Sheet Pan Steak Bites and Potatoes
Made it? Rate this recipeCrispy roasted potato cubes and green beans with sirloin steak bites that go onto the hot pan for the last few minutes, then get tossed in garlic herb butter. A steakhouse-style dinner made on one sheet pan.
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Step-by-Step Instructions
Preheat and roast the potatoes
Preheat the oven to 425°F (220°C) with a rack in the upper-middle position. Toss the potato cubes on a large rimmed sheet pan with 1 tablespoon olive oil, the garlic powder, smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread them out and roast for 15 minutes.
Chef's Tips
- ›Pat the potato cubes dry with a towel after cutting for crisper edges.
- ›Smaller, even cubes crisp faster and match the steak cooking time better.
Add the green beans
Toss the green beans with the remaining 1 tablespoon olive oil and a pinch of salt. Take out the pan, flip the potatoes, push them to one side, and spread the green beans in a single layer. Roast for 10 minutes more, until the potatoes are golden and nearly tender and the beans are blistering.
Chef's Tips
- ›Thin green beans or haricots verts may need only 6 to 8 minutes.
Season the steak
While the vegetables roast, pat the steak cubes dry and season them with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, mix the melted butter, minced garlic and thyme.
Chef's Tips
- ›Dry steak browns much better on the pan.
- ›Keep the steak in the fridge until you are ready to add it.
Broil the steak bites
Switch the oven to broil (high). Push the potatoes and beans to the edges and spread the steak cubes in a single layer in the center, not touching. Drizzle half of the garlic butter over the steak. Broil for 4 minutes, flip the steak bites, and broil for 2 to 4 minutes more, until browned and an instant-read thermometer in the center of a cube reads 145°F (63°C), the USDA minimum for whole cuts of beef.
Chef's Tips
- ›Broilers vary; watch the pan the whole time.
- ›Pull the steak when it hits temperature; small cubes overcook quickly.
Rest, toss and serve
Pour the remaining garlic butter over the pan and toss the steak, potatoes and green beans together in the buttery juices. Let it rest for 3 minutes, which completes the USDA safe-handling guidance for whole cuts and lets the juices settle. Scatter with parsley and serve from the pan.
Chef's Tips
- ›Resting on the warm pan keeps everything hot while the juices redistribute.
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About This Recipe
What is this dish?
Sheet pan steak bites and potatoes is a one-pan version of a steakhouse plate. Potato cubes and green beans roast until crisp and blistered, then cubes of sirloin are broiled on the same pan and tossed in garlic herb butter.
Why you'll love it
Staging the ingredients means the potatoes are crisp, the beans are tender and the steak is browned without being overcooked. The garlic butter coats everything, and there is one pan to wash.
When to serve
It works for a weekend dinner, a birthday or date night at home, or any time you want a steak dinner without standing over a smoking skillet.
Quick tips
Roast the potatoes first, add the beans, broil the steak last in a single layer, cook to 145°F (63°C), and rest 3 minutes.
Ingredient Highlights
Top Sirloin
Top sirloin is lean, beefy and tender enough to cook fast under the broiler. Cubing it gives plenty of browned surface for the garlic butter to cling to.
Yukon Gold Potatoes
Yukon Golds have thin skins that do not need peeling and a creamy interior that holds together when cubed and roasted at high heat.
Garlic Herb Butter
Melted butter with fresh garlic and thyme is added in two stages: half under the broiler to flavor the steak as it cooks, and half at the end so the garlic stays fragrant rather than burnt.
Substitution Options
Swap green beans for broccoli florets or asparagus (both roast in about 10 minutes). Use red or baby potatoes instead of Yukon Gold. Ribeye or strip steak can replace sirloin. Olive oil with minced garlic can replace the butter to make the dish dairy-free. Fresh rosemary can replace the thyme.
Chef's Tips
Techniques that separate good from great
Preheat the pan for the steak
For a better sear, roast the vegetables on one pan and preheat a second, empty sheet pan under the broiler for 5 minutes. Spread the steak on the hot empty pan, broil, then tip it onto the vegetables to toss with the butter.
Finish with flaky salt
A pinch of flaky sea salt over the steak bites just before serving adds crunch and seasoning without making the potatoes salty.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Sheet pan
- Instant-read thermometer
- Small bowl
- Spatula or tongs
- Sharp knife and cutting board
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Give the potatoes a head start. Steak bites need only minutes, so they go in last.
- Cut the steak into even 1-inch (2.5cm) cubes so they all reach temperature together.
- Leave space between the steak cubes. Crowded steak steams and turns gray rather than browning.
- Top sirloin is a good balance of price and tenderness for steak bites; avoid stew meat, which needs long, slow cooking.
Recipe Variations
Different ways to make this dish your own
Cajun Steak Bites
Season the steak with 2 teaspoons Cajun seasoning in place of the salt and pepper, and add a pinch of cayenne to the butter.
Steak Bites with Mushrooms
Add 8 oz (225g) halved cremini mushrooms to the pan with the green beans. They brown and soak up the garlic butter.
Chimichurri Steak Bites
Skip the garlic butter and spoon a parsley, garlic, oregano, red wine vinegar and olive oil chimichurri over the finished pan.
What to Serve With
Perfect pairings to complete the meal
Side Salad
A wedge or Caesar-style salad gives a crisp, cool contrast to the buttery steak.
Horseradish Cream
Stir prepared horseradish into sour cream with a pinch of salt for a sharp dipping sauce.
Crusty Bread
A warm baguette is handy for the garlic butter left on the pan.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Cooked steak bites can be frozen for up to 2 months; potatoes and green beans lose texture, so they are better eaten from the fridge.
Make-Ahead
Cut the potatoes, trim the beans and cube the steak up to a day ahead. Keep the potatoes in cold water in the fridge, the steak covered on the bottom shelf, and dry everything well before roasting.
Reheating
Reheat in a hot skillet for 2 to 3 minutes or on a sheet pan at 400°F (200°C) for 5 to 7 minutes until hot through. The microwave tends to overcook the steak.
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