Let's be real: steakhouse dinners are amazing, but nobody wants to deal with a sink full of heavy pans on a Tuesday night. That is exactly why I invented these Sheet-Pan Garlic Butter Sirloin Steak Bites and Crispy Baby Potatoes. I was craving that rich, savory steakhouse flavor after a brutally long workday, but my energy level was sitting at roughly zero. I tossed some baby potatoes and mushrooms onto a sheet pan, gave them a head start so they would get properly crispy, and then added bite-sized top sirloin smothered in garlic-herb butter at the very end. The smell that filled my kitchen was absolute magic. What makes this recipe a total game-changer is the staggered cooking. If you throw steak and potatoes in the oven at the exact same time, you either get rubbery meat or crunchy, raw spuds. By giving the potatoes a solo roasting round, you get golden perfection alongside juicy, tender steak every single time. Yes, you can swap the mushrooms for broccoli florets if that is what is hiding in your crisper drawer. Trust me, this one is a keeper.

Ingredients

1.5 lbs top sirloin steak(cut into 1-inch cubes)

1.5 lbs baby yellow potatoes(halved)

8 oz cremini mushrooms(halved)

3 tbsp olive oil(divided)

4 tbsp unsalted butter(melted)

4 cloves garlic(minced)

1 tbsp fresh rosemary(finely chopped)

1 tsp onion powder

1 tsp smoked paprika(divided)

1 tsp kosher salt(divided)

0.5 tsp freshly cracked black pepper(divided)

2 tbsp fresh parsley(chopped, for garnish)

Instructions

Preheat your oven to 425°F (220°C) and place the rack in the upper third position. Toss 1.5 lbs baby yellow potatoes and 8 oz cremini mushrooms directly on a large rimmed sheet pan with 2 tbsp olive oil, 1 tbsp fresh rosemary, 1 tsp onion powder, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp freshly cracked black pepper.

5 min

Tip: Flip the potatoes so their cut sides are flat against the pan—this is the secret to getting that gorgeous crispy crust.

Roast the potatoes and mushrooms in the oven until the potatoes start turning golden and tender underneath.

15 min

Tip: Don't open the oven door during this phase so the pan retains high heat.

While the veggies roast, pat 1.5 lbs top sirloin steak dry with paper towels. In a small bowl, whisk together 4 tbsp unsalted butter, 4 cloves garlic, 1 tbsp olive oil, remaining 0.5 tsp smoked paprika, remaining 0.5 tsp kosher salt, and remaining 0.25 tsp freshly cracked black pepper. Toss the steak cubes in half of this garlic butter mixture.

5 min

Tip: Drying the steak thoroughly with paper towels helps it brown instantly instead of steaming.

Carefully pull the sheet pan out of the oven. Use a spatula to push the potatoes and mushrooms to the outer edges of the pan. Scatter the marinated steak bites into a single layer across the hot center of the pan. Return to the oven and roast until the steak is browned and medium-rare.

6 min

Tip: Six minutes at 425°F gives you a juicy medium-rare steak bite without drying out.

Remove pan from oven, drizzle the remaining garlic butter over the hot steak bites, and scatter 2 tbsp fresh parsley across the top before serving.

2 min

Tip: Let the meat rest right on the pan for 2 minutes before serving so the juice redistributes into every bite.

Chef's Notes

Here is my non-negotiable rule for sheet-pan steak: NEVER put raw steak bites in at the same time as raw potatoes! Potatoes need 15 to 20 minutes to get crispy, but bite-sized sirloin only needs 5 or 6 minutes in a hot oven. Staggering them on the same pan gives you crispy golden potatoes and melt-in-your-mouth steak bites every single time.

Sheet-Pan Garlic Butter Sirloin Steak Bites & Crispy Baby Potatoes