Sheet Pan Steak and Fries (with Microwave Bearnaise Sauce)

Tender medium-rare steak, a side of crispy, salty fries, and plenty of lush bearnaise sauce to top it off… all made on a sheet pan! This easy sheet pan dinner recipe is magical, down to the gourmet bearnaise sauce made easily in the microwave (Yep!), and it’s such an easy way to have bistro-worthy steak and fries anytime you like.

What Makes This Recipe So Good

• One of my favorite things about this recipe is right there in the name – sheet pan steak and fries. The steak and fries are cooked entirely on one pan! That means it’s super easy to make and even easier to clean up.
• A simple bearnaise sauce adds SO much to an already perfect steak. It’s rich, buttery, and creamy, and it only takes a couple of minutes in the microwave to whip up.
• There’s no fancy steak-cooking methods (like sous vide or reverse sear or even air frying) with this recipe. All you have to do is season your steak and then pop it under the broiler until it’s the perfect temperature.

Key Ingredients

Steak – Any type of steak will work with this recipe, so choose your favorite and get cooking! I like to use sirloin, New York strip, or rib eyes. I try to use steaks that are 1″-1.5″ thick, but if yours are thinner (or thicker) than that, no problem. The recipe card below has recommended cook times based on the thickness of the steak you’re using!

Russet Potatoes – Russets are starchy and give you that delicious “fry” texture, so they’re ideal for sheet pan steak and fries! I highly recommend topping the potato wedges with a little grated parmesan while they’re still hot. The cheese melts a little on the potatoes and is SO good with the oil, salt, and parsley. Simple but delicious!

Chef’s Tips

• The bearnaise sauce uses egg yolks only. You can buy the yolks in a carton, or you can buy whole eggs and separate the yolks yourself. Not sure what to do with leftover egg whites? Check out this list of 20 Egg White Recipes for inspiration!
• Microwaving the bearnaise sauce is so easy, but if you’d rather not use a microwave, you can follow our easy stovetop bearnaise sauce recipe instead!
• Cook times will vary from one oven to another, so adjust as needed! The best way to determine if your sheet pan steak and fries are ready is to test the internal temperature of the steak with a meat thermometer. Remember that the steak will keep cooking as it rests, so you’ll want to take it out of the oven just shy of your desired internal temp. For example, if you’re aiming for a medium temp, your steak should be in the 140°-145°F range inside. Take it out of the oven when it reaches an internal temperature of 130°F, and it’ll come up the rest of the way on the cutting board.

More Easy & Delicious Recipes

• Easy Sheet Pan Chicken Sausage
• Best Sheet Pan Fajitas with Steak (Low Carb, Whole30, Paleo)
• One-Pot Chicken Pesto Pasta
• The Best Instant Pot Chicken Tikka Masala
• Sausage in the Air Fryer

Recipe By: Cheryl Malik

Sheet Pan Steak and Fries (with Microwave Bearnaise Sauce)

Prep 15 minutes minutes

Cook 30 minutes minutes

Total 45 minutes minutes

Tender medium-rare steak, a side of crispy, salty fries, and plenty of lush bearnaise sauce to top it off… all made on a sheet pan! This easy sheet pan dinner recipe is magical, down to the gourmet bearnaise sauce made easily in the microwave (Yep!), and it's such an easy way to have bistro-worthy steak and fries anytime you like.

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Equipment

• Microwave safe bowl
• Small bowl
• whisk
• Oven with broiler
• baking sheet
• Tongs
• Cutting board

Ingredients

For the Bearnaise Sauce

• ▢ ½ cup butter 1 stick, cut into 4 pieces
• ▢ 4 large egg yolks
• ▢ ¼ cup heavy cream or whipping cream
• ▢ 1 tablespoon red wine vinegar
• ▢ ½ tablespoon fresh tarragon chopped, or ½ teaspoon dried
• ▢ 1 pinch salt

For the Steaks

• ▢ 4 steaks about 1-1 ½" thick, see Notes
• ▢ 2 teaspoons salt more or less to taste
• ▢ 1 teaspoon black pepper more or less to taste

For the Fries

• ▢ 2 large russet potatoes or 3 medium, cut into 8 wedges per potato
• ▢ ½ teaspoon salt more or less to taste
• ▢ 1 tablespoon neutral oil
• ▢ ¼ cup grated Parmesan optional but recommended
• ▢ 1 tablespoon fresh parsley chopped, optional, for garnish

Instructions

• Remove steak from refrigerator. Ideally, let steak come to room temperature before starting.

