Name: Sheet Pan Steak and Potatoes Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1 1/2 pounds baby Yukon gold potatoes, diced in half or quartered to create bite-sized pieces; 1 medium yellow onion, peeled and sliced thinly, vertically; 1 tablespoon minced garlic (divided); 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme, divided); 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary, divided); 1/2 teaspoon salt (divided); 1/2 teaspoon freshly ground black pepper (divided); 1/2 teaspoon red pepper flakes (divided); 6 tablespoon unsalted butter (divided); 1 1/2 pounds steak (about 2 large or 4 smaller steaks); 1 tablespoon minced garlic (remaining half); 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme, remaining half); 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary, remaining half); 1/2 teaspoon salt (remaining half); 1/2 teaspoon freshly ground black pepper (remaining half); 1/2 teaspoon red pepper flakes (remaining half); 3 tablespoon shredded Parmesan cheese (optional, recommended for garnishing)

There's something incredibly satisfying about a hearty, flavorful dish you can whip up in just one pan. This Sheet Pan Steak and Potatoes Skillet Recipe combines juicy steak and tender, golden potatoes all cooked together, making dinner both easy and impressive. It’s one of those recipes I always keep in rotation when I want comfort food without a mountain of dishes.

In a round white cooking pot, the dish shows two main parts side by side: on the left, there are several thin slices of cooked beef with a light pink center and browned edges, sprinkled with small green herb leaves; on the right, there are many golden roasted potato wedges and halved baby potatoes, sprinkled with grated white cheese and small green herb sprigs, creating a textured, colorful contrast. The pot is placed on a white marbled surface, and a light wooden cooking spoon rests inside the pot near the potatoes. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Steak and Potatoes Skillet Recipe
Top Tip
How to Serve Sheet Pan Steak and Potatoes Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Steak and Potatoes Skillet Recipe

Why You'll Love This Recipe

This dish perfectly balances juicy, buttery steak with golden, crispy-on-the-outside yet tender-on-the-inside potatoes—all in one skillet. I love its simplicity and how it delivers deep, savory flavors that make you feel like you’ve been cooking for hours (even though you haven’t!).

One-Pan Wonder: Everything cooks together, so cleanup is quick and easy, which is a game changer on busy nights.
Flavor-Packed: Garlic, fresh herbs, butter, and spices infuse both the steak and potatoes, creating rich layers of taste.
Perfect Texture: The potatoes get beautifully golden and tender while the steak gets a great sear, keeping it juicy inside.
Customizable: You can easily swap herbs or adjust spice levels, making it as mild or bold as you like.

Ingredients & Why They Work

Each ingredient in this Sheet Pan Steak and Potatoes Skillet Recipe plays an important role in building the layers of flavor and texture. From the tender Yukon gold potatoes to the aromatic herbs, every element comes together seamlessly.

Flat lay of fresh baby Yukon gold potatoes halved and quartered, a medium yellow onion peeled and thinly sliced vertically, two whole uncracked brown eggs, sprigs of fresh thyme, sprigs of fresh rosemary, a small white ceramic bowl of minced garlic, a small white ceramic bowl of olive oil, a small white ceramic bowl of unsalted butter cubes, raw marbled steaks about two large pieces, and a small white ceramic bowl of shredded Parmesan cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Helps crisp the potatoes and adds a subtle fruity richness to the overall dish.
Baby Yukon Gold Potatoes: I love these because they hold their shape well when cooked and get tender without falling apart.
Yellow Onion: Thinly sliced onions caramelize slightly during cooking, adding sweetness and depth.
Minced Garlic: Divided to layer flavor throughout the cooking process without burning.
Fresh Thyme and Rosemary: These herbs lend an earthy, aromatic punch that pairs beautifully with beef.
Salt and Black Pepper: The essentials for seasoning, balanced perfectly to enhance without overpowering.
Red Pepper Flakes: Just enough for a gentle kick—feel free to adjust to your spice preference.
Unsalted Butter: Adds a luscious, silky finish to both the potatoes and steak for maximum flavor.
Steak: Use your favorite cut—ribeye or sirloin work great—and choose steaks that are roughly the same size for even cooking.
Parmesan Cheese (optional): Adds a lovely salty tang when sprinkled on top right before serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Sheet Pan Steak and Potatoes Skillet Recipe depending on the season or what herbs I have on hand. Sometimes I swap out rosemary for oregano or throw in a splash of Worcestershire sauce for extra umami in the butter sauce.

Variation: Once I tried adding sliced bell peppers and mushrooms with the potatoes – it made the dish more colorful and hearty without much extra work. It was a hit with my family!
Dietary tweak: For a lower-fat version, you can reduce butter slightly or use less oil—though I won’t lie, butter is kind of the magic here! Alternatively, make it paleo by swapping parmesan garnish for extra herbs.

