Sheet Pan Steak and Veggie Bowl (Printer Version)

Tender sliced steak with bell peppers, zucchini, and tomatoes served over fluffy rice for a complete satisfying meal.

# What You'll Need:

→ Steak

01 - 1 lb sirloin or flank steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ 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 - ½ teaspoon smoked paprika
14 - Salt and pepper to taste

→ Rice

15 - 1½ cups uncooked jasmine or basmati rice
16 - 3 cups water or low-sodium broth
17 - ½ teaspoon salt

→ Garnishes

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

# How to Prepare:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a bowl, toss steak with 1 tablespoon olive oil, kosher salt, black pepper, and garlic powder. Allow to marinate briefly while preparing vegetables.
03 - In a separate large bowl, combine sliced bell peppers, red onion, zucchini, and halved cherry tomatoes with 2 tablespoons olive oil, Italian herbs, smoked paprika, salt, and pepper. Toss until evenly coated.
04 - Spread seasoned vegetables evenly across the prepared sheet pan. Position seasoned steak on top of the vegetable mixture.
05 - Place in preheated oven for 15 to 18 minutes for medium-rare doneness. For enhanced 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 boil, reduce heat to 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 cooked steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
08 - Divide cooked rice among bowls. Top each portion with roasted vegetables and sliced steak. Drizzle with soy sauce or tamari if desired. Garnish with fresh herbs and lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks simultaneously, so you're not standing at the stove juggling three pans while your guests get restless.
  • The vegetables caramelize beautifully against the steak, picking up those savory, charred flavors that make people go quiet and just eat.
  • It's the kind of meal that looks effortless but tastes like you spent all afternoon in the kitchen.
02 -
  • Resting the steak is non-negotiable—those 5 minutes mean the difference between slices that stay juicy and slices that bleed all over your rice.
  • The key to caramelized vegetables is making sure they're in a single layer and the pan is actually hot when they hit it, which I learned the hard way after mushy, sad peppers taught me better.
03 -
  • Buy your steak the day you plan to cook and let it sit in the fridge uncovered for a few hours—this dries the surface slightly and gives you better browning and crust.
  • If your sheet pan feels crowded, use two pans instead of layering everything—crowded vegetables steam instead of caramelize, which changes the whole outcome.
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