Indulge in a flavorful Garlic Parmesan Steak with Roasted Veggies for a restaurant-worthy meal at home. This easy recipe will elevate your weeknight dinners.

Garlic Parmesan Steak with Roasted Veggies Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a pantry full of fancy ingredients to make Garlic Parmesan Steak with Roasted Veggies shine! Each component adds something special—juicy steak, buttery potatoes, crisp asparagus, and a sauce that ties everything together in creamy, garlicky harmony.

2 ribeye steaks or preferred cut: Choose a well-marbled steak for melt-in-your-mouth flavor. Sirloin or strip work great, too!

1 lb baby potatoes, halved: These roast up beautifully tender and soak up all the savory flavors.
1 bunch asparagus, trimmed: Asparagus adds color, crunch, and a little pop of fresh “green” to your plate.
¼ cup olive oil, divided: Good olive oil helps crisp veggies in the oven and gives your steak that crave-worthy sear.

4 cloves garlic, minced: Essential for the bold garlic flavor in both sauce and veggies.
1 cup heavy cream: This is your secret for a rich, restaurant-style garlic-Parmesan sauce.
½ cup grated Parmesan cheese: The star of the sauce, Parmesan brings salty, nutty depth to the whole dish.

1 tablespoon butter: Makes the sauce lush and glossy—just a touch is all you need.
1 teaspoon fresh thyme leaves: Thyme adds a subtle, aromatic freshness.
Salt and black pepper, to taste: Don’t skip on seasoning—these basics make everything pop!

1 tablespoon chopped parsley for garnish: Fresh parsley livens everything up with brightness and color.

How to Make Garlic Parmesan Steak with Roasted Veggies

Step 1: Roast the Potatoes and Asparagus

Preheat your oven to 425°F (220°C). Toss your halved baby potatoes in half of the olive oil, sprinkle generously with salt and black pepper, and arrange them on a baking sheet, cut side down for maximum crispiness. Roast for about 20 minutes, then add your trimmed asparagus to the same pan. Drizzle on the remaining oil, toss to coat, and pop everything back in for another 10 minutes. The potatoes get golden and tender, while the asparagus turns sweetly caramelized with just the right amount of bite.

Step 2: Sear the Steaks

While the veggies finish roasting, pat your steaks dry and season both sides with salt and pepper. Heat a heavy skillet over high heat (cast-iron works wonders here) and add a little oil. When it’s shimmering, lay in your steaks and let them sizzle undisturbed for 3 to 4 minutes per side, or until they’re cooked just as you like them. Let those beauties rest on a plate while you get the sauce going—this step is key for juicy results.

Step 3: Make the Garlic Parmesan Sauce

In the same skillet (don’t wipe it out—you want all those steak drippings!), melt your butter and toss in the minced garlic. Let that sizzle for about 30 seconds, just until fragrant. Stir in the heavy cream, freshly grated Parmesan, and fresh thyme. Simmer gently, stirring often, until the sauce thickens slightly and everything gets luxuriously creamy. Taste and season with a pinch more salt or pepper if needed.

Step 4: Plate and Finish

Arrange the roasted potatoes and asparagus onto plates, top with your gorgeous steaks, and spoon the warm garlic-Parmesan sauce over everything. Sprinkle a good handful of fresh chopped parsley right over the top to bring freshness and a pop of color. That’s it—Garlic Parmesan Steak with Roasted Veggies is ready to wow!

How to Serve Garlic Parmesan Steak with Roasted Veggies

Garnishes

A generous scattering of chopped fresh parsley is the classic finishing touch for Garlic Parmesan Steak with Roasted Veggies. You can also add an extra sprinkle of Parmesan, a little more cracked black pepper, or even a few fresh thyme leaves for extra aroma and appeal. For a pop of color, toss on some halved cherry tomatoes or a lemon wedge for squeezing.

Side Dishes

Honestly, this meal is beautifully complete on its own, but there’s always room for a soft dinner roll or crusty bread to mop up any leftover sauce. You could also add a crisp side salad dressed simply with olive oil and lemon to keep things light and fresh alongside that creamy, rich main event.

Creative Ways to Present

For a special dinner, try serving Garlic Parmesan Steak with Roasted Veggies family-style on a large platter so everyone can admire the vibrant veggies and juicy steak. Or, slice the steak before plating for a stunning presentation, draping the slices over the roasted vegetables with sauce drizzled artfully on top. Mini cast-iron skillets make adorable personal servings with big “bistro” vibes!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (good luck!), store the steak, veggies, and sauce separately in airtight containers. The potatoes and asparagus will keep well in the refrigerator for up to 3 days, and the steak stays delicious and tender when sliced before storing. Sauce may thicken, but don’t worry—you can bring it back to life!

