Sheet Pan Steak & Rainbow Veggies – A Colorful, Weeknight-Friendly Dinner

This is the kind of dinner that makes weeknights feel easy. You toss everything on one pan, roast it hot and fast, and end up with juicy steak and a rainbow of caramelized veggies. The colors are bright, the flavors are bold, and the cleanup is blissfully simple.

If you’re craving something hearty without babysitting a skillet, this one’s for you. It’s great for meal prep, too—leftovers taste just as good the next day.

Sheet Pan Steak & Rainbow Veggies - A Colorful, Weeknight-Friendly Dinner

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds sirloin or flat iron steak, about 1-inch thick
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 small red onion, cut into wedges
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup cherry tomatoes
• 1 medium zucchini, sliced into half-moons
• 1 cup baby carrots, halved lengthwise if thick
• 2 tablespoons olive oil (plus 1 teaspoon for the steak)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 2 teaspoons soy sauce or coconut aminos
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice (plus extra wedges for serving)
• Fresh parsley, chopped, for garnish

Method

 

1. Preheat the oven to 450°F (232°C). Place a large, sturdy sheet pan inside while it heats. A hot pan helps the veggies and steak brown beautifully.
2. Pat the steak dry. Blot with paper towels until the surface is dry. This step is key for a good sear.
3. Season the steak. Rub both sides with 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the smoked paprika and garlic powder. Splash on the soy sauce and Worcestershire, then set aside at room temperature while you prep the veggies (10–15 minutes).
4. Toss the veggies. In a large bowl, combine bell peppers, onion, broccoli, cauliflower, cherry tomatoes, zucchini, and carrots. Add 2 tablespoons olive oil, 1/2 teaspoon salt, remaining black pepper, smoked paprika, garlic powder, onion powder, oregano, red pepper flakes, and lemon juice. Toss until evenly coated.
5. Pre-roast the firmer veggies. Carefully remove the hot sheet pan. Spread carrots, broccoli, and cauliflower in a single layer. Roast for 8 minutes to give them a head start.
6. Add the rest. Pull the pan, add peppers, onion, zucchini, and tomatoes. Scoot veggies to make a clear space down the center or one side for the steak.
7. Roast the steak and veggies. Place the steak on the empty space. Roast 8–12 minutes, depending on thickness and preferred doneness, flipping the steak halfway. Aim for 125–130°F for medium-rare, 135°F for medium.
8. Rest the steak. Transfer the steak to a cutting board and let it rest 5–10 minutes. This keeps it juicy. Meanwhile, give the veggies a quick toss and roast 2–3 minutes more if you like extra color.
9. Slice and serve. Slice the steak against the grain. Scatter chopped parsley over everything and finish with a squeeze of fresh lemon. Taste and adjust salt and pepper as needed.
10. Optional add-ons. Serve with quinoa, couscous, roasted potatoes, or warm flatbread. A drizzle of balsamic glaze or chimichurri is fantastic.

Why This Recipe Works

Sheet pan cooking gives you high heat and concentrated flavor. The veggies roast until sweet and tender, and the steak develops a beautiful sear on the outside while staying juicy inside.

A quick marinade boosts flavor without complicating things. Plus, using a rainbow of veggies means a mix of textures and nutrients in every bite.

One pan, minimal fuss, maximum payoff. That’s the heart of this recipe. It’s flexible, forgiving, and easy to tailor to your taste.

Ingredients

• 1.5 pounds sirloin or flat iron steak, about 1-inch thick
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 small red onion, cut into wedges
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup cherry tomatoes
• 1 medium zucchini, sliced into half-moons
• 1 cup baby carrots, halved lengthwise if thick
• 2 tablespoons olive oil (plus 1 teaspoon for the steak)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 2 teaspoons soy sauce or coconut aminos
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice (plus extra wedges for serving)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 450°F (232°C). Place a large, sturdy sheet pan inside while it heats.

   A hot pan helps the veggies and steak brown beautifully.

2. Pat the steak dry. Blot with paper towels until the surface is dry. This step is key for a good sear.
3. Season the steak. Rub both sides with 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the smoked paprika and garlic powder. Splash on the soy sauce and Worcestershire, then set aside at room temperature while you prep the veggies (10–15 minutes).
4. Toss the veggies. In a large bowl, combine bell peppers, onion, broccoli, cauliflower, cherry tomatoes, zucchini, and carrots.

   Add 2 tablespoons olive oil, 1/2 teaspoon salt, remaining black pepper, smoked paprika, garlic powder, onion powder, oregano, red pepper flakes, and lemon juice. Toss until evenly coated.

5. Pre-roast the firmer veggies. Carefully remove the hot sheet pan. Spread carrots, broccoli, and cauliflower in a single layer.

