Friday nights call for easy cooking, loud sizzles, and time spent outside.
A Blackstone griddle makes that possible with fast heat, bold flavor, and space to cook for everyone.
From smash burgers and fajitas to breakfast-for-dinner, shrimp stir-fries, steak bites, and loaded veggies, the options are endless.
These 15 Friday Blackstone recipes are perfect for weekends, gatherings, and relaxing evenings after a long week.
Fire up the griddle, flip on the fun, and let fresh ingredients transform into unforgettable meals.
Cooking never felt more casual, delicious, or exciting.
15 Flavorful Friday Blackstone Recipes You Must Try
These 15 Friday Blackstone recipes prove that simple ingredients can become unforgettable meals.
The griddle sears, crisps, and caramelizes like nothing else, making every bite taste better outdoors.
Whether you want smoky meats, loaded breakfasts, sweet-and-savory dinners, or fast side dishes, there is a recipe for every mood.
Try one new meal each Friday for flavor variety and fun tradition.
Invite family, cook for friends, or enjoy a quiet evening with sizzling food and fresh air.
Let the Blackstone turn your Friday into something delicious.
Blackstone Breakfast Skillet with Sausage and Eggs
This hearty breakfast skillet is perfect for a Friday morning.
Juicy sausage, crispy potatoes, and fluffy eggs are cooked directly on your Blackstone griddle.
The combination of savory meat and fresh vegetables creates a balanced and satisfying meal.
It’s quick to make yet delivers a restaurant-quality breakfast at home.
Serve with toast or fresh fruit for a complete start to your day.
Ingredients
- 1 pound breakfast sausage
- 4 large eggs
- 2 cups diced potatoes
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your Blackstone griddle over medium-high heat for 5–7 minutes to ensure even cooking.
- Dice the potatoes into small, uniform cubes for consistent crisping.
- Add olive oil to the griddle and sauté the potatoes for 10–12 minutes until golden and slightly crispy, stirring occasionally.
- Add the diced onion and bell pepper to the griddle and cook for another 3–4 minutes until softened.
- Push the vegetables to one side of the griddle and add the sausage.
- Break the sausage into small pieces and cook thoroughly, stirring frequently for even browning.
- Make four small wells in the cooked mixture and crack eggs into each well.
- Cover with a lid or tent with foil and cook for 3–4 minutes until eggs reach your desired doneness.
- Season with salt and pepper and garnish with fresh parsley.
- Serve directly from the griddle for a hot, hearty breakfast experience.
Conclusion
This Blackstone breakfast skillet is savory, hearty, and perfectly balanced.
Crispy potatoes complement the juicy sausage and tender eggs.
It’s a quick, satisfying meal ideal for a Friday morning.
The combination of vegetables and protein makes it filling and flavorful.
Blackstone Breakfast Skillet with Sausage and Eggs
This hearty breakfast skillet is perfect for a Friday morning.
Juicy sausage, crispy potatoes, and fluffy eggs are cooked directly on your Blackstone griddle.
The combination of savory meat and fresh vegetables creates a balanced and satisfying meal.
It’s quick to make yet delivers a restaurant-quality breakfast at home.
Serve with toast or fresh fruit for a complete start to your day.
Ingredients
- 1 pound breakfast sausage
- 4 large eggs
- 2 cups diced potatoes
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your Blackstone griddle over medium-high heat for 5–7 minutes to ensure even cooking.
- Dice the potatoes into small, uniform cubes for consistent crisping.
- Add olive oil to the griddle and sauté the potatoes for 10–12 minutes until golden and slightly crispy, stirring occasionally.
- Add the diced onion and bell pepper to the griddle and cook for another 3–4 minutes until softened.
- Push the vegetables to one side of the griddle and add the sausage.
- Break the sausage into small pieces and cook thoroughly, stirring frequently for even browning.
- Make four small wells in the cooked mixture and crack eggs into each well.
- Cover with a lid or tent with foil and cook for 3–4 minutes until eggs reach your desired doneness.
- Season with salt and pepper and garnish with fresh parsley.
- Serve directly from the griddle for a hot, hearty breakfast experience.
This Blackstone breakfast skillet is savory, hearty, and perfectly balanced.
Crispy potatoes complement the juicy sausage and tender eggs.
It’s a quick, satisfying meal ideal for a Friday morning.
The combination of vegetables and protein makes it filling and flavorful.
Blackstone Philly Cheesesteak Sandwiches
This Blackstone Philly cheesesteak is tender, cheesy, and packed with flavor.
Thinly sliced steak is seared to perfection on the griddle and combined with sautéed onions and peppers.
Melted provolone cheese ties the ingredients together for a classic sandwich experience.
It’s easy to prepare yet delivers an authentic, diner-style meal.
Serve on a soft hoagie roll for a satisfying lunch or dinner.
Ingredients
- 1 pound thinly sliced ribeye steak
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
- 4 hoagie rolls
- 4 slices provolone cheese
- Salt and pepper to taste
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- Add olive oil and sauté sliced onions and bell peppers for 5–6 minutes until tender and slightly caramelized.
