Sheet Pan Steak and Potatoes


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Sheet Pan Steak and Potatoes delivers all the hearty comfort but almost no dishes to clean up!  To make a sheet pan version of this classic meal, roast the potatoes until tender and then cook everything under the broiler to give it a golden brown sear.

overhead image of steak and potatoes on a parchment lined sheet pan

The inspiration for this recipe came when I was testing Parmesan Roasted Potatoes. We were eating so many of those crispy, tender roasted potatoes for dinner, that it suddenly occurred to me that I should throw some protein on there and call it dinner. 😉 

The key to this method is to roast the potatoes first until they are nearly perfectly tender. Then add the steak and broil it until it’s done to your liking. Steak cooks quickly and broiling it gives it a golden sear while staying tender and a perfect medium doneness in the middle.

The rest is easy. Here’s how to do it.

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overhead image of baby potatoes in a colander


  • Steak – Use a thin skirt steak or flank steak here. They cook quickly and are very tender as long as they are sliced against the grain. Check out this post for more details on slicing against the grain. (Thicker cuts of steak won’t work with this method because they will take longer to cook and could cause the potatoes to burn before the steak is done.)
  • Baby Yukon Gold Potatoes – These tender potatoes get crisp on the outside and golden tender on the inside. 
  • Garlic, Balsamic Vinegar, Soy Sauce, Dried Thyme – These are the ingredients that go into the steak marinade and give that steak tons of flavor. 
  • Cooking Oil and Olive Oil – This recipe uses two types of oil. A high-heat neutral cooking oil (like avocado oil, grapeseed oil, or vegetable oil) is great for the initial roasting of the potatoes and to marinate the steak. Using olive oil to finish the potatoes adds nice flavor. Feel free to just use one type of oil if you prefer.
  • Garlic Powder – Use garlic powder in the roasted potatoes instead of fresh garlic because it won’t burn at the high cooking temperatures the way that fresh garlic might.

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overhead image of cooked steak and potatoes on a sheet pan

How to Make Sheet Pan Steak and Potatoes

The first part of making these potatoes is steam-roasting them. Basically, covering the potatoes and cooking them at high heat so that they get evenly cooked throughout. Then finish them uncovered to brown. This recipe just has marinated steak added and broiled at the end.

  1. Marinate steak – Combine marinade ingredients and add steak. Marinate steak for at least 15 minutes and up to a day before cooking. 
  2. Steam Potatoes – Spread potatoes out on an oiled baking sheet. Cover tightly with foil (you don’t want any of that moisture to sneak out) and transfer to the oven to steam for 25 minutes at 450°F / 232°C. They should be nearly tender at this point. 
  3. Turn on broiler – Take potatoes out of the oven and turn on the broiler. Move a rack so it’s about 6 inches from the broiler. 
  4. Toss potatoes with seasoning – Toss potatoes with olive oil, salt, garlic powder, and black pepper. 
  5. Add steak to potatoes – Remove steak from marinade and nestle it in the center of the potatoes. Season it with salt and pepper. 
  6. Broil on top – Slide sheet pan under the broiler and cook until steak is lightly cooked on top, 2 to 3 minutes.
  7. Flip steak and finish – Flip steak over and give potatoes a stir. Return to broiler and continue cooking until steak is cooked to your liking. 
  8. Rest steak – Don’t forget to rest your steak! Give it at least 5 minutes, covered, to rest. 
  9. Slice steak and serve!
pouring melted butter over roasted potatoes

More Sheet Pan Meals

steak and potatoes on a sheet pan

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steak and potatoes on a sheet pan
4.70 from 10 votes

Sheet Pan Steak and Potatoes

For the sheet pan version of this classic Steak and Potatoes meal, roast the potatoes until tender and then cook everything under the broiler to give it a golden brown sear.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 4


  • Shallow Baking Dish (for marinating steak)
  • Small Mixing Bowl
  • sheet pan
  • aluminum foil


For the Steak:

  • 2 cloves Garlic, minced
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Soy Sauce (use Tamari to make this recipe gluten-free)
  • 2 Tablespoons Cooking Oil
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Dried Thyme
  • 1 pound Skirt Steak, thinly sliced against the grain (sub hanger or flank steak)

For the Potatoes:

  • 2 Tablespoons Cooking Oil
  • 1.5 pounds Baby Yukon Gold Potatoes, quartered (sub any baby potatoes)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper
  • Chopped Parsley or Chives, for topping (optional)
  • Sour cream, for serving (optional)


  • Combine garlic, balsamic vinegar, soy sauce, 2 Tablespoons cooking oil, 2 teaspoons salt, and dried thyme. Add steak and turn to coat in marinade. Pierce it a few times with a fork to help the marinade soak in. Let steak marinate while preparing potatoes. (If it will be less than 15 minutes and you just took the steak out of the fridge, you can leave it out so that it comes to room temperature before cooking. If it will be any longer, return it to the fridge.)
  • Preheat oven to 450°F / 232°C.
  • Drizzle cooking oil over a sheet pan, tipping the pan to evenly coat.
  • Scatter potatoes over the pan and cover very tightly with foil (you might need to sheets of foil).
  • Transfer potatoes to the oven and roast, covered, for 25 minutes.
  • Remove potatoes and turn on the oven's broiler. (Make sure that an oven rack is positioned about 6-inches from the heat source. If it’s too far away the steak will take a long time to cook. Too close and the steak might burn before it’s cooked through.)
  • Whisk together olive oil, 1 teaspoon salt, garlic powder, and black pepper. Pour over potatoes and toss everything to combine.
  • Nestle marinated steak in the center of the potatoes. Season the top of the steak generously with black pepper and a small sprinkle of extra kosher salt.
  • Slide sheet pan under the broiler and cook until steak is lightly cooked on top, 2 to 3 minutes.
  • Remove pan and flip steak to the other side. Turn / stir potatoes with a spatula. Season steak with some additional black pepper and salt.
  • Return pan to oven and continue broiling until potatoes are tender and steak is golden brown and cooked to your liking, 4 to 8 minutes more (depending on how you like your steak cooked).
  • Transfer steak to a cutting board and let rest, covered, for 5 minutes. Slice against the grain.
  • Toss potatoes with parsley or chives.


Make Ahead – Steak can be marinated up to 1 day ahead.


Calories: 476kcal | Carbohydrates: 33g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 2334mg | Potassium: 1075mg | Fiber: 4g | Sugar: 3g | Vitamin C: 34mg | Calcium: 35mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $11.00
Calories: 476
Keyword: beef recipe, easy dinner, easy recipe, easy, weeknight-friendly, potatoes, sheet pan meal, sheet pan recipe, steak and potatoes, steak recipe
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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