Steak with Roasted Veggies

Get ready for the very best Steak with Roasted Veggies! This dish is a total flavor bomb — think perfectly juicy, seared steak paired with tender, caramelized vegetables. Each bite is rich, savory, and bursting with deep, roasted goodness.

The beauty of this recipe? It's delightfully simple and comes together on just one sheet pan. You'll have a hearty, satisfying meal with minimal cleanup, making it a must-try for busy weeknights or when you want a no-fuss feast.

This recipe reminds me of cozy family dinners and restaurant-worthy flavors, all made easily at home. Whether you're craving steakhouse vibes or looking to impress guests, this is always a hit!

Why You'll Love This Recipe

• Packed with bold, irresistible flavor thanks to juicy steak and perfectly roasted veggies.
• Easy, one-pan cleanup so you can spend less time washing dishes.
• Customizable with your favorite beef cuts and seasonal vegetables.
• Perfect for family dinners or casual guests—it feels special but never fussy.

Key Ingredients for Steak with Roasted Veggies

See recipe card below for full list of measurements, ingredients, and instructions.

Sirloin Steak

This recipe relies on a thick-cut sirloin steak for juicy, tender bites with plenty of beefy flavor. Sirloin strikes a great balance between tenderness and affordability. Pat it dry before cooking for the best sear. Ribeye, strip steak, or even filet mignon work well here—just adjust cook times as needed.

Bell Peppers

Bell peppers deliver sweet, vibrant flavor and fantastic color to the veggie mix. Slice them into strips for quick, even roasting. Any color works—try a mix of red, yellow, and orange for visual appeal. Substitute with poblano peppers or zucchini for a twist.

Baby Potatoes

Baby potatoes roast up creamy on the inside and crispy on the outside, soaking up steak juices beautifully. Halve them for quicker, even cooking. No baby potatoes? Use Yukon Golds or fingerlings, cut into bite-sized pieces.

Red Onion

Red onion adds sweet, mellow flavor once roasted. Slice into thick wedges for caramelization without burning. Yellow or sweet onions are fine substitutes, though each brings its own nuanced flavor.

Olive Oil

A healthy drizzle of olive oil helps veggies roast evenly and gives steak a gorgeous sear. Use extra-virgin if possible for richness, or swap in avocado oil for high-heat cooking.

Instructions for Steak with Roasted Veggies

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Veggies

Start by preheating your oven to 425°F (220°C). Arrange the halved baby potatoes, sliced bell peppers, and red onion wedges on a large sheet pan. Drizzle with 2 tablespoons of olive oil, and season with garlic powder, smoked paprika, dried thyme, plus a generous pinch of salt and pepper. Toss everything with your hands to coat evenly, then spread in a single layer so the veggies roast, not steam.

Roast the Veggies

Pop the veggies into the oven and roast for 20 minutes, stirring once halfway through. You want the potatoes to start turning golden and the veggies to soften up, but not be all the way done yet.

Prep and Sear the Steak

While the veggies are roasting, pat your steak dry and rub with the remaining 1 tablespoon of olive oil. Season both sides generously with salt and pepper. Heat a heavy skillet (cast iron is perfect) over high heat. Once it's screaming hot, sear the steak for 2-3 minutes on each side—just until a golden-brown crust forms (the inside will finish cooking in the oven). Remove from heat.

Finish in the Oven

Carefully nestle the seared steak on top of the mostly-roasted veggies. Return the sheet pan to the oven and roast everything together for 8-10 more minutes, or until the steak reaches your preferred doneness (about 135°F for medium-rare). Remove steak from the pan and let it rest for at least 5 minutes before slicing.

Serve and Enjoy

Slice the steak against the grain and arrange over the roasted veggies on a platter. Sprinkle with chopped fresh parsley for a pop of color, if you’d like. Serve hot and enjoy every juicy, flavorful bite!

Recipe Variations

Switch Up the Veggies

Feel free to use whatever vegetables you love or have on hand! Zucchini, carrots, cherry tomatoes, asparagus, or Brussels sprouts all roast beautifully and pair perfectly with steak.

Make It Gluten-Free

Good news: this recipe is naturally gluten-free! Just double-check your seasonings for any hidden gluten, especially if using packaged spice blends.

Spice It Up

Add a pinch of chili flakes or cayenne pepper to the veggie seasoning for a subtle, smoky kick. A splash of balsamic vinegar after roasting brings out a sweet tang, too.

Try a Different Protein

Not a beef fan? Swap in boneless chicken thighs or even salmon fillets. Just adjust oven time as needed—chicken may need a few extra minutes, fish a few minutes less.

Dairy-Free Option

This recipe is already dairy-free, but if you'd like to add creaminess, top with a dollop of dairy-free pesto or your favorite vegan sauce.

Serving Suggestions

Steak with Roasted Veggies is hearty enough to shine as a stand-alone meal, but it's excellent with a simple green salad or a loaf of crusty bread to mop up all the juices. For a classic steakhouse feel, serve with a side of chimichurri sauce or horseradish cream. A squeeze of lemon and a sprinkle of flaky sea salt at the end take it over the top!

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread steak and veggies on a baking sheet and warm in a 350°F oven for 8-10 minutes, or microwave in short bursts until hot. For best results, slice steak just before serving. You can freeze leftovers for up to 2 months, though veggies may soften a bit upon reheating.

Frequently Asked Questions About Steak with Roasted Veggies (FAQ)

Q: Can I use a different cut of steak for this recipe?
A: Absolutely! Strip steak, ribeye, or even flank steak work well. Adjust the cooking time based on thickness and your preferred doneness.

Q: Should I peel the potatoes before roasting?
A: No need! Leaving the skin on baby potatoes adds texture and nutrients. Just scrub them well and halve.

Q: Can I make this recipe ahead of time?
A: You can prep the veggies and season the steak in advance. Roast and sear just before serving for the juiciest, freshest results.

Thanks for reading! Steak with Roasted Veggies is hearty, packed with flavor, and so simple to pull together on a busy night. Whether you're gathering the family or impressing guests, this is a dinner to savor. Give it a try, then drop a comment or rating below to let me know how it turned out!