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Say goodbye to piles of dishes and hello to your new favorite weeknight dinner—Sheet Pan Steak with Potatoes and Broccoli! This easy, one-pan wonder is a game-changer for busy families, combining juicy steak, crispy roasted potatoes, and tender broccoli florets all on a single sheet pan. Perfect for meal prep or a quick dinner, this recipe is packed with flavor, requires minimal cleanup, and cooks in just 30 minutes. Whether you’re a seasoned home cook or just starting out, this foolproof sheet pan dinner is guaranteed to become a family favorite. Plus, it’s gluten-free, low-carb friendly, and customizable to suit any taste. Let’s make dinner simple, delicious, and stress-free!
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Why You'll Love This Sheet Pan Steak with Potatoes and Broccoli
- Effortless Weeknight Dinner with Minimal Cleanup: Say goodbye to juggling multiple pots and pans! This one-pan wonder combines juicy steak, crispy roasted potatoes, and tender broccoli all on a single sheet pan. With just one pan to clean, you’ll spend less time in the kitchen and more time enjoying a delicious, stress-free meal with your family.
- Restaurant-Quality Flavor Made at Home: Marinated in garlic, balsamic vinegar, and rosemary, the steak bursts with savory, herbaceous flavors that rival your favorite steakhouse. Paired with golden, crispy potatoes and perfectly roasted broccoli, this dish feels indulgent yet is simple enough for any home cook to master.
- Customizable and Family-Friendly: Whether you’re feeding picky eaters or catering to dietary preferences, this recipe is incredibly versatile. Swap the steak for chicken, adjust the seasoning to your taste, or add your favorite veggies. It’s a crowd-pleaser that’s gluten-free, low-carb friendly, and guaranteed to have everyone asking for seconds!
In This Post
🥩✨ Sheet Pan Steak with Potatoes and Broccoli: Your New Favorite One-Pan Wonder! ✨🥦
When the weather turns cold, and all you want to do is cozy up under a blanket, the last thing you need is a kitchen full of dirty dishes. That’s where this Sheet Pan Steak with Potatoes and Broccoli comes to the rescue! Perfect for snowy days, busy weeknights, or anytime you’re craving a hearty, flavorful meal without the fuss, this recipe is a game-changer.
Juicy flat iron steak (or flank steak, if you prefer) is marinated in garlic, balsamic vinegar, and rosemary for maximum flavor, then roasted alongside crispy baby potatoes and tender broccoli florets. The best part? Everything cooks on one sheet pan, so cleanup is a breeze. Whether you’re a die-hard steak lover like my husband Kevin or just looking for a simple, satisfying dinner, this recipe is a winner.
And don’t worry—if you’re sticking to a low-carb lifestyle, you can easily swap the potatoes for cauliflower or radishes. But honestly, the combo of steak, potatoes, and broccoli is so good, it’s worth the occasional carb splurge!
So, grab your sheet pan, and let’s make dinner easy, delicious, and totally stress-free with this Sheet Pan Steak with Potatoes and Broccoli. Trust me, your family will be begging for seconds (and thirds)!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥄Sheet Pan Steak with Potatoes and Broccoli Ingredient Notes
Here, I explain the best ingredients for my Sheet Pan Steak with Potatoes and Broccoli recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Flat Iron Steak: This cut is tender, flavorful, and perfect for quick cooking. It’s my go-to for sheet pan meals because it cooks evenly and pairs beautifully with roasted veggies.
Substitution: Flank steak works well, too—just keep an eye on the internal temperature to avoid overcooking.
Olive Oil: Adds richness and helps the steak and veggies roast perfectly. It also helps the marinade cling to the steak.
Substitution: Avocado oil or melted ghee are great alternatives for a similar result. - Balsamic Vinegar: Adds a tangy, slightly sweet depth to the marinade, tenderizing the steak and enhancing its flavor.
Substitution: Red wine vinegar or apple cider vinegar can work in a pinch, though the flavor profile will be slightly different. - Garlic: A must for savory, aromatic flavor! It’s used in both the marinade and the roasted veggies for maximum impact.
Substitution: Garlic powder can be used if fresh garlic isn’t available, but fresh is always best for flavor. - Kosher Salt & Fresh Cracked Black Pepper: These basics are essential for seasoning and bringing out the natural flavors of the steak and veggies.
