Italian Sheet Pan Steak and Veggies

Do you love easy dinners? This one is super easy and the result is super delicious! With just a bit of chopping and a simple garlic butter sauce, you’ll have a restaurant-quality meal on the table in no time. Toss your veggies on the pan, roast, then add your steaks for a perfectly cooked, all-in-one meal.

Contents

Why Our Recipe Ingredient Notes Using More Than 2 Steaks Prepping Your Vegetables Steak Doneness Storage & Reheating Instructions

For more easy dinners, check out our One Pot Italian Chicken and Pasta or our Creamy Chicken Broccoli Rice Casserole.

Why Our Recipe

One-pan dinner with easy cleanup—perfect for busy nights!
Simple Italian butter sauce brings restaurant-quality flavor.
Loaded with colorful veggies for a dinner that’s as good for your eyes as it is for the rest of your body.

I’ve used five different colorful veggies in this recipe. They all cook at about the same rate so they are a perfect match. Have a picky eater? You can always swap out veggies to suit your own personal taste preferences. You can also keep your veggies separated on the sheet pan so it’s easy for that one picky little eater to get only the things they want.

Ingredient Notes

An overhead view of the ingredients needed to make italian sheet pan steak and veggies.

Butter: It’s the catalyst of flavor.
Olive Oil: Any neutral oil will work, but we recommend the flavor of oil oil.
Garlic: Fresh garlic adds the best flavor. You can substitute 1/2 teaspoon garlic powder per clove if needed.
Italian Seasoning: This is typically a blend of oregano, basil, thyme, and rosemary. If you don’t have it, use a mix of any of these dried herbs.
Cherry Tomatoes: Keep them whole. You can also use grape tomatoes, whichever is available.
Carrots: Slice carrots into 1/4-inch thick rounds. Make sure they’re all even so they cook at the same rate.
Red Bell Pepper: Cut into 1-inch pieces. You can use any color bell pepper, but red adds a nice sweetness.
Red Onion: Cut into 1-inch pieces, similar in size to the bell pepper, so they roast evenly.
Broccoli Florets: Cut the broccoli into bite-sized florets, about 1 to 1.5 inches in diameter. Ensure they are similar in size for even cooking.
Sirloin Steaks: Use steaks that are about 1 inch thick. Adjust the broiling time slightly if your steak is thicker or thinner to achieve the desired doneness. You can also use a New York strip steak instead.
Lemon: Zest the lemon before juicing it. The lemon zest and juice add a fresh, bright flavor to the dish right before serving.

Using More Than 2 Steaks

If you need more than two steaks, just add a couple more. This recipe can easily stretch to feed more people. For anything over 4 steaks, though, you’ll want to double the butter sauce and veggies, and use an additional sheet pan to ensure everything cooks evenly.

Prepping Your Vegetables

For the best results, be sure to cut your vegetables as directed in the recipe. This ensures they all cook evenly, so you won’t end up with a mix of undercooked or mushy veggies. Peppers and onions should be cut into 1-inch pieces, while carrots need to be sliced about 1/4 inch thick.

An overhead view of a steak on a sheet pan surrounded by roasted vegetables.

Steak Doneness

Whether you like your steak practically raw on the plate or cooked all the way through, this steak doneness chart will help you out. The chef’s standard is medium-rare—at this point, the steak will be tender, juicy, and melt-in-your-mouth delicious. Keep in mind that cooking times can vary depending on the thickness of the steak.

Rare: 125°F (Cool red center)
Medium Rare: 135°F (Warm red center)
Medium: 145°F (Warm pink center)
Medium Well: 150°F (Slightly pink center)
Well Done: 160°F (No pink, cooked through)

Using a meat thermometer is the best way to ensure your steak reaches your preferred level of doneness.

Storage & Reheating Instructions

Refrigerate: Store any leftover steak and vegetables in an airtight container in the fridge for up to 3 days.

Reheat in the oven: Preheat your oven to 350°F. Place the steak and vegetables on a baking sheet and heat for about 10 minutes, or until warmed through.