The Kitchen Everything

19+ Best Blackstone Recipes

—

by

CeCe Jones
in , , , , , ,

A Blackstone griddle earns its spot in the backyard because it cooks breakfast, lunch, and dinner on one flat surface, with room for a dozen things sizzling at once. For a weeknight dinner that beats takeout or a weekend breakfast spread that feeds the whole house, this collection of 19+ best Blackstone recipes covers the meals that actually get cooked on repeat.

Some griddle cooks stick to burgers and never branch out. That’s leaving a lot of flavor on the table. A hot flat top handles fried rice, hibachi steak, griddled fruit, and golden pancakes just as well as it handles a smash burger, often in the same cook session.

The recipes below span savory breakfasts, fast lunches, and dinners built for a crowd. Each one includes exact amounts and steps so you can start cooking without guessing at temperatures or times.

Quick picks:

  • Best weeknight dinner: Chicken Fajitas, done in one pan in under 20 minutes
  • Best for feeding a crowd: Blackstone Smash Burgers, ready in batches fast
  • Best breakfast: Bacon, Egg, and Cheese Breakfast Sandwiches, griddled in one pass
  • Best for a sweet finish: Griddled Pineapple with Cinnamon Sugar

1. Blackstone Smash Burgers

Smash burgers get their crisp, lacy edges from high heat and a hard press right after the patty hits the griddle. Use 80/20 ground beef for enough fat to crisp without drying out.

Yield: 4 burgers | Prep: 10 minutes | Cook: 8 minutes | Griddle temp: High (450°F)

Ingredients:

  • 1 lb ground beef, 80/20
  • Salt and pepper
  • 4 slices American cheese
  • 4 hamburger buns
  • 2 tbsp butter
  • Shredded lettuce, onion, pickles, sauce of choice

Steps:

  1. Divide beef into 4 balls. Heat griddle to high.
  2. Place balls on griddle, smash flat with a spatula, season with salt and pepper.
  3. Cook 2-3 minutes, flip, top with cheese, cook 2 more minutes.
  4. Butter and toast buns on griddle.
  5. Build burgers with toppings and serve hot.

For more backyard favorites, browse our best Blackstone recipes.

2. Chicken Fried Rice

Chicken fried rice turns cold, day-old rice into a smoky, savory dinner in about 15 minutes flat on the griddle. The high heat gives the rice those little crisp edges that fried rice should have.

Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes | Griddle temp: Medium-high (400°F)

Ingredients:

  • 3 cups cooked, chilled rice
  • 2 cups diced cooked chicken
  • 2 eggs, beaten
  • 1 cup diced carrots and peas
  • 3 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 2 green onions, sliced

Steps:

  1. Heat oil on griddle over medium-high.
  2. Scramble eggs, push to the side.
  3. Add chicken and vegetables, cook 3 minutes.
  4. Add rice, break up clumps, stir in soy sauce.
  5. Toss everything together, top with green onions.

Leftover rotisserie chicken works great here too, as shown in this savory leftover rotisserie chicken fried rice.

3. Philly Cheesesteaks

A Philly cheesesteak comes together fast when thin-sliced ribeye hits a screaming hot griddle alongside peppers and onions. The beef should be chopped small while cooking for that classic diner texture.

Yield: 4 sandwiches | Prep: 15 minutes | Cook: 15 minutes | Griddle temp: High (450°F)

Ingredients:

  • 1 lb ribeye, thinly sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 8 slices provolone cheese
  • 4 hoagie rolls
  • Salt, pepper, 2 tbsp oil

Steps:

  1. Cook peppers and onions in oil until soft, set aside.
  2. Add beef to griddle, season, chop while cooking.
  3. Mix in peppers and onions, top with cheese to melt.
  4. Toast rolls on griddle.
  5. Pile filling into rolls and serve.

4. Steak and Shrimp Hibachi

Hibachi-style steak and shrimp brings the teppanyaki restaurant experience home, with garlic butter and soy sauce doing most of the flavor work. The griddle’s flat surface mimics a hibachi table almost exactly.

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes | Griddle temp: High (450°F)

Ingredients:

  • 1 lb sirloin steak, cubed
  • 1 lb shrimp, peeled
  • 4 tbsp butter
  • 3 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 zucchini, sliced

Steps:

  1. Melt butter on griddle, add garlic.
  2. Cook steak cubes 4 minutes, push aside.
  3. Add shrimp, cook 3 minutes until pink.
  4. Add zucchini and soy sauce, toss everything together.
  5. Serve hot with rice.

