Sheet pan steak, green beans, and golden potatoes come together in this easy one-pan dinner for two. A simple, flavorful weeknight meal with minimal prep and cleanup.
Sheet Pan Steak, Green Beans & Golden Potatoes (Easy One-Pan Dinner for Two)
Sheet pan meals are one of my favorite ways to get dinner on the table, especially on busy weeknights. This sheet pan steak, green beans, and golden potatoes dinner is an easy one-pan meal for two that delivers big flavor with minimal prep and cleanup — exactly what I want at the end of a long day.
Tender sirloin steaks roast alongside creamy baby gold potatoes and crisp-tender green beans, all seasoned simply and thoughtfully. A touch of smoked paprika adds warmth to the potatoes, while a squeeze of fresh lemon at the end brightens both the steak and vegetables. It’s cozy, unfussy food that feels just special enough for a quiet date night at home.
If you love simple one-pan dinners like this, be sure to check out my other sheet pan meals, including Sheet Pan Beef Fajitas and Lemon Garlic Chicken Bites with Asparagus, which are both on regular rotation in my kitchen.
Enjoy!
Ingredients
This sheet pan dinner uses simple, familiar ingredients that come together beautifully in the oven. Exact measurements can be found in the recipe card below.
- Sirloin steaks
- Baby gold potatoes
- Haricot verts (French green beans)
- Olive oil
- Montreal steak seasoning
- Garlic powder
- Smoked paprika
- Salt & black pepper
- Fresh lemon juice
How to Make This Dinner
This dinner comes together easily on one pan with just a bit of timing.
- Start with the potatoes. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper, then roast until they’re just beginning to soften.
- Season the steak. Rub with olive oil and Montreal steak seasoning while the potatoes roast.
- Add the steak and green beans. Toss the green beans lightly with olive oil, garlic powder, salt, and pepper, then add everything to the pan.
- Roast until done. Flip the steak once so it cooks evenly and the green beans blister slightly.
- Finish with lemon. A squeeze of fresh lemon juice brightens both the steak and vegetables right before serving.
Substitutions & Variations
This recipe is easy to adapt depending on what you have on hand.
- Different steak cuts: Ribeye or strip steak both work well here.
- Vegetable swaps: Broccoli florets or asparagus can replace the green beans.
- Seasoning options: Swap Montreal seasoning for a simple blend of salt, pepper, garlic powder, and paprika.
- Add heat: A pinch of red pepper flakes on the potatoes adds subtle warmth.
Kitchen Tips & Notes
- Roast potatoes whole only if they are very small. Larger baby potatoes should be halved.
- Let the steak rest for a few minutes after roasting so the juices redistribute.
- Lemon matters. Even a small squeeze adds balance and keeps the dish from feeling heavy.
- Best pan choice: A large rimmed sheet pan gives everything room to roast instead of steam.
- Store leftovers in an airtight container for up to 3 days.
Set the Mood
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Before You Start
A little prep goes a long way with sheet pan meals. Here are a few helpful notes to make sure everything cooks evenly and finishes at the same time.
- Use very small baby potatoes and keep them whole. This helps them stay creamy inside without drying out.
- Pat the steaks dry before seasoning so they roast rather than steam.
- Don’t overcrowd the pan. Everything should have a bit of space to roast properly.
- Have your lemon ready so you can finish the dish while everything is still hot.
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