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    Home » By Ingredient » Beef » Easy Sheet Pan Steak Dinner

    Easy Sheet Pan Steak Dinner

    Published: Oct 14, 2019 · Modified: Mar 29, 2020 by Andrea Howe · This post may contain affiliate links.

    75 shares
    Jump to Recipe Print Recipe
    Steak, mushrooms, tomatoes and herbs on a tin plate with a bowl of mushrooms and tomatoes next to it and sliced meat on a cutting board, on top of a white background
    ingredients to make steak on a sheet pan with bone-in ribeye steaks and mushrooms and tomatoes

    To be honest I was a little nervous about this sheet pan steak dinner. In my mind, baking steaks isn’t something people really do. Growing up, my mom *only* ever fried up steaks in a heavy old skillet, and even now, I typically make steaks on an indoor or outdoor grill. So like I said, I was nervous the steaks would cook up perfectly and evenly compared to the mushrooms and tomatoes. But I really wanted to give it a try because I’m pretty much addicted to hacking every meal so that it can be made in one pot or sheet pan. And turns out, this dish does in fact work (otherwise why would I share it?!), and it is a fantastic alternative for those averse to grilling in the Winter or making a mess frying up a steak on the stove top.Steak, mushrooms, tomatoes and herbs on a tin plate with a bowl of mushrooms and tomatoes next to it and sliced meat on a cutting board, on top of a white background I know people take steak making and grilling very serious, so for those of you who see grilling as a religious experience, perhaps I can’t persuade you. But for us normal people (haha I kid!), I can assure you this recipe is simple, easy and good in large part thanks to the Marsala wine and butter you’ll be dousing the dish in, and the broiling that happens at the end of the bake, which helps give them a nice charred finish.

    What is Marsala Wine & Is There a Good Substitute?

    Marsala Wine is a fortified wine, meaning a distilled spirit (brandy) is added to it, and is made in Sicily. Although it can be used for sipping, it is typically used as a cooking wine. I know it always makes me think of one of my favorite Italian dishes, Marsala Chicken. Using Marsala wine in this dish lends a unique nutty flavor, and helps create a richer flavor in the final product. But if you don’t want to bother buying it or don’t wish to use alcohol when cooking, don’t worry. The flavor is noticeable in this dish, but not all together necessary. The simplicity of the buttery herbs and salt & pepper work well enough on their own to make this dish taste flavorful and rich.

    There are sweet and dry Marsala wines, but for this dish make sure you pick up the most commonly found dry Marsala wine. A decent bottle is only about $10 and can be found at any major market, but I in fact found a bottle at Trader Joe’s for $5.99! If you keep it stored in a cool, dry and dark place like a cabinet or pantry, it will keep for a month or two, so don’t fret when you find you’ve still got over half a bottle full after making this.

    Steak, mushrooms and tomatoes on a sheet pan with fresh herbs and Marsala wine

     

    What Can you SUBSTITUTE for Marsala Wine?

    There are all sorts of substitutes people recommend for Marsala wine, but most of them sound rather complicated or use equally uncommon ingredients, and it would honestly be easier to just buy a bottle of Marsala wine! Wine Folly suggests simmering 1 part brandy with 2 parts white wine, brown sugar and a touch of salt. Too complicated, no thanks!  Another site suggests substitutes that involve Dry Sherry or white grape fruit juice, but who has either of these on hand at all time? But the easiest sub I found was Pinot Noir, so let’s just go with that! If you want to skip alcohol all together, just go with beef broth and call it a day.

    Steak, mushrooms and tomatoes on a sheet pan with fresh herbs and Marsala wineWhich Cut of Steak to Use?

    For this recipe I used bone-in ribeye because they were on sale and looked beautiful. I mean, when you think of steak, nothing quite compares to a classic ribeye. But cuts from the loin, including ribeyes, T-bone and filet mignon aren’t cheap and unless you find a great sale, can set you back $20+ for a party of 2.

    If cooking for a crowd during the week, you can skip the fancy loin steaks and go for the more affordable cuts that come from the sirloin or flank. These include flank steak, tri-tip (one of our faves), hangar or skirt steak. You will want to make sure to carve these flank steaks into thin strips cut against the grain though, as they are not as tender as the loin steaks. But when done well, are certainly just as tasty and you’ll save a pretty penny!

    Steak, mushrooms and tomatoes on a sheet pan with fresh herbs and Marsala wineFinishing off With a Quick Broil

    This recipe calls for a standard bake in the oven, and you’ll notice that when they’re done baking, they don’t quite look the same as a beautiful steak cooked up in a pan or on the grill. It’s just missing that classic grill/charred look. That’s where the broil function on your oven comes in handy. You’ll keep the pan in the oven, and after setting it to broil, a few minutes later you’ll notice the steaks, mushrooms and tomatoes all take on a gorgeous golden and blistered finish. I mean, check out those tomatoes and their beautiful char marks!

