Name: Easy Sheet Pan Beef Chops & Potatoes: One-Pan Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 beef chops, bone-in or boneless; 1.5 lbs Yukon Gold or red potatoes, diced; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp salt; ½ tsp black pepper; 1 tbsp melted unsalted butter

Sheet Pan Beef Chops And Potatoes – a culinary concept that immediately brings to mind the ultimate weeknight dinner solution. Imagine a delicious, hearty meal that practically cooks itself, leaving you with more time to enjoy your evening and significantly less time scrubbing dishes. This isn’t just a recipe; it’s an invitation to reclaim your evenings with a wholesome, home-cooked delight.

While not steeped in centuries of ancient tradition, the rise of sheet pan dinners represents a significant modern culinary revolution. It’s a testament to our collective desire for wholesome, home-cooked meals without the extensive fuss, making it a cherished staple in contemporary kitchens worldwide. I find immense satisfaction in creating a meal where savory beef chops are roasted to absolute perfection alongside tender, golden potatoes, all mingling on a single baking sheet. The flavors meld beautifully, with the robust beef juices permeating the potatoes, creating a deeply satisfying taste and an incredible aroma that fills your home.

People, myself included, simply adore this dish because of its incredible blend of taste, texture, and unparalleled convenience. The juicy beef, the fluffy yet slightly crispy potatoes, and the harmonious flavors make every bite a pleasure. This is precisely why Sheet Pan Beef Chops And Potatoes has become a beloved go-to for so many busy individuals and families, transforming dinner time from a potential chore into a truly delightful and effortless experience.

Ingredients:

For the Beef Chops:
- 2 lbs (approximately 900g) bone-in or boneless beef chops (such as loin chops, rib chops, or even thick-cut sirloin steaks), about 1 to 1.5 inches thick. I find a good quality, well-marbled chop works wonders for this recipe.
- 2 tablespoons olive oil, plus more for drizzling
For the Potatoes:
- 2 lbs (approximately 900g) Yukon Gold, red, or baby potatoes, scrubbed clean. I often use Yukon Golds because they get wonderfully creamy inside and crispy outside.
- 1 tablespoon olive oil
For the Vegetables:
- 1 large yellow onion, peeled and cut into thick wedges or 1-inch pieces
- 2 bell peppers (any color – I love using a mix of red and yellow for vibrant color), cored, seeded, and cut into 1-inch pieces
- 4-6 cloves garlic, peeled and left whole or roughly chopped
- 1 cup cherry or grape tomatoes, left whole (optional, but adds a lovely burst of flavor)
- 1 tablespoon olive oil
For the Seasoning Blend:
- 1 tablespoon smoked paprika (or regular paprika, but smoked adds a wonderful depth)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed (I often just rub it between my palms to release the aroma)
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper or red pepper flakes (optional, for a kick)
- 1 ½ teaspoons sea salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
For Garnish and Serving (Optional but Recommended):
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- 1-2 tablespoons unsalted butter, melted (for basting/finishing the chops, if desired)

Preparation of the Beef Chops

Bring Chops to Room Temperature: About 30-60 minutes before you plan to cook, remove the beef chops from the refrigerator. This crucial step allows the meat to cook more evenly. If you throw cold meat directly into a hot oven, the outside tends to overcook before the inside reaches the desired doneness. Trust me, patience here pays off in a juicier chop.
Pat Dry Thoroughly: Using paper towels, meticulously pat dry each beef chop on all sides. This might seem like a small detail, but it’s incredibly important. Excess moisture on the surface of the meat will steam instead of sear, preventing that beautiful, flavorful crust from forming. We want a delicious caramelization on our “Sheet Pan Beef Chops And Potatoes,” and a dry surface is key to achieving that.
Lightly Oil the Chops: Drizzle about 2 tablespoons of olive oil over the dried beef chops. Use your hands to rub the oil evenly over the entire surface of each chop. This layer of oil will help the seasoning adhere and contribute to a golden-brown exterior during roasting.