Substitution: Sea salt or regular table salt can replace kosher salt but adjust the amount to taste. - Baby Yukon Gold Potatoes: These creamy, buttery potatoes roast up crispy on the outside and tender on the inside. They’re a crowd-pleaser!
Substitution: For a low-carb option, swap in cauliflower florets or radishes. They’ll roast up just as nicely! - Fresh Rosemary: Adds a fragrant, earthy flavor that pairs perfectly with steak and potatoes.
Substitution: Dried rosemary works too—use one teaspoon for every tablespoon of fresh. - Broccoli: Roasting broccoli brings out its natural sweetness and gives it a delicious, slightly crispy texture.
Substitution: Feel free to swap in other low-carb veggies like zucchini, asparagus, or Brussels sprouts.
Dietary Adaptations
Low-Carb: Replace the potatoes with cauliflower or radishes to keep this dish keto-friendly.
Gluten-Free: This recipe is naturally gluten-free, so no substitutions are needed!
Whole Food Approach: Stick with the potatoes for a more balanced, whole-food meal.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make
I have included a few step-by-step photos to help you visualize the recipe. The recipe card below provides the full instructions, including amounts and temperatures.
Scatter potatoes and rosemary on the baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast potatoes mixture until they begin to brown around the edges and add the broccoli.
Place an ovenproof wire rack over the broccoli and potatoes and lay the steak on the rack.
Return the baking sheet to the oven and roast until the center of the meat registers 125 degrees F.
📦 Storing and Reheating Your Sheet Pan Steak with Potatoes and Broccoli
Once you’ve enjoyed this delicious one-pan meal (and trust me, you will!), here’s how to store and reheat any leftovers to keep them tasting fresh and flavorful:
Storing Leftovers
- Cool Completely: Let the steak, potatoes, and broccoli cool to room temperature before storing. This helps prevent condensation, which can make the veggies soggy.
- Separate for Best Results: If possible, store the steak and veggies in separate airtight containers. This helps maintain the texture of the broccoli and potatoes.
- Refrigerate: Store in the fridge for up to 3-4 days.
Freezing
While this dish is best enjoyed fresh, you can freeze it if needed:
- Steak: Slice the steak into portions and wrap tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. Freeze for up to 2-3 months.
- Veggies: Freeze the potatoes and broccoli in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 1-2 months, though the texture may soften slightly upon reheating.
Reheating
To bring your Sheet Pan Steak with Potatoes and Broccoli back to life:
Oven Method (Best for Crispy Veggies):
- Preheat your oven to 350°F (175°C).
- Place the steak and veggies on a baking sheet. Cover the steak loosely with foil to prevent drying out.
- Heat for 10-15 minutes, or until warmed through. For extra crispiness, broil the veggies for the last 1-2 minutes.
Stovetop Method (Quick and Easy):
- Heat a skillet over medium heat. Add a splash of olive oil or broth to prevent sticking.
- Reheat the steak and veggies separately, stirring occasionally, until warmed through.
Microwave Method (Fast but Less Crispy):
- Place the steak and veggies on a microwave-safe plate. Cover with a damp paper towel to retain moisture.
- Microwave in 30-second intervals, stirring in between, until heated through.
Pro Tips for Reheating
- Steak: To keep the steak juicy, reheat it gently and avoid overcooking. Slicing it thinly before reheating can help it warm more evenly.
- Veggies: If the broccoli or potatoes seem dry, drizzle them with a little olive oil or broth before reheating.
With these storage and reheating tips, you can enjoy your Sheet Pan Steak with Potatoes and Broccoli all over again—just as delicious as the first time!
💭My Recipe Tips
Here are my top tips to ensure your Sheet Pan Steak with Potatoes and Broccoli turns out perfectly every time!
- Steak Selection: Flat iron steak is my go-to for this recipe because it’s tender, flavorful, and cooks quickly. If using flank steak, make sure to slice it against the grain for maximum tenderness.
- Marinate for Flavor: Don’t skimp on the marinating time! Let the steak soak in the garlic, balsamic vinegar, and olive oil for at least 1 hour (or up to 8 hours) to infuse it with flavor and tenderize the meat.
- Preheat Your Pan: Make sure your sheet pan is hot before adding the potatoes. This helps them crisp up beautifully and prevents them from sticking.
- Don’t Overcrowd the Pan: Spread the potatoes and broccoli in a single layer to ensure they roast evenly and get that perfect crispy texture.
