Name: Sheet Pan Biftekia with Lemony Potato Wedges Recipe
Prep time: 20 min
Cook time: PT-489450H24M16S
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 2 pounds russet potatoes, scrubbed; 1/4 cup extra-virgin olive oil; 1 teaspoon dried oregano; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup low-sodium chicken broth; Juice of 1 large lemon (about 2 tablespoons); 1/2 medium yellow onion, finely chopped; 1 clove garlic, minced; 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; 2 teaspoons dried oregano; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup crumbled feta cheese (optional)

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Okay, I have to tell you about this Sheet Pan Biftekia with Lemony Potato Wedges Recipe — it’s honestly one of those dinners that feels both comforting and a little fancy at the same time. What I love is how everything cooks together on one sheet pan, which means fewer dishes and more time to relax. The biftekia, which are Greek-style juicy beef patties, soak up the fresh flavors of herbs, garlic, and onion, while the potatoes get that perfect crispy edge with a bright lemony zing that just wakes up your taste buds.

This recipe works wonders for busy weeknights when you want something hearty but don’t want to slave over the stove. And because it’s all baked on one pan, even if you’re not a seasoned cook, you’ll find it easy to pull off without stress. Plus, lemon and oregano bring that oh-so-nice Mediterranean flair that makes this Sheet Pan Biftekia with Lemony Potato Wedges Recipe a total crowd-pleaser with family or friends.

Ingredients You’ll Need

The ingredients here combine in such a fun way—the potatoes get tangy and crispy, and the meat patties are bursting with fresh herbs and savory depth. When shopping, it’s worth going for fresh parsley or mint if you can find them; that touch of greenery lifts the whole dish.

Russet potatoes: Perfect for wedges because of their starchy texture; they crisp up beautifully.
Extra-virgin olive oil: Adds richness and helps everything brown nicely on the sheet pan.
Dried oregano: Classic Greek herb that pairs perfectly with lemon and beef.
Kosher salt: Essential for seasoning all elements evenly—don’t skip this.
Freshly ground black pepper: Adds that gentle spicy kick throughout the dish.
Low-sodium chicken broth: Keeps the potatoes tender and moist while roasting.
Juice of a large lemon: Brings a refreshing acidity that brightens the entire meal.
Yellow onion: Adds sweetness and moisture to the meat mix for juicy biftekia.
Garlic clove: Because you can’t have Greek flavors without garlic!
Panko breadcrumbs: Helps bind the biftekia with a nice light texture.
Large egg: Acts as the glue holding the meat mixture together.
Fresh parsley and/or mint: Gives that herbaceous freshness that makes the biftekia taste homemade.
80% lean ground beef: The meat base—lean enough to keep it healthy but with enough fat to stay juicy.
Crumbled feta (optional): Adds a creamy, salty pop that I sometimes throw in for extra indulgence.

Variations

One of the things I love is making this recipe my own depending on what’s in the fridge or my mood. You should absolutely feel free to get creative here—there’s room to make it your own.

Herb swaps: I like adding dill or cilantro sometimes for a slightly different twist with the biftekia—it’s amazing how much herbs change the vibe.
Meat blends: Mixing ground lamb or pork with beef gives you a richer, more complex biftekia—great if you want extra flavor depth.
Vegan option: Try using lentils and breadcrumbs as a base instead of beef, and roast the potatoes with a little smoked paprika for an earthy touch.
Spicy touch: If you like heat, sprinkle some crushed red pepper flakes in the meat or toss a pinch in the potato seasoning for a gentle kick.
Swap in sweet potatoes: For a twist on the wedges, I’ve switched russets with sweet potatoes; the lemon is a great balance for their natural sweetness.

How to Make Sheet Pan Biftekia with Lemony Potato Wedges Recipe

Step 1: Prep Your Potatoes Like a Pro

Start by scrubbing your russet potatoes well and cutting them into wedges—about the thickness of your finger is perfect. Toss them in a large bowl with half the olive oil, half the oregano, half the salt, and half the pepper. Then pour in the chicken broth and squeeze in the fresh lemon juice. This combo will steam the potatoes gently in the oven while also giving them that bright lemon punch. Pro tip: spread them out on your sheet pan so they roast evenly and don’t crowd each other, otherwise they’ll steam instead of crisp up.

