Steak Sheet Pan Dinner

If you're looking for an easy steak dinner with almost no cleanup, this sheet pan steak recipe is about to become one of your favorites. I made a similar version on my Food Network show years ago, and it's one of those recipes I come back to again and again because it couldn't be easier. Everything cooks together on one pan, so while the steaks get beautifully browned under the broiler, the vegetables soak up all those delicious juices and buttery goodness.

The trick is to use sturdy vegetables that can stand up to the high heat of the broiler and the weight of the steaks. Be sure to cut the bell peppers into thick rings and use thick onion slices, too. Thin slices will soften too quickly, but hearty pieces hold their shape as they roast, creating the perfect bed for the steaks. Sweet cherry tomatoes round everything out, becoming soft and jammy in the oven.

A generous sprinkle of Montreal steak seasoning, a drizzle of olive oil, and a pat of butter on each steak are all you need to create big flavor with very little effort. Whether you're making dinner for your family or serving guests, this sheet pan steak dinner delivers juicy steaks, perfectly cooked vegetables, and easy cleanup—all in about 20 minutes. It's a meal in itself, but you can also serve it with loaded baked potatoes or some homemade bread to soak up all those yummy pan juices!

Can you cook steak and vegetables on the same sheet pan?

Yes! This recipe is designed so the vegetables act as a bed for the steaks while everything cooks under the broiler. Thick rings of bell pepper and onion hold up to the high heat and catch all the flavorful juices from the steaks as they cook. Cherry tomatoes become soft and sweet, making them the perfect finishing touch. Just be sure to cut the peppers and onions into thick slices so they don't overcook before the steaks are done.

What is the best steak for a sheet pan dinner?

Boneless rib-eye steaks are a great choice because their marbling helps keep them juicy under the intense heat of the broiler. Look for steaks about 1½ inches thick so they can develop a flavorful browned crust while staying tender inside. If you prefer, you can substitute New York strip steaks of a similar thickness, but adjust the cooking time as needed depending on the cut and your preferred level of doneness.