- Push vegetables to the side and add sliced ribeye steak in a single layer.
- Season with salt and pepper and sear for 2–3 minutes until cooked to your desired doneness.
- Mix the steak with onions and peppers and spread evenly on the griddle.
- Place provolone slices on top of the mixture and cover with a lid until cheese melts.
- Toast the hoagie rolls on the griddle for 1–2 minutes until lightly crisped.
- Scoop the steak and vegetable mixture into the rolls evenly.
- Serve immediately while hot for a classic Philly cheesesteak experience.
The Blackstone Philly cheesesteak is savory, cheesy, and perfectly balanced.
Tender steak and caramelized vegetables provide authentic flavor.
The melted provolone adds richness to every bite.
It’s a quick, satisfying, and crowd-pleasing Friday meal.
Blackstone Cajun Shrimp and Sausage Skillet
This Cajun shrimp and sausage skillet is bold, flavorful, and satisfying.
Juicy shrimp and spicy sausage cook together with peppers and onions on the Blackstone griddle.
The Cajun seasoning adds a smoky, zesty kick to the dish.
It’s perfect for a Friday night dinner with minimal cleanup.
Serve over rice or enjoy straight from the skillet for a casual feast.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound Andouille sausage, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- Add olive oil and sauté sliced sausage for 4–5 minutes until slightly browned.
- Add onions and bell peppers and cook for 4–5 minutes until softened.
- Push vegetables and sausage to the side and add shrimp.
- Season with Cajun seasoning, garlic powder, salt, and pepper.
- Cook shrimp for 2–3 minutes on each side until pink and opaque.
- Mix shrimp with sausage and vegetables evenly on the griddle.
- Cook together for 1–2 more minutes to allow flavors to meld.
- Serve immediately over rice or directly from the skillet.
This Cajun shrimp and sausage skillet is spicy, smoky, and satisfying.
Shrimp are tender, and sausage is flavorful and juicy.
Vegetables add crunch and freshness.
It’s a bold, quick, and delicious Friday dinner.
Blackstone Teriyaki Chicken and Pineapple
This teriyaki chicken and pineapple dish is sweet, savory, and full of flavor.
Juicy chicken pieces sear beautifully on the Blackstone griddle while caramelized pineapple adds a tropical touch.
The teriyaki glaze ties everything together with a sticky, sweet coating.
It’s perfect for a Friday night grilling experience.
Serve with rice or noodles for a complete, satisfying meal.
Ingredients
- 1 pound boneless chicken breast, cubed
- 1 cup pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- Salt and pepper to taste
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- In a bowl, combine soy sauce, honey, rice vinegar, and garlic powder to create teriyaki glaze.
- Pat chicken dry and season with salt and pepper.
- Heat olive oil on the griddle and add chicken cubes.
- Cook chicken for 5–6 minutes, turning frequently until golden and fully cooked.
- Push chicken to the side and add pineapple chunks, searing for 2–3 minutes until caramelized.
- Pour teriyaki glaze over chicken and pineapple, stirring to coat evenly.
- Cook together for 1–2 more minutes until glaze thickens slightly.
- Sprinkle with sesame seeds before serving.
- Serve hot with steamed rice or noodles.
This Blackstone teriyaki chicken and pineapple is sweet, savory, and juicy.
Caramelized pineapple adds a tropical sweetness that balances the glaze.
Chicken is tender and flavorful.
It’s a delicious and easy Friday dinner that feels indulgent.
Blackstone Veggie Fajita Skillet
This veggie fajita skillet is colorful, healthy, and packed with flavor.
Bell peppers, onions, and mushrooms are seared on the Blackstone griddle with smoky spices.
The dish is perfect for a light yet satisfying Friday meal.
Serve with tortillas, guacamole, and salsa for a complete fajita experience.
It’s quick, easy, and perfect for feeding a crowd.
Ingredients
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortillas, guacamole, and salsa for serving
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- Add olive oil to the griddle and sauté sliced onions for 2–3 minutes.
- Add bell peppers and mushrooms and cook for 5–6 minutes until vegetables are tender-crisp.
- Sprinkle smoked paprika, cumin, chili powder, salt, and pepper evenly over the vegetables.
- Stir to coat vegetables thoroughly in the spices.
- Cook for another 2–3 minutes until vegetables are slightly charred and flavorful.
- Serve immediately with warmed tortillas, guacamole, and salsa.
- Optionally, squeeze fresh lime juice over the vegetables before serving.
This Blackstone veggie fajita skillet is smoky, flavorful, and satisfying.
Vegetables are tender-crisp and packed with spice.
It’s a healthy, colorful, and quick Friday meal.
Perfect for sharing with family or friends for a casual dinner
Blackstone Cajun Chicken and Shrimp Skillet
This Cajun chicken and shrimp skillet is bold, spicy, and packed with flavor.
Tