Description
There’s something deeply satisfying about a meal that comes together with minimal effort and maximum flavor. This one pan wonder delivers restaurant quality steak with a crispy Parmesan crust and perfectly roasted veggies in just 30 minutes.
Ingredients
Scale
- For the Steak and Crust:
- 2 (8-ounce) sirloin steaks (about 1-inch thick)
- 1/2 cup grated Parmesan cheese
- 1/4 cup Panko breadcrumbs
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
- For the Sheet Pan Veggies:
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Prep the Oven and Pan: Preheat your oven to 400°F (200°C).
- Season and Roast the Potatoes: Toss the halved baby potatoes with 1 tablespoon of olive oil, onion powder, salt, and pepper. Spread them in a single layer on a large, rimmed baking sheet. Roast for 10 minutes.
- Create the Parmesan Crust: While the potatoes are par-cooking, mix the Parmesan cheese, Panko breadcrumbs, parsley, garlic powder, and smoked paprika in a shallow dish.
- Crust the Steaks: Pat the steaks completely dry with a paper towel. Brush each steak with the remaining 1 tablespoon of olive oil and season generously with salt and pepper. Press the top of each steak firmly into the Parmesan mixture.
- Assemble the Pan: Remove the hot sheet pan from the oven. Push the potatoes to one side of the pan. Add the broccoli florets to the other side and drizzle with the final tablespoon of olive oil, tossing to coat. Place the Parmesan-crusted steaks in the center of the pan.
- Roast to Perfection: Return the sheet pan to the oven and roast for 15-18 minutes for medium-rare steaks, or until the steaks reach your desired doneness and the vegetables are tender and slightly charred.
Notes
Smart Swaps: No sirloin? Ribeye or NY strip work beautifully. For a gluten-free version, use almond flour instead of Panko. You can swap the broccoli for asparagus or green beans, and sweet potatoes are a fantastic alternative to baby potatoes. Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak with veggies
- Calories: 585
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 105mg