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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.
Course Main Course
Cuisine American
Keyword microwave, one pan, summer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 855kcal


  • Microwave safe bowl
  • Small bowl
  • Whisk or fork
  • Oven with broiler
  • Baking sheet
  • Tongs
  • Cutting board


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


  • 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.
    Uncooked steak and fries on baking sheet
  • 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.
    Medium rare steak and thick cut fries with a bowl of bearnaise sauce on a sheet pan
  • 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.


Serving: 1serving | Calories: 855kcal | Carbohydrates: 35g | Protein: 54g | Fat: 56g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 325mg | Sodium: 1798mg | Potassium: 1448mg | Fiber: 3g | Sugar: 1g | Vitamin A: 892IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 6mg | Net Carbs: 32g