Parmesan Crusted Steak and Potato Sheet Pan Dinner

Dinner on one pan with this Parmesan Crusted Steak and Potato Sheet Pan Dinner means simple and delicious dinner without the extra dishes! Juicy flank steak and crispy potatoes served with asparagus. A full meal on one pan!


  • 1 ½ lb flank steak
  • 2 lb Red Potatoes
  • 1 lb asparagus
  • 3-4 garlic cloves
  • 1 teaspoon parsley (dried)
  • 4-5 T Parmesan (I used grated)
  • 3 ½ T olive oil
  • 1 teaspoon cracked pepper
  • ½ teaspoon Sea salt, more or less to taste


1Preheat oven to Broil, High.


2Slice off ends of asparagus and rinse, pat dry. Cut potatoes into quarters. (If they are larger red potatoes, cut into eighths)


3In a medium bowl, or on sheet pan that has been sprayed with oil, toss together potatoes, 2 T olive oil, 2 T parmesan, 1 minced garlic clove, ½ teaspoon cracked pepper, salt to taste and parsley. Toss well to coat all potatoes evenly. (Then ignore this completely and toss in more parmesan because, you know….)

4Spread potatoes evenly on sheet pan and broil for 6-8 minutes or until they just start to lightly brown.


5While potatoes are cooking, spread 1 T olive oil on both sides of steak and salt as desired. Spread two garlic cloves, the rest of the pepper. Sprinkle 2 T parmesan onto steak as well.

6When potatoes are ready, push them all to the side and place steak next to them. Add asparagus* and sprinkle them with a drizzle of olive oil (½ T), the rest of the parmesan, one garlic clove minced and sea salt and pepper to taste.

7Place pan back into oven and broil cooking steak each side 4-6 minutes on each side and then check for desired doneness. This should be cooked to about medium, if you want it more done, cook each side about 2 minutes or so longer. (You may need to remove the asparagus at this time)

8Remove pan from oven and allow to rest for 5-10 minutes. Serve with an extra sprinkle of parmesan and enjoy!



* If your steak is thick, feel free to wait until you flip the steak to add the asparagus so as not to overcook it.
If your steak is on the thicker side, you can add the steak in the beginning with the potatoes and wait to add the asparagus until the last 5-7 minutes. I have also had some readers cook this recipe on two separate sheet pans so the steak can stay in longer if necessary.
You can cook this on a broiler pan or put all of the ingredients on a rack on top of the sheet pan if you don’t want the steak cooking in any of the extra juices.
You never have to be shy with the parmesan. While I have specific amounts because that’s what you have to do when you share a recipe, I don’t even follow that half the time other than when developing the recipe. You can never go wrong with more parmesan.
You can season the steak and potatoes earlier in the day and then cook when you are ready for dinner if you like or you can do it all right before your meal. Still amazing!