Steak Bites in the Oven (Sheet Pan Recipe!)
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Juicy and tender Steak Bites in the Oven are roasted alongside a colorful medley of potatoes, bell peppers, red onion, asparagus, and zucchini! Marinate the steak in a flavorful mixture of EVOO, Worcestershire, Dijon mustard, balsamic, and soy sauce first, then use it as a tasty glaze on top once baked. This one pan meal is incredible!!
Table of Contents
Steak Bites in Oven
As life gets busier and busier, I’ve become more and more obsessed with sheet pan meals!
Is there anything easier than tossing all of the ingredients onto a big baking sheet, roasting, and then serving?! I’ll wait…
Between sheet pan salmon, sausage and peppers, pork chops, and even some shrimp fajitas, it was high time I added a steak bite version to my collection.
So I decided to whip up some steak bites in the oven with plenty of vegetables to create my next one pan wonder!!
It’s a great way to clean out the crisper drawer — you can feel free to use whatever combination of veggies you’d like for oven baked steak bites.
I love asparagus, bell peppers, and potatoes myself, so it was a no brainer for me. I ended up making yet another sheet pan meal I’m obsessed with, and I think you will be too!
Ingredient Notes and Substitutions
- Sirloin Steak – I love sirloin for oven steak bites — it’s lean but still oh-so flavorful, making it perfect for quick roasting!
- Homemade Marinade – Comes together with EVOO, balsamic vinegar, honey, soy sauce, Worcestershire, Dijon mustard, garlic, salt, and pepper to create a savory, tangy, sweet, and umami flavor.
Once cooked, it gives the baked steak bites a savory yet sweet crust that is simply divine! - Potatoes – I usually use baby or fingerling potatoes, but Yukon gold is another good option.
- Asparagus – Adds freshness and a slight crunch. I love the way asparagus comes out when roasted.
- Bell Pepper – I went with red and yellow bell peppers to add a pop of color and a touch of extra sweetness.
- Red Onion – Also a touch sweet, red onion mellows out a lot when roasted. It’s also another way to add some more color to the dish.
- Zucchini – One of my favorites! It also provides a soft texture that contrasts with the other roasted veggies.
- Tomatoes – I like cherry but grape tomatoes would also work!
- Seasonings – Garlic powder, Italian seasoning, salt, and pepper ties everything together. You don’t need to add much, thanks to the marinade.
Feel free to add some red pepper flakes to the marinade, or sprinkle cayenne over the whole thing before baking for a bit of heat!
Tips and Tricks to Make Perfect Baked Steak Bites
- Marinate for as long as you can.
While marinating for 30 minutes is certainly enough time to inject flavor, letting the steak sit for at least 2 hours (even better would be up 4) allows the marinade to fully penetrate.
For folks short on time (been there!), massage the mixture into the meat before letting it rest to help it absorb more quickly.
- Preheat your oven for the best sear.
Preheating the oven to 425°F, and actually waiting for it to heat, ensures the oven steak bites and vegetables roast instead of steam.
If your oven isn’t fully heated before baking, you might lose that perfect caramelization!
- Don’t skip the flip.
I know there are some roasting recipes that you don’t necessarily have to worry about flipping and stirring halfway through. Steak bites in the oven is not one of them!!
Tossing the steak and vegetables after about 10 minutes ensures everything cooks evenly and the veggies don’t become soggy.
- And don’t forget to reduce the marinade!
Simmering the marinade thickens and intensifies the flavors to create a rich balsamic glaze that enhances the oven baked bites — and makes it safe to reuse.
It adds so much to the final dish, turning regular old steak and vegetables into an elevated meal!
Prep Ahead
- Chop and marinate the steak
- Prepare the vegetables
- Grease your baking sheet
Kitchen Tools You Will Need
- Large Bowl – This one is my go-to!
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
- Saucepan – Heats evenly and is easy to clean too.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
- Meat Thermometer – Never second guess if your oven steak bites are safe to eat! A quick-read digital thermometer provides fast and accurate results.