Step-by-Step: How I Make Sheet Pan Steak and Potatoes Skillet Recipe

A white plate on a white marbled surface holds a serving of food arranged in two parts. On the left side, there are several pieces of golden-brown roasted potatoes with a slightly crispy surface, mixed with caramelized onions showing light brown edges. On the right side, there are slices of medium-rare cooked steak, showing a browned crust on the outer edges and a pinkish center. A sprig of green thyme lies between the potatoes and steak, adding a touch of color. To the right of the steak, a silver fork rests on the plate. In the background, a black pan with more cooked pieces is partly visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Potatoes and Sauté

Start by preheating your oven to 400°F. Dice the baby Yukon gold potatoes into bite-sized pieces—either halves or quarters work depending on their size. Heat olive oil in a large oven-safe skillet over medium-high heat (cast iron or stainless steel works best). Add the potatoes and onions, then sprinkle with half the garlic, thyme, rosemary, salt, pepper, and red pepper flakes. Toss everything well and cook for about 5 minutes, stirring occasionally, until the potatoes are starting to brown and the onions become soft and translucent. This step builds a great foundation of flavor and texture.

Step 2: Finish Potatoes in the Oven

Stir in 2 tablespoons of butter and let it melt into the veggies, coating them in a rich, buttery sheen. Pop your skillet into the oven for 15 to 20 minutes to finish cooking the potatoes until they're tender when pierced with a fork. This method gives you crispy edges and soft interiors—a combo I live for.

Step 3: Remove Potatoes, Make Garlic Herb Butter, and Sear Steak

Carefully remove the skillet using a pot holder and transfer the potatoes to a plate, covering them with foil to keep warm. On the stovetop, add the remaining 4 tablespoons of butter to the same skillet along with the leftover garlic, herbs, salt, pepper, and red pepper flakes. Stir continuously until melted to create a luscious butter sauce. Then add your steaks, letting them sear undisturbed on the first side — this is how you get that gorgeous crust. Flip them according to your preferred doneness chart and use a digital thermometer to check internal temperature. Don’t guess here; this is key to nail the perfect cook!

Step 4: Rest, Rewarm, and Serve

Once the steak hits about 5 degrees below your target temperature, pull it from the heat and let it rest for 5 to 10 minutes — resting redistributes juices, keeping the meat super tender. While the steak rests, pop the potatoes back in the skillet to rewarm gently. Finally, slice the steak against the grain, add it back to the skillet with the potatoes, and if you like, sprinkle with Parmesan cheese before serving. It’s best enjoyed fresh and warm!

Top Tip

From my experience making this Sheet Pan Steak and Potatoes Skillet Recipe many times, a few simple tips can make your results shine every time.

Use a heavy skillet: Cast iron or stainless steel holds heat well and creates that beautiful sear on the steak that nonstick pans just can’t.
Don’t crowd the pan: Give potatoes and steaks some breathing room for even browning; overcrowding steams food instead of crisping it.
Measure temperature, don’t guess: A digital thermometer is your best friend. Pull your steaks out just before they hit your desired temp — carryover heat will finish the job.
Allow proper resting: Your steak needs that 5 to 10 minute rest to lock in all the juicy goodness — I never skip this step anymore.

How to Serve Sheet Pan Steak and Potatoes Skillet Recipe

Garnishes

I usually top the dish off with a sprinkle of freshly shredded Parmesan cheese and a few extra thyme leaves. Sometimes, a little chopped parsley adds a fresh, bright contrast to the rich steak and potatoes, which I highly recommend.

Side Dishes

Since this recipe is hearty on its own, I like to serve it with a crisp green salad or steamed veggies like green beans or broccoli. A simple arugula salad with lemon vinaigrette provides a peppery balance that complements the richness perfectly.

Creative Ways to Present

For dinner parties, I’ve served the sliced steak and potatoes on a large wooden board with little bowls of garlic aioli, horseradish cream, and spicy mustard on the side. It makes for a beautiful communal platter that encourages everyone to dig in and share stories.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep well for up to 4 days. Reheating gently ensures the steak stays tender; otherwise, it can get a bit tough if overheated.

Freezing

Freezing this dish is possible though I recommend freezing the steak and potatoes separately if you plan to do this ahead of time. That way you maintain better control over textures when you reheat.

Reheating

To reheat, I prefer warming the leftovers in a skillet on low heat with a splash of beef broth or water to keep things moist. Microwave works for convenience but watch the time carefully to avoid drying out your steak.

Frequently Asked Questions:

What cut of steak is best for this recipe?

I recommend cuts like ribeye, sirloin, or New York strip because they have great flavor and cook evenly. Choose steaks about 1 to 1 ½ inches thick for the best results.

Can I use frozen steak in this recipe?

It’s better to use fresh or fully thawed steak for even cooking and a good sear. Cooking from frozen will result in uneven texture and longer cook times, which can dry out the steak.

How do I know when the steak is done?

The best way is to use a digital meat thermometer. For medium-rare, aim for an internal temperature of about 130°F before resting. Remember to pull the steak out about 5 degrees before your target temp because it will continue cooking while resting.

Can I make this recipe spicy?

Absolutely! Just increase the amount of red pepper flakes to your taste or add a drizzle of hot sauce after cooking. The garlic butter and herbs balance spice nicely.

Final Thoughts

This Sheet Pan Steak and Potatoes Skillet Recipe is one of those meals that feels like a special occasion but is surprisingly simple to make any day of the week. It’s my go-to when I want something comforting, flavorful, and fuss-free. I hope you love it as much as I do and find yourself coming back to it again and again — it’s truly a recipe that brings joy with every bite.