Preparing the Potatoes and Vegetables

Preheat Oven and Prepare Sheet Pan: Preheat your oven to a robust 400°F (200°C). This high heat is perfect for achieving crispy potatoes and perfectly cooked chops. While the oven preheats, line a large, heavy-duty sheet pan (or two if your pan isn’t large enough to allow for good spacing) with parchment paper. Parchment paper is a lifesaver for easy cleanup and prevents sticking, which is especially helpful when dealing with “Sheet Pan Beef Chops And Potatoes.”
Prepare the Potatoes: Scrub your potatoes thoroughly. If you’re using larger potatoes like Yukon Golds or red potatoes, cut them into roughly 1-inch pieces. For baby potatoes, you can simply halve them or leave them whole if they are very small. The key here is uniformity in size; this ensures all your potatoes cook evenly at the same rate. Uneven pieces will result in some undercooked and some overcooked potatoes, which we definitely want to avoid for the best “Sheet Pan Beef Chops And Potatoes” experience. Place the cut potatoes into a large bowl. Drizzle with 1 tablespoon of olive oil and toss to coat.
Prepare the Onions and Bell Peppers: Peel the yellow onion and cut it into thick wedges or 1-inch pieces. For the bell peppers, core them, remove the seeds, and cut them into 1-inch pieces. The size doesn’t need to be exact, but aim for pieces that will roast nicely without turning mushy too quickly. Add the prepared onions and bell peppers to the bowl with the potatoes.
Prepare the Garlic and Optional Tomatoes: Peel the garlic cloves. You can leave them whole or give them a rough chop, depending on how strong you want the garlic flavor. Whole cloves will become sweet and mellow when roasted, while chopped garlic will infuse more flavor into the vegetables. If using, add the cherry or grape tomatoes to the bowl as well. Drizzle all the vegetables with the remaining 1 tablespoon of olive oil and toss gently to combine.

Creating the Signature Seasoning Blend

Combine Dry Spices: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary (crushed between your fingers), dried oregano, cayenne pepper (if using), sea salt, and freshly ground black pepper. Use a spoon or a small whisk to mix these spices thoroughly until they are well combined and uniform in color. This is the flavor backbone of your “Sheet Pan Beef Chops And Potatoes,” so make sure it’s perfect!
Season the Beef Chops: Generously sprinkle about two-thirds of the prepared seasoning blend over all sides of the olive-oiled beef chops. Use your hands to gently rub the seasoning into the meat, ensuring an even coating. Don’t be shy here; the seasoning will create a fantastic crust and flavor profile.
Season the Potatoes and Vegetables: Sprinkle the remaining one-third of the seasoning blend over the olive-oiled potatoes and mixed vegetables in the large bowl. Toss everything together really well, making sure every potato piece, onion wedge, and pepper chunk is coated evenly. You might need to use your hands to get a truly even distribution of the spices. This ensures every bite of your “Sheet Pan Beef Chops And Potatoes” is bursting with flavor.

Assembling the Sheet Pan

Arrange Vegetables on Sheet Pan: Spread the seasoned potatoes and vegetables (onions, bell peppers, garlic, and optional tomatoes) in a single layer over the prepared parchment-lined sheet pan. It’s crucial not to overcrowd the pan. If the vegetables are piled too high, they will steam instead of roast, leading to soggy results instead of the desired crispy, caramelized texture. If your sheet pan isn’t large enough to allow for good spacing, it’s far better to use two sheet pans. Evenly distribute the vegetables across the entire surface.
Add Beef Chops to the Pan: Create some space among the vegetables and place the seasoned beef chops directly onto the sheet pan, nestled among the vegetables. Ensure there’s a little breathing room around each chop and between the chops and the vegetables. This allows for proper air circulation and ensures everything roasts beautifully. My personal tip for making “Sheet Pan Beef Chops And Potatoes” look appealing is to try and give everything its own little spot, even if they’re close.

