Can I use a different cut of beef for this recipe?

Absolutely! Ribeye, tenderloin, or flank steak work wonderfully here. Just adjust your cooking time slightly based on the cut—tenderloin will cook faster, while flank steak might need an extra minute or two. The key is slicing the meat properly against the grain.

Can I use a different cut of beef for this recipe?

Broiling provides the high, direct heat that gives you beautiful caramelization on both the meat and vegetables in a short time. It mimics the effect of grilling but inside your oven. Baking would work, but you wouldn't get the same flavorful char that makes this dish special.

Can I make this dish ahead for a dinner party?

I recommend marinating the beef and prepping the vegetables ahead, but cooking just before serving for the best texture. If needed, you can cook everything 30 minutes ahead and keep it warm, covered, in a 200°F oven, though the beef may cook a bit more this way.

My broiler seems very strong and things burn quickly. Any advice?

If your broiler runs hot, position the rack one level lower than called for in the recipe. Also, consider leaving the oven door cracked open just a bit to moderate the temperature, and check every minute or so during the final cooking stage.

Easy Sheet Pan Beef Tips with Veggies Recipe

Name: Easy Sheet Pan Beef Tips with Veggies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ¼ cup coconut aminos or low-sodium soy sauce; ¼ cup red wine vinegar; 2 tablespoons olive oil (extra virgin); 1 tablespoon garlic, minced; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon black pepper; 1½ pounds top sirloin, sliced into strips ½ inch thick and 2 inches long; 12 ounces green beans, trimmed; 1 white or yellow onion, cut into strips; 1 green bell pepper, cut into strips; 2½ tablespoons olive oil (extra virgin); ½ teaspoon salt

Description

This Easy Sheet Pan Beef Tips with Veggies recipe is a quick, delicious, and wholesome meal perfect for busy weeknights. Loaded with tender, marinated beef tips and flavorful veggies, this recipe comes together in just one pan, reducing cleanup and maximizing flavor. It’s customizable, super versatile, and a hearty dish that will surely impress your family and guests.

Ingredients

Units Scale

Marinade

1/4 cup coconut aminos or low-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons olive oil (extra virgin)
1 tablespoon garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

Beef Tips + Veggies

1 1/2 pounds top sirloin, sliced into strips 1/2 inch thick and 2 inches long
12 ounces green beans, trimmed
1 white or yellow onion, cut into strips
1 green bell pepper, cut into strips
2 1/2 tablespoons olive oil (extra virgin)
1/2 teaspoon salt

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Instructions

Prepare the Marinade
In a resealable plastic bag or bowl, combine the coconut aminos (or soy sauce), red wine vinegar, olive oil, garlic, Italian seasoning, salt, and black pepper. Mix well to create the marinade. Add the sliced sirloin to the marinade, ensuring all pieces are evenly coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour or up to 12 hours.
Preheat the Broiler
Position the oven rack in the middle and set the broiler to high. This ensures even cooking and a perfect char on the vegetables.
Prepare the Veggies on a Baking Sheet
Spread the trimmed green beans, sliced onion, and green bell pepper in a single layer on a 12 x 17-inch baking sheet. Drizzle with olive oil and sprinkle with salt for seasoning.
Broil the Vegetables
Place the baking sheet under the broiler and cook the vegetables for about 10 minutes, allowing them to soften and get slightly charred.
Add the Marinated Steak
Once the vegetables are broiled, remove the baking sheet from the oven and add the marinated steak strips to the pan. Toss everything together to ensure all ingredients are evenly spread in a single layer. If any marinade remains, pour it over the steak and veggies for extra flavor.
Broil to Finish Cooking
Return the baking sheet to the broiler and cook for 4 to 5 minutes, or until the steak is done to your preferred doneness. Serve immediately for the best flavor and texture.

Notes

Feel free to use other veggies like red bell peppers, zucchini, or mushrooms for variety.
Resting the steak in the marinade for the full 12 hours deepens the flavor further.
If your broiler heats unevenly, rotate the baking sheet halfway through cooking to ensure everything cooks evenly.
To make this recipe keto-friendly, use coconut aminos instead of soy sauce.

Nutrition

Serving Size: 1 Serving
Calories: 325kcal
Sugar: 4g
Sodium: 440mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg