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Sheet Pan Biftekia with Lemony Potato Wedges
Mia

Sheet Pan Biftekia with Lemony Potato Wedges

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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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 633
Ingredients Equipment Method Notes

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 black pepper freshly ground, 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

Equipment

  • Rimmed Baking Sheet
  • Box Grater

Method
 

  1. Preheat your oven to 450°F.
  2. 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
  3. 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
  4. Roast the potatoes for 25 to 30 minutes, until they begin to soften.
  5. 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
  6. 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
  7. 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
  8. Form the beef mixture into eight equal-sized patties, about 3 inches in diameter.
  9. 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.
  10. 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

Grating the onion and garlic is key for a tender, flavorful patty. For the best results, use block feta packed in brine rather than pre-crumbled feta. Serve with a simple Greek salad or tzatziki for a complete meal.