Sheet Pan Steak and Veggie Bowl (Printable)

Juicy steak and roasted vegetables over fluffy rice, all made on one pan for easy cleanup.

# Ingredient List:

→ 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 (optional)
19 - Lemon wedges (optional)
20 - 1 tablespoon soy sauce or tamari for drizzling (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a bowl, toss the steak with 1 tablespoon olive oil, kosher salt, black pepper, and garlic powder. 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 to taste.
04 - Spread prepared vegetables evenly on the sheet pan and place steak on top.
05 - Roast in preheated oven for 15-18 minutes for medium-rare doneness. For additional caramelization, broil for 2-3 minutes if desired.
06 - 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 Advice:

01 -
  • One sheet pan means you're not standing at the stove juggling temperatures and timings like a short-order cook.
  • The steak stays tender and juicy while the vegetables develop this caramelized sweetness that makes you question why you ever roasted them separately.
  • Rice cooks on the stovetop while everything else roasts, so timing actually works in your favor for once.
02 -
  • Resting the steak isn't optional—skipping those five minutes means all your flavorful juices end up on the cutting board instead of in your mouth.
  • Don't let the sheet pan get overcrowded; vegetables need space to roast and caramelize, not steam in their own moisture.
  • Slicing against the grain might seem like a detail, but it fundamentally changes how tender the meat feels with every bite.
03 -
  • Pat your steak completely dry before seasoning—any moisture on the surface prevents that beautiful brown crust from forming.
  • Don't waste the pan drippings; drizzle them over the finished bowl for a flavor boost that tastes intentional, not accidental.
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