Sheet Pan Steak and Fries
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The classic steak and fries easily made right on a sheet pan on ONE PAN! Bake your fries first, then add the steaks! EASY!
The term steak and fries has very strong date-night vibes associated with it. Like it’s something that you could only have on a special night, or a specific occasion.
But. I beg to differ.
I can do steak and fries anytime. Any day of the week, really. Breakfast, most importantly. Just throw a fried egg on top.
And now. You can actually have it any night of the week because it comes together on a single sheet pan.
I’m dead serious. Let the potatoes get a hard start so they get nice and crisp. Then, during the last 5-10 minutes of cooking time, throw on your steaks.
All you have to do is broil until desired doneness. So, no. We don’t need an occasion for this.
Sheet Pan Steak and Fries
Ingredients
- 4 1-inch-thick top sirloin steak, patted dry
- Kosher salt and freshly ground black pepper, to taste
For the garlic parmesan fries
- 2 russet potatoes, cut into 8 long wedges
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoons Italian seasoning
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped parsley leaves
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto one side of the prepared baking sheet. Add olive oil, garlic, Italian seasoning and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until golden brown and crisp, tossing occasionally.
- Preheat oven to broil.
- Season steaks with salt and pepper, to taste, and place onto the opposite side of the prepared baking sheet in a single layer.
- Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
- Serve immediately with garlic butter, garnished with parsley, if desired.
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a beauty, thank you, and I see that you’ve taken the sheet pan thing to a new level, steak! wow, I’m impressed, thank you, and egg on top, why not?
My oven has a low and high broil. Not sure what the temp difference is? Which setting would you recommend?
High, but please be sure to keep an eye on it! 🙂
You did not give instructions on the garlic butter. Which sounds very important (yum!!!)
The link to the recipe is the words “garlic butter.”
OMG! This is heaven on earth. It looks so tasty, and I know it will deliciously taste. I have got to tell my mom to cook this.
I love the simplicity of this and less washing up is always a good thing!
This looks and sounds delicious. Just one clarification please. The original direction said to broil the steak 4-5 mins per side which usually means to turn the steak over halfway during broiling. When Beth asked if the steak needed to be flipped you answered no. If the steak is not turned does that mean it should be broiled a total of 8-10 mins? Thank you!
Yes, the steaks should be flipped. 🙂
Read it again Sandy . The No was not for the flipping of the steaks.
I’m I bit confused by #6: Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
This seems to indicate that you flip the steaks and cook for 4-5 minutes PER SIDE. If there’s no flipping involved, do you just cook for 4-5 minutes total?
Yes, flipping is involved.
I’m loving these sheet pan meals! But not much of a beef/pork person. Do you think I could use chicken breasts for this, perhaps pounded flat a bit? Or perhaps you have another chicken-based sheet pan meal in the works? 😉
Yes, you can try these instead:
https://damndelicious.net/2016/09/24/sheet-pan-bruschetta-chicken/
https://damndelicious.net/2015/06/27/one-pan-honey-garlic-chicken-and-veggies/.
This recipe looks fantastic! So easy
Pinned.
Ha! I basically made THIS DINNER for my husband, but I used MORE than one pan, that’s for sure! LOL! WHOOPS!
Looks delicious!! Do you have to adjust the oven rack when broiling? Also, just to be sure, you leave the potatoes on when broiling? I didn’t want to risk charring them. Thank you for posting this!! 🙂
No, no need to adjust the oven rack. And yes, you can leave the potatoes.
Are you baking the fries on the middle oven rack first, then moving the pan closer to the broiler for the broiling the steaks? If so, about how far from the broiler is the pan? Thanks for the recipe. I can’t wait to give it a try!
You can leave it on the middle rack.
Clearly, those steaks were not cooked under the broiler..
They actually were. Yes, REALLY.
That is such a fantastic way to cook steak and chips. Never thought of that before, really nice work (:
Do the fries stay on the sheet pan while the steaks broil?
Yes.
This looks so delicious and vibrant!
This looks amazing! Will you clarify some points? Do you remove the pan of potatoes to pre-heat the oven on Broil cycle? Do you remove the potatoes from the pan before cooking the steaks or leave them on the pan for the broiling of the steaks? I assume you broil 4-5 min then flip steaks and broil the other side 4-5 min.
No, you do not have to remove the pan or the potatoes. You can leave them on the pan. And yes, flip after 4-5 min.
I am imagining burnt potatoes if they are left under the broiler for that long??
I recommend using the middle rack to avoid burnt potatoes.
I like this. How long to get well-done steaks?
You can add an additional minute or two until desired doneness is reached.