Protein-packed steak and roasted vegetables sheet pan meal.
This steak bites and roasted veggies sheet pan meal is a satisfying, colorful dinner that’s bursting with flavor. The steak bites are juicy and savory, coated in a garlicky, herb-infused marinade, while the vegetables roast to caramelized perfection, adding natural sweetness and texture. It’s ideal for any night you crave a hearty, balanced meal without much fuss—great for weeknights or casual gatherings. Pair it optionally with rice, mashed potatoes, or warm pita bread for a complete plate. The combination of tender steak and vibrant veggies makes this dish both nourishing and comforting, perfect for sharing with family or friends.
Ingredients
- 1½ lbs. sirloin or ribeye steak, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped for garnish (optional)
Directions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Prepare Marinade: In a bowl, mix olive oil, garlic, salt, pepper, paprika, and herbs.
- Prep Steak Bites: Toss steak cubes with half the marinade. Set aside.
- Prep Veggies: Toss all chopped vegetables with the remaining marinade. Spread veggies evenly on the sheet pan.
- Add Steak: Arrange steak bites on top of or beside the veggies.
- Roast: Bake for 15–18 minutes, stirring halfway through, until steak is browned and veggies are tender.
- Serve: Garnish with fresh parsley and serve immediately.
Tips
- Additions: Try adding mushrooms, carrots, or asparagus for variety.
- For Extra Flavor: Finish with a drizzle of balsamic glaze or sprinkle with feta cheese.