This post may contain affiliate links. Please see our disclosure policy.
If convenience is the whole point of a weeknight dinner, this is the one. Steak bites, potatoes, and broccoli all cook on a single sheet pan, finished with a garlic butter drizzle that ties the whole thing together! One pan, minimal cleanup, and dinner that tastes like it took a lot more effort than it did.
I originally tested this recipe in a cast iron skillet, and while that version gets an incredible sear, this sheet pan version is the one I keep coming back to on busy weeknights: everything goes in the oven, and I’m free to do literally anything else while it cooks!
Why You’ll Love This Recipe
- Genuinely one pan — potatoes, broccoli, and steak all cook together, minimal cleanup
- Hands-off — no standing over a hot skillet, just staggered timing in the oven
- That garlic butter finish — melted garlic butter drizzled over everything right at the end ties the whole dish together! This is the part that really makes the entire dish. Don’t skip it!
- Flexible vegetables — broccoli or green beans both work here without changing the timing.
How to Make this Easy Sheet Pan Dinner
The basics of this recipe are pretty simple. Dice up your potatoes, steak and broccoli. But here are the important notes:
Potatoes go in first. They take much longer to roast tender than the steak needs to cook, so they get a 15 minute head start before anything else joins the pan. Skipping this step is the most common way a sheet pan dinner like this goes wrong… either the potatoes come out hard, or the steak way overcooks waiting for them.
Steak and broccoli or green beans both go in for the final 7 – 8 minutes. Follow that up by broiling for 1 – 2 minutes.
Garlic butter goes on at the very end, melted separately and drizzled over everything right before serving, rather than roasted the whole time. I added some fresh rosemary, but feel free to skip that and add your own herb (or omit the herb all together).
Tips for Success
- Don’t skip the staggered timing. It’s the one non-negotiable step here: potatoes first, then broccoli and steak together, so everything finishes tender and cooked through at the same time.
- For steak with more pink (medium or medium-rare), cut the second roasting stage down to about 6-7 minutes and the broil to just 1 minute, checking a piece before pulling the pan. The cubes are small and continue cooking a bit even after they come out of the oven, so it’s easy to overshoot if you wait too long.
- Check a few different spots on the pan. Ovens have hot spots, so steak near the edges may cook a little differently than steak in the center.
- Don’t walk away during the broil. It only takes a couple of minutes to go from perfectly browned to burnt.
Serving and Storing
This is a complete meal on its own, but it’s also great with a simple green salad or some crusty bread if you want to round it out further.
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or air fryer to bring back some texture in the potatoes and steak. Microwaving works, but will soften everything more than you’d probably like.
Easy Sheet Pan Steak Bites with Potatoes and Broccoli
Ingredients
- 1.5 lbs yukon gold potatoes, diced into 1-inch pieces
- 3 tbsp olive oil or avocado oil,
- 1 tsp sea salt,, divided
- 1 tsp black pepper,, divided
- 3 cups broccoli florets
- 1.5-2 lbs sirloin steak, patted dry
- 3 tbsp butter
- 3 cloves garlic, , minced
- 2 tbsp chopped herbs, (like rosemary or parsley)
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment paper. Toss the Yukon gold potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, divided. Spread in a single layer on the pan.
- Roast the potatoes for 15 minutes (do this step first before adding the steak and broccoli).
- Meanwhile, prep the steak and broccoli. After dicing the steak and chopping the broccoli, toss with the remaining oil and salt and pepper.
- Remove the potatoes from the oven and make room for the broccoli and steak. Ensure everything is in a single layer. Roast for another 6 – 7 minutes, then bump the temperature to a broil. Broil for 1 – 2 minutes until everything is golden seared, and remove immediately.
- Make the garlic butter by melting the butter with garlic, then adding any fresh herbs.
- Remove the sheet pan from the oven and pour the garlic butter over the entire pan. Toss to coat everything. Season with additional salt and pepper as needed, and serve hot.