Freezing

While you can freeze the steak and roasted veggies for up to 2 months, the garlic-Parmesan cream sauce is best enjoyed fresh, as dairy-based sauces can separate when thawed. For best results, make the sauce just before serving if you plan to freeze the rest of the meal.

Reheating

To reheat Garlic Parmesan Steak with Roasted Veggies, pop the steak and veggies in a 350°F (175°C) oven, covered, until warmed through. Warm the sauce gently in a saucepan over low heat, adding a splash of cream or milk if it’s too thick. Avoid microwaving the steak to keep it nice and juicy!

FAQs

Can I use a different cut of steak for Garlic Parmesan Steak with Roasted Veggies?

Absolutely! While ribeye delivers supreme tenderness and flavor, sirloin, strip, or even filet mignon work wonderfully. Choose a cut with good marbling for the tastiest result.

How do I know when my steak is done?

For perfect doneness, use a meat thermometer—130°F for medium-rare, 140°F for medium. Rest your steak for a few minutes before slicing so the juices stay inside where they belong!

What substitutions can I make for the veggies?

You can swap the asparagus and potatoes for whatever’s in season—think roasted broccoli, Brussels sprouts, carrots, or even sweet potatoes to make Garlic Parmesan Steak with Roasted Veggies your own.

Can I make the sauce ahead of time?

Yes, you can prep the garlic-Parmesan sauce a day in advance. Store it in the fridge and reheat gently on the stovetop, whisking until smooth. Add a splash of extra cream if needed to loosen it up.

How can I make this dish lighter?

Try swapping the heavy cream for half-and-half or a plant-based cream, and use just enough sauce to drizzle lightly. Leaner cuts of steak and extra veggies make Garlic Parmesan Steak with Roasted Veggies wholesome but still absolutely irresistible!

Final Thoughts

There’s just something magical about a dish that’s both cozy and dazzling, and Garlic Parmesan Steak with Roasted Veggies always delivers that wow-factor with zero fuss. Whether you’re feeding your family or impressing your friends, give this recipe a spot in your weekly rotation. I know you’ll fall in love with every creamy, savory, veggie-packed bite!

Garlic Parmesan Steak with Roasted Veggies Recipe

4.8 from 88 reviews

Author: Chef
Total Time: 45 mins

Yield: 2 servings
Diet: Low Carb

Print Recipe

Description

This Garlic Parmesan Steak with Roasted Veggies is a complete, indulgent dinner featuring juicy seared steak, crispy golden baby potatoes, and tender asparagus, all topped with a luscious garlic-Parmesan cream sauce. Perfect for a restaurant-quality meal at home!

Ingredients

Scale

For the Steak & Veggies

2 ribeye steaks (or preferred cut)
1 lb baby potatoes, halved
1 bunch asparagus, trimmed

1/4 cup olive oil, divided
Salt and black pepper, to taste

For the Sauce

4 cloves garlic, minced

1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon butter

1 teaspoon fresh thyme leaves

To Finish

1 tablespoon chopped parsley, for garnish

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Instructions

Prep and Roast the Potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with half of the olive oil, salt, and black pepper on a baking sheet. Roast in the oven for 20 minutes until they begin to turn golden and crisp.
Add the Asparagus: After 20 minutes, add the trimmed asparagus to the baking sheet with the potatoes. Drizzle the remaining olive oil over the asparagus and season with salt and pepper. Return the pan to the oven and roast for an additional 10 minutes until the asparagus is tender.
Season and Sear the Steaks: While vegetables are roasting, season both sides of the steaks generously with salt and black pepper. Heat a large skillet over high heat with a drizzle of olive oil. Sear the steaks for 3-4 minutes per side, or until they reach your desired level of doneness. Remove the steaks from the pan and let them rest, tented with foil.

Make the Garlic Parmesan Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, add the grated Parmesan cheese, and sprinkle in the thyme leaves. Simmer the sauce, stirring frequently, until it thickens slightly, about 2-4 minutes.
Assemble and Serve: Arrange the steaks, roasted potatoes, and asparagus on plates. Spoon the warm garlic-Parmesan sauce over the steaks and vegetables. Garnish with chopped parsley before serving. Enjoy!

Notes

Let the steaks rest for a few minutes after searing for maximum juiciness.

Use Yukon gold or red mini potatoes for best flavor and texture.
Adjust sauce thickness by simmering a bit longer or adding a splash more cream if needed.
You can substitute green beans or broccoli for asparagus based on preference.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Main-course

Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 steak with veggies and sauce

Calories: 580
Sugar: 4g
Sodium: 510mg

Fat: 38g
Saturated Fat: 17g
Unsaturated Fat: 19g

Trans Fat: 1g
Carbohydrates: 28g
Fiber: 4g

Protein: 38g
Cholesterol: 150mg