Save 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.
The first time I made this, my family couldn’t believe how tender the steak turned out alongside the perfectly creamy garlic mashed potatoes. It’s become our favorite weeknight treat because everyone gets their steak and hearty sides, all roasted together.
Ingredients
- Boneless sirloin steaks: 4 (6 oz / 170 g)
- Olive oil: 2 tbsp for steaks, 1 tbsp for green beans
- Kosher salt: 1 tsp for steaks, 1 tsp for potatoes, ½ tsp for green beans
- Freshly ground black pepper: ½ tsp for steaks, 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: ¼ cup (60 ml) or milk for lighter option
- Unsalted butter: 2 tbsp
- Green beans: 1 lb (450 g), trimmed
- Chopped fresh parsley (optional): 2 tbsp for garnish
Instructions
- Prep Sheet Pan:
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- Cook Potatoes:
- Place potatoes and garlic in a large saucepan, cover with water and 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. Cover and set aside 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.
- Assemble Sheet Pan:
- Mound mashed potatoes on the other side of the pan, forming 4 separate piles. 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 & Rest:
- If needed, broil for 2 minutes to brown the steaks. Remove from oven and let steaks rest for 5 minutes.
- Garnish & Serve:
- Sprinkle steaks with parsley before serving.
Save Sharing this on a cool night, my kids took turns helping to mash the potatoes—there’s always a little friendly competition over who gets the first scoop. It’s a meal that gathers us all around the table with smiles.
Required Tools
Large sheet pan, saucepan, potato masher, knife and cutting board, tongs
Allergen Information
Contains dairy. Always check labels for hidden allergens. For dairy-free, use plant-based substitutes.
Nutritional Information
Per serving: 560 calories, 28 g total fat, 36 g carbohydrates, 39 g protein.
Save This all-in-one dinner is a real time-saver and always hits the spot. Make it once and you’ll want to add it to your weekly rotation.
Kitchen Guide
- → What cut of steak is best for this dish?
Boneless sirloin steaks work well because they cook evenly and remain tender when roasted on the sheet pan.
- → How do I achieve creamy mashed potatoes without lumps?
Cook potatoes until fork-tender, then mash with butter and cream while still warm to ensure a smooth, creamy texture.
- → Can I substitute the vegetables?
Yes, green beans can be swapped with asparagus or broccoli for similar texture and flavor balance.
- → Is it necessary to flip the steaks during roasting?
Flipping the steaks halfway through cooking promotes even browning and helps achieve the desired doneness.
- → How should the dish be seasoned for best flavor?
Rubbing steaks with olive oil, kosher salt, black pepper, smoked paprika, and dried thyme offers a balanced and aromatic seasoning profile.