Sheet pan dinners are a great way to get dinner on the table fast, with only one pan to wash afterwards. Since most sheet pan recipes are perfect for everyday meals, we thought it would be great to create a recipe that is a bit more elevated for special occasions. We took the lead from your favorite steak house and created a complete meal. For the surf, we went with savory stuffed mushrooms full of crab meat, butter, and parmesan cheese. For the turf, we have a beautiful, broiled steak complimented by a delicious smoky garlic butter. And of course, a steakhouse dinner would not be complete without crispy roasted potatoes and asparagus. Whether it is a family celebration or a fun night with friends, this dinner is the perfect way to spend more time with the ones you love, and less time cooking and washing dishes.

Chef’s Tips:

  • Always use a large sheet pan when making this dish. We recommend a 21”x15” sheet pan if possible. The more space you have around the vegetables and proteins, the better they roast. When vegetables overlap or crowd on a sheet pan, they end up steaming instead of roasting. This greatly affects the end taste, texture, and cook time.
  • Size does matter when making sheet pan recipes. Keep the size of vegetables consistent and follow instructions. Items cut too small will overcook, large items will remain undercooked. For this recipe, look for larger diameter asparagus, not pencil sized, as they will cook too fast. The potatoes do need to be cut in quarters to cook properly and brown on the sheet pan. Always look for large mushroom caps that will not overcook and will hold the filling.
  • This recipe will yield a medium cooked steak. If you wish a rare steak, opt for a thicker cut, and a thinner cut for a well-done steak. It is also especially important to let the steak rest for juicy and tender results. Please note, the steak will continue to cook once out of the oven, do not cut too early.
  • If you do not prefer a broil steak, then consider making the sides on the sheet pan and grill your steaks while the sides are cooking in the oven. Talk about a convenient way to make a steakhouse dinner.
  • This recipe creates four servings, but we think it would be a great recipe for romantic date night dinner for two. Just cut the ingredients in half and cook as directed. With just one pan to clean, you will have more time to spend with your loved one.
  • We wanted to keep things simple, but consider these additions if you want to create a fancier stuffed mushroom. Place 2 Tablespoons of finely diced shallots, and 2 Tablespoons of red bell pepper in a small skillet with 1 tablespoon of Challenge Butter. Sauté over medium heat until softened. Stir into crab mixture along with 1 Tablespoon of diced parsley. Stuff mushrooms and proceed as directed in the recipe.

Ingredients

  • 1 stick Challenge Butter, melted
  • 2 cloves garlic, pressed or finely minced
  • 1 teaspoon onion powder
  • 8 large white baby bella mushrooms (2-½ inches diameter) cleaned and stems removed
  • 2 Tablespoons mayo
  • ½ cup crab meat (diced shrimp can be substituted)
  • 2 Tablespoons panko breadcrumbs
  • 2 Tablespoons grated parmesan cheese
  • 12 baby potatoes (approximately 2 inches) quartered
  • 20 asparagus spears (choose asparagus that has a ½ inch diameter or more)
  • 2 Tablespoons oil
  • 1 teaspoon each of salt and pepper
  • 2 (12 ounce 1-1½ inches thick) New York Strip Steaks
  • 1 Tablespoon of your favorite steak seasoning
  • 1 teaspoon smoked paprika

Directions

  • 1

    Preheat the oven to 400 degrees.

  • 2

    Combine melted butter with garlic and onion powder to be used throughout the recipe.

  • 3

    Brush the inside and outside of each mushroom cap with butter mixture. To create the crab stuffing, pour 3 tablespoons of butter mixture over crab meat in a bowl, toss to coat. Add mayo, breadcrumbs, and parmesan cheese, gently stir until combined. Divide filling among mushroom caps, mounding the tops of stuffing.

  • 4

    Visually divide a large baking sheet into 3 sections. Place the stuffed mushrooms in the first section,the potatoes in the second section, and the asparagus in the last. Drizzle the potatoes and asparagus with oil and season with salt and pepper. Make sure to allow room around veggies to help ensure even roasting. Place the baking sheet in the oven for 18- 20 minutes, or until potatoes have browned around edges and have softened.

  • 5

    Remove sheet from oven, adjust oven temperature to broil.

  • 6

    Now that veggies have roasted and become smaller, push the potatoes and asparagus together leaving a 1/3 of the pan open for the steak. Cover mushrooms and veggies with tin foil. (Note: If asparagus has reached the desired doneness, you can remove from pan and keep warm.)

  • 7

    Season steaks on both sides with steak seasoning. Place the steaks on the open 1/3 of the sheet pan next to the foil-covered veggies and mushrooms. Place the pan under the broiler and broil for 5 minutes. Using tongs and oven mitts, turn steak to the second side and broil for 3 minutes. Remove sheet pan from oven and remove foil from veggies and mushrooms.

  • 8

    Stir the smoked paprika into the remaining butter mixture. Brush or spoon the butter mixture on the steak and potatoes. Save any extra butter mixture for serving.

  • 9

    Let the steak rest for 4-5 minutes. Lightly lay the foil on top to tent and keep items warm, do not seal edges. Once the steak has rested, cut into strips.

  • 10

    To serve, divide potatoes and asparagus among 4 plates. Place 2 stuffed mushrooms on each. Add steak strips, and drizzle with remaining butter mixture before serving.