Sheet Pan Butter Garlic Sirloin (Easy One-Pan Steak & Potatoes Dinner)

Sheet Pan Butter Garlic Sirloin (Easy One-Pan Steak & Potatoes Dinner)

This sheet pan butter garlic sirloin has quickly become one of my family’s favorite steak dinners. It’s everything we love in a classic meat‑and‑potatoes meal—tender sirloin, golden potatoes, and roasted veggies—finished with rich garlic butter and steak seasoning, all cooked together on a single pan.

As a busy wife, mom, and Trim Healthy Mama of over 13 years, I’m always looking for meals that feel a little “special” but don’t leave me with a sink full of dishes. This butter garlic sirloin checks all the boxes: simple steps, basic ingredients, and a satisfying, restaurant‑style flavor without a lot of fuss.

Why You’ll Love This Sheet Pan Butter Garlic Sirloin

This butter garlic sirloin sheet pan dinner is:

• One-pan easy: Potatoes, steak, and veggies all roast on a single sheet pan.

• Family-approved: Classic flavors—steak, potatoes, garlic, and butter—that even picky eaters usually love.

• Flexible: You can easily swap in your family’s favorite veggies or use what’s in your fridge.

Personal tip: The first time I made this, I used a full stick (½ cup) of butter. It was delicious, but a bit too rich for our taste and left the pan a little “swimmy.” After testing, I found that ¼–⅓ cup butter gives plenty of flavor without feeling heavy—so that’s the range I recommend you start with.

Ingredients for Butter Garlic Sirloin Sheet Pan Dinner

• 1½–2 lbs sirloin steak

• Golden potatoes – about 1 serving per person, cut into bite‑sized pieces

• ½–1 lb fresh green beans, ends snapped off

• 1 package mushrooms, quartered

• 1 onion, cut into larger pieces

• Any extra veggies you’d like (bell peppers, zucchini, etc.)

Seasoning & Butter:

• Salt and black pepper

• Steak seasoning (your favorite blend)

• ¼–½ cup butter (start with ¼–⅓ cup; you can adjust next time)

• 2 tablespoons minced garlic

How to Make Sheet Pan Butter Garlic Sirloin

1. Preheat and par‑bake the potatoes

1. Preheat your oven to 400°F.

2. Place the bite‑sized golden potato pieces on a large sheet pan.

3. Spray with nonstick spray and sprinkle with salt and pepper.

4. Bake for 10–15 minutes. You don’t want them cooked through yet—just starting to soften.

2. Add the veggies

1. Remove the pan from the oven.

2. Add the green beans, quartered mushrooms, onion pieces, and any extra veggies to the sheet pan with the potatoes.

3. Sprinkle with a little more salt and pepper.

4. Spray lightly with nonstick spray or toss with a small amount of olive oil.

5. Return to the oven and bake for about 15 minutes, until the veggies are just about cooked through and starting to brown on the edges.

3. Make the garlic butter

While the vegetables roast:

1. Add the butter and minced garlic to a small saucepan.

2. Warm over low–medium heat for a few minutes, just until the butter is melted and the garlic is fragrant.

   • Technique tip: Keep the heat gentle. You want softened, aromatic garlic—not browned or burnt—for a smooth, rich flavor.

4. Add the sirloin and finish in the oven

1. Cut the sirloin steak into chunks. Try to keep them roughly the same size so they cook evenly. Tip: if you have picky eaters when it comes to steak doneness, cut theirs into smaller pieces so it ends up cooked through more.

2. Remove the sheet pan from the oven and lay the steak pieces on top of the veggies.

3. Sprinkle the steak generously with your favorite steak seasoning.

4. Spoon some of the garlic butter directly over the steak pieces, then drizzle or spoon the remaining butter over the veggies.

5. Return the pan to the oven and bake for 5–10 minutes, or longer, depending on how you like your steak:

   • For medium‑rare to medium: start checking around 5–7 minutes.

   • For more well‑done: add a few extra minutes, watching closely.

