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35 minutes serves 2-4

Traditional Steak & Potatoes with Roasted Vegetables

Traditional steak and potatoes and roasted vegetables cooked all on one sheet tray. Add this staple to your dinner menu this week.
Traditional Steak & Potatoes with Roasted Vegetables

PREP: 10 min. ACTIVE: 20 min. PASSIVE: 15 min. DIFFICULTY Easy


  • 1 pound potatoes, cut into ½-inch wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 4 cups chopped asparagus
  • 2 Pre Ribeye steaks patted dry
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • 1 cup cherry tomatoes
  • 1 red onion, thinly sliced
  1. Preheat oven to 425°F.
  2. Toss potatoes with 1 tablespoon oil and a ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
  3. Toss asparagus, tomato, and red onion with the remaining 1 tablespoon oil and a ¼ teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.
  4. Sprinkle steak with garlic powder, rosemary and the remaining ¼ teaspoon each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes.
  5. Cut the steak against the grain.
  6. Serve with the vegetables.
Made with Pre©


  • 21g

  • 46%

    Less fat*
  • Ribeye
  • 157mg

  • 101mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Ribeye

Amount per 100g

    Recipe developed by Chef Sarah Russo
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