Check our best hibachi recipes for more flat-top favorites, or try the 16 hibachi recipes collection.

5. Bacon, Egg, and Cheese Breakfast Sandwiches

This breakfast sandwich griddles everything at once, bacon on one zone, eggs on another, bread toasting nearby. It’s the fastest way to feed a hungry breakfast crowd without juggling multiple pans.

Yield: 4 sandwiches | Prep: 10 minutes | Cook: 15 minutes | Griddle temp: Medium (375°F)

Ingredients:

  • 8 slices bacon
  • 4 eggs
  • 4 slices cheddar cheese
  • 4 English muffins
  • Salt and pepper

Steps:

  1. Cook bacon on griddle until crisp, set aside.
  2. Crack eggs directly on griddle, season, cook to your liking.
  3. Top eggs with cheese to melt.
  4. Toast English muffins in bacon grease.
  5. Assemble sandwiches and serve warm.

For more morning ideas, see our best breakfast sandwich ideas.

6. Chicken Fajitas

Chicken fajitas cook in one spot on the griddle, chicken searing while peppers and onions char right alongside. The whole thing is ready in under 20 minutes with minimal cleanup.

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes | Griddle temp: High (450°F)

Ingredients:

  • 1.5 lbs chicken breast, sliced thin
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tbsp fajita seasoning
  • 2 tbsp oil
  • 8 flour tortillas

Steps:

  1. Toss chicken with seasoning and oil.
  2. Cook chicken on griddle 6-7 minutes, set aside.
  3. Cook peppers and onions until charred, 5 minutes.
  4. Combine chicken back in with vegetables.
  5. Warm tortillas on griddle and serve together.

Leftover rotisserie chicken makes this even quicker, like in savory leftover rotisserie chicken fajitas, or try sizzling chuck steak fajitas recipe for a beefier version.

7. Carne Asada Tacos

Carne asada tacos rely on a hot griddle to char the marinated steak’s edges while keeping the center juicy. Flank or skirt steak works best for quick cooking and good flavor absorption.

Yield: 4 servings | Prep: 20 minutes plus marinating | Cook: 10 minutes | Griddle temp: High (450°F)

Ingredients:

  • 1.5 lbs flank steak
  • Juice of 2 limes
  • 3 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • 3 tbsp oil
  • 12 small corn tortillas
  • Diced onion and cilantro for topping

Steps:

  1. Marinate steak in lime, garlic, cilantro, and oil for 2 hours.
  2. Sear steak on griddle 4-5 minutes per side.
  3. Rest steak 5 minutes, slice thin against the grain.
  4. Warm tortillas on griddle.
  5. Fill tortillas with steak, onion, and cilantro.

Browse our best taco recipes for more griddle-friendly taco nights.

8. Buttermilk Pancakes

Buttermilk pancakes griddle up with crisp, golden edges and a tender middle, thanks to the even heat of the flat top. Buttermilk’s tang balances the sweetness better than regular milk.

Yield: 12 pancakes | Prep: 10 minutes | Cook: 15 minutes | Griddle temp: Medium (375°F)

Ingredients:

  • 2 cups flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 2 eggs
  • 1/4 cup melted butter

Steps:

  1. Whisk dry ingredients together.
  2. Whisk buttermilk, eggs, and butter in another bowl.
  3. Combine wet and dry ingredients, don’t overmix.
  4. Pour 1/4 cup batter per pancake onto griddle.
  5. Flip when bubbles form, cook 2 more minutes.

9. Chicken Quesadillas

Chicken quesadillas get extra crispy on a Blackstone because the whole tortilla makes direct contact with the flat surface. Pressing down with a spatula helps the cheese melt evenly.

Yield: 4 quesadillas | Prep: 10 minutes | Cook: 10 minutes | Griddle temp: Medium (375°F)

Ingredients:

  • 2 cups shredded cooked chicken
  • 2 cups shredded cheese
  • 8 flour tortillas
  • 2 tbsp butter
  • Salsa and sour cream for serving

Steps:

  1. Butter griddle lightly.
  2. Place tortilla down, add cheese and chicken on half.
  3. Fold tortilla over, press with spatula.
  4. Cook 2-3 minutes per side until golden and cheese melts.
  5. Slice into wedges and serve.

Try cheesy leftover rotisserie chicken quesadillas for a shortcut version using rotisserie chicken.

10. Cuban Sandwiches

A Cuban sandwich needs a hard press to get its signature flat, crispy shape, and a Blackstone with a metal spatula or bacon press does that job well. Layer the pork, ham, and pickles thin so every bite gets all the flavors.

Yield: 4 sandwiches | Prep: 10 minutes | Cook: 10 minutes | Griddle temp: Medium (375°F)

Ingredients:

  • 1 loaf Cuban or French bread
  • 1/2 lb roasted pork, sliced
  • 1/2 lb ham, sliced
  • 8 slices Swiss cheese
  • Dill pickles, sliced
  • Yellow mustard
  • 2 tbsp butter

Steps:

  1. Split bread, spread mustard inside.
  2. Layer pork, ham, cheese, and pickles.
  3. Butter outside of sandwich.
  4. Griddle, pressing with a spatula, 3-4 minutes per side.
  5. Slice diagonally and serve.

11. Sausage and Potato Breakfast Hash

This hash turns diced potatoes crispy on the outside and soft inside, with sausage adding salty richness throughout. Giving the potatoes room to sit undisturbed is the trick to good browning.

Yield: 4 servings | Prep: 15 minutes | Cook: 20 minutes | Griddle temp: Medium (375°F)

Ingredients:

  • 1 lb breakfast sausage, crumbled
  • 4 cups diced potatoes
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 tbsp oil
  • Salt, pepper, paprika

Steps:

  1. Cook sausage on griddle until browned, set aside.
  2. Add oil and potatoes, season, cook 12 minutes, flipping occasionally.
  3. Add onion and pepper, cook 5 more minutes.
  4. Return sausage to griddle, combine everything.
  5. Serve hot, with eggs if desired.

12. Garlic Butter Shrimp

Garlic butter shrimp cooks in just a few minutes on a hot griddle, turning pink and slightly charred at the edges. Watch closely since shrimp overcook fast and turn rubbery.

Yield: 4 servings | Prep: 10 minutes | Cook: 6 minutes | Griddle temp: High (450°F)

Ingredients:

  • 1.5 lbs shrimp, peeled and deveined
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • Juice of 1 lemon
  • Salt, pepper, parsley

Steps:

  1. Melt butter on griddle, add garlic, cook 30 seconds.
  2. Add shrimp in a single layer.
  3. Cook 2 minutes per side until pink.
  4. Squeeze lemon juice over shrimp.
  5. Garnish with parsley and serve.

13. Bratwurst with Peppers and Onions

Bratwurst griddles up juicy with a snappy casing, and the peppers and onions pick up all the rendered fat for extra flavor. Slower, steady heat keeps the sausages from splitting open too soon.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes | Griddle temp: Medium (375°F)

Ingredients:

  • 4 bratwurst sausages
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tbsp oil
  • 4 hoagie rolls
  • Mustard

Steps:

  1. Cook bratwurst on griddle, turning often, 15 minutes.
  2. Push to the side, add oil, peppers, and onion.
  3. Cook vegetables 8-10 minutes until soft.
  4. Toast rolls on griddle.
  5. Build sandwiches with brats, peppers, onions, and mustard.

14. Teriyaki Chicken and Broccoli

Teriyaki chicken and broccoli comes together as a one-griddle dinner, with the sauce caramelizing slightly against the hot surface. Fresh broccoli florets hold their crunch better than frozen here.

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes | Griddle temp: Medium-high (400°F)

Ingredients:

  • 1.5 lbs chicken thighs, diced
  • 4 cups broccoli florets
  • 1/2 cup teriyaki sauce
  • 2 tbsp oil
  • 1 tbsp sesame seeds

Steps:

  1. Cook chicken in oil on griddle, 8 minutes.
  2. Add broccoli, cook 5 minutes until tender-crisp.
  3. Pour teriyaki sauce over everything, toss to coat.
  4. Cook 2 more minutes until sauce thickens slightly.
  5. Top with sesame seeds and serve over rice.

A quick stir fry version using rotisserie chicken is in quick leftover rotisserie chicken and broccoli stir fry.

15. Garlic Butter Steak Bites

Steak bites sear fast and hard on a Blackstone, developing a deep brown crust in just a few minutes. Cutting the steak into even cubes keeps cooking consistent across the batch.

Yield: 4 servings | Prep: 10 minutes | Cook: 8 minutes | Griddle temp: High (450°F)

Ingredients:

  • 1.5 lbs sirloin steak, cubed
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • Salt, pepper
  • Fresh parsley

Steps:

  1. Season steak cubes with salt and pepper.
  2. Sear on hot griddle, 2-3 minutes per side.
  3. Add butter and garlic, toss steak through it.
  4. Cook 1 more minute.
  5. Garnish with parsley and serve.

