak doneness for perfect results.
Cut vegetables into similar sizes to ensure even roasting.
Allow the steak to rest a few minutes to retain juices and flavor.
Toss vegetables halfway through roasting for extra crispiness.

Variations and Substitutions

Vegetables: Swap carrots and potatoes for sweet potatoes, zucchini, or bell peppers.
Steak: Ribeye, strip steak, or tenderloin can be used instead of sirloin.
Seasoning: Experiment with garlic powder, thyme, paprika, or smoked rosemary.
Oil: Avocado or grapeseed oil can replace olive oil for higher smoke points.

FAQs

Can I make this recipe for more than one person?
Yes! Multiply the ingredients and use a larger sheet pan. Adjust cooking time if needed to ensure steak doneness.

Can I prepare this ahead of time?
You can pre-cut vegetables and season the steak a few hours in advance. Roast everything just before serving.

Why is my steak overcooked?
Thin slices cook quickly. Keep an eye on the oven, and consider reducing roasting time if your slices are thinner than ½ inch.

Serving

Serve directly from the sheet pan for a hearty, well-balanced meal. Pair with a side salad or crusty bread if desired.

Suggestions

Perfect for weeknight solo dinners or quick lunches.
Great to enjoy with a simple sauce, such as chimichurri, garlic butter, or balsamic glaze.
Works well as a meal prep option—simply roast extra vegetables and store separately for later meals.