Sheet Pan Steak Potatoes and Green Beans
This sheet pan steak potatoes and green beans is a hearty, filling meal loaded with tender steak and veggies that are seasoned to perfection and made at the same time. Nothing is more delicious than easy!
Servings: 6 Servings
Ingredients
- 3-4 boneless New York strip steaks, cut into bite-size chunks
- 1.5 pound baby red potatoes, cut in half or quartered in on the bigger side.
- 4 cups fresh green beans, ends trimmed and cut in half
- 2 tablespoons olive oil
- 1 teaspoon Slap Ya Mama
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ cup butter, sliced
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with foil. Set aside.
- In a large bowl, add steak bites, red potatoes, green beans, and all the seasonings.
- Stir to combine ingredients.
- Pour mixture onto the prepared baking sheet, spreading out into an even layer.
- Place butter slices on top of mixture.
- Bake in the oven for approximately 25 minutes or until steak is cooked and potatoes and green beans are tender.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Microwave individual portions at 1-minute intervals until heated through.
- The potatoes and steak chunks should be about the same size for uniform cooking.
- You can break the beans or leave them whole, depending on the presentation you want.
- If you choose to add other vegetables, be sure to cut them into chunks about the same size as the beef and potatoes. Uniform cooking is key for sheet pan meals.
- Always use olive oil or oil with a high smoke point for roasting vegetables or sheet pan meals. Otherwise, your smoke detector will go absolutely crazy.