Name: Italian Sheet Pan Steak and Veggies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/4 cup salted butter (melted); 1/4 cup olive oil; 4 teaspoons minced garlic (about 4 cloves); 2 teaspoons Italian seasoning; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup cherry or grape tomatoes; 2 medium carrots (sliced); 1 medium red bell pepper (cut into 1-inch pieces); 1 medium red onion (cut into 1-inch pieces); 2 cups broccoli florets; 2 sirloin steaks (about 1 pound total); 1 medium lemon (zested and juiced)

Introduction

This Italian Sheet Pan Steak and Veggies recipe is a simple, flavorful meal perfect for busy weeknights. Juicy sirloin steaks roast alongside colorful vegetables, all coated in a fragrant garlic and Italian herb butter. It’s an effortless one-pan dinner packed with vibrant taste and minimal cleanup.

A white round plate holds a grilled steak at the center, topped with small yellow zest pieces and green herb sprinkles. Around the steak, there are roasted vegetables including bright orange carrot slices, green broccoli florets with slightly charred edges, deep purple onion chunks, and red bell pepper pieces, all showing a caramelized, cooked texture. A black fork is placed on the right side of the steak, with its prongs touching the meat. The plate rests on a white marbled surface with some scattered green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup salted butter (melted)

1/4 cup olive oil

4 teaspoons minced garlic (about 4 cloves)

2 teaspoons Italian seasoning

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup cherry or grape tomatoes

2 medium carrots (sliced)

1 medium red bell pepper (cut into 1-inch pieces)

1 medium red onion (cut into 1-inch pieces)

2 cups broccoli florets

2 sirloin steaks (about 1 pound)

1 medium lemon (zested and juiced)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and lightly grease a 13×18-inch baking sheet.

Step 2: In a small microwave-safe bowl, melt the butter in 30-second increments on low power. Whisk in olive oil, minced garlic, Italian seasoning, onion powder, salt, and black pepper until combined.

Step 3: Spread the cherry tomatoes, sliced carrots, red bell pepper pieces, red onion pieces, and broccoli florets evenly on the baking sheet. Drizzle with two-thirds of the butter mixture and toss gently to coat.

Step 4: Roast the vegetables in the preheated oven for 15 minutes.

Step 5: Remove the pan from the oven. Push the vegetables toward the edges of the pan to make space in the center for the steaks. Place the sirloin steaks in the center and drizzle with the remaining butter mixture.

Step 6: Switch the oven to broil. Position the sheet pan about 6 inches below the broiler and cook the steaks for 4 to 5 minutes per side, flipping once, until they reach your preferred level of doneness.

Step 7: Remove the pan from the oven. Zest and juice the lemon, then drizzle the lemon juice over the vegetables and sprinkle them with lemon zest.

Step 8: Serve the steaks hot with the roasted vegetables. Season with additional salt and pepper if desired.

Tips & Variations

For extra tenderness, let the steaks rest at room temperature for 20 minutes before cooking.

Swap out vegetables according to season or preference, such as zucchini, asparagus, or mushrooms.

Add a pinch of red pepper flakes to the butter mixture for a spicy kick.

Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can substitute sirloin with ribeye, flank, or strip steak. Adjust broiling time based on thickness and desired doneness.

Do I have to broil the steak or can I bake it instead?

Broiling gives a nice sear and crust, but you can bake the steak at 400°F until it reaches the desired doneness. This may take slightly longer, but the vegetables will remain roasted.