Sheet Pan Steak Bites and Potatoes with Green Beans

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!