Pin this 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.
When I first tried making this on a busy weeknight, it instantly became a family favorite because everything cooks at once and the kitchen stays neat. You get perfectly roasted steak with rich, garlicky mashed potatoes & tender veggies every time.
Ingredients
- Boneless sirloin steaks: 4 (6 oz / 170 g) pieces
- Olive oil: 2 tbsp, plus 1 tbsp for green beans
- Kosher salt: 1 tsp for steak, 1 tsp for potatoes, ½ tsp for green beans
- Freshly ground black pepper: ½ tsp for steak, ½ tsp for potatoes, ¼ tsp for green beans
- Smoked paprika: 1 tsp
- Dried thyme: 1 tsp
- Yukon gold potatoes: 2 lbs (900 g), peeled and cubed
- Garlic: 4 cloves, peeled
- Heavy cream (or milk): ¼ cup (60 ml)
- Unsalted butter: 2 tbsp
- Green beans: 1 lb (450 g), trimmed
- Chopped fresh parsley (optional): 2 tbsp
Instructions
- Preheat and prep:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Boil potatoes and garlic:
- 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 potatoes:
- 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 steaks:
- While potatoes cook, pat steaks dry. Rub both sides with olive oil, salt, pepper, paprika, and thyme. Let rest at room temperature.
- Prep green beans:
- Toss green beans with olive oil, salt, and pepper. Spread evenly on one side of the prepared sheet pan.
- Arrange pan:
- Mound mashed potatoes on the other side of the pan, forming 4 separate piles.
- Add steak:
- 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 for color:
- If needed, broil for 2 minutes to brown the steaks.
- Finish and serve:
- Remove from oven. Let steaks rest for 5 minutes. Sprinkle with parsley before serving.
Pin this Sharing this meal always reminds me of Sunday evenings gathered around the table when everyone gets excited about steak. The best moments are when there are zero complaints and only happy faces asking for seconds.
Required Tools
Large sheet pan, saucepan, potato masher, knife and cutting board, tongs
Nutritional Information
Per serving: Calories: 560, Total Fat: 28 g, Carbohydrates: 36 g, Protein: 39 g
Allergen Information
Contains dairy (butter, cream). For dairy-free, substitute with plant-based options. Always check labels for hidden allergens.
Pin this Enjoy a complete steakhouse-style dinner at home with minimal effort. This recipe is sure to impress and fill hungry bellies!
Frequently Asked Recipe Questions
- → How do I achieve medium-rare steak doneness?
Roast steaks at 425°F for 12–15 minutes, flipping halfway, aiming for an internal temp of 130°F (54°C). Let rest 5 minutes before serving.
- → Can I substitute green beans with other vegetables?
Yes, asparagus or broccoli work well when seasoned and roasted alongside the steaks and mash.
- → What type of potatoes are best for the mash?
Yukon gold potatoes provide a creamy texture and rich flavor, perfect for smooth mashed potatoes.
- → How can I make the mashed potatoes dairy-free?
Replace butter and cream with plant-based alternatives like vegan butter and almond or oat milk.
- → Is it better to rest the steak after roasting?
Allowing steak to rest for 5 minutes redistributes juices, making it tender and flavorful.
- → Can I add extra flavor to the steak before roasting?
Rubbing the steak with smoked paprika, thyme, salt, and pepper enhances savory notes and complements garlic mash.