Steak Sheet Pan Supper Recipe

This Steak Sheet Pan Supper is a weeknight miracle as well as being incredibly juicy! Broiling the rib-eye steaks on high heat makes the fat go crisp and caramelized, which along with the bursting cherry tomatoes adds a rich, saucy finish to this one-pan meal that is so satisfying with crusty bread.

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Steak Sheet Pan Supper Recipe Ingredients

• The Meat:
  • Two 12-ounce boneless rib-eye steaks (about 1 1/2 inches thick)
  • 4 teaspoons Montreal steak seasoning
  • 4 tablespoons salted butter
• The Veggie Bed:
  • 2 red bell peppers, cut into thick rounds
  • 2 yellow bell peppers, cut into thick rounds
  • 1 large yellow onion, cut into thick rounds (keep rings intact)
  • 2 cups whole cherry tomatoes
  • 4 tablespoons olive oil (divided)
• For Serving:
  • 1 loaf crusty, artisan-style French bread

How To Make Steak Sheet Pan Supper Recipe

1. Prep the oven: Move your oven rack to the highest possible position (closest to the heating element). Preheat the broiler to High.
2. Build the bed: On a large rimmed baking sheet, arrange the pepper rounds, onion rings, and whole cherry tomatoes in a single, even layer. This creates a colorful trivet for the meat.
3. Position the steak: Lay the two rib-eye steaks directly on top of the vegetables. Leave an inch or two of space between them so they broil properly instead of steaming.
4. Season side one: Sprinkle the top of each steak with 1 teaspoon of Montreal steak seasoning. Drizzle each steak with 1 tablespoon of olive oil. Place a pat of butter (1 tablespoon) on the center of each steak.
5. Broil first side: Slide the pan under the broiler. Cook for about 5 minutes. The butter will melt, the steak will brown, and the vegetables will start to char and blister.
6. Flip and finish: Carefully remove the hot pan. Use tongs to flip the steaks over. Season the new side with the remaining 1 teaspoon of spice per steak. Drizzle with another tablespoon of oil and top with another pat of butter.
7. Final broil: Return the pan to the oven and broil for another 3 minutes (for medium-rare). The vegetables should be soft and roasted in the steak juices.
8. Serve: Transfer each steak to a plate along with a generous scoop of the roasted peppers, onions, and burst tomatoes. Serve immediately with a chunk of crusty bread to sop up the pan sauce.

Recipe Tips!

• Broiler Proximity: Get close! The steak should be 3-4 inches from the heating element. This intense heat mimics a grill, searing the outside quickly without overcooking the middle.
• The Butter Baste: Putting butter on top of the steak before broiling is genius. As it melts, it bastes the meat and drips down onto the vegetables, flavoring everything with rich, salty fat.
• Veggie Cuts: Cut your peppers and onions thick! If they are too thin, the intense broiler heat will turn them to ash before the steak is cooked. Thick rounds char on the edges but stay juicy inside.
• Resting Rule: Even though it’s a sheet pan meal, let the steaks rest on the plate for 5 minutes before cutting. This keeps the juices inside the meat instead of running all over your table.

What To Serve With Steak Sheet Pan Supper Recipe?

This Steak Sheet Pan Supper Recipe is a protein-heavy meal that needs carbs! The French Bread mentioned is mandatory for dipping into the mixture of steak juice, butter, and tomato water at the bottom of the pan. For a green side, a simple Caesar Salad or steamed Asparagus works beautifully to cut the richness of the rib-eye! A bold glass of Cabernet Sauvignon or a Malbec stands up perfectly to the charred beef flavors.

How To Store Steak Sheet Pan Supper Recipe

• Refrigerate: Store leftover steak and veggies in an airtight container for up to 3 days. Slice the steak before storing for easier reheating.
• Reheat: Reheat the steak gently in a skillet just until warm (don’t overcook it!). The veggies can be microwaved.
• Freeze: Freezing is not recommended. The roasted tomatoes and peppers will become mushy upon thawing, and the steak texture will suffer.

Steak Sheet Pan Supper Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 45g
• Carbohydrates: 15g
• Protein: 45g

Nutrition information is estimated per serving (1 steak + half the veg).

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