For the Bearnaise

• Note: You can make the bearnaise sauce first and store it, covered, in an insulated cup (like a Yeti cup) to keep warm, or you can make it while the steaks are cooking.
• Place butter in 1-quart glass measuring cup or microwave-safe bowl. Microwave, covered with a paper towel, on high until almost melted, approximately 45 seconds to 1 minute. Remove butter from microwave and stir until completely melted.
  
• If eggs are not already separated, separate them now. Place yolks in one small bowl and set aside egg whites for another purpose. Beat yolks well with whisk or fork, then add to butter and stir well.
  
• Add cream and tarragon to egg mixture. Stir well.
• Microwave mixture, uncovered, on high until just slightly thick, approximately 1 to 2 minutes. Stop every 20 seconds to stir mixture with fork. Do NOT continue microwaving after mixture has thickened – it will break.
• Remove sauce from microwave. Stir in vinegar and salt.
  
• Keep in insulated container until ready to serve.

For the Steak and Fries

• Preheat broiler to high.
• Liberally season steaks on all sides with salt and pepper.
• Spread potato wedges on sheet pan. Cover with oil and salt, tossing to coat wedges completely.
• Move wedges to one end of pan, careful not to overlap. Place seasoned steaks on other half of pan.
  
• Place sheet pan under broiler, approximately 10" beneath heating element.
• Cook until steak reaches desired temperature – see Notes below for recommended cook times. Midway through cook time, remove pan and flip steaks and potatoes. Return to broiler for remaining time.
• When desired steak temperature is reached, remove steaks from pan and place on cutting board. Let rest for 5 minutes.
• While steak rests, gently tilt pan and drain any excess liquid from steaks. Add a little oil back to the pan as needed. Spread fries out across pan and return to broiler.
• Keep an eye on fries, letting them cook until just browned on all sides, approximately 5 minutes. Remove from oven and immediately top with ¼ cup grated Parmesan and fresh parsley.
  
• Divide fries evenly onto 4 plates. Serve with 1 steak per person and bearnaise sauce on top of steak or on the side.

• Steak: Use whichever type of steak you prefer. I like to use sirloin, New York strip, or ribeye steaks.
• Make it Keto: All the carbs in this meal are in the fries. Instead of potato fries, serve your steak and bearnaise with rutabaga fries, zucchini fries, or cauliflower tots. Alternately, skip the side. The steak and bearnaise sauce without a side come out to roughly 2g carbs total (1g net) and 48g fat.

 

Cook Times

• For thick steaks, 1-inch or thicker:
  • Medium Rare: 6 to 7 minutes per side (12 to 14 minutes total)
  • Medium: 7 to 8 minutes per side (14 to 16 minutes total)
• For thinner steaks:
  • Medium Rare: 5 to 6 minutes per side (10 to 12 minutes total)
  • Medium: 6 to 7 minutes per side (12 to 14 minutes total)

 

Recipe yields 4 steak and fries meals, and approximately 6 servings of bearnaise sauce. Nutritional values shown reflect information for one meal. Macros may vary slightly based on specific brands or types of ingredients used.

To determine the size of one serving of bearnaise sauce, prepare the recipe as instructed, then weigh the sauce when finished. Divide the total weight (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition Info

Approximate Information for One Serving

Serving Size: 1servingCalories: 855calProtein: 54gFat: 56gSaturated Fat: 26gTrans Fat: 1gCholesterol: 325mgSodium: 1798mgPotassium: 1448mgTotal Carbs: 35gFiber: 3gSugar: 1gNet Carbs: 32gVitamin A: 892IUVitamin C: 12mgCalcium: 150mgIron: 6mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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