Overhead of a steak sheet pan dinner with veggies and a fork.

Looking to whip up a hassle-free yet hearty Valentine’s Day dinner for two? Try our simple sheet pan steak and potatoes recipe that’s as easy as it is delicious. Fresh green beans and tender baby potatoes are roasted together, and then get a trip under the broiler with the steak before it is dolloped with garlic butter. In about 45 minutes, you’ll have a no-fuss, one-pan meal with perfectly cooked steak and potatoes—a stress-free way to enjoy a cozy dinner together, even on busy weeknights. Forget the complicated recipes; this sheet pan dinner is a complete meal, and the key to a relaxed and tasty Valentine’s celebration.

Overhead of a partially sliced garlic butter steak, roasted green beans, and potatoes on a white plate.

What sides are good with steak?

Look at the menu for any steakhouse, and you’ll see a few themes. There are often several potato options—the mild potatoes serve as a great contrast to the flavorful steak, and the starch soaks up the juices and flavors from the meat. And there are usually vegetables like green beans, asparagus, mushrooms, or creamed spinach to round it out. For this steak and potatoes recipe, we put all the dishes together on one sheet pan: broiled steak, roasted potatoes, and roasted green beans, all finished with simple homemade garlic butter.

Can you cook steak and potatoes together?

You sure can, but you aren’t going to want to start them at the same time. The steak would absolutely dry out in the time it takes to cook the potatoes. Instead, we roast the potatoes and green beans most of the way before adding the steak to the pan—that’s the secret to everything getting cooked to perfection!

Close view of a garlic butter steak surrounded by veggies on a baking sheet.

What kind of steak should I buy?

We’ve tested this sheet pan steak and potatoes with both sirloin steak and ribeye steaks. The ribeyes will be the most melt-in-your-mouth, but they are also more expensive. For a more budget-friendly option, try this with sirloin steaks—they’ll still be pretty juicy and tender!

Protip: A steak by any other name.

You may see sirloin sold as New York strip steak—they’re the same thing!

Save the flank steak for fajitas or stir-fries, and skip the beef tenderloin (aka filet mignon) for this one. We also do not recommend a porterhouse steak, as they are difficult to fit on the sheet pan and likely won’t cook evenly with this method.

What other ingredients do I need for this steak and potatoes recipe?

In addition to the steaks, you’ll need:

  • Baby yellow potatoes. If you can’t find these, you can sub in Yukon gold potatoes and cut them into bite-size pieces, about 1″ in size.
  • Fresh green beans
  • Avocado oil
  • Seasoning: garlic powder, onion powder, salt, and pepper
  • Garlic butter (salted butter, garlic cloves, Parmesan cheese, chives, and parsley)

How do you make sheet pan steak and potatoes?

We love a sheet pan dinner because it makes dinner so simple—there’s no hovering by the stove, little hands-on time, and minimal cleanup. Here’s how to make this sheet pan steak and potatoes recipe:

Collage of six simple steps to make a steak dinner on one pan. A text overlay reads, "How to Make Sheet Pan Steak & Potatoes."
  1. Preheat the oven, grease a baking sheet, and make the garlic butter.
  2. Toss the potatoes and green beans with oil and seasoning, spread on the prepared baking sheet, and then roast in the preheated oven for 25 minutes.
  3. Stir, then push the vegetables to the side of the pan. Season the steaks, add them to the sheet pan, then broil for 3-4 minutes.
  4. Cover the vegetables with foil, then flip the steaks and broil them on the other side for 3-4 minutes.
  5. Spread the garlic butter over the steaks. Cover the whole pan loosely with foil, and let the meat rest for 10 minutes.
  6. Slice the steak into strips and serve. 
A fork holds up a bite of perfectly cooked steak.

Is steak best medium-rare?

Most folks will recommend cooking your steak to medium-rare, which is when the interior is 130-140°F. That’s the point when the outside is firm and the interior is just starting to turn from red to pink. If you follow our cook times in the recipe below, you’ll get medium-rare steak. For a medium steak, add two minutes to the broiling time.

Protip: Rest makes it best!

Don’t skip the resting time when the steak is done cooking! Those ten minutes allow the steak’s juices to redistribute throughout the meat, so all the flavor and moisture stay in the steak.

What do I do with the leftovers?

Store any leftovers in an airtight container in the refrigerator. Eat within 3-4 days.

Tight view of a sliced steak topped with garlic butter on a plate.

Want more easy dinners that feel fancy?

Overhead of a steak sheet pan dinner with veggies and a fork.

Sheet Pan Garlic Butter Steak and Potatoes Recipe

Yield: 2 large servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Enjoy a heavenly steakhouse dinner without having to leave home. This steak and potatoes recipe for two is made all on one sheet pan, saving you time and clean-up.


  • 1 pound baby yellow potatoes, halved 
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large ribeye or sirloin steaks, about 1 1/2 inches thick, room temperature

Garlic butter:

  • 1/4 cup salted butter, softened to room temperature
  • 1 garlic clove, minced
  • 1 1/2 teaspoons grated Parmesan cheese
  • 1 teaspoon fresh chopped chives
  • 1/4 teaspoon fresh chopped parsley


  1. Preheat oven to 375­°F and grease a large baking sheet. If you haven't already, move the steaks to the counter to allow them to come to room temperature.
  2. Place the potatoes and green beans on the baking sheet, and toss with the 2 tablespoons of oil.
  3. In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Reserve 1 teaspoon of the mixture, then sprinkle the remaining seasoning over the top of the vegetables.
  4. Roast the vegetables in the oven for 25 minutes. Remove from the oven and turn and stir the vegetables on the pan. Push the vegetables (carefully) to one side of the baking sheet to make room for the steaks.
  5. While the vegetables cook, combine all garlic butter ingredients in a small bowl and set aside. 
  6. Place the steaks on the baking sheet and sprinkle them with the 1 teaspoon reserved seasoning. Broil for 3-4 minutes, then remove from the oven. Cover the vegetable portion of the sheet pan with aluminum foil, flip the steaks, and broil for another 3-4 minutes.
  7. Remove the baking sheet from the oven and spread the garlic butter over the steaks. Carefully cover the baking sheet with aluminum foil and allow to rest for about 10 minutes.
  8. Serve!


  • This yields medium-rare steaks. Add 2 more minutes of broil time for medium steaks.
  • Bringing the steaks to room temperature is essential to making sure they are tender when baked in the oven. Do not put cold steaks into the oven!
  • You can use sirloin steaks or ribeye steaks for this recipe. The ribeyes are much more tender, but the sirloin steaks are a more budget-friendly option and turn out pretty tender and juicy.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 956Total Fat: 60gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 168mgSodium: 583mgCarbohydrates: 66gFiber: 11gSugar: 10gProtein: 44g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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One Comment

  1. I haven’t used your salad in a jar recipes yet, I’m going to this spring when I return to work. I think it’s a neat idea to get people eating better…