The Roasting Process

Initial Roast: Carefully transfer the sheet pan to the preheated 400°F (200°C) oven. Roast for 20 minutes. During this initial phase, the high heat will start to caramelize the exterior of the beef chops and soften the potatoes, developing rich flavors.
Flip and Continue Roasting: After 20 minutes, carefully remove the sheet pan from the oven. Using tongs, flip each beef chop to the other side. Also, give the potatoes and vegetables a good stir, making sure to scrape up any bits that might be sticking to the parchment paper (though parchment paper usually prevents this effectively!). Redistribute them evenly on the pan.
Basting (Optional but Recommended): If you like, you can melt 1-2 tablespoons of unsalted butter and, using a pastry brush, gently baste the beef chops with the melted butter at this point. This step adds a lovely richness and helps promote an even deeper golden-brown crust, enhancing the appeal of your “Sheet Pan Beef Chops And Potatoes.”
Second Roasting Phase: Return the sheet pan to the oven and continue roasting for another 15-25 minutes, or until the beef chops reach your desired level of doneness and the potatoes are tender and golden-brown.
- For medium-rare beef chops (my preference for juiciness): aim for an internal temperature of 130-135°F (54-57°C).
- For medium: 135-140°F (57-60°C).
- For medium-well: 140-145°F (60-63°C).
- Always use a meat thermometer inserted into the thickest part of the chop, avoiding the bone, for accuracy.
The potatoes should be easily pierced with a fork and have a crispy exterior. Remember that ovens can vary, so keep an eye on your “Sheet Pan Beef Chops And Potatoes” and adjust the total cooking time as needed.

Finishing Touches and Serving

Rest the Meat: This is perhaps the most important step for juicy beef chops! Once the beef reaches your desired internal temperature, remove the sheet pan from the oven. Immediately transfer the beef chops to a clean cutting board or plate. Tent them loosely with aluminum foil and let them rest for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a significantly more tender and flavorful chop. If you skip this, all those delicious juices will run out when you cut into the meat, leaving you with dry chops.
Keep Vegetables Warm: While the chops are resting, you can either leave the vegetables on the sheet pan in the turned-off oven (if it’s not too hot) or simply keep them on the sheet pan at room temperature. They will retain warmth for a good while.
Garnish and Serve: Once the beef chops have rested, slice them against the grain if desired (though with thinner chops, you might just serve them whole). Arrange the sliced or whole chops alongside the roasted potatoes and vegetables on individual plates or a large serving platter.
Add Freshness: Sprinkle generously with freshly chopped parsley for a burst of color and herbaceous freshness. A squeeze of fresh lemon juice over everything just before serving really brightens up the flavors and cuts through the richness of the beef and roasted vegetables.
Enjoy Your Sheet Pan Feast: Serve your delicious “Sheet Pan Beef Chops And Potatoes” immediately and enjoy the wonderful aroma and incredible flavors you’ve created with such ease. This dish is fantastic on its own, but you could also add a side salad if you wish for an even lighter meal. The beauty of this sheet pan dinner is its simplicity and the concentrated flavors that develop during roasting.

Conclusion:

Well, friends, we’ve reached the grand finale of our culinary journey, and I truly hope you’re feeling as inspired as I am about the incredible potential of a simple sheet pan. If there’s one recipe I could implore you to try this week, it would hands down be this one. I’ve shared countless dishes over the years, but few deliver such a phenomenal combination of flavors, convenience, and sheer satisfaction. This isn’t just a meal; it’s a testament to how effortlessly delicious home cooking can be, even on the busiest of evenings. The aroma that fills your kitchen while this bakes is just the beginning of a truly delightful experience that culminates in a plate of tender meat and perfectly roasted vegetables. It’s the kind of dish that makes you feel like a gourmet chef without any of the fuss, and honestly, that’s a win in my book every single time. It brings comfort, ease, and incredible taste together in one harmonious package that I am confident you and your loved ones will adore.

