Sheet Pan Steak and Veggie Bowl is a delightful dish that brings together the best of both worlds: juicy steak and colorful, flavorful vegetables. This all-in-one meal is perfect for busy weeknights when you want something delicious yet effortless. The combination of roasting the ingredients allows the flavors to deepen and meld together beautifully, making each bite a celebration for your taste buds. Let’s dive into this easy recipe that’s sure to impress your family or guests!

Recipe Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: 550
Protein: 36g
Carbohydrates: 60g
Fat: 18g
Fiber: 4g
Sugar: 5g
Sodium: 400mg

Why Make This Sheet Pan Steak and Veggie Bowl

This Sheet Pan Steak and Veggie Bowl is not just a meal; it’s a complete culinary experience! The simplicity of using a single pan means less cleanup while delivering a satisfying feast. The juicy, seasoned steak pairs wonderfully with colorful, roasted vegetables, providing a delightful texture contrast. Packed with nutrients and flavor, this bowl is great for meal prep or a quick family dinner. Plus, customizing it with your favorite vegetables makes it versatile and fun!

How to Make Sheet Pan Steak and Veggie Bowl

Creating this tasty dish is simple and efficient. Follow these steps for a delicious meal that is sure to please everyone at the table.

Ingredients:

1 lb sirloin or flank steak
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried Italian herbs
½ teaspoon smoked paprika
Salt and pepper to taste
1½ cups uncooked jasmine or basmati rice
3 cups water or low-sodium broth
½ teaspoon salt
Fresh parsley or cilantro, chopped
Lemon wedges
1 tablespoon soy sauce or tamari for drizzling

Directions:

Step 1: Preparation

Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
Step 2: Mixing

In a bowl, toss the steak with 1 tablespoon of olive oil, kosher salt, black pepper, and garlic powder. Set this aside to marinate briefly while you prepare the vegetables.
Step 3: Cooking

In another large bowl, combine all the vegetables: red bell pepper, yellow bell pepper, red onion, zucchini, and cherry tomatoes. Drizzle 2 tablespoons of olive oil over them, then sprinkle with Italian herbs, smoked paprika, and salt and pepper to taste. Toss everything well to coat the veggies evenly.
Spread the seasoned vegetables on one side of the prepared sheet pan and place the marinated steak on the other side. Roast in the preheated oven for 15-18 minutes for medium-rare steak or until your desired doneness is reached. If you like your veggies caramelized, you can broil for an additional 2-3 minutes.
Step 4: Finishing

While the steak and vegetables are roasting, rinse the rice under cold water. In a medium saucepan, combine the rice, water or broth, and ½ teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes until tender. Remove from heat and let it sit covered for about 5 minutes before fluffing it with a fork.
Once the steak is cooked, transfer it to a cutting board and let it rest for 5 minutes. Slice the steak thinly against the grain. Serve the rice in bowls, topped with roasted vegetables and sliced steak. Drizzle with soy sauce or tamari and garnish with fresh herbs and lemon wedges for an added zest.

How to Serve Sheet Pan Steak and Veggie Bowl

This vibrant dish looks appealing when served in individual bowls. You can top it with additional fresh herbs, a squeeze of lemon for brightness, and a drizzle of soy sauce or tamari for an umami punch. Consider adding a side salad or some crusty bread if you want something extra.

How to Store Sheet Pan Steak and Veggie Bowl

Store any leftovers in airtight containers—they will last in the refrigerator for up to 3 days. To reheat, simply microwave for a minute or until heated through. You can also reheat in an oven at 350°F for 10 minutes to keep that crispy texture.

Expert Tips for Perfect Sheet Pan Steak and Veggie Bowl

Choose your favorite seasonal vegetables to keep things exciting.
If you prefer a different type of meat, chicken thighs or shrimp work beautifully too.
For a meatless option, consider using tofu or tempeh.
Prepare the steak and vegetables ahead of time, and store them separately in the fridge for an even quicker dinner.
Adding a sprinkle of feta cheese or avocado can elevate the flavors even more.

Delicious Variations

Try this recipe with different grains like quinoa or farro instead of rice for a unique twist. You can also experiment with the seasoning—adding a little chili powder for heat or a splash of balsamic vinegar for sweetness can give this dish your signature touch.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes! The steak and veggies can be prepared a day in advance. Just store them separately and combine them before serving.
What type of steak works best?
Sirloin and flank steak are great options for their flavor and tenderness when cooked to the right doneness.
Can I use frozen vegetables?
Yes, but you may want to reduce the cooking time slightly to prevent the vegetables from becoming mushy.
Is this recipe gluten-free?
Yes, as long as you use tamari instead of soy sauce, this dish can be made gluten-free.
What side dishes pair well with this bowl?
A light salad or some grilled corn on the cob make excellent side dishes to complement this hearty meal.

Conclusion

The Sheet Pan Steak and Veggie Bowl is a wonderful way to bring excitement to your dinner table without spending hours in the kitchen. The savory steak, colorful veggies, and fluffy rice create a well-rounded dish that’s packed with flavor and nutrition. We hope this recipe inspires you to whip up a quick and satisfying meal that your family will love! Enjoy every sizzling bite!