Serving Suggestions
Because we’re cooking our steak bites in the oven with vegetables, you really don’t have to worry too much about making extra sides!
A nice garden salad with a yummy vinaigrette and my roasted garlic skillet bread would round everything out nicely.
You could even top your bites with goat cheese crumbles or blue cheese for some extra flavor too.
I also wanted to mention you can easily switch up the vegetables you use to suit your tastes! I’ve made this with Brussels sprouts, carrots, mushrooms, and butternut squash during the fall, and it was delicious.
Storing and Reheating Oven Baked Steak Bites
If you want to get ahead on dinner prep, you can always chop the vegetables and mix the marinade up to 24 hours in advance. The steak can also be left to marinate for up to 4 hours.
Once baked, store leftover steak bites in an airtight container in the refrigerator for up to 3 days.
I don’t recommend freezing this dish as the vegetables will become mushy when thawed. Good thing it’s so easy and quick to make!!
You can use your microwave to reheat single servings, or warm baked steak bites and veggies in a skillet over medium heat with a splash of broth.
Oven Steak Bites FAQ
Sirloin is great for tenderness and flavor, but you can also use ribeye (richer thanks to the marbling) or strip steak (also lean and flavorful).
Stay away from tougher cuts like chuck… unless you’re willing to marinate longer!
I can’t say enough good things about marinating the steak before baking it! Not only does it add a really nice flavor, but it also tenderizes the meat, giving you juicy and, well, tender, results.
If you really don’t have the time, even just 15 minutes in the marinade is better than nothing.
Make sure to cut them small enough (halved should be fine, but you can quarter them if needed) and spread them in a single layer so they roast evenly.
This is also why I suggest using smaller-sized spuds. They cook much more quickly!
Enjoy!
With love, from our simple kitchen to yours.
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Steak Bites in the Oven (Sheet Pan Recipe!)
Ingredients
For the Steak Marinade:
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- Pinch of kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds sirloin, cut into bite-sized pieces
For the Vegetables:
- 1 pound baby or fingerling potatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch sections
- 1/2 red bell pepper, chopped into chunks
- 1/2 yellow bell pepper, chopped into chunks
- 1 medium red onion, cut into wedges
- 1 small zucchini, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, about 5-6 ounces
For Garnish:
- Freshly chopped parsley
Instructions
- Marinate the Steak: In a large bowl, whisk together the olive oil, balsamic vinegar, honey, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, salt, and pepper. Add the steak pieces, stirring to coat evenly. Cover with plastic wrap and refrigerate for 30 minutes up to 4 hours. If marinating for only 30 minutes, leave at room temperature.
- Preheat the Oven: Preheat the oven to 425°F and lightly grease a 13 x 18-inch baking sheet.
- Prepare the Vegetables: In a large bowl, add the potatoes, asparagus, bell peppers, red onion, and zucchini. Drizzle with 2 tablespoons of olive oil and season with garlic powder, Italian seasoning, salt, and pepper. Toss to coat.
- Arrange on the Sheet Pan: Spread the seasoned vegetables on one side of the baking sheet, leaving room for the steak bites.
- Add the Steak: Remove the steak from the marinade and arrange on the other side of the sheet pan in a single layer. Reserve the marinade for the glaze.
- Roast: Place the sheet pan in the oven and roast for 10–12 minutes.
- Make the Balsamic Glaze: While the steak and vegetables are roasting, pour the reserved marinade into a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 10–15 minutes until thickened into a glaze.
- Flip & Finish Cooking: Remove the sheet pan from the oven. Flip the steak bites and stir the vegetables. Return to the oven for another 10–15 minutes, adding the cherry tomatoes during the last 5 minutes.
- Broil (Optional): For extra caramelization, broil for 1–2 minutes, watching closely to prevent burning.
- Serve: Drizzle the balsamic glaze over the steak and vegetables. Garnish with freshly chopped parsley and serve immediately.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2025
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
