Save Pin A hearty, all-in-one meal featuring juicy steak and creamy garlic mashed potatoes, roasted together on a single sheet pan for maximum flavor and minimal cleanup.
I first made this dish on a chilly Friday night when everyone wanted comfort food but I craved a simple, effortless cleanup. The sheet pan method delivers on both, and my family never complains about creamy garlic mash paired with perfectly roasted steak.
Ingredients
- Steak: 4 (6 oz / 170 g) boneless sirloin steaks, 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tsp smoked paprika, 1 tsp dried thyme
- Garlic Mashed Potatoes: 2 lbs (900 g) Yukon gold potatoes, peeled and cubed, 4 cloves garlic, peeled, ¼ cup (60 ml) heavy cream (or milk for lighter option), 2 tbsp unsalted butter, 1 tsp salt, ½ tsp black pepper
- Vegetables: 1 lb (450 g) green beans, trimmed, 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper
- Garnish (optional): 2 tbsp chopped fresh parsley
Instructions
- Prep and Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Boil Potatoes:
- Place potatoes and garlic in a large saucepan. Cover with water and add a generous pinch of salt. Bring to a boil, then simmer for 12–15 minutes until fork-tender. Drain well.
- Mash:
- Return potatoes and garlic to the pot. Add butter, cream, salt, and pepper. Mash until smooth and creamy. Set aside, covered to keep warm.
- Season Steak:
- While potatoes cook, pat steaks dry. Rub both sides with olive oil, salt, pepper, paprika, and thyme. Let rest at room temperature.
- Prep Beans:
- Toss green beans with olive oil, salt, and pepper. Spread evenly on one side of the prepared sheet pan.
- Arrange Sheet Pan:
- Mound mashed potatoes on the other side of the pan, forming 4 separate piles. Lay steaks in the remaining space on the pan.
- Roast:
- Roast for 12–15 minutes, flipping steaks halfway through, until desired doneness (130°F/54°C for medium-rare).
- Broil (Optional):
- If needed, broil for 2 minutes to brown the steaks.
- Rest and Serve:
- Remove from oven. Let steaks rest for 5 minutes. Sprinkle with parsley before serving.
Save Pin The first time my family tried this, my oldest declared it felt like a restaurant dinner but with everyone gathered around the kitchen table — happy and hungry for seconds.
Required Tools
Large sheet pan, saucepan, potato masher, knife and cutting board, tongs
Allergen Information
Contains dairy (butter, cream). For dairy-free, substitute with plant-based alternatives and check all labels diligently.
Nutritional Information (per serving)
Calories: 560, Total Fat: 28 g, Carbohydrates: 36 g, Protein: 39 g
Save Pin With every bite, enjoy the simplicity of a sheet pan meal without sacrificing bold flavor. Serve this for a stress-free weeknight or a comforting family dinner.
Recipe FAQs
- → How do I prevent the steak from drying out when roasting?
Pat steaks dry and rub them with olive oil and seasoning before roasting. Flip halfway to ensure even cooking and remove promptly to rest for juicy results.
- → Can I substitute the green beans with other vegetables?
Yes, asparagus or broccoli work well. Just toss them with olive oil, salt, and pepper to maintain a similar texture and flavor during roasting.
- → How should I mash the potatoes for optimal creaminess?
Boil potatoes until fork-tender, then mash with butter, cream, salt, and pepper until smooth and creamy for the best texture.
- → Is there a way to make this dish dairy-free?
Substitute butter with plant-based alternatives and use non-dairy milk instead of cream to accommodate dairy-free diets without losing flavor.
- → What is the recommended cooking temperature and time for medium-rare steak?
Roast at 425°F (220°C) for 12–15 minutes, flipping halfway. Aim for an internal temperature of 130°F (54°C) for medium-rare doneness.