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Sheet Pan Steak and Veggies with Boursin Cheese Sauce
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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

Equipment

  • food processor

Ingredients

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

Instructions

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.

Notes

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.
 

Nutrition

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