Sheet Pan Steak and Veggie Bowl

There's something magical about opening the oven to find steak and vegetables caramelizing together in perfect harmony. I discovered this sheet pan method on a Wednesday when I had zero energy for multiple pans and dishes, but somehow still wanted something restaurant-quality on the table. The vegetables soaked up the steak's savory juices while everything roasted, and suddenly dinner felt effortless without tasting like it.

I made this for my sister's surprise visit last summer, and she walked into the kitchen just as I pulled the pan out of the oven. The aroma hit her like a wall, and I watched her face light up before she even tasted anything. She's been asking me to make it ever since, which tells you everything you need to know about how people react to a bowl this beautiful and satisfying.

Ingredients

• Sirloin or flank steak, 1 lb: These cuts are forgiving and develop a gorgeous crust in the oven without requiring a sear first, saving you a pan and keeping everything streamlined.
• Olive oil, 3 tbsp total: Split between the steak and vegetables, it becomes the vehicle for flavor and helps everything caramelize evenly.
• Kosher salt and black pepper: Don't skimp here—season generously because the steak needs to taste like itself, elevated.
• Garlic powder, 1 tsp: A little goes a long way and distributes more evenly than fresh garlic would on a sheet pan.
• Red and yellow bell peppers: The color contrast is partly visual joy, but the yellow ones actually taste sweeter and become almost jammy when roasted.
• Red onion, small: It mellows beautifully in the oven instead of tasting sharp and raw.
• Zucchini, medium: Half-moons cook through faster than rounds and have more surface area for caramelization.
• Cherry tomatoes, 1 cup: These burst slightly in the heat and release their sweetness into the vegetables around them.
• Italian herbs and smoked paprika: The paprika adds depth that regular paprika doesn't, making the vegetables taste more intentional.
• Jasmine or basmati rice, 1.5 cups uncooked: Jasmine stays fluffy and slightly fragrant without being overwhelming, making it the perfect vehicle for everything else.
• Water or low-sodium broth, 3 cups: Broth adds quiet background flavor that elevates the rice without announcing itself.
• Fresh parsley or cilantro, soy sauce, lemon wedges: These are your finishing touches that wake up the entire bowl with brightness and salt.

Instructions

Heat your oven and prep the pan:

Preheat to 425°F and line a large sheet pan with parchment paper or foil. This temperature is hot enough to get a proper sear on the steak without overcooking the vegetables underneath, and parchment makes cleanup actually happen.

Dress the steak simply:

In a small bowl, coat the steak with 1 tablespoon of olive oil, salt, black pepper, and garlic powder, then let it sit. This brief rest lets the seasonings start to cling to the meat.

Toss the vegetables with personality:

In a separate bowl, combine all vegetables with 2 tablespoons olive oil, Italian herbs, smoked paprika, salt, and pepper. This step ensures every piece gets seasoned, not just the ones on top.

Arrange everything on the pan:

Spread the vegetables in an even layer, then place the steak right on top in the center. This positioning lets the vegetables catch the meat's drippings while maintaining proper air circulation.

Roast until the steak cooperates:

Roast for 15 to 18 minutes for medium-rare, watching for the meat's firmness rather than relying solely on time. If you want extra color and char, broil for a couple of minutes at the very end, but watch it closely because things happen fast under the broiler.

Cook the rice simultaneously:

While everything roasts, rinse rice under cold water, then combine with water or broth and salt in a medium saucepan. Bring to a boil, drop the heat to low, cover, and let it steam for 12 to 15 minutes until the liquid absorbs completely.

Rest the steak properly:

Transfer the cooked steak to a cutting board and let it sit undisturbed for 5 minutes. This brief rest redistributes the juices so they stay in the meat instead of running all over your bowl.

Slice against the grain:

Cut the steak into thin slices perpendicular to the muscle fibers, which makes it more tender to eat and gives it more surface area for absorbing any sauce you add.

Build each bowl with intention:

Start with a base of fluffy rice, then mound the roasted vegetables, top with steak slices, and finish with a drizzle of soy sauce if you like, fresh herbs, and a squeeze of lemon.

Save

My neighbor watched me make this once and asked if I'd gone to culinary school. I hadn't, but I realized in that moment that sometimes the simplest methods—everything on one pan, everything roasting together—create the most impressive results. That's the real magic here, and it's available to anyone with an oven and fifteen minutes of prep work.

Why This Pan Works

A large sheet pan is honestly a game changer if you let it be. Most home cooks underestimate how much this single pan can accomplish—it's not just about convenience, though that matters. The vegetables get proper heat from underneath and brown at the edges while the steak cooks above them, and they're all seasoning each other through their shared airspace. You're not steaming anything, not crowding proteins, not compromising on texture.

Protein Flexibility Without Apology

Steak is wonderful here, but this method loves chicken breast too if you slice it thin before roasting. Tofu enthusiasts will find that pressing it well and cubing it gives you something substantial and crispy-edged by the time everything emerges from the oven. The beauty is that the vegetable-roasting foundation stays exactly the same, so the centerpiece can rotate depending on what you have, what you're craving, or what your kitchen needs that week.

Rice Matters More Than You Think

I used to rush the rice, thinking it was just background filler, until someone told me that good rice can actually make or break a bowl. Jasmine rice stays separate and light instead of clumping, and that fragrance—subtle, almost floral—complements the savory steak without competing. Rinsing before cooking removes excess starch, and letting it steam covered after cooking helps the grains absorb any last bit of moisture evenly.

• Broth instead of water adds a layer of flavor you won't be able to identify but will absolutely notice.
• Let the rice rest for those five minutes after cooking, covered—it finishes cooking through residual heat and becomes fluffier.
• If you're cooking for people with different carb preferences, quinoa or cauliflower rice swaps in seamlessly.

Save

This dish turned into my answer to the question I used to dread: what's for dinner? Now it's the one I reach for when I want to feel capable without stressing. You can absolutely pull this off.

Recipe FAQs

→ What cut of steak works best for sheet pan cooking?

Sirloin and flank steak both excel in sheet pan preparation. These cuts cook evenly, slice beautifully against the grain, and remain tender when roasted to medium-rare. Look for steak about 1 inch thick for optimal results.

→ Can I prepare the vegetables ahead of time?

Absolutely. Slice the bell peppers, onion, and zucchini up to 24 hours in advance. Store them in airtight containers in the refrigerator. Toss with oil and seasonings just before roasting for the best texture and flavor.

→ How do I know when the steak is done?

Use an instant-read thermometer for precision. Medium-rare reaches 130-135°F internally, while medium hits 140-145°F. Remember the steak continues cooking slightly while resting, so remove it from the oven just before your target temperature.

→ What vegetables roast well alongside steak?

Bell peppers, red onions, zucchini, and cherry tomatoes all roast beautifully in the 425°F oven. You can also add broccoli florets, sliced mushrooms, or baby potatoes. Just adjust cooking time slightly for denser vegetables.

→ Can I make this bowl lower in carbohydrates?

Replace the jasmine rice with cauliflower rice or serve the steak and vegetables over leafy greens. Quinoa also works well if you want whole grains with fewer carbohydrates than white rice.

→ Why should I rest the steak before slicing?

Resting allows the juices to redistribute throughout the meat rather than spilling onto your cutting board. Even 5 minutes of resting makes a noticeable difference in juiciness. Always slice against the grain for maximum tenderness.