Recipes for the Blackstone (Part 3)

Part 3 of our Blackstone Recipe Series is here, bringing you another collection of easy, crowd-pleasing meals that showcase the versatility of your griddle and help you get even more out of every cookout.

Feeds: 4 people

Ingredients

Sandwiches

1. 4 hoagie rolls
2. ½ lb sliced ham
3. ½ lb sliced salami
4. ½ lb sliced pepperoni
5. 8 slices provolone cheese
6. 2 tbsp butter

Grinder Salad

2 cups shredded iceberg lettuce

1. ¼ cup mayonnaise
2. 1 tbsp red wine vinegar
3. 1 tsp Italian seasoning
4. ¼ tsp garlic powder
5. ¼ tsp black pepper
6. ¼ cup sliced banana peppers
7. ¼ cup diced red onion

Instructions

1. In a bowl, combine the lettuce, mayonnaise, red wine vinegar, Italian seasoning, garlic powder, black pepper, banana peppers, and red onion. Refrigerate until ready to use.
2. Preheat your Blackstone Griddle to medium heat.
3. Butter the inside of the hoagie rolls and toast them on the griddle until golden brown. Remove and set aside.
4. Place the ham, salami, and pepperoni on the griddle. Cook for 2–3 minutes, stirring occasionally until heated through.
5. Divide the meat into four piles and top each with two slices of provolone cheese. Allow the cheese to melt.
6. Place the cheesy meat mixture onto the toasted rolls.
7. Top each sandwich with the grinder salad and serve immediately.

Feeds: 4 people

Ingredients

1. 8 all-beef hot dogs
2. 8 hot dog buns
3. 1 lb ground beef
4. ½ cup yellow onion, finely diced
5. 8 oz tomato sauce
6. 2 tbsp yellow mustard
7. 1 tbsp Worcestershire sauce
8. 1 tsp chili powder
9. ½ tsp garlic powder
10. ½ tsp salt
11. ¼ tsp black pepper
12. 1 cup shredded cheddar cheese
13. ½ cup diced white onion (for topping)

Instructions

1. Preheat your Blackstone Griddle to medium heat.
2. Add the ground beef and diced onion to the griddle. Cook until the beef is browned, breaking it into very small crumbles.
3. Stir in the tomato sauce, mustard, Worcestershire sauce, chili powder, garlic powder, salt, and pepper. Reduce heat and simmer for 5–7 minutes, stirring occasionally.
4. Place the hot dogs on the griddle and cook for 5–7 minutes, rotating occasionally until evenly browned.
5. Toast the buns on the griddle for 1–2 minutes until lightly golden.
6. Place a hot dog in each bun and top with a generous spoonful of the Coney sauce.
7. Finish with shredded cheddar cheese and diced white onion.
8. Serve immediately while hot.

Feeds: 6 people

Ingredients

1. 1½ lbs ground beef
2. 1 small yellow onion, diced
3. 1 small green bell pepper, diced
4. 2 cloves garlic, minced
5. 1 cup ketchup
6. 2 tbsp tomato paste
7. 1 tbsp yellow mustard
8. 1 tbsp Worcestershire sauce
9. 1 tbsp brown sugar
10. ½ tsp salt
11. ½ tsp black pepper
12. 6 hamburger buns
13. 2 tbsp butter (optional, for toasting buns)

Instructions

1. Preheat your Blackstone Griddle to medium heat.
2. Add the ground beef, onion, and bell pepper to the griddle. Cook until the beef is browned and the vegetables are softened, breaking the meat into small crumbles as it cooks.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Stir in the ketchup, tomato paste, mustard, Worcestershire sauce, brown sugar, salt, and pepper. Mix thoroughly.
5. Reduce the heat and let the mixture simmer for 5–7 minutes, stirring occasionally, until thickened.
6. If desired, butter the buns and toast them on the griddle until golden brown.
7. Spoon the sloppy joe mixture onto the buns.
8. Serve immediately while hot.

Feeds: 4 people

Ingredients

1. 1½ lbs boneless, skinless chicken breasts or thighs, diced
2. 8 soft flour tortillas
3. 1 tbsp olive oil
4. 1 tbsp taco seasoning
5. 1 tsp chili powder
6. 1 tsp garlic powder
7. ½ tsp paprika
8. ½ tsp salt
9. ¼ tsp black pepper
10. 1 cup shredded lettuce
11. 1 cup shredded cheddar or Mexican-blend cheese
12. 1 medium tomato, diced
13. ¼ cup red onion, diced
14. ½ cup sour cream
15. 1 lime, cut into wedges
16. Fresh cilantro, chopped (optional)

Instructions

1. Preheat your Blackstone Griddle to medium-high heat.
2. In a bowl, toss the chicken with the olive oil, taco seasoning, chili powder, garlic powder, paprika, salt, and pepper.
3. Add the seasoned chicken to the griddle and cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned.
4. Warm the tortillas on the griddle for 20–30 seconds per side.
5. Fill each tortilla with the cooked chicken.
6. Top with shredded lettuce, cheese, tomato, red onion, sour cream, and cilantro if desired.
7. Serve with fresh lime wedges and enjoy immediately.

Ingredients

For the Fajitas

1. 1 lb boneless, skinless chicken breasts, sliced into strips
2. 1 lb sirloin steak, flank steak, or skirt steak, sliced into thin strips
3. 12 flour tortillas
4. 3 bell peppers (any color), sliced
5. 1 large yellow onion, sliced
6. 2 tbsp olive oil

Seasoning

1. 1 tbsp chili powder
2. 2 tsp paprika
3. 2 tsp garlic powder
4. 2 tsp cumin
5. 1 tsp salt
6. ½ tsp black pepper
7. SECRET SEASONING
8. 
   

Toppings

1. 1 cup shredded Mexican-blend cheese
2. ½ cup sour cream
3. 1 lime, cut into wedges
4. Fresh cilantro, chopped (optional)
5. Salsa or pico de gallo (optional)

Instructions

1. Preheat your Blackstone Griddle to medium-high heat.
2. In a large bowl, toss the chicken and steak with the olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper.
3. Add the peppers and onions to the griddle and cook for 4–5 minutes until slightly softened. Move them to one side.
4. Add the chicken to the griddle and cook for 5–6 minutes, stirring occasionally until fully cooked.
5. Add the steak and cook for 3–5 minutes until browned and cooked to your preferred doneness.
6. Mix the chicken, steak, peppers, and onions together on the griddle and cook for 1–2 additional minutes.
7. Warm the tortillas on the griddle for 20–30 seconds per side.
8. Fill each tortilla with the chicken and steak fajita mixture and top with cheese, sour cream, cilantro, salsa, and a squeeze of fresh lime before serving.