Do you love easy dinners? This one is super easy and the results are super delicious! With a few chops and a simple garlic butter sauce, you'll have a restaurant-quality meal on your table. Toss your veggies in the pan, roast, then add your steak for a perfectly cooked, all-in-one meal.
For more easy dinners, check us out One pot of Italian chicken and pasta or us Creamy Chicken Broccoli Rice Casserole.
Why our recipe?
- One-pan dinner with easy cleanup—perfect for busy nights!
- Simple Italian butter sauce brings restaurant quality flavor.
- Load up on colorful vegetables for a dinner that's as good for your eyes as the rest of your body.
I used five different colored vegetables in this recipe. They all cook at about the same rate so they are a perfect match. Have a picky eater? You can always swap out the vegetables to suit your own personal taste preferences. You can keep your veggies separate on sheet pans so it's easy for a picky little eater to only get what they like.
Material notes
- Butter: It is the taste catalyst.
- Olive Oil: Any neutral oil will work, but we recommend flavoring olive oil.
Garlic: Fresh garlic adds the best flavor. You can substitute 1/2 teaspoon of garlic powder per clove if needed. - Italian Seasoning: It is usually a mixture of oregano, basil, thyme and rosemary. If you don't have it, use a mixture of these dry herbs.
- Cherry Tomatoes: Keep them whole. You can also use grape tomatoes, which are available.
- Carrots: Slice the carrots into 1/4-inch thick rounds. Make sure they all cook at the same rate.
- Red Chilli: Cut into 1 inch pieces. You can use any color bell pepper, but red adds a nice sweetness.
- Red Onion: Cut into 1-inch pieces, about the size of bell peppers, so they roast evenly.
- Broccoli Florets: Cut the broccoli into bite-sized florets, about 1 to 1.5 inches in diameter. Make sure they are equal in size for even cooking.
- Sirloin Steaks: Use steaks about 1 inch thick. Adjust the broiling time slightly if your steak is too thick or too thin to achieve the desired doneness. You can use a New York strip steak instead.
- Lemon: Squeeze the lemon before juicing. Lemon juice and zest add a fresh, bright flavor to the dish just before serving.
Using more than 2 stakes
If you need more than two steaks, add a few more. This recipe can easily be expanded to feed more people. For more than 4 steaks, though, you'll want to double the butter sauce and vegetables and use an extra sheet pan to make sure everything cooks evenly.
Your vegetables are ready
For best results, be sure to chop your vegetables as directed in the recipe. This ensures that they all cook evenly, so you don't end up with an undercooked or greasy vegetable mixture. Peppers and onions should be cut into 1-inch slices, carrots about 1/4 inch thick.
Steak Donas
Whether you prefer your steak practically raw on the plate or cooked all the way through, this steak doneness chart will help you. Chef's standard medium-rare—at this point, the steak is tender, juicy, and melt-in-your-mouth delicious. Note that cooking time may vary depending on the thickness of the steak.
- Rare: 125°F (cool red center)
- Medium rare: 135°F (warm red center)
- Medium: 145°F (warm pink center)
- Medium well: 150°F (slightly pink center)
- Done well: 160°F (not pink, cooked through)
Using a meat thermometer is the best way to make sure your steak has reached your desired doneness.
Storage and reheating instructions
Refrigerate: Store any leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheat in oven: Preheat your oven to 350°F. Place the steak and vegetables on a baking sheet and heat for about 10 minutes or until heated through.
Reheat in a pan: For a quick stovetop option, heat a skillet over medium heat. Add a small amount of oil and cook the steak and vegetables for about 5 minutes, stirring occasionally, until heated through.
More sheet pan recipes…
Watch the video below where we take you through each step of the recipe with a video demonstration.
