Best 3 Sheet Pan Steakhouse Dinner Recipes

**Savor the flavors of a steakhouse dinner without leaving the comfort of your home with our enticing sheet-pan steakhouse dinner recipes. This culinary journey takes you through a tantalizing array of dishes, each bursting with bold flavors and delectable textures. From the tender and juicy New York strip steak, masterfully seasoned and grilled to perfection, to the succulent and savory roasted garlic herb potatoes, this menu promises an unforgettable dining experience. Dive into the creamy horseradish sauce, adding a delightful tang to each bite of steak, and relish the roasted asparagus with parmesan cheese, a vibrant and flavorful accompaniment. Indulge in the velvety smoothness of garlic butter mushrooms, the earthy notes perfectly complementing the richness of the steak, and satisfy your sweet cravings with the irresistible flourless chocolate torte, a decadent ending to this exceptional meal. Prepare to tantalize your taste buds and embark on a culinary adventure that will transport you to a world of steakhouse indulgence, right in your own kitchen.**

Here are our top 3 tried and tested recipes!

STEAKHOUSE SHEET PAN DINNER FOR TWO

Steakhouse Sheet Pan Dinner for Two image

Date night just got a lot easier -- and less expensive. Here's a traditional surf-and-turf dinner with all the sides, but without the steakhouse prices or any complicated prep. Using just one sheet pan makes it a quick clean-up.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, melted, plus more for greasing the sheet pan
4 tail-on jumbo shrimp, peeled and deveined
2 teaspoons fresh thyme leaves
3 small cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
2/3 cup heavy cream
1 pound Yukon gold potatoes (about 6), sliced into 1/8-inch rounds
2 ounces cream cheese, at room temperature
One 10-ounce package frozen spinach, thawed and squeezed completely dry
2/3 cup shredded Gruyere (about 5 ounces)
Two 8-ounce New York strip steaks (1 to 1 1/2 inches thick)

Steps:

Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.
Toss the shrimp with the melted butter, 1 teaspoon thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside.
Mix the Parmesan, 1/3 cup heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.
Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.
Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyere. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.
Bake until an instant-read thermometer inserted into the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted into the middle of the steak reaches 125 degrees F (for medium-rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.

SHEET-PAN STEAK DINNER

Sheet-Pan Steak Dinner image

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 teaspoon minced fresh rosemary
1/2 teaspoon each salt, pepper, paprika and garlic powder
1-1/2 pounds beef flank steak
1 pound fresh asparagus, trimmed
2 tablespoons avocado oil
2 tablespoons butter, melted
1 garlic clove, minced

Steps:

Preheat oven to 400°. In small bowl, combine rosemary and spices; set aside. , Place steak on 1 side of a 15x10x1-in. baking pan; place asparagus on remaining side in a single layer. Brush steak with oil and sprinkle with seasoning mix. Combine butter and garlic, pour over asparagus. , Cover with foil; bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°; medium-well, 145°), 25-30 minutes. Let steak stand 5-10 minutes before slicing. Serve with asparagus.

Nutrition Facts : Calories 380 calories, Fat 25g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 448mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

STEAK SHEET PAN SUPPER

Steak Sheet Pan Supper image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 red bell peppers, cut into thick rounds
2 yellow bell peppers, cut into thick rounds
1 large yellow onion, cut into thick rounds (large rings only)
2 cups whole cherry tomatoes
Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick
4 teaspoons Montreal steak seasoning
4 tablespoon olive oil
4 tablespoons salted butter
1 loaf crusty, artisan-style French bread, for serving

Steps:

Position an oven rack on the highest level in the oven. Preheat the broiler on high.
Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

Tips:

Choose the right cut of steak: For this recipe, a strip steak or ribeye steak is recommended. These cuts are tender and flavorful, and they cook well in the oven.
Season the steak liberally: Be generous with the salt, pepper, and garlic powder. This will help to create a flavorful crust on the steak.
Let the steak rest before cooking: This will help to ensure that the steak cooks evenly throughout.
Cook the steak at a high temperature: This will help to create a nice sear on the outside of the steak while keeping the inside tender and juicy.
Use a meat thermometer to check the internal temperature of the steak: This is the best way to ensure that the steak is cooked to your desired doneness.
Let the steak rest before serving: This will help to keep the juices in the steak and prevent it from drying out.

Conclusion:

This sheet pan steakhouse dinner is an easy and delicious way to enjoy a restaurant-quality meal at home. The steak is cooked to perfection and the vegetables are roasted to perfection. The entire meal can be prepared in under an hour, making it a great option for a weeknight dinner. Plus, it's a healthy and affordable meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give this sheet pan steakhouse dinner a try.