This beef and veggie sheet pan dinner has become a staple in my household. It’s simple, quick to prepare, and the flavors absolutely shine. Imagine tender, juicy pieces of beef combined with vibrant vegetables coated in a savory marinade that caramelizes in the oven. You can have this whole meal ready in about 30 minutes, making it perfect for busy weeknights or when you crave something delicious without the fuss.
What makes this dish truly special is the harmonious blend of textures and flavors. The beef is tender and savory, while the broccoli, bell peppers, and red onion offer a satisfying crunch with a sweet, roasted flavor. This is a fantastic option for families since it caters to diverse taste preferences, and it’s also an excellent way to sneak in a hefty serving of vegetables.
Why this dish stands out
- Quick preparation time: Get dinner on the table in about 30 minutes.
- Minimal cleanup: Cook everything on one pan for easy cleanup.
- Flavorful profile: A savory marinade that enhances the natural flavors of the beef and veggies.
- Healthier option: Packed with fresh vegetables, making it a nutritious meal.
- Versatile: Easily customize with different vegetables or protein if desired.
"This dish is a lifesaver for weeknight dinners. So much flavor with minimal effort!"
Step-by-step overview
To prepare this beef and veggie sheet pan dinner, you’ll begin by preheating your oven and preparing your ingredients. While the vegetables roast, you can marinate the beef. Finally, everything comes together for an additional roasting, resulting in a delightful meal.
What you’ll need
- 1 ½ pounds sirloin steak: Cut into 1-inch cubes. Sirloin is a fantastic choice as it’s lean, flavorful, and becomes wonderfully tender when cooked quickly at high heat. Flank steak or New York strip also work well.
- 1 large head of broccoli: Cut into medium-sized florets. This cruciferous hero gets delightfully crispy edges and a tender-crisp texture when roasted.
- 1 large red bell pepper: Seeded and sliced into 1-inch strips. Its sweetness intensifies beautifully in the oven, adding a vibrant color and flavor.
- 1 large yellow bell pepper: Seeded and sliced into 1-inch strips. Paired with the red pepper, it creates a stunning visual appeal and adds another layer of sweet, roasted flavor.
- 1 large red onion: Cut into 1-inch wedges. When roasted, red onion loses its sharp bite and transforms into a sweet, jammy, and utterly delicious component.
- 8 ounces baby bella mushrooms: Cleaned and halved. These add a wonderful earthy, umami depth to the dish and soak up the marinade beautifully.
- 4 tablespoons olive oil, divided: A high-quality extra virgin olive oil is used to help the vegetables caramelize and to form the base of our marinade.
- ⅓ cup low-sodium soy sauce or tamari: This is the umami backbone of our marinade, providing salty, savory depth. Use tamari for a gluten-free option.
- 2 tablespoons balsamic vinegar: Adds a touch of tangy acidity and sweetness that cuts through the richness of the beef and complements the roasted vegetables.
- 1 tablespoon honey or maple syrup: A little sweetness helps with caramelization and balances the salty and acidic elements of the marinade.
- 4 cloves garlic, minced: Freshly minced garlic provides an aromatic, pungent kick that is essential for a robust flavor profile.
- 1 teaspoon dried oregano: This herb adds a classic, earthy, and slightly peppery note that pairs wonderfully with beef.
- ½ teaspoon black pepper, freshly ground: For a touch of spice and to enhance all the other flavors.
- Optional for garnish: Fresh parsley, chopped: A sprinkle of fresh herbs at the end brightens up the entire dish with a fresh, clean flavor.
Ingredient notes & swaps
- Sirloin steak: Can be replaced with flank steak or New York strip for similar tenderness and flavor.
- Veggies: Feel free to swap in your favorites, such as zucchini or carrots.
- Soy sauce: Use coconut aminos for a soy-free version or to lower the sodium content.
How to make it
This dinner is not just tasty; it’s straightforward to prepare. Follow these steps to create a delicious meal your family will love.
Preheat and Prepping the Pan: Position your oven rack in the upper-middle position and preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly grease it to prevent sticking.
Prepare the Vegetables: In a large mixing bowl, combine the broccoli florets, red and yellow bell pepper strips, and red onion wedges. Drizzle them with 2 tablespoons of the olive oil, sprinkle with a pinch of salt and the black pepper. Toss everything together until the vegetables are evenly coated.
First Roast: Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. It is crucial not to overcrowd the pan; this ensures the vegetables roast and caramelize rather than steam. If necessary, use two sheet pans. Roast for about 15 minutes, until the vegetables are starting to soften and get slightly browned at the edges.
