Celebrate whole foods with this Fiesta Sheet Pan Steak and Vegetables recipe! Featuring protein, fiber, and carbohydrates, this balanced one-pan meal involves little prep time and minimal cleanup for healthy weeknight meals.
For my fellow steak and vegetable lovers, I have the easiest, dreamiest weeknight dinner for you!
You’re looking at a simple yet flavorful and complete one-pan wonder that requires 15 minutes of prep time max and very little cleanup.
We’re getting our protein, carbohydrates, and dietary fiber in one shot, and we’re doing it with style!
Just as the cheeky title suggests, this juicy steak and vegetable meal is a party for your face.
Similar to steak fajitas with the added benefit of more veggies and some potatoes, we’re gifted a balanced meal that tastes like one of our favorite Mexican dishes.
If you’re a meat and vegetables kind of human, you may just love this fiesta steak and vegetables sheet pan meal!
Ideal for tossing together after a busy day at work any night of the week or making in advance for meal prep, this simple dinner recipe is worthy of putting on constant rotation.
Let’s discuss the healthy ingredients for this easy dinner recipe. The great news is the full list of ingredients can be found at any grocery store.
Sheet Pan Steak and Vegetables Ingredients:
Steak: Pick your favorite cut of steak for this healthy dinner recipe. I recommend using New York strip steak because it has some fat marbling without being overly rich. It also turns out nice and tender.
Avoid using a tougher cut of meat such as flank steak or skirt steak for the best results, as we’re going for juicy, tender steak as apposed to rock solid steak.
In this recipe, the steak cooks all the way through (not to medium-rare), which is why fattier or tender cuts of beef like NY strip steak, ribeye steak, or filet mignon are the best options for the best flavor and texture.
Bell Peppers: Bringing fajita-style flair to this easy sheet pan meal, we need three bell peppers.
They add a sweet and ever so slightly smoky flavor. You can use any color you like. I go with a red bell pepper, green bell pepper, and a yellow bell pepper for a pop of color.
Red Potatoes: Adding potatoes to the meal brings balance because it adds carbohydrates. I like using red potatoes, but Yukon gold potatoes, cherry tomatoes, brussels sprouts, russet potatoes, and sweet potatoes work too. For a low carb option, skip the potatoes.
Yellow Onion: Onion goes a long way in adding fresh bold flavor to the meal. This is a key component to whole food recipes like this, where we’re relying on the flavor of fresh vegetables.
Zucchini: Fresh zucchini squash adds another element of texture and variety to our vegetable medley.
Carrots: A couple large carrots bring sweet flavor and plenty of fiber and some carbohydrates to the meal. I find carrots are magical when roasted in applications like these.
Avocado Oil: A drizzle of avocado oil adds richness to the meal and also helps everything cook evenly and remain moist throughout the baking process.
I recommend sticking with avocado oil instead of olive oil since we are roasting at a high temperature.
Chili Powder: The only seasoning we need here is chili powder, which brings a sort of taco vibe to the meal.
For those of you who enjoy Mexican-inspired flavors, you’ll love the bold simplicity of this fresh dinner recipe.
Sea Salt: Add sea salt to your personal taste until you feel the flavor is where you want it to be.
For me, this is about two teaspoons of sea salt (not to be confused with regular table salt).
Recipe Customizations:
- Mix up the vegetable selection using your favorite fresh veggies. Green beans, fresh garlic, red onion, baby potatoes, broccoli florets, cauliflower, and bok choy are all great options.
- Use your favorite seasonings in place of chili powder. Lemon pepper, Cajun seasoning, or Italian seasoning are lovely here. Black pepper and red pepper flakes are great additions too.
- Swap the steak out for 1 to 1.5 pounds of boneless skinless chicken thighs.
- If you have time to marinate the steak, toss it in avocado oil, sea salt, and chili powder and refrigerate for 10-15 minutes or up to 24 hours prior to preparing this complete meal.
- For some added sweetness and umami flavor, add 2 to 3 tablespoons of coconut aminos.
- Drizzle everything with 2 tablespoons of balsamic vinegar and 1 tablespoon of Italian seasoning instead of chili powder for an Italian-style approach.
- Sprinkle fresh herbs like fresh parsley over the steak dinner once it is out of the oven.
- Replace the chili powder with 2 tablespoons of soy sauce and omit the sea salt (or add salt to your personal taste once the meal has finished cooking).
Now that we’ve covered the healthy ingredients for this amazing one-pan meal, let’s make it!
How to Make Sheet Pan Steak and Vegetables:
Preheat the oven to 400 degrees F.
Remove the steak from its packaging, place steak on a cutting board, and pat off any excess moisture with a paper towel. Use a sharp knife to cut the steak into thin strips. Similarly, chop all of the vegetables into bite-sized pieces.