6. Remove from the oven and let the meat rest on the pan for about 5 minutes before serving. This helps the juices redistribute for more tender pieces.

7. Serve straight from the pan onto plates or shallow bowls, making sure each serving has steak, potatoes, and plenty of veggies.

Tips, Variations & Serving Ideas

• Adjust the butter to your taste: If you prefer a lighter dish, use closer to ¼ cup butter. If your family loves richer flavors, you can bump it up a bit toward ⅓–½ cup.

• Veggie swap ideas:

  • Bell peppers

  • Zucchini

  • Asparagus

  • Brussels sprouts (halved)

• Add a fresh finish: A squeeze of lemon juice or a sprinkle of fresh parsley over the finished pan brightens up the richness of the butter and steak.

• Make it lower carb: Use fewer potatoes and more low‑carb veggies like green beans, mushrooms, and zucchini.

As a healthy living and THM coach, I love that this recipe can flex with your goals:

• More potatoes for growing kids and hungry spouses.

• Extra veggies and moderate butter for those wanting a lighter feel.

• Adjusting portions of steak to fit your protein needs.

Frequently Asked Questions

What cut of steak works best for this sheet pan sirloin recipe?
Sirloin steak is ideal because it’s flavorful, fairly lean, and cooks quickly on a sheet pan. You could also use similar cuts like New York strip or top sirloin, but cooking times may vary slightly. Aim for pieces that aren’t too thick so they cook in the same time as the veggies.

Can I make this ahead of time?
You can prep by cutting the potatoes, steak, and veggies in advance and storing them in the fridge. When you’re ready to cook, follow the baking steps as written. Leftovers also reheat well in the oven or air fryer.

Is this recipe family-friendly?
Yes! The flavors are very approachable—garlic, butter, steak seasoning, and roasted veggies. If your kids are sensitive to seasoning, you can go lighter on the steak seasoning or season their portion separately.

Why This Recipe Works in Real Life

With years of cooking for my family, coaching women, and building realistic meal plans, I’ve learned that the best recipes are the ones you’ll actually make on a Tuesday—not just save on Pinterest.

This sheet pan butter garlic sirloin is:

• Easy enough for a busy weeknight

• Flexible enough to match what’s in your fridge

• Comforting enough that no one feels like they’re “on a diet”

If you make it, I’d love to hear how your family likes it—and what veggie combos you try next.

Print Pin

Sheet Pan Butter Garlic Sirloin (Easy One-Pan Steak & Potatoes Dinner

Course Main Course

Cuisine American

Diet Diabetic

Keyword garlic butter sirloin, Healthy Sheet pan dinner, sheet pan dinner

Servings 4

Author Jennifer Overstreet

Ingredients

• 1 1/2-2 Lb Sirloin steak
• 1 Serving Golden Potatoes per person, cut into bite-sized pieces
• 1 Pkg Mushrooms, quartered
• 1/2-1 Lb Fresh green beans, ends snapped off
• 1 M Onion, cut into chunks
• 1/4-1/2 C Butter, depending on what you want
• 2 T Minced Garlic

Seasonings: I used salt and pepper, and steak seasoning

Instructions

• Place potatoes on a sheet pan. Spray with a little non-stick spray and sprinkle with a little bit of salt and pepper. Bake in a 400 degree oven for about 10-15 minutes.
  
• Remove from the oven and add the rest of the veggies. Add any extras you might like. Either spray with non-stick spray or drizzle with a little olive oil. Add a little salt and pepper. Toss. Return to oven for 10-15 minutes. You want the veggies to be almost completely cooked.
  
• While veggies are cooking, place butter and garlic in a small saucepan and cook for a few minutes on med-low.
  
• Remove veggies from the oven.
  
• Place steaks on top of the veggies. Spoon garlic butter on top of the steaks. Drizzle the rest on the veggies. Sprinkle steak seasoning on top of the steaks.
  
• Bake for 5-10ish minutes. It depends on how you like your steaks and how big they are. I did right around 5-6 minutes.
  
• Allow steaks to rest for 5 minutes. Slice and serve.