Go Back
+ servings
Sheet Pan Steak and Veggies with Boursin Cheese Sauce

Sheet Pan Steak and Veggies

An easy flavorful steak dinner in minutes! Sheet Pan Steak and Veggies is an easy weeknight meal, or a fuss free fancy dinner. Tender steak and perfectly roasted vegetables smothered in a homemade Boursin cheese sauce.  
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6
Calories 310kcal


  • food processor


For the Boursin Cheese Sauce

  • 12 oz whipped cream cheese
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried chives
  • 1 teaspoon dried sage
  • 1 teaspoon dried basil
  • 1 clove fresh garlic, pressed
  • ¼-1/2 cup Almond milk

For the steak & Veggies

  • 1 head fresh broccoli, cut into florets
  • 1 pint grape or cherry tomatoes
  • 3 tbs olive oil
  • salt & pepper to taste
  • 2 lbs top sirloin steak
  • Montreal steak seasoning


For the cheese sauce

  • Place the cream cheese, parsley, oregano, marjoram, tarragon, thyme, chives, sage, basil and garlic in a food processor and process until well combined. 
  • Take half of the cream cheese mixture, and put it in a small saucepan on medium low.
  • Stir occasionally until the mixture starts to melt and become softer. Add the milk a couple tablespoons at a time until you reach a pourable consistency. Then set aside and keep warm. 

For the steak & Veggies

  • Place the broccoli and tomatoes on a rimmed baking sheet and drizzle with olive oil, toss so everything is coated and add salt and pepper to taste.
  • Season the steaks with Montreal seasoning, and nestle them on the pan between the veggies.
  • Broil for 5 minutes on each side for medium rare. (Adjust cooking times for your preferences).
  • Pour cheese sauce over the steaks and serve immediately.


You will have extra cheese that doesn't go into the sauce.  Use it as a cracker or vegetable dip, or as a sandwich spread.
Steaks should be 1 inch thick for these cooking times.  Adjust if you have thicker steaks.


Calories: 310kcal | Carbohydrates: 11g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 142mg | Potassium: 1056mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1578IU | Vitamin C: 114mg | Calcium: 121mg | Iron: 4mg