Sheet Pan Steak Bites and Potatoes
Recipe DetailsPrep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesServings: 4 servingsCalories: Approximately 560 calories per servingIngredients1½ pounds sirloin steak, cut into bite-sized cubes1½ pounds baby potatoes, halved or quartered3 tablespoons olive oil4 tablespoons unsalted butter, melted4 cloves garlic, minced1 teaspoon Italian seasoning½ teaspoon paprika½ teaspoon onion powderSalt, to tasteBlack pepper, to taste2 tablespoons fresh parsley, choppedOptional GarnishesFreshly grated Parmesan cheeseLemon wedgesCrushed red pepper flakesExtra melted butterInstructionsPreheat your oven to 425°F (220°C) and lightly grease a large sheet pan or line it with parchment paper.Place the halved baby potatoes on the prepared sheet pan. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Spread into a single layer.Roast the potatoes for 20 minutes until they begin to turn golden.While the potatoes roast, stir together the melted butter, minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper.Pat the steak cubes dry with paper towels. Toss them with the remaining tablespoon of olive oil and half of the garlic butter mixture until evenly coated.Remove the sheet pan from the oven and add the seasoned steak bites around the potatoes. Drizzle the remaining garlic butter over the potatoes.Return the pan to the oven and roast for 8–10 minutes, or until the steak reaches your preferred doneness and the potatoes are fork-tender.Remove from the oven and let the steak rest for about 5 minutes.Sprinkle with fresh parsley and, if desired, top with Parmesan cheese, extra butter, or a squeeze of fresh lemon juice before serving.NotesSirloin is ideal because it's tender, flavorful, and budget-friendly.Cut the potatoes into similar-sized pieces so they cook evenly.Pat the steak dry before seasoning to help it brown beautifully.Avoid overcrowding the sheet pan to ensure the steak and potatoes roast instead of steam.For medium-rare steak, cook until the internal temperature reaches 130–135°F.StorageStore leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months and thaw overnight before reheating.ReheatingOven: Bake at 350°F for 10–15 minutes.Air Fryer: Heat at 350°F for 4–5 minutes.Skillet: Warm over medium heat with a little butter.Microwave: Heat in 30-second intervals until warmed through.Nutrition (Per Serving)Calories: 560Protein: 37gCarbohydrates: 28gFat: 33gSaturated Fat: 12gFiber: 4gSugar: 2gSodium: 520mg