Step 2: Mix and Form the Biftekia Patties

While the potatoes start roasting, finely dice the onion and garlic and toss them in a bowl with the ground beef, panko, egg, parsley (and/or mint), remaining oregano, salt, and pepper. I like to mix everything just until combined—not too much or the beef gets tough. If you’re using feta, crumble it in now and gently fold. Shape this mixture into oval or round patties—the classic biftekia shape. Remember, uniform size helps them cook evenly.

Step 3: Arrange and Roast Everything Together

Once your potatoes have had about 20 minutes in the oven at 425°F (220°C), pull out the pan and nestle the biftekia patties amongst the wedges. Drizzle the remaining olive oil over the patties. Then slide the pan back into the oven and roast for another 20-25 minutes until the meat is cooked through and the potatoes are golden and crisp. You’ll know the biftekia are done when the juices run clear and they’re lightly browned on all sides.

How to Serve Sheet Pan Biftekia with Lemony Potato Wedges Recipe

Sheet Pan Biftekia with Lemony Potato Wedges Recipe - Recipe Image

Garnishes

I’m a big fan of finishing this dish with a sprinkling of fresh parsley or mint for that vibrant herbaceous burst. A drizzle of extra lemon juice just before serving wakes everything up, especially on the potatoes. If you like it, crumbled feta or even some tzatziki on the side makes this meal feel just that bit more authentic and extra special.

Side Dishes

Because it’s so filling on its own, I usually keep sides light—think mixed greens with a lemon vinaigrette or a crisp cucumber salad. But if you’re feeling adventurous, a scoop of warm hummus or some grilled veggies go beautifully with the biftekia flavors.

Creative Ways to Present

For a fun dinner party twist, I’ve served the biftekia on skewers or patties arranged atop a colorful platter with wedges, olives, and pita triangles. Drizzling a garlicky yogurt sauce over the top makes it look and taste fancy but is surprisingly easy to pull off—always a winner if you want to impress without the stress.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the biftekia and potatoes separately in airtight containers in the fridge. This keeps the potatoes from getting soggy overnight. They usually last 3-4 days, which gives you plenty of options for quick lunches or dinners.

Freezing

You can freeze the biftekia patties uncooked by shaping them and placing them on a parchment-lined tray in the freezer. Once frozen solid, transfer to a freezer-safe bag. For the potatoes, I don’t recommend freezing them cooked as texture suffers. But if you’re meal prepping, freeze the raw wedges tossed in oil and seasoning for quick roasting later.

Reheating

To reheat, I pop leftovers onto a baking sheet and warm them in a 350°F oven for 10-15 minutes—this keeps the potatoes crispy and reheats the biftekia gently without drying them out. Microwaving is fine in a pinch but usually softens the wedges too much.

FAQs

Can I use ground turkey instead of beef for the biftekia?

Absolutely! Ground turkey is a leaner option and works well with the herbs and spices in this recipe. Just be sure to add a bit more moisture, like an extra egg or some olive oil, since turkey can dry out faster than beef.
How do I know when the biftekia are fully cooked?

Look for a nice brown crust on the outside and check that the internal temperature reaches 160°F (71°C) if you use a meat thermometer. The juices should run clear without any pinkness when you cut into a patty.
Can I make this recipe gluten-free?

Yes! Just swap the panko breadcrumbs for gluten-free breadcrumbs or ground nuts like almonds. The rest of the ingredients are naturally gluten-free.
Is there a way to make the potatoes extra crispy?

Definitely. Make sure the wedges aren’t crowded on the pan, use a generous amount of olive oil, and try flipping them halfway through baking. You’ll get a beautiful golden and crispy exterior each time.
Can this dish be made ahead for a party?

Yes, you can prep the meat mixture and potato wedges a day in advance and store them separately in the fridge. Assemble and bake when you’re ready, which makes it a stress-free option for entertaining.

Final Thoughts

This Sheet Pan Biftekia with Lemony Potato Wedges Recipe has become one of my favorite go-to meals when I want something delicious, satisfying, and low-effort. It’s like a little trip to the Mediterranean right in my own kitchen. I know you’ll enjoy how easy it is to pull together and how much your family or friends will love every bite. Give it a try—you might find yourself making this again and again, just like I do!