Transfer all of the chopped vegetables to a large rimmed baking sheet along with the strips of steak. Note: A casserole dish works too if you don’t have a large baking sheet.
Drizzle the avocado oil over everything and sprinkle with chili powder and sea salt.
Use your hands to toss everything together, until the meat and veggies are coated in oil and seasonings. Arrange the meat and veggies in a thick single layer.
Note: you can use a large bowl to toss everything together before spreading it over the sheet pan if you’d prefer.
Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the potatoes are cooked through and the rest of the vegetables reach your desired level of doneness.
The cooking time will vary slightly depending on whether the vegetables and meat are at room temperature or chilled from being in the refrigerator.
The steak will be cooked through, although you can use an instant read thermometer to check for doneness.
So long as the strips of steak are above 125 degrees Fahrenheit, they are fully cooked. If you’d like the vegetables and steak to have a little crisp on the outside, place the oven on the broil setting for the last 3 to 5 minutes of cooking.
Serve this easy sheet pan steak and vegetables and enjoy.
Store leftover steak and roasted veggies in an airtight container in the refrigerator for up to 5 days.
For those evenings you’re craving a wholesome meal that can be tossed together at a moment’s notice, this fresh and flavorful one-pan meal has everything you need.
A classic combination of steak, potatoes, and your favorite veggies, this easy recipe is ideal for busy weeknights.
If you enjoy sheet pan recipes like this, also try out these reader favorites.
More Healthy Easy Sheet Pan Meals:
- Sesame Garlic Sheet Pan Chicken and Vegetables
- Mediterranean Sheet Pan Chicken
- Sheet Pan Salmon and Vegetables
- Mediterranean Sheet Pan Shrimp
- Turmeric Chicken Sheet Pan Dinner
Everything you need and nothing that you don’t!
Fiesta Sheet Pan Steak and Vegetables
Equipment
Ingredients
- 3 bell peppers cored and chopped (any color)
- 4 medium-sized red potatoes chopped into small chunks
- ½ medium-sized yellow onion sliced
- 1 medium-sized zucchini chopped
- 2 large carrots chopped
- 1 pound NY strip steak cut into strips
- 4 Tbsp avocado oil
- 2 Tbsp chili powder
- 1 to 2 tsp sea salt to taste
Instructions
- Preheat the oven to 400 degrees F.
- Remove the steak from its packaging, place steak on a cutting board, and pat off any excess moisture with a paper towel. Use a sharp knife to cut the steak into thin strips. Similarly, chop all of the vegetables into bite-sized pieces.
- Transfer all of the chopped vegetables to a large rimmed baking sheet along with the strips of steak. Note: A casserole dish works too if you don’t have a large baking sheet.
- Drizzle the avocado oil over everything and sprinkle with chili powder and sea salt. Use your hands to toss everything together, until the meat and veggies are coated in oil and seasonings. Arrange the meat and veggies in a thick single layer. Note: you can use a large bowl to toss everything together before spreading it over the sheet pan if you’d prefer.
- Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the potatoes are cooked through and the rest of the vegetables reach your desired level of doneness. The cooking time will vary slightly depending on whether the vegetables and meat are at room temperature or chilled from being in the refrigerator.
- The steak will be cooked through, although you can use an instant read thermometer to check for doneness. So long as the strips of steak are above 125 degrees Fahrenheit, they are fully cooked. If you’d like the vegetables and steak to have a little crisp on the outside, place the oven on the broil setting for the last 3 to 5 minutes of cooking.
- Serve this easy sheet pan steak and vegetables and enjoy.
Nutrition
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When it comes to supper time meals- I really get tired of making decisions. No matter what- someone is going to wish I made something else. I love when Julia sends out a supper recipe. I have started making the recipe the day she sends it out- if all possible- this way I don’t forget and it feels like someone else decides what we are going to eat. (Thank you, Julia). PS: thanks for your reply about salt vs sea salt.
At any rate- I made this recipe tonight for supper. With the price of steak/beef at $10.79 a pound – my heart and wallet were in agreement. I substituted a nice marbled piece of pork for a great price- and used the chili powder and Worcestershire sauce.
It smells heavenly when it is cooking and tastes every bit as magnificent as it tastes.
Even though my stomach kept saying “enough already “ my mouth and taste buds wanted MORE. DELICIOUS and filling.
Why do you use/recommend sea salt??
Does sea salt taste differently? Does it affect the chemistry of the food?? Don’t we need iodine in our diet like we get from table salt??
Hi Annie! You can definitely use regular iodized salt 🙂 I only use sea salt in my cooking, which is why I always specify the measurement for sea salt as opposed to iodized salt. I’d just recommend using a much lower amount (salt to taste) when using table salt. Hope this helps!