Classic Roast Beef Sheet Pan

  • Author: Jenni
  • Prep Time: 15 Minutes
  • Cook Time: 32
  • Total Time: 47 minutes
  • Yield: 4 Servings
  • Category: Sheet Pan
  • Method: Roast
  • Cuisine: American


This easy Classic Roast Beef turned Sheet Pan Recipe is a fantastic choice for busy weeknights. This Top Sirloin Steak Recipe has all the flavor of a traditional slow cooked Roast Beef, but in a fraction of the time. It is perfect for any night of the week!


1 Yellow Onion

12 oz baby red potatoes

4 carrots

2 TBSP Extra Virgin Olive Oil

2 lb Top Sirloin Steak

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp pepper

1/2 tsp salt

1/2 tsp garlic powder

Easy Stovetop Gravy:

  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups high quality beef broth
  • 1 bouquet garni – 1 stock of rosemary, thyme and parsley tied together with bakers twine (You can also substitute this for 1/2 tsp dried of each).
  • Salt and Pepper to taste


Preheat oven to 425F.

Spray a rimmed baking sheet with cooking spray and set aside.

Cut the baby red potatoes in half, the carrots into 2″ pieces, and the onion into 8 wedges.

Place the veggies on the baking sheet, drizzle with the olive oil and toss.

Arrange in an even layer and roast for 20 minutes.

Meanwhile, measure out and mix together the dried rosemary, dried thyme, pepper and garlic powder for the steak.

Rub the seasoning all over the steak.

Remove the baking sheet from the oven and turn over the veggies. Arrange them so there is a space in the middle, and add the top sirloin steak to the middle of the pan.

Roast for an additional 12 minutes.

Remove the baking sheet from the pan. Place the steak on a second baking sheet, and tent the veggies with foil.

Broil the steak on high for 2 minutes, or until a meat thermometer registers an internal temperature 0f 5 degrees below your desired degree of doneness (The steak will continue to cook while it rests – The end temperature should be – Medium Rare = 145F, Medium = 160F, and well done = 170F. )

Return the steak to the pan with the veggies, cover with foil, and allow to rest for 10 minutes.

While the steak is resting, make the gravy!

In a large skillet over medium heat, melt the butter.

Slowly whisk in the flour until you form a paste, then continue whisking for 2 more minutes.

Slowly (sooo slowly, like less than 1/4 cup at a time) add in the beef broth, whisking completely after each addition so you have a nice smooth sauce.

When all the broth has been added, add in the bouquet garlic (or dried spices), and continue whisking and cooking until the steak has rested for 10 minutes. Season to taste with salt and pepper.

Carve the steak into slices, cutting against the grain, and serve with the veggies and the gravy.