As a busy mom, runner, and dietitian, I’m always on the hunt for meals that will pack in a lot of good nutrition and are relatively easy to make. This sheet pan steak and veggies recipe fits the bill. It’s packed with 30 grams of protein per serving, has tons of veggies, and is all made in the oven. I recommend serving this over some rice for a fully balanced meal that fuels your fitness goals.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Sirloin steak – This type of beef is naturally lean and provides ample protein.
- Veggies – You’ll use bell peppers, onions, zucchini, mushrooms, and cherry tomatoes for a veggie-packed dish. Feel free to mix this up though with what you have on hand; just keep in mind that different vegetables have different cooking times to get tender.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by making the marinade: mix together the soy sauce, balsamic vinegar, Worcestershire sauce, garlic, 2 tablespoons olive oil, and ¼ teaspoon black pepper.
Add the steak to the bowl with the marinade and pop that in the fridge for now.
Meanwhile, preheat the oven and start to get your veggies going.
Add the onion, peppers, zucchini, mushrooms, tomatoes, remaining olive oil, remaining pepper, and salt to a big ‘ol sheet pan. Toss to combine.
Bake those for 10 minutes at 400°F. You want to make sure you start the veggies first before adding the steak, or else the steak will overcook before the veggies get tender.
Remove the pan from the oven. Add the steak to the pan along with 2 tablespoons of the marinade, discarding any additional marinade. Toss everything together.
Pop that back in the oven for another 10 minutes, or until the steak is cooked to your liking and the veggies are tender. Keep in mind if you chop the steak into larger chunks, it may require a longer cooking time; smaller chunks may require a shorter cooking time.
Serve that as-is or over rice – yum!!
Quick Tips
Proper cooking: Be sure the veggies and steak are not crowding the pan and overlapping with each other, or they can steam instead of roast. If you don’t have a giant sheet pan like I do, just divide the ingredients between two pans so you can spread everything out.
Storing leftovers: Store any remaining food in the fridge for up to 4 days. This recipe is great for meal prepping in advance; I like to make it and divide it into food storage containers with rice for an easy grab-and-go lunch or dinner.
Dietary modifications: This meal is naturally dairy-free. To make it gluten-free, use tamari instead of soy sauce and double check that the Worcestershire sauce you’re using is gluten-free.
Recipe variations: Try swapping the beef with shrimp or tofu. For shrimp, follow directions as written, but limit marinating time to just 10 minutes. Cooking time may be a few minutes less. For tofu, marinate at least 30 minutes, and add to the pan with the veggies at the start of the cooking time (instead of halfway through).
Nutrition Benefits
This sheet pan steak and veggie meal checks so many nutrition boxes. The steak provides high-quality protein and iron, both of which are key for active women. Protein supports muscle repair and recovery after workouts, while iron helps the body transport oxygen to working muscles. The colorful vegetables add fiber, vitamins, minerals, and phytochemicals, which supports overall health and wellness. In fact, this recipe is an excellent source of more than 10 different vitamins and minerals! And balancing the dish with rice gives you carbohydrates to fuel your workouts.
More Beef Dinner Ideas
If you’re looking for more healthy dinner recipes featuring beef, be sure to give one of these a try:
- Soy-glazed ground beef and broccoli over cauliflower rice
- Cheesesteak salad
- Shrimp and steak stir fry
- Mango steak chili
- BBQ ground beef stuffed sweetpotatoes
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Sheet Pan Steak and Veggies
Ingredients
- ½ cup soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 4 tablespoons olive oil, divided
- ½ teaspoon black pepper, divided
- 1 pound beef sirloin steak, cut into 1-inch cubes
- 1 large red onion, roughly chopped
- 1 medium green bell pepper, roughly chopped
- 1 medium red bell pepper, roughly chopped
- 1 large zucchini, sliced
- 8 ounces white mushrooms, left whole for small or halved for large
- 1 ½ cups cherry tomatoes
- ¼ teaspoon salt
- Fresh chopped parsley optional for garnish
- Rice optional for serving
Instructions
- Combine soy sauce, balsamic vinegar, Worcestershire sauce, garlic, 2 tablespoons olive oil, and ¼ teaspoon black pepper in a large mixing bowl. Whisk until smooth.
- Add beef to marinade and stir to combine. Cover and refrigerate for 20-30 minutes.
- Meanwhile, preheat oven to 400°F.
- To a large sheet pan, add onion, bell peppers, zucchini, mushrooms, tomatoes, the remaining 2 tablespoons olive oil, the remaining ¼ teaspoon pepper, and ¼ teaspoon salt. Toss to combine. Bake at 400°F for 10 minutes.
- Remove the pan from the oven. Use a slotted spoon to place the marinated steak on the pan. Measure out 2 tablespoons of the remaining marinade to drizzle on top of the vegetables, discarding any additional leftover marinade, and give everything a good stir. Bake 10 minutes, or until steak is cooked to your liking and vegetables are tender.
- Garnish with fresh chopped parsley, if desired. Serve over cooked rice or enjoy as-is.
Notes
- For the purposes of the nutrition analysis, this recipe assumes approximately half of the marinade is actually consumed.
Nutrition
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