Prepare the Marinade and Beef: While the vegetables are in their first roast, prepare the beef. In the same large mixing bowl (no need to wash it), whisk together the remaining 2 tablespoons of olive oil, the low-sodium soy sauce, balsamic vinegar, honey (or maple syrup), minced garlic, and dried oregano. Add the 1-inch beef cubes and the halved baby bella mushrooms to the marinade. Toss thoroughly to ensure every piece of beef and mushroom is completely coated. Let it sit and marinate at room temperature while the vegetables are cooking.
Combine and Second Roast: After the initial 15 minutes of roasting, carefully remove the sheet pan from the oven. Push the vegetables to the sides of the pan to create a space in the center. Add the marinated beef and mushrooms to this central space, spreading them into a single layer. Try to pour off any excess marinade before adding the beef to the pan to avoid steaming.
Final Cook: Return the sheet pan to the oven and roast for another 8-12 minutes. The exact time will depend on the thickness of your beef cubes and your desired level of doneness. For medium-rare, the beef should be browned on the outside and pink in the center. The vegetables should be tender-crisp and nicely caramelized.
Optional Broil for Extra Char: For an extra level of browning and char on the beef and veggies, you can switch the oven to the broil setting for the last 1-2 minutes of cooking. Watch it very carefully during this step, as the high heat of the broiler can burn food quickly.
Rest and Serve: Remove the sheet pan from the oven. Let the beef rest on the pan for 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring it is moist and tender. After resting, toss everything together on the pan one last time, garnish with fresh chopped parsley if desired, and serve immediately.
Pro Tip: If you want more flavor in each bite, allow the beef to marinate for a few hours or even overnight in the refrigerator before cooking.
Helpful cooking tips
- Start with a hot sheet pan: Place the baking sheet in the oven to warm it up while preheating. This helps to kickstart the roasting process for your veggies.
- Avoid overcrowding: Spread out the vegetables and protein on the baking sheet to ensure everything roasts evenly and develops a nice caramelization.
- Taste as you go: Adjust seasoning with salt and pepper throughout the preparation to ensure balanced flavor.
What to serve with it
This dish can be enjoyed on its own or served over a bed of rice, quinoa, or noodles for a heartier meal. A side salad or some crusty bread are also excellent accompaniments to balance the flavors.
How to store & freeze
Leftovers can be refrigerated in an airtight container for up to 3 days. To freeze, portion out into freezer-safe bags or containers, and store for up to 2 months. Thaw overnight in the fridge before reheating.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
- If the beef is dry: Ensure you don’t overcook it on the second roast. Use a meat thermometer to check for doneness.
- Soggy vegetables: Make sure the veggies are spread out in a single layer and avoid overcrowding the pan.
- Bland flavor: Adjust the marinade levels with additional soy sauce, balsamic vinegar, or spices as per your preference.
Creative twists
You can easily customize this dish by swapping in vegetables like asparagus, zucchini, or snap peas for variety. Alternatively, use different sauces for the marinade, such as teriyaki or a spicy sauce for added heat.
Common questions
Can I use frozen vegetables in this recipe?
While fresh vegetables yield the best results for caramelization, you can use frozen vegetables. Just be sure to thaw and drain any excess moisture before roasting.
How can I make this dish spicier?
Add red pepper flakes to the marinade or serve it with a spicy dipping sauce on the side.
Is this recipe suitable for meal prep?
Absolutely! You can prepare all the components in advance and simply roast them when you’re ready to eat. It keeps well in the fridge, making it a great make-ahead option.
This beef and veggie sheet pan dinner merges delicious flavors, easy preparation, and healthful ingredients, making it a go-to recipe for anyone looking to simplify dinner while enjoying a rich culinary experience. Enjoy!
Beef and Veggie Sheet Pan Dinner
Ingredients
Method
- Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper or aluminum foil.
- In a large mixing bowl, combine broccoli, red and yellow bell peppers, and red onion. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and black pepper, and toss to coat.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.
- In the same bowl, whisk together the remaining olive oil, soy sauce, balsamic vinegar, honey, minced garlic, and oregano. Add the beef cubes and mushrooms, tossing to coat.
- Let the beef marinate at room temperature while the vegetables roast.
- After the first roast, push the vegetables to the edges of the pan and add the marinated beef and mushrooms into the center.
- Return the sheet pan to the oven and roast for another 8-12 minutes until the beef is desired doneness.
- Remove from the oven and let the beef rest for 5 minutes. Toss everything together, garnish with parsley, and serve.