Sheet Pan Steak, Green Beans & Golden Potatoes (Easy One-Pan Dinner for Two)

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

Want to create a cozy atmosphere when serving this dinner for two?  Follow my tips below.

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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.

 

 

 

The Viral Sheet Pan Turkey Kabobs You’ll Want Every Week

 

These viral Sheet Pan Turkey Kabobs deliver juicy, Greek-inspired flavor with minimal effort—seasoned ground turkey baked and broiled to perfection, served with fresh salad, feta, pita, and tzatziki. A fast, high-protein dinner you’ll want on repeat.

The Viral Sheet Pan Turkey Kabobs You’ll Want Every Week

If you’ve been on social media lately, you’ve probably seen these viral sheet pan kabobs popping up everywhere—and I knew I had to try them, especially with a husband who considers himself a koobideh connoisseur. Since we eat less red meat for health benefits, I decided to start with a ground turkey version first. A beef batch is definitely coming next, but for now, turkey felt like the perfect place to begin.

The flavor profile was very familiar —I know these spices well—but I was amazed at how incredibly easy the whole process was. Mix your ground meat mixture, press everything onto a sheet pan, score it into kabob strips, bake, broil, done. No skewers, no grill, no fuss. And the taste? Amazingly good for something that took barely any effort.

What really makes this recipe special is the sheet pan method itself. Kabobs can feel intimidating when you’re shaping and skewering loose ground meat, or trying to grill them just right. But this technique removes all the tricky parts while delivering the same juicy, flavorful result. It’s a total game changer—and the reason these viral kabobs are absolutely worth the hype.  My husband is ecstatic to know that we'll be eating koobideh style kabobs so much more often using this method!

What Ingredients Do I Need?

• Ground Turkey – Lean, mild, and perfect for soaking up bold spices.

• Garlic – Freshly minced garlic adds depth and that classic kabob aroma.

• Red Onion – Brings a little sweetness and texture to the mix.

• Fresh Parsley – Adds color, freshness, and a bright herbal flavor.

• Cumin – Warm and earthy; essential for that Middle Eastern kabob profile.

• Coriander – Light, citrusy spice that balances the deeper flavors.

• Paprika – Adds color and a mellow sweetness; smoked paprika also works.

• Garlic Powder – Boosts the savory notes and reinforces the fresh garlic.

• Kosher Salt & Pepper – Simple seasonings that tie everything together.

• Cucumber & Tomatoes – The base of the fresh topping that keeps every bite bright.

• Olive Oil & Red Wine Vinegar – A quick splash creates a simple Greek-style salad.

• Tzatziki – Cool, creamy, and essential for that Greek-inspired wrap.

• Feta Cheese – Adds salty richness and tang.

• Fresh Mint – A refreshing pop that elevates the whole dish.

• Greek Pita Bread – Soft, warm pita makes this a handheld meal everyone loves.

Substitutions and Variations

Ingredient Substitutions

• Ground Turkey → Ground Chicken or Lean Beef – Works with any ground meat you prefer.

• Parsley → Cilantro or Fresh Mint – Swap in other fresh herbs for a different flavor profile.

• Red Onion → Yellow Onion or Shallots – Any mild onion will do.

• Tzatziki → Garlic Yogurt Sauce or Labneh – Still gives that creamy, tangy element.

• Red Wine Vinegar → Lemon Juice – Brightens the salad topping just as well.

• Pita → Naan or Lettuce Wraps – Great if you want a gluten-free or lower-carb option.

Variations

• Beef Koobideh-Style Version - Use ground beef and add a pinch of turmeric for a more Persian spin—rich, juicy, and packed with flavor.

• Mediterranean Bowl Version - Serve the kabobs over rice or quinoa with olives, cucumbers, tomatoes, feta, and extra herbs for a quick, customizable meal prep bowl.

Kitchen Notes & Tips

• Don’t Overmix the Meat – It keeps the kabobs tender instead of dense.

• Press the Meat into the Pan – You can press the meat the full width of the baking sheet but you don't have to go the entire length of the pan.  You want to keep a uniform thickness of about 1/2 - 3/4 inch.  This helps everything cook at the same rate.

• Score Before Baking – This makes separating the kabobs super easy after cooking.

• Use Broil for Char – The last 1–2 minutes under the broiler gives you that kabob-style finish.

• Don't break the kabobs! – Let the meat sit for 2–3 minutes so the juices settle then use a long spatula to lift them from the pan without breaking.

• Warm the Pitas – A quick toast or warm-up in foil makes a big difference in texture.

• Make Extra Salad Topping – It keeps well and adds freshness to leftovers.

• Meal Prep Friendly – Kabobs reheat beautifully and are great for lunch bowls.

• Double the Spice Mix – Save half for next time to streamline prep.

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    RECIPE IS DOWN BELOW👇     

Sizzling Sheet Pan Chicken Fajita Quesadillas

Easy, Crispy, and Full of Zing – Sizzling Sheet Pan Chicken Fajita Quesadillas Await!