   Roast for 8 minutes to give them a head start.

6. Add the rest. Pull the pan, add peppers, onion, zucchini, and tomatoes. Scoot veggies to make a clear space down the center or one side for the steak.
7. Roast the steak and veggies. Place the steak on the empty space. Roast 8–12 minutes, depending on thickness and preferred doneness, flipping the steak halfway.

   Aim for 125–130°F for medium-rare, 135°F for medium.

8. Rest the steak. Transfer the steak to a cutting board and let it rest 5–10 minutes. This keeps it juicy. Meanwhile, give the veggies a quick toss and roast 2–3 minutes more if you like extra color.
9. Slice and serve. Slice the steak against the grain.

   Scatter chopped parsley over everything and finish with a squeeze of fresh lemon. Taste and adjust salt and pepper as needed.

10. Optional add-ons. Serve with quinoa, couscous, roasted potatoes, or warm flatbread. A drizzle of balsamic glaze or chimichurri is fantastic.

Storage Instructions

• Refrigerator: Store sliced steak and veggies in airtight containers for up to 3–4 days.
• Freezer: Veggies freeze well for up to 2 months.

  Steak can be frozen up to 2 months, though texture is best fresh.

• Reheating: Rewarm on a sheet pan at 375°F for 8–10 minutes, or sauté in a hot skillet with a splash of oil. Avoid microwaving steak for too long; it can toughen.
• Meal prep tip: Pack steak and veggies separately to keep textures better when reheating.

Health Benefits

• Protein-rich: Steak provides iron, B12, and complete protein for muscle repair and energy.
• High in fiber and antioxidants: The “rainbow” of veggies offers vitamins A, C, K, folate, and phytonutrients that support immunity and heart health.
• Balanced plate: Pairing lean steak with a generous portion of vegetables creates a satisfying meal without heavy sauces or extra carbs.
• Healthy fats: Olive oil helps with nutrient absorption and adds flavor without excess calories.

What Not to Do

• Don’t overcrowd the pan. Crowding traps steam and prevents browning. Use two pans if needed.
• Don’t skip drying the steak. Moisture prevents a good crust.
• Don’t cook everything for the same time. Firmer veggies need a head start; tomatoes and zucchini cook faster.
• Don’t cut steak with the grain. Slicing against the grain keeps bites tender.
• Don’t forget to rest the meat. Cutting too early lets juices run out and dries it out.

Variations You Can Try

• Southwest: Use chili powder, cumin, and lime.

  Add corn and black beans to the pan in the last 5 minutes.

• Mediterranean: Season with oregano, thyme, and lemon zest. Add olives and feta after roasting.
• Garlic-Herb Butter: Finish the sliced steak with a pat of garlic-parsley butter for extra richness.
• Asian-Inspired: Swap soy sauce for tamari, add sesame oil and ginger, and finish with scallions and sesame seeds.
• Low-carb/high-protein: Double the broccoli and cauliflower, skip starchy sides, and serve with a green salad.
• Spicy: Add extra red pepper flakes or a drizzle of sriracha before serving.

FAQ

What cut of steak works best?

Sirloin, flat iron, strip, or ribeye all work. Choose something about 1-inch thick for even cooking.

Flank steak also works, but keep it to medium-rare and slice very thin against the grain.

How do I know when the steak is done?

Use an instant-read thermometer. Aim for 125–130°F for medium-rare, 135°F for medium. Remember the temperature will rise a few degrees as it rests.

Can I make this recipe without preheating the sheet pan?

You can, but preheating helps achieve better browning and reduces steaming.

If you skip it, give the veggies a little more time and avoid crowding.

What if my veggies are getting too dark?

Stir them and move the pan to a lower rack. You can also tent a bit of foil over the darkest spots. Every oven runs differently, so keep an eye on it near the end.

Can I use frozen vegetables?

Yes, but thaw and pat them dry first.

Frozen veggies release more water, so keep them spaced out and roast a few minutes longer.

How do I make it dairy-free or gluten-free?

It’s naturally dairy-free. For gluten-free, use tamari or coconut aminos in place of soy sauce and check your Worcestershire label.

What sauce pairs well with this?

Chimichurri, garlicky yogurt sauce, balsamic glaze, or a quick pan sauce made from lemon juice and the steak’s resting juices are all great options.

Can I cook the steak separately?

Yes. Sear it in a hot skillet for 2–3 minutes per side, then finish in the oven if needed.

Roast the veggies on their own and combine at the end.

Wrapping Up

Sheet Pan Steak & Rainbow Veggies is simple, colorful, and satisfying. You get juicy steak, caramelized vegetables, and almost no cleanup. Keep the method the same and swap seasonings to match your mood.

Once you try it, this will be a go-to on busy nights—and a favorite for meal prep, too.