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The Ultimate Blackstone Cowboy Stir Fry

A hearty flat-top griddle dinner with ribeye steak, smoked sausage, crispy potatoes, and fresh vegetables tossed in a caramelized Italian dressing and jalapeño brine glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ribeye or chuck steak cubed into bite-sized pieces
  • 1 lb kielbasa or smoked sausage sliced into rounds
  • 3 lb red or russet potatoes diced to ½ inch; par-cook in microwave before griddling
  • 1 medium sweet onion diced
  • 1 red bell pepper chopped
  • 1 yellow squash or zucchini sliced into half-moons
  • 2 cup green cabbage shredded
  • 1 can sweet corn drained
  • 0.5 cup Italian dressing
  • 2 tbsp Worcestershire sauce
  • 0.5 cup pickled jalapeños plus 2 tablespoons of the brine
  • 3 tbsp high-heat oil avocado or vegetable oil
  • salt, black pepper, garlic powder, paprika or BBQ rub to taste
  • fresh Italian parsley and hot sauce for garnish

Equipment

  • Blackstone griddle or flat-top grill
  • Two large griddle spatulas
  • Melting dome

Method
 

  1. Par-cook diced potatoes: place in a microwave-safe bowl with a splash of water, cover, and microwave for 4 to 5 minutes until centers are just tender. Set aside.
  2. Preheat Blackstone griddle to medium-high, about 375°F. Apply a thin layer of high-heat oil across the surface.
  3. Place par-cooked potatoes on one zone. Season with salt, pepper, and paprika. Add a squirt of water and cover with a melting dome for 5 to 8 minutes, flipping once, until golden and crispy. Move to a cooler edge.
  4. On the hottest zone, sear steak cubes undisturbed for 2 to 3 minutes per side until crusty and cooked to preference. Season with garlic powder and pepper. Sear sausage rounds alongside until browned on both cut sides. Move to a cooler edge.
  5. In the center zone, sauté onion, bell pepper, and squash for 4 to 5 minutes until tender-crisp.
  6. Add cabbage and drained corn. Toss with vegetables and cook 2 minutes until cabbage begins to wilt.
  7. Slide potatoes and proteins into the center to join all vegetables.
  8. Add pickled jalapeños and brine. Drizzle Italian dressing and Worcestershire sauce over the entire pile.
  9. Toss vigorously with two spatulas for 2 to 3 minutes until the dressing caramelizes and coats everything evenly. Press flat for a final 60-second sear before plating.
  10. Transfer to a large platter. Garnish with fresh parsley and serve with hot sauce.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Reheat in a cast iron skillet over medium-high heat with a drizzle of oil for best texture. Freeze for up to 2 months though potato texture softens after thawing. Par-cooking potatoes in the microwave before griddling is essential to prevent raw centers. Chicken thighs can substitute for steak; cook to 165°F internal temperature. Andouille sausage replaces kielbasa for a spicier result. For low-carb version, substitute diced cauliflower for potatoes.