Sheet Pan Cheesy Steak & Potatoes
Our recipe for Sheet Pan Cheesy Steak and Potatoes takes meat and potatoes to the next level- and it’s all made on a single baking sheet so cleanup is a breeze. Plus, it’s oven-ready in just 10 minutes, thanks to convenient ingredients like frozen veggies (diced potatoes with onions and pepper and broccoli florets) and Campbell’s® Condensed Cream of Mushroom Soup (the base for this dish’s creamy sauce). It’s the ultimate fast, hearty, home-cooked meal for busy weeknights- or whenever you need to satisfy your meat and potato cravings effortlessly.
Ingredient
- 16 ounces frozen potatoes with onions and peppers
- 10 ounces frozen broccoli florets (about 2 cups), thawed
- 1 pound boneless beef sirloin steak (3/4-inch thick), cut into 4 pieces
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 1/2 cup shredded Swiss cheese
- 2 tablespoons chopped fresh parsley or thyme
Direction
- Heat the oven to 450°F. Line a rimmed baking sheet with tin foil, then spray with cooking spray. Spread the potatoes on the baking sheet. Season the potatoes with salt and pepper, if desired. Remove the beef from the fridge and allow to rest at room temperature to ensure even cooking, about 15 to 20 minutes.
- Bake the potatoes for 20 minutes, or until they begin to brown. Stir the potatoes and push them to one side of the baking sheet. Arrange the broccoli in the middle and the beef on the other side. Season beef with salt and pepper, if desired. Spray the beef on both sides with cooking spray.
- Bake for 5 minutes. Turn the beef over. Divide the soup among the beef, potatoes and broccoli (tossing the potatoes and broccoli to coat). Sprinkle the beef, potatoes and broccoli with the cheese.
- Heat the broiler. Broil for 3 minutes or until the cheese is melted. Sprinkle with the parsley before serving.
