Sheet Pan Steak Bites and Potatoes turns one pan into a whole steakhouse dinner with almost no work. Everything roasts on one pan in stages, so the potatoes crisp, the beans stay snappy, and the steak stays pink in the middle. Dinner for four with no splatter on the stove!
Ellen’s Notes
Every so often we want steak without the fuss of cooking actual steaks, and this is that dinner. The beef marinates on the counter while the potatoes roast, so all that flavor costs you no extra time at all. If you plan ahead, you can marinate the steak up to 24 hours ahead for even more flavor.
I cut the sirloin into big two inch cubes on purpose. Large pieces can sit in a hot oven for ten minutes and still come out pink and juicy in the middle. If your family likes their beef more done, cut the cubes closer to an inch instead.
Keep in mind that the steak is what decides when the pan comes out. The potatoes and beans will happily wait another minute, but the beef won’t!
Key Ingredient Notes
- Sirloin Steak – It’s lean, tender, and doesn’t need long cooking to soften. Cut it into two inch cubes so the pieces stay juicy in the middle. Ribeye or strip steak work too, though they are richer and give off more fat on the pan.
- Russet Potatoes – These get fluffy inside and crisp beautifully against a hot sprayed pan. Cut them into one inch pieces so they finish alongside the green beans. Yukon golds hold their shape a little more if you prefer that, and baby potatoes work halved.
- Green Beans – Trim them, but leave them whole. They go on at the same time as the potatoes and come out blistered and crisp-tender.
- Steak Seasoning – This does double duty in this recipe. A half teaspoon goes on the vegetables and the rest goes on the beef.
How to Make Sheet Pan Steak Bites and Potatoes
See the recipe card for full ingredient list and directions below.
Marinate the steak. Add the steak cubes, olive oil, soy sauce, Worcestershire, and smashed garlic to a zip top bag. Massage it together and leave it on the counter.
Season the vegetables. Toss the potatoes and green beans with olive oil and a half teaspoon of steak seasoning. Spread them out on the pan in an even layer.
Roast the vegetables. Give them 20 minutes on their own, which is exactly how long the steak needs to marinate.
Add the steak. Push the vegetables to the sides of the pan. Scoop the steak bites out of the marinade (discarding any leftover marinade) and add the steak to the pan in an even layer. Season the steak bites with the rest of the steak seasoning and top it with the butter.
Finish it off. Roast 10 more minutes, until the steak is cooked to your liking. Then stir everything (steak and veggies) through the melted butter in the pan and serve! I like to scatter some freshly minced parsley over the top, but that’s totally optional.
📌 Ellen’s Recipe Tips
- Skip the parchment paper. Most sheet pan recipes tell you to line the pan, but here it works against you. The potatoes need direct contact with hot sprayed metal to crisp.
- Throw the marinade away. Don’t pour it over the pan when you add the steak. Extra liquid turns a hot roasting pan into a steaming pan, and the beef will go gray instead of brown.
- Cut the potatoes small. One inch pieces finish in the same 30 minutes the rest of the meal needs. Larger chunks will still be firm in the middle when the steak is done.
- Give everything room. Spread the vegetables in a single layer with a little space between them. Crowded food traps steam and nothing browns.
- Push the vegetables to the sides. When the steak goes on, clear a space in the middle rather than piling the beef on top of the potatoes. The steak needs pan contact too.
Storing and Make Ahead
Steak bites and potatoes are best straight off the pan, while the potatoes are still crisp and the butter is still pooling. Leftovers keep well though, in an airtight container in the refrigerator for up to three days.
To make ahead, you can do the prep work ahead even though the cooking is best done right before you eat. Cube the steak and mix the marinade in the bag up to a day early, and keep it in the refrigerator rather than on the counter. Cut the potatoes ahead too, covered in cold water so they do not brown, then drain and pat them dry before they go on the pan.
Sheet Pan Steak Bites and Potatoes with Green Beans
Ingredients
- 1 lb beef sirloin steak, cut into 1.5" to 2" cubes
- 1 lb russet potatoes, cut into 1" pieces
- 12 oz green beans, trimmed
- 1 ½ tablespoons olive oil
- 2 teaspoons steak seasoning
- 4 tablespoons butter, thinly sliced
- chopped fresh parsley, optional
Marinade:
- ½ cup olive oil
- ¼ cup low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, smashed
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Instructions
- Preheat oven to 400°F. Spray a sheet pan with non-stick cooking spray, set aside. I don't recommend using parchment paper so you get a better sear on the meat and vegetables.
- Place the steak bites, olive oil, soy sauce, Worcestershire sauce and garlic in a gallon zip lock bag. Seal the bag and use your hands to massage the marinade with the steak. Set on the counter while roasting the vegetables. If prepping ahead, the steak can be marinated for up to 24 hours in the fridge. Let it come to room temperature before cooking.
- In a large bowl add the potatoes, green beans, olive oil and ½ teaspoon steak seasoning. Toss until all the vegetables are coated. Spread the prepared vegetables onto the sheet pan and spread them into an even layer.
- Roast the potatoes and beans for 20 minutes. Remove the pan from the oven and gently move the potatoes and beans to the sides of the pan. Add the marinated steak bites (discarding any of the leftover marinade) and season with the remaining steak seasoning. Place the butter on top.
- Place the pan back into the oven and continue to cook for 10 minutes, until steak is cooked to your liking. 135°F for medium rare or 145°F for medium.
- As soon as the pan comes out, gently turn the steak and vegetables through the butter. Serve immediately with a little fresh chopped parsley on top, if desired. Enjoy!
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Nutrition
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