25-Minute Pan-Seared Beef & Roasted Veg
Tender beef steaks with crispy-edged roasted carrots, onions, mushrooms, and peppers, finished with a quick pan gravy. Sheet-pan dinner for two in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 2 steaks (6 oz each) beef sirloin steaks (1-inch thick)
- 2 medium carrots, cut into 2-inch batons
- 1 medium red onion, cut into wedges
- 6 oz mushrooms (cremini or button), halved
- 2 cups bell peppers (red or yellow), cut into 1-inch chunks
- ½ cup beef stock or broth
- 2 tbsp butter
- 2 sprigs fresh thyme or rosemary sprigs
Instructions
- 1
Toss carrots, onion, mushrooms, and peppers with 1 tbsp oil, salt, and pepper. Spread on a sheet pan.
- 2
Slide the pan into a 450°F oven. Roast vegetables for 12 minutes until edges start to caramelize.
- 3
While vegetables roast, pat beef steaks dry and season generously with salt and pepper on both sides.
- 4
Heat 1 tbsp oil in a heavy skillet over medium-high until it shimmers. Sear steaks 90 seconds per side without moving.
- 5
Pour beef stock and 1 tbsp butter into the skillet. Add thyme sprigs and simmer 2 minutes until slightly reduced.
- 6
Divide vegetables and steaks between two plates. Drizzle pan gravy over everything and serve hot.
Tools you’ll need
- sheet pan
- heavy skillet (12-inch)
- tongs
- knife and cutting board
- oven
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