 

Sizzling Sheet Pan Chicken Fajita Quesadillas

I have a great ideas for Game Day if you're craving bold Tex-Mex flavors without the hassle of multiple pans, these Sizzling Sheet Pan Chicken Fajita Quesadillas are the ultimate game-changer. Packed with tender, seasoned chicken, sautéed peppers and onions, melty Monterey Jack cheese, and black beans, every bite is a perfect balance of smoky, cheesy, and zesty goodness. The best part? They’re baked to crispy perfection on a single sheet pan—no flipping or fussing required! Whether you’re cooking for a hungry crowd or just want a quick and satisfying dinner, this easy recipe delivers restaurant-quality quesadillas with minimal effort.

These quesadillas are the perfect dish for game day, family dinners, or casual get-togethers. Serve them up with a side of guacamole, salsa, and sour cream for a DIY dipping experience that will have everyone reaching for more. They’re also a fantastic option for meal prepping—just reheat and enjoy a crispy, cheesy bite anytime. Whether you’re hosting a party, looking for a quick weeknight meal, or just need a satisfying snack, these sheet pan quesadillas are a must-try!

Enjoy!

What Ingredients do I need?

Produce:

• red onion
• red bell pepper
• bunch fresh cilantro
• limes

Protein & Dairy:

• shredded chicken breast (or rotisserie chicken)
• Monterey Jack cheese
• butter

Pantry Staples:

• 14 oz can black beans 
• 8 soft taco-size flour tortillas
• Olive oil

Spices & Seasonings:

• Chili powder
• Ground cumin
• Kosher salt
• Black pepper

Optional Toppings:

• Sour cream
• Salsa
• Guacamole

Substitutions and Variations

Substitutions

• Swap chicken → Use shredded rotisserie chicken for convenience, or replace with cooked ground beef, steak strips, or shrimp for a different flavor.

• Make it vegetarian → Skip the meat and add extra black beans, sautéed mushrooms, or grilled zucchini for a hearty veggie version.

• Swap Monterey Jack → Use cheddar, pepper jack, Mexican blend, or mozzarella—any melty cheese works!

• Extra spicy → Add cayenne pepper, smoked paprika, or diced jalapeños to kick up the heat.

• No black beans? Use pinto beans, refried beans, or skip them altogether.

Variations

• Steak Fajita Quesadillas:  Swap the shredded chicken for thinly sliced, seasoned steak (like skirt or flank steak) for a hearty, beefy twist. Cook it quickly in a skillet before assembling your quesadillas.

• Extra Cheesy Quesadillas:  Double the cheese and add a mix of Monterey Jack, cheddar, and mozzarella for ultra-gooey, melty goodness!

• BBQ Chicken Quesadillas:  Mix your shredded chicken with BBQ sauce before assembling for a smoky, sweet, and tangy twist. Pair with red onions and cheddar cheese!

• Spicy Buffalo Chicken Quesadillas:  Toss the shredded chicken in Buffalo sauce and swap the Monterey Jack for blue cheese crumbles or ranch drizzle for a game-day favorite.

• Bacon Ranch Quesadillas:  Mix chopped crispy bacon into the filling and drizzle with ranch dressing before baking for an extra indulgent treat.

Kitchen Tips and Notes

• No butter for brushing? Use olive oil or cooking spray for crispy tortillas.

• Crispier Quesadillas → Brush the tortillas lightly with melted butter or olive oil before baking for that golden, crispy finish.

• Even Cooking → Spread the filling evenly and press the top tortillas down gently before baking to help everything stick together.

• Use Rotisserie Chicken → It’s already cooked, juicy, and shreds easily!

• Pre-Slice Veggies → Chop the peppers and onions ahead of time for a quick assembly.

• Shred Cheese at Home → Pre-shredded cheese contains anti-caking agents that prevent melting as smoothly—grating it fresh makes a difference!
• Storing Leftovers → Keep leftovers in an airtight container in the fridge for up to 3 days.

• Reheating for Crispy Texture → Skip the microwave! Reheat in a skillet over medium heat or pop them in the oven at 375°F for 5-7 minutes to bring back the crispiness.

     Equipment you may need     

• Sheet Pan (Large Baking Tray) – To assemble and bake the quesadillas evenly.

• Skillet - for cooking the onions and bell pepper.

• Cutting Board & Sharp Knife – To slice the peppers, onions, and chop cilantro.

• Basting Brush – For brushing melted butter or oil on the tortillas for crispiness.

• Cheese Grater – If using block cheese instead of pre-shredded.

• Pizza Cutter or Sharp Knife – To easily slice quesadillas into triangles for serving.

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Sizzling Sheet Pan Chicken Fajita Quesadillas

serves 6-9

1 Tbsp. olive oil
1/2 large red onion, sliced
1 red bell pepper, cut into strips
2 cups cooked and shredded chicken breast

1/2 14oz can black beans, drained
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice

2 Tablespoons butter, melted
8 soft taco size flour tortillas

2 cups shredded Monterey Jack cheese
Optional toppings: sour cream, salsa, guacamole

Preheat oven to 425°F.  In a large skillet heat oil over medium-high. Add onions and peppers. Cook 10 minutes or until tender and browned, stirring occasionally.  Add in the shredded chicken, black beans, and spices to the skillet.  Stir to combine and allow to heat 2-3 minutes.  Turn off the heat and add in the cilantro and lime juice.  Stir to combine.