- Use a Wire Rack: Placing the steak on a wire rack over the veggies allows the heat to circulate evenly, ensuring the steak cooks perfectly while the veggies roast underneath.
- Check the Temperature: Use an instant-read thermometer to check the steak’s doneness. For medium-rare, aim for 125°F. Let the steak rest for 5-10 minutes before slicing to lock in the juices.
- Low-Carb Swap: If you’re keeping it strictly low-carb, swap the potatoes for cauliflower florets or radishes. They’ll roast up just as nicely and keep the dish keto-friendly.
- Customize Your Veggies: Feel free to mix and match your favorite low-carb veggies. Zucchini, asparagus, or Brussels sprouts would all work beautifully in this recipe.
- Double the Recipe: This dish is perfect for meal prep! Double the ingredients and make two sheet pans at once. Store the leftovers for easy lunches or dinners throughout the week.
- Fresh Herbs for the Win: If you have fresh rosemary on hand, use it! Fresh herbs add a brighter, more vibrant flavor compared to dried.
With these tips, you’ll master this Sheet Pan Steak with Potatoes and Broccoli recipe in no time.
FAQ about
Absolutely! While flat iron steak is my favorite for this recipe, flank steak, sirloin, or even ribeye will work. Just adjust the cooking time based on the thickness of the cut and use a meat thermometer to ensure it reaches your desired doneness.
The key is to add the broccoli halfway through cooking. If you roast it for the full time, it can become overcooked and mushy. Tossing it with olive oil and garlic before adding it to the pan also helps it crisp up nicely.
Use an instant-read thermometer to check the internal temperature:
125°F for medium-rare
135°F for medium
145°F for medium-well
Let the steak rest for 5-10 minutes before slicing to lock in the juices.
🍽️Serving Suggestions
This Sheet Pan Steak with Potatoes and Broccoli is a complete meal on its own, but if you’re looking to round out your dinner or repurpose leftovers, here are some delicious ideas:
Pair It With...
- A Fresh Salad: Keep it light with a simple Keto Caesar Salad or a refreshing Arugula Salad with Lemon Vinaigrette.
- Low-Carb Bread: Serve with a slice of my Keto Dinner Rolls or toasted Keto Bread with garlic butter for a cozy, low-carb side.
- Extra Veggies: Add a side of Roasted Asparagus or Garlic Butter Green Beans for even more veggie goodness.
Repurpose Leftovers
Turn your leftovers into a whole new meal with these creative ideas:
- Steak Salad: Slice the steak and toss it with mixed greens, cherry tomatoes, and a drizzle of balsamic vinaigrette.
- Breakfast Hash: Chop the steak, potatoes, and broccoli into bite-sized pieces, then sauté with eggs for a hearty breakfast.
- Steak Tacos: Wrap sliced steak and roasted veggies in low-carb tortillas with a dollop of guacamole or sour cream.
More Delicious Sheet Pan Recipes...
Sheet Pan Steak with Potatoes and Broccoli
Ingredients
- 2 lbs flat iron steak can substitute flank steak, cooking time may be different
- 1/4 cup olive oil
- 2 tbsp aged balsamic vinegar
- 9 cloves garlic minced and separated
- Kosher salt
- Fresh cracked black pepper
- 1 1/2 lbs baby Yukon gold potatoes halved
- 2 tbsp fresh rosemary minced (or 2 teaspoons dry, crushed)
- 1 head of broccoli cut into florets
Instructions
- Preheat oven to 450° F.
- Line a large rimmed baking sheet with foil.
- Place the steak in a large zipper-top bag with 1/4 cup olive oil, balsamic vinegar, 4 cloves of garlic, salt, and pepper. Turn to coat and let marinate for at least 1 hour up to 8 hours.
- Scatter potatoes and rosemary on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss gently with tongs to coat and spread them out evenly.
- Roast potatoes mixture until they begin to brown around the edges, about 20 minutes.
- Combine the remaining 2 tablespoons of olive oil, broccoli, and remaining garlic in a bowl; season with salt and pepper and toss to coat. Place on the baking sheet along with the potatoes.
- Place an ovenproof wire rack over the broccoli and potatoes. Remove the steak from the zip-top bag and shake off the excess marinade. Lay the steak on the rack.
- Return the baking sheet to the oven and roast until an instant-read thermometer inserted horizontally into the center of the meat registers 125, about 10 to 15 minutes.
- Remove from the oven and let rest for 5 to 10 minutes before slicing.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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