Find more cuts and techniques in our best steak recipes.

16. Elote-Style Griddled Corn

Griddled corn takes on a smoky char that regular boiled corn never gets, and it’s ready in about 10 minutes. The charred kernels pair well with the creamy, tangy topping.

Yield: 4 servings | Prep: 10 minutes | Cook: 10 minutes | Griddle temp: High (450°F)

Ingredients:

  • 4 ears corn, kernels cut off
  • 2 tbsp oil
  • 1/3 cup mayonnaise
  • 1/2 cup cotija cheese, crumbled
  • 1 tsp chili powder
  • Lime wedges

Steps:

  1. Toss corn kernels in oil.
  2. Spread on griddle, cook 8-10 minutes until charred, stirring occasionally.
  3. Transfer to a bowl, stir in mayonnaise.
  4. Top with cotija cheese and chili powder.
  5. Serve with lime wedges.

17. French Toast

French toast griddles beautifully because the wide, even surface holds several slices at once without crowding. A slightly stale bread soaks up the custard without falling apart.

Yield: 4 servings | Prep: 10 minutes | Cook: 10 minutes | Griddle temp: Medium (375°F)

Ingredients:

  • 8 slices thick bread
  • 4 eggs
  • 1 cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • Maple syrup

Steps:

  1. Whisk eggs, milk, cinnamon, and vanilla in a shallow dish.
  2. Dip bread slices, coating both sides.
  3. Butter griddle, cook slices 3-4 minutes per side until golden.
  4. Repeat with remaining bread.
  5. Serve warm with maple syrup.

18. Lemon Butter Salmon

Salmon cooks fast on a Blackstone, with the skin turning crisp against the hot metal while the inside stays tender. A butter and lemon sauce builds right on the griddle alongside the fillets.

Yield: 4 servings | Prep: 10 minutes | Cook: 10 minutes | Griddle temp: Medium-high (400°F)

Ingredients:

  • 4 salmon fillets
  • 4 tbsp butter
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • Salt, pepper, fresh dill

Steps:

  1. Season salmon with salt and pepper.
  2. Cook skin-side down on griddle, 5 minutes.
  3. Flip, add butter, garlic, and lemon juice around fillets.
  4. Cook 3-4 more minutes, spooning butter over fish.
  5. Garnish with dill and serve.

19. Griddled Pineapple with Cinnamon Sugar

Griddled pineapple turns sweet and slightly caramelized in just a few minutes, making it a simple dessert off the same griddle used for dinner. The sugar forms a light crust against the hot surface.

Yield: 4 servings | Prep: 5 minutes | Cook: 6 minutes | Griddle temp: Medium-high (400°F)

Ingredients:

  • 1 pineapple, sliced into rings
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 tbsp butter

Steps:

  1. Mix brown sugar and cinnamon, sprinkle over pineapple rings.
  2. Melt butter on griddle.
  3. Place pineapple rings on griddle, cook 3 minutes per side.
  4. Cook until caramelized and grill marks appear.
  5. Serve warm, plain or with ice cream.

How to Manage Heat Zones on a Blackstone

Split the griddle into at least two heat zones before you start cooking. One burner on high gives a hard sear for steak or smash burgers, while a lower zone keeps vegetables or eggs from scorching.

Use the back corners for holding finished food warm while the front stays hot for searing. This setup works well for meals like fajitas or hibachi, where the meat and vegetables need different cook times.

Watch for grease buildup in the middle, where most cooking happens. Scrape it toward the grease trap often with a metal spatula so it doesn’t smoke or cause flare-ups.

A simple rule: hotter zones for browning and crust, cooler zones for finishing and holding. Moving food between the two instead of adjusting the burner constantly keeps the cook steady.

Tips for Cooking for a Crowd

Cook proteins first, then vegetables, then anything delicate like eggs or pancakes, so the griddle surface goes from richest to lightest flavor. This order keeps grease from one food tainting the taste of the next.

Prep every ingredient before turning on the burners. A Blackstone cooks fast, and there’s no time to chop onions once the meat is already searing.

Keep a sheet pan nearby to hold finished food loosely covered with foil. This keeps the first batch of burgers or chicken warm while later batches finish cooking.

Plan for roughly a third of the griddle surface per dish when serving several items at once, like fajitas next to breakfast hash. For big batches, check 25 Blackstone recipes for more crowd-ready combinations and timing ideas.

Related Posts: