One-Pan Beef and Veggie Medley
This One-Pan Beef and Veggie Medley combines cubed steak (or ground beef meatballs) with a colorful array of roasted vegetables for a complete meal using just one sheet pan. The staggered cooking method ensures perfectly cooked potatoes, tender-crisp vegetables, and properly seared beef, all ready in about 30 minutes for a simple yet satisfying dinner solution.
Ingredients
For the Beef
- 1 pound beef sirloin or strip steak cut into 1-inch cubes (or use ground beef formed into small meatballs)
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning or any herb blend you prefer
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes
For the Vegetables
- 2 cups baby potatoes halved (or quartered if large)
- 1 red bell pepper cut into 1-inch pieces
- 1 zucchini or yellow squash cut into 1-inch pieces
- 1 small red onion cut into wedges
- 8 ounces mushrooms halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs thyme, rosemary, or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- Fresh herbs parsley, basil, or cilantro
- Grated Parmesan cheese
- Lemon wedges
- Hot sauce
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
- Start with the potatoes. In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them on one-third of the baking sheet.
- Give the potatoes a head start. Place the sheet pan with just the potatoes in the oven and bake for 10 minutes. Potatoes take longer to cook than the other ingredients, so this ensures everything finishes cooking at the same time.
- Meanwhile, prepare the beef. In a bowl, toss the beef cubes with olive oil, minced garlic, Worcestershire sauce, Italian seasoning, salt, black pepper, and red pepper flakes if using. Let it marinate while the potatoes get their head start.
- Season the remaining vegetables. In the same bowl you used for the beef (no need to wash it), toss the bell pepper, zucchini, red onion, and mushrooms with the remaining olive oil, garlic powder, dried herbs, salt, and pepper.
- Add everything to the sheet pan. After the potatoes have cooked for 10 minutes, remove the pan from the oven. Place the marinated beef on one third of the pan and the seasoned vegetables on the remaining third, keeping everything in separate sections to ensure proper cooking.
- Return to the oven. Bake for an additional 10-15 minutes, or until the beef reaches your desired level of doneness (about 10 minutes for medium, 15 for well-done) and the vegetables are tender with caramelized edges.
- Optional broil finish. For extra caramelization, switch the oven to broil for the last 2 minutes, watching carefully to prevent burning.
- Rest briefly. Let everything rest on the pan for about 2 minutes before serving.
- Serve it up. Portion the beef and vegetables onto plates, garnish with fresh herbs, a sprinkle of Parmesan, a squeeze of lemon, or a dash of hot sauce if desired.
Notes
- For even cooking, try to cut all vegetables into similar-sized pieces. Smaller pieces cook faster, larger pieces take longer.
- Sheet pan optimization: Don't overcrowd the pan, as this will cause steaming rather than roasting. Use two pans if doubling the recipe.
- Beef alternatives: Ground beef formed into small meatballs works great, as does sliced chicken breast, pork tenderloin, or even firm tofu for a vegetarian option.
- Make it lower carb by replacing the potatoes with cauliflower florets (no head start needed).
- For a complete meal with minimal effort, serve over quick-cooking couscous or pre-cooked microwavable rice.
- Meal prep tip: This reheats beautifully for lunches throughout the week. Store in airtight containers for up to 3 days.
- For a sauce lover's version, mix 2 tablespoons balsamic vinegar with 1 tablespoon honey and drizzle over everything during the last 5 minutes of cooking.