Sheet Pan Steak Veggie Bowl (Print Version)

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

# What You Need:

→ Steak

01 - 1 lb sirloin or flank steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 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 - 1/2 teaspoon smoked paprika
14 - Salt and pepper to taste

→ Rice

15 - 1 1/2 cups uncooked jasmine or basmati rice
16 - 3 cups water or low-sodium broth
17 - 1/2 teaspoon salt

→ Garnishes

18 - Fresh parsley or cilantro, chopped
19 - Lemon wedges
20 - 1 tablespoon soy sauce or tamari

# Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a bowl, toss steak with 1 tablespoon olive oil, 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.
04 - Arrange vegetables evenly on prepared sheet pan. Place steak on top of vegetables.
05 - Roast in preheated oven for 15 to 18 minutes for medium-rare steak, or until desired doneness. For extra caramelization, broil for an additional 2 to 3 minutes if desired.
06 - While steak and vegetables roast, rinse rice under cold water. In a medium saucepan, combine rice, water or broth, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 12 to 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 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 -
  • Everything cooks simultaneously, so you can actually sit down instead of hovering over the stove like a nervous parent.
  • The steak picks up subtle flavor from the roasting vegetables, making it taste infinitely more interesting than if it were cooked alone.
  • Cleanup is genuinely minimal—parchment paper does the heavy lifting and then you're done.
02 -
  • Don't skip the resting period for the steak; I learned this the hard way by slicing immediately and watching all those precious juices pool on the cutting board instead of staying in the meat.
  • The vegetables need to be roughly the same size so they cook evenly; if some pieces are tiny and others are huge, you'll end up with some burnt and others still crunchy.
  • Check your steak at 15 minutes—some ovens run hot, and a three-minute difference can be the difference between perfect medium-rare and disappointingly overcooked.
03 -
  • If your sheet pan feels crowded, use two pans—vegetables that touch each other steam rather than roast, so giving them space means better caramelization and actual texture.
  • Let the steak come to room temperature for 15 minutes before cooking so it browns properly instead of shocking from cold to hot and staying pale inside.
  • Save any pan juices and drizzle them over the finished bowl; they're liquid gold that brings all the flavors home.
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