Sheet Pan Biftekia with Lemony Potato Wedges Recipe

I’m so excited to share this Sheet Pan Biftekia with Lemony Potato Wedges Recipe because it’s one of those meals that feels both special and incredibly easy. It brings together juicy, herb-packed Greek-style biftekia (that’s basically Greek meat patties) and crispy, tangy potato wedges all roasted on one pan. Perfect for busy weeknights or when you want impressive dinner without tons of fuss.

What I love most about this Sheet Pan Biftekia with Lemony Potato Wedges Recipe is how the lemony zing on the potatoes perk up that savory beef flavor — it’s a match made in heaven. Trust me, once you try it, you’ll find yourself making this almost every time you crave comfort food with a fresh twist.

Ingredients You’ll Need

Each ingredient plays a part in creating those vibrant, balanced flavors that make this dish stand out. When shopping, fresh herbs and good-quality ground beef really elevate the final result — so don’t skimp there!

• Russet potatoes: These are perfect for roasting because of their starchy texture and crisp edges.
• Extra-virgin olive oil: Helps everything brown beautifully and adds rich flavor.
• Dried oregano: A classic Greek herb that perfumes the beef and potatoes.
• Kosher salt: Essential for seasoning; use it in divided amounts for balance.
• Freshly ground black pepper: Adds a subtle heat and depth.
• Low-sodium chicken broth: Keeps the potatoes moist and juicy as they roast.
• Lemon juice: That citrusy brightness really wakes up the potatoes.
• Yellow onion: Adds sweetness and moisture to the biftekia.
• Garlic clove: For a punch of aromatic flavor.
• Panko breadcrumbs: These keep the meat patties tender but nicely bound.
• Large egg: Acts as a binder to hold everything together.
• Fresh parsley and/or mint: Herbs bring freshness — I often blend the two depending on what’s on hand.
• 80% lean ground beef: Choose this ratio for juicy and flavorful biftekia without too much fat.
• Crumbled feta (optional): If you love feta like I do, throwing it into the meat mix adds that tangy, salty richness.

Variations

While I stick to the traditional ingredients most times, I’ve found personalizing this Sheet Pan Biftekia with Lemony Potato Wedges Recipe makes it even more fun and adaptable. Mix and match according to your mood or what you have in your kitchen.

• Variation: Substituting ground lamb for ground beef gives more authentic Greek flavor — I tried this during a visit to Crete, and it was unforgettable.
• Variation: Use sweet potatoes instead of russets for a heartier, slightly sweet twist.
• Variation: For a lighter version, skip the breadcrumbs and egg, and bind with mashed chickpeas or cooked quinoa instead.
• Variation: Add a sprinkle of smoked paprika into the meat mix for a subtle smoky depth I love when serving guests.

How to Make Sheet Pan Biftekia with Lemony Potato Wedges Recipe

Step 1: Prep and season the potatoes

Start by giving those russet potatoes a good scrub – no need to peel them for that rustic feel. Cut them into wedges, aiming for even thickness so they cook uniformly. Toss the wedges in olive oil, half your oregano, a pinch of salt, and half the black pepper. This step is crucial for building that golden-crisp exterior while keeping the inside tender.

Step 2: Mix your biftekia

In a bowl, finely chop the onion, garlic, and fresh herbs, then combine with the ground beef. Stir in the panko breadcrumbs, egg, remaining oregano, salt, pepper, and if you’re using it, the crumbled feta. I like to mix gently so the meat stays tender — overmixing can make it tough, and nobody wants that.

Step 3: Shape and arrange everything on the sheet pan

Shape the meat mixture into oval-shaped patties, roughly palm-sized but a little flatter to cook evenly. Lay these side by side on a large rimmed baking sheet. Nestle the potato wedges around them, drizzle over the chicken broth and fresh lemon juice over the potatoes to infuse that bright, zesty flavor as they roast.

Step 4: Roast and watch the magic happen

Pop the pan in a preheated oven at 425°F (220°C) and roast for about 30-35 minutes. Halfway through, flip the biftekia and toss the potato wedges so they brown evenly. You’ll want to see a gorgeous golden crust on the meat and crispy edges on those wedges. Pro tip: keep an eye near the end so your lemony potatoes don’t dry out — the broth helps keep them juicy.

How to Serve Sheet Pan Biftekia with Lemony Potato Wedges Recipe

Garnishes

I always finish this dish with a sprinkle of freshly chopped parsley or mint for a burst of color and fresh herbaceous note. Sometimes, I crumble a little extra feta on top, especially if I didn’t mix it into the meat. A drizzle of extra lemon juice or a dollop of tzatziki on the side takes it over the top!

Side Dishes

This recipe is quite a complete meal, but if you’re looking to add more, a crisp Greek salad or some roasted vegetables complement it beautifully. I’ve also enjoyed it with pita bread and a simple cucumber-yogurt dip to scoop up every last bit.

Creative Ways to Present

For gatherings, I’ve served these biftekia on a wooden board with lemon wedges, bowls of olives, and tzatziki drizzled on the side — it feels festive and inviting, perfect for family-style sharing. You can also skewer smaller mini biftekia with a wedge of lemon on the side for an easy appetizer version.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the fridge within two hours of cooking. The biftekia keep well and the potato wedges stay tasty if you keep them slightly separate—or just reheat them gently together.

Freezing

I’ve successfully frozen cooked biftekia and potato wedges separately by wrapping tightly in foil and placing in freezer-safe bags. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To keep that crispiness and juicy texture, reheat in a 375°F oven on a baking sheet for about 10-15 minutes. The microwave can make them soggy, so I usually avoid that unless you’re in a real hurry.

FAQs

Final Thoughts

This Sheet Pan Biftekia with Lemony Potato Wedges Recipe has become a staple in my kitchen because it’s such a delightful blend of ease and flavor. I hope you give it a try — it’s like inviting a little Greek sunshine to your dinner table with minimal effort. Once you taste those juicy biftekia and tangy potatoes, I’m sure it’ll become a favorite in your home too.

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