    Steak, mushrooms, tomatoes and herbs on a tin plate with a bowl of mushrooms and tomatoes next to it and sliced meat on a cutting board, on top of a white background What to Serve With Sheet Pan Steak

    The great thing about this dish is it covers your veggie requirement! The recipe makes plenty so you get a full serving of veggies, and not just enough to use as a topping. We in fact had leftovers and they tasted pretty bomb over some plain noodles the next day.

    If you want some sort of carb, sitting the steak, mushrooms and tomatoes as well as some pan drippings over a cloud of creamy mashed potatoes would definitely be amazing. I made a simple pot of white rice though and no one complained! Just make something nice and simple as a side dish so your steak and veggies can serve as the main star.

    Steak, mushrooms, tomatoes and herbs on a tin plate with a bowl of mushrooms and tomatoes next to it and sliced meat on a cutting board, on top of a white backgroundLet me know if you’ve got any questions, and of course I’d love to hear how you enjoyed it if you do make this easy steak sheet pan dinner! Please hit me up on IG or leave a comment below if you gave this a try! And if you’ve got the time, I would so appreciate a rating on the recipe card below.

    Other Great Sheet Pan Dinners

    • Hummus Crusted Chicken With Vegetables
    • Sheet Pan Cranberry Chicken with Potatoes
    • Baked Salmon In Parchment With Vegetables
    • Baked Pesto Salmon With Potatoes & Broccoli
    • Sheet Pan Chicken & Veggies

    Easy Sheet Pan Marsala Wine Steak Dinner

    This quick and easy sheet pan steak dinner is the perfect decadent weeknight meal! With the rich flavors of Marsala wine, mushrooms, tomatoes and herbs, it cooks up in under 30 minutes and there's minimal cleanup!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 4
    Author:Andrea

    Ingredients

    • 2 1 ¼ pound bone-in ribe-eye steak see recipe notes
    • Salt & pepper to season steaks
    • ¼ cup unsalted butter melted
    • 1 tbsp each fresh oregano & rosemary or ½ tbsp dried
    • 1.5 lbs cremini mushrooms
    • 1 pint cherry tomatoes
    • 5 cloves of garlic minced
    • ½ cup Dry Marsala wine
    • ½ tsp cornstarch
    Prevent your screen from going dark

    Instructions

    • Remove steaks from refrigerator and let come to room temp for at least 30 minutes before cooking.
    • Preheat oven to 400 degrees
    • Line a large rimmed baking sheet with parchment paper or aluminum foil
    • Generously sprinkle salt & pepper on both sides of steaks and place on one half of the baking sheet
    • In a large bowl, combine fresh herbs, melted butter and salt & pepper, and toss in mushrooms and tomatoes to coat. Place veggie mix on other side of pan
    • In a small saucepan, bring Marsala wine and cornstarch to a simmer and let cook for 3-5 minutes. Remove from stove and pour over steaks and veggie mix
    • Bake for 15 minutes, then turn the steaks and stir the mushroom mix, and set oven to broil, and cook for another 5 minutes for medium rare, or 10 minutes for medium well
    • Remove and allow steaks to rest for at least 10 minutes before slicing

    Notes

    If you'd like to make this meal more budget friendly, you can skip the fancy loin cuts of steaks (like the ribeyes I used), and go for the more affordable cuts that come from the sirloin or flank. These include flank steak, tri-tip (one of our faves), hangar or skirt steak. You will want to make sure to carve these flank steaks into thin strips cut against the grain though, as they are not as tender as the loin steaks, but do still taste great.

    Nutrition

    Serving: 1g | Calories: 510kcal | Carbohydrates: 18g | Protein: 34g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 117mg | Sodium: 102mg | Potassium: 1442mg | Fiber: 2g | Sugar: 8g | Vitamin A: 954IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @Howe.We.Live or tag #HoweWeLiveRecipes!
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    About Andrea Howe

    Andrea Howe is the recipe developer and photographer of Howe We Live. She is also a seasoned home cook of over 20 years, for her family of 5. Andrea has spent over 10 years in the food industry, writing for various publications including Babble and Disney. Her work has appeared in Real Simple, Taste of Home, Yahoo, Buzzfeed and ABC News.

    Reader Interactions

    Comments

    1. Emily Bruno says

      November 01, 2019 at 9:31 am

      5 stars
      Can’t wait to try this!

      Reply
    2. Lauren Grant | Zestful Kitchen says

      October 21, 2019 at 5:54 pm

      5 stars
      Love that these are made in the oven, especially for the cold months when we midwesterners can’t get outside to grill! Adding this to my “must-try” list!

      Reply
    3. Susie says

      October 17, 2019 at 11:29 am

      5 stars
      Ribeye is one of my very favorite cuts of beef. I haven’t tried cooking it in the oven, But these look amazing.

      Reply
    4. Tawnie Kroll says

      October 17, 2019 at 9:57 am

      5 stars
      This dinner was so easy and my fiance was so impressed!!! Thank you!

      Reply

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    Welcome to Howe We Live. I’m Andrea, a passionate home cook and mother of 3. I’ve been cooking and writing about healthy eating for almost a decade, and my number one goal here is to help you develop the tools needed to throw together a great meal at home that is both delicious, and healthy-ish. All eaters are welcome here! Read More

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