Sheet Pan Steak and Veggie Bowl (Printable)

Juicy steak with roasted peppers, zucchini, and tomatoes over fluffy rice for an easy one-pan meal.

# What You’ll Need:

→ Steak

01 - 1 lb sirloin or flank steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder

→ Vegetables

06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small red onion, sliced
09 - 1 medium zucchini, sliced into half-moons
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - ½ teaspoon smoked paprika
14 - Salt and pepper to taste

→ Rice

15 - 1½ cups uncooked jasmine or basmati rice
16 - 3 cups water or low-sodium broth
17 - ½ teaspoon salt

→ Garnishes

18 - Fresh parsley or cilantro, chopped
19 - Lemon wedges
20 - 1 tablespoon soy sauce or tamari

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Toss steak with 1 tablespoon olive oil, kosher salt, black pepper, and garlic powder in a bowl. Set aside to marinate briefly.
03 - In a separate large bowl, toss all vegetables with 2 tablespoons olive oil, Italian herbs, smoked paprika, and salt and pepper.
04 - Distribute vegetables evenly on the prepared sheet pan. Place steak on top of vegetables.
05 - Roast in preheated oven for 15-18 minutes for medium-rare steak or until desired doneness is reached. For extra caramelization, broil for an additional 2-3 minutes if desired.
06 - While steak and vegetables roast, rinse rice under cold water. In a medium saucepan, combine rice, water or broth, and salt. Bring to a boil, reduce heat to simmer, cover, and cook for 12-15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
07 - Transfer steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
08 - Divide rice among serving bowls. Top with roasted vegetables and sliced steak. Drizzle with soy sauce or tamari if desired. Garnish with fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • Everything happens on one sheet pan, which means less dishes and more time actually enjoying your dinner instead of scrubbing.
  • The steak stays juicy while the vegetables get those caramelized, slightly charred edges that make you want seconds.
  • It feels fancy enough for company but easy enough that weeknight cooking suddenly feels manageable.
02 -
  • Don't skip the resting period for the steak—I learned this the hard way when I cut directly from the oven and watched all the beautiful juices run onto my cutting board instead of staying in the meat where they belong.
  • Your vegetables will only caramelize if the pan isn't overcrowded and they're not piled on top of each other; if they're steamed instead of roasted, the whole dish loses its personality.
03 -
  • If your oven runs hot, the vegetables might brown too quickly—cover the pan loosely with foil for the first ten minutes, then remove it so they get their final caramelization.
  • Slice your steak thinner rather than thicker if you're unsure about your knife skills—thinner slices feel more tender even if the steak itself is cooked perfectly.
Go Back