Experience the ultimate comfort food with this Greek-inspired Sheet Pan Biftekia, a hearty and flavorful one-pan meal that’s both easy to prepare and incredibly satisfying. It’s a quick, aromatic, and complete dinner where juicy, seasoned beef patties and lemony potato wedges roast together for a truly effortless feast.
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Why You Will Love This Recipe
Bifteki was my cherished childhood order at Greek restaurants, and this recipe brings that joyful memory right into my own kitchen. By roasting the highly-seasoned patties alongside the potatoes on a single sheet pan, I’ve created a version that adult me appreciates even more—it’s a solid, comforting meal with minimal cleanup, and the potatoes soaking up the patties’ juices is an absolute win.
Ingredients
- 2 pounds russet potatoes, scrubbed
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried oregano, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 cup low-sodium chicken broth
- Juice of 1 large lemon (about 2 tablespoons)
- 1/2 medium yellow onion
- 1 clove garlic
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely chopped fresh parsley and/or mint, plus more for garnish
- 1 pound 80% lean ground beef
- 1/2 cup crumbled feta, optional
Step-by-step instructions for making the recipe
- Preheat your oven to 450°F.
- Prep the potatoes: Cut the scrubbed potatoes into 1/2-inch wedges. Place them on a rimmed baking sheet and toss with the olive oil, 1 teaspoon of the dried oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.
- In a measuring cup, combine the chicken broth and lemon juice. Pour this mixture over the potatoes on the baking sheet.
- Roast the potatoes for 25 to 30 minutes, until they begin to soften.
- Make the biftekia: While the potatoes roast, grate the onion (using the large holes of a box grater) and the garlic (using the small holes) directly into a large bowl.
- To the same bowl, add the panko breadcrumbs, egg, chopped herbs, the remaining 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir to combine.
- Add the ground beef and mix gently with your hands until just combined. If using, gently fold in the feta cheese.
- Form the beef mixture into eight equal-sized patties, about 3 inches in diameter.
- When the potatoes have roasted for 25-30 minutes, remove the pan from the oven. Place the biftekia patties on top of and around the potatoes.
- Return the sheet pan to the oven and bake for another 20 minutes, or until the biftekia are cooked through, the potatoes are tender, and most of the liquid has evaporated. Garnish with more fresh herbs and serve.
Sheet Pan Biftekia with Lemony Potato Wedges
Ingredients
Equipment
Method
- Preheat your oven to 450°F.
- Prep the potatoes: Cut the scrubbed potatoes into 1/2-inch wedges. Place them on a rimmed baking sheet and toss with the olive oil, 1 teaspoon of the dried oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.2 pounds russet potatoes, 1/4 cup extra-virgin olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper
- In a measuring cup, combine the chicken broth and lemon juice. Pour this mixture over the potatoes on the baking sheet.1 cup low-sodium chicken broth, Juice of 1 large lemon
- Roast the potatoes for 25 to 30 minutes, until they begin to soften.
- Make the biftekia: While the potatoes roast, grate the onion (using the large holes of a box grater) and the garlic (using the small holes) directly into a large bowl.1/2 medium yellow onion, 1 clove garlic
- To the same bowl, add the panko breadcrumbs, egg, chopped herbs, the remaining 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir to combine.1/2 cup panko breadcrumbs, 1 large egg, 1/4 cup finely chopped fresh parsley and/or mint, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper
- Add the ground beef and mix gently with your hands until just combined. If using, gently fold in the feta cheese.1 pound 80% lean ground beef, 1/2 cup crumbled feta
- Form the beef mixture into eight equal-sized patties, about 3 inches in diameter.
- When the potatoes have roasted for 25-30 minutes, remove the pan from the oven. Place the biftekia patties on top of and around the potatoes.
- Return the sheet pan to the oven and bake for another 20 minutes, or until the biftekia are cooked through, the potatoes are tender, and most of the liquid has evaporated. Garnish with more fresh herbs and serve.
Notes
FAQ
Can I use a different type of potato?
Yes, Yukon Gold potatoes are an excellent substitute for russets. They will hold their shape well and have a naturally buttery flavor that works beautifully in this recipe.
Why is it important to grate the onion?
Grating the onion creates a pulp that incorporates seamlessly into the beef mixture, resulting in a more tender patty and ensuring the onion flavor is distributed evenly throughout without large, crunchy pieces.
What should I serve with this?
A simple Greek salad with tomatoes, cucumber, and red onion, or a dollop of cool tzatziki sauce, are perfect accompaniments that complement the rich, lemony flavors of the sheet pan dinner.