On a half sheet baking pan, lightly brush the pan with some of the melted butter.  Arrange 6 of the tortillas around the edges of the pan, placing them so that hang halfway off the edges on all sides.  Place one in the center if needed to fill any gaps.  

Sprinkle 1 cup of cheese over the tortillas.  Evenly distribute the chicken filling mixture over the cheese.  Top with the remaining 1 cup of cheese over the chicken mixture.   Fold the parts of the tortillas that are hanging over the edge over to enclose the filling.  Place one final tortilla in the middle.  Brush the tops of the tortillas with the remaining melted butter.  Place another baking pan on top of the tortillas and press lightly to ensure contact with the top sheet pan.  

Bake 20 minutes.  Remove the top sheet pan and check for crispness.  If golden and crips remove from oven.  If you want crisper quesadillas, remove the top sheet pan and bake for another 3-4 minutes.  Allow to stand for 5 minutes.  Cut using a pizza cutter and serve with sour cream, salsa, and/or guacamole if using.  

Sheet Pan Mediterranean Lemon Parmesan Chicken and Vegetables

A whole meal cooked on one baking sheet!  Quick and easy to assemble, and extremely flavorful. Sheet pans are the new "One Pot" cooking method and it's ingenious!

Yum

When life gets busy who doesn't love a quick and easy meal?  By using your oven and a sheet pan you can create a fabulous dinner in a snap!  One that your entire family will love. I often turn to stir frys but roasting in the oven is just as easy and healthy to boot.   Everything is cooked on the same pan which makes life a breeze.  And speaking of breeze, the clean up....simple - one and done!

So there is a craze that I'm sure you've noticed about sheet pan cooking.  Recipes are everywhere right now.  Even my favorite local teaching chef recently made a delicious chicken searing on a sheet pan, (recipe coming soon) and with good reason too.  They are simple to make, they allow you to cook the main and side dishes together and they are healthier for you!  I've even joined in with a previous post for Simple Citrus Herb Chicken and Tomatoes.

This recipe takes a little bit of prep for the chicken, (coating in bread crumbs) but uses ingredients that I always have on hand, such and lemons (we eat a lot of dishes with lemons...) and vegetables like mushrooms, cherry tomatoes and zucchini.  These are staples in our house and lend the Mediterranean flavors to the meal.  The chicken and vegetables are able to cook at the same time because I used thin cut chicken breasts which take no time to roast, and the vegetables are soft and take the same cooking time.  If you wanted to use carrots, potatoes, or other (harder) vegetables you will have different cooking times and will need to start those first then add the chicken after 15 minutes and continue on.

By roasting the chicken it stays nice and tender while the vegetables caramelize and crisp, especially when those tomatoes start to burst...oh boy!  It makes my mouth water thinking about it.  The best part is a great meal with little effort.  Perfect for a weeknight. 

Enjoy!


TIPS FOR COOKING THIS SHEET PAN MEDITERRANEAN LEMON PARMESAN CHICKEN AND VEGETABLES:

• Use a LARGE sheet pan such as this one
• Use parchment paper for easy clean up
• Buy thin cut chicken breasts, or slice a regular breast in half lengthwise
• Try and find a lemon pepper that does not contain salt - I use this one here

Sheet Pan Mediterranean Lemon Parmesan Chicken and Vegetables

serves 4

4 thin cut boneless skinless chicken breasts        

1/3 cup flour
1/2 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon garlic powder
2 lemons, separated
2 tsp garlic, minced 
5 Tbls butter, melted
1 tablespoon lemon pepper seasoning

1 pint cherry tomatoes

1 large zucchini, cut lengthwise and then into slices

8 oz of baby bella mushrooms, cut into quarters
2 tablespoons olive oil
Garnish: fresh chopped parsley

Preheat oven to 400 degrees.  If desired, place parchment paper on a large sheet pan with edges.

Add flour to a pie pan.  Add bread crumbs, Parmesan and garlic powder to another pie pan and stir to combine.  To a third pie pan add the zest and juice of 1 lemon, minced garlic, and melted butter. 

Dredge chicken in flour, then dip in the lemon butter mixture, then coat in the bread crumb mixture.  Place on prepared sheet pan.  Sprinkle lemon pepper seasoning over the chicken. 

Place cherry tomatoes, sliced zucchini, and mushrooms around the chicken.  Drizzle with olive oil and sprinkle lemon pepper seasoning on top.

Bake at 400 degrees for 15 minutes.  Remove from oven and turn chicken over, sprinkle this side with lemon pepper seasoning.  Place 4 slices of lemon (from the remaining lemon) on top of the chicken.  Return to oven to bake an additional 10-15 minutes or until chicken reaches 165 degrees internally and is golden brown.  Vegetables should be soft and roasted and tomatoes should be bursting open.

Remove from the oven, sprinkle with freshly chopped parsley and plate.  Serve.