Dinner on one pan with this Parmesan Crusted Steak and Potato sheet pan dinner means a simple, flavorful meal with minimal cleanup. Juicy flank steak and crispy Parmesan potatoes served alongside asparagus — a complete dinner cooked on one pan.
Parmesan Crusted Steak and Potatoes
Sheet pan meals are a lifesaver — less mess, fewer dishes, and the whole dinner cooks together on one tray. This Parmesan Crusted Steak Sheet Pan Dinner is consistently a family favorite. It’s easy to prepare and delivers great flavor: flank steak crusted with Parmesan, oven-roasted potatoes, and tender asparagus.
While steak isn’t an everyday meal for most of us, when it appears at the table it should be worth it. Flank steak grills beautifully, but it also performs well under the broiler when cooked carefully.
This dinner is the whole package:
- Quick and easy to assemble
- Minimal cleanup — everything cooks on one pan
- Loaded with savory Parmesan flavor
What you will need to make this recipe:
- Choose a flank steak with an even thickness so it cooks uniformly and you don’t end up with one overcooked side and one undercooked side.
- Asparagus works well here, but green beans can be substituted with similar cooking time if you prefer.
- Freshly cracked pepper adds a bright, peppery note to the steak — use it if you can for the best flavor.
If this sounds good to you, it’s one of our top go-to dinners — reliably tasty and straightforward.
How to make this recipe:
- Preheat your oven to Broil on High.
- Trim the asparagus ends and rinse, then cut potatoes into quarters (or eighths if large).
- In a bowl or directly on the sheet pan, toss the potatoes with olive oil, parsley, minced garlic, cracked pepper and Parmesan. Season with salt to taste and make sure the potatoes are well coated.
- Spread the potatoes evenly on the sheet pan and place under the broiler until they begin to lightly brown, about 6–8 minutes.
- While the potatoes cook, rub the steak with olive oil on both sides and season with garlic, cracked pepper, salt to taste and a couple of tablespoons of Parmesan.
- When the potatoes are lightly browned, push them to one side of the pan. Add the steak next to them and arrange the asparagus on the pan. Drizzle the asparagus with the remaining olive oil, sprinkle with Parmesan, add minced garlic and season with salt and pepper. Return the pan to the oven.
- Broil the steak about 4–6 minutes per side, flipping once, until it reaches your desired doneness. If the steak needs more time, remove the potatoes and asparagus and finish the steak alone so the vegetables don’t overcook.
- Remove the sheet pan and let the steak rest 5–10 minutes before slicing. Serve with an extra sprinkle of Parmesan and enjoy.
Notes:
- Thickness of steak is the biggest variable. If your steak is thicker than about 1½ inches, you can add it with the potatoes and delay the asparagus until the last 5–7 minutes, or use two sheet pans so the steak can stay in longer without overcooking the vegetables.
- If you prefer, cook on a broiler pan or place ingredients on a rack over the sheet pan so the steak doesn’t sit in extra juices.
- Don’t be timid with the Parmesan — more is fine if you like a bolder crust.
- You can season the steak and potatoes earlier in the day and broil when you’re ready to eat, or do everything right before serving. Both work well.
Check out these other sheet pan dinner recipes:
- Parmesan Chicken Sheet Pan Dinner
- Honey Garlic Chicken
- Orange Chicken Sheet Pan Dinner
- 15 Minute Steak and Broccoli Dinner
- Sweet and Smoky Sheet Pan Fajitas
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This post was originally published January 2019 and has been updated with step-by-step photos and extra tips for success.
Parmesan Crusted Steak and Potato Sheet Pan Dinner
Ingredients
- 1 1/2 lb flank steak
- 2 lb red potatoes
- 1 lb asparagus
- 3–4 garlic cloves
- 1 tsp dried parsley
- 4–5 tbsp grated Parmesan
- 3 1/2 tbsp olive oil
- 1 tsp cracked pepper
- 1/2 tsp sea salt, or to taste
Instructions
- Preheat oven to Broil, High.
- Trim asparagus ends and rinse. Cut potatoes into quarters or eighths if large.
- Toss potatoes with 2 tbsp olive oil, 2 tbsp Parmesan, 1 minced garlic clove, 1/2 tsp cracked pepper, salt to taste and parsley. Coat evenly.
- Spread potatoes on a sheet pan and broil 6–8 minutes until they begin to brown.
- Rub steak with 1 tbsp olive oil on each side, season with garlic, pepper, salt and sprinkle about 2 tbsp Parmesan over the steak.
- Push potatoes to one side, place steak on the pan and add asparagus. Drizzle asparagus with remaining oil, sprinkle with Parmesan, add a minced garlic clove and season with salt and pepper.
- Broil steak 4–6 minutes per side for medium, flipping once. If needed, remove potatoes and asparagus and finish the steak to your preferred doneness.
- Remove from oven and let steak rest 5–10 minutes. Slice and serve with extra Parmesan.
Notes
* If your steak is thick, add asparagus later to avoid overcooking it.
- If the steak is very thick, consider starting it with the potatoes or using a second sheet pan so vegetables and steak finish optimally.
- Use a rack over the sheet pan if you don’t want the steak to sit in juices.
- Feel free to add extra Parmesan for a stronger crust — it only improves the flavor.
- Season ahead of time if desired, or prep and cook right before serving.
Nutrition
Nutrition information is an approximation.