Why This Recipe Is an Absolute Game-Changer

What makes our Sheet Pan Beef Chops And Potatoes truly exceptional, a must-try in every sense of the word? First, let’s talk about the incredible ease. Imagine throwing everything onto one pan, sliding it into the oven, and then simply waiting for culinary magic to unfold. Minimal prep, minimal cleanup – it’s a dream come true for anyone juggling a busy schedule but still yearning for a wholesome, home-cooked meal. Secondly, the flavor profile is simply out of this world. The beef chops emerge wonderfully tender and juicy, infused with the rich herbs and spices, while the potatoes caramelize beautifully, offering a crispy exterior and a fluffy interior. Each bite is a harmonious blend of savory goodness that is incredibly comforting and satisfying. It’s the kind of hearty meal that warms you from the inside out, perfect for any season, but especially inviting on a cool evening. This recipe strips away all the unnecessary complexities of cooking, proving that extraordinary taste doesn’t require hours in the kitchen or a sink full of dishes. It’s an ideal solution for weeknights when time is short but you refuse to compromise on quality or flavor, providing a complete meal with protein, carbohydrates, and vegetables all in one go.

Elevate Your Meal: Serving Suggestions and Creative Variations

While this dish is absolutely perfect as is, part of the joy of cooking is making it truly your own!

Serving It Up Right:

To brighten things up, consider a generous sprinkle of fresh chopped parsley or chives right before serving. A squeeze of fresh lemon juice can add a wonderful zesty tang that cuts through the richness of the beef. For an extra creamy touch, a dollop of sour cream or Greek yogurt on the side is surprisingly delicious and provides a lovely contrast. Don’t forget a simple green salad with a light vinaigrette to complement the heartiness, or a slice of crusty bread to sop up any delicious pan juices – seriously, those juices are pure gold! The beauty is in pairing it with simple additions that highlight its core flavors without overshadowing them.

Unleash Your Inner Chef with Variations:

The beauty of a sheet pan meal lies in its versatility. Want to switch up the vegetables? Go for it! Bell peppers in various colors, slices of red onion, hearty carrots, florets of broccoli, or tender asparagus spears would all be fantastic additions, bringing new textures and nutritional benefits. You could even swap out half the regular potatoes for sweet potatoes for a different flavor and nutritional punch. For a spicy kick, a pinch of chili flakes or a dash of cayenne pepper mixed into your seasoning blend can add an exciting twist. Experiment with different herb blends too – an Italian seasoning mix, Herbes de Provence, or even a smoky paprika blend could transform the entire dish. And for cheese lovers, a sprinkle of grated Parmesan or sharp cheddar during the last 5-10 minutes of baking, allowing it to melt and get delightfully bubbly, is an absolute game-changer. Imagine that golden crust! This adaptability ensures that the Sheet Pan Beef Chops And Potatoes never gets boring and can be tailored to suit any palate or whatever ingredients you have on hand. It truly is a recipe that keeps on giving, inviting endless customization to suit your personal taste, making it a staple you can return to again and again with fresh enthusiasm.

Your Turn to Create and Share!

Now that you’ve got all the tips and tricks, it’s your turn to make this incredible meal a reality in your own kitchen. I genuinely believe that once you try this recipe, it will become a regular in your rotation, a reliable go-to for deliciousness with minimal fuss. Don’t be shy; grab those ingredients and get cooking! I am so excited for you to experience the joy and ease of this dish firsthand. And when you do, please, please share your experience with me! I absolutely adore hearing about your culinary adventures. Did you add a unique vegetable? Did you find a new seasoning combination that blew your mind? Take a photo, share your thoughts, or just tell me how much you and your family enjoyed it. Your feedback and creativity inspire not just me, but our entire community of food lovers. Let’s make some delicious memories together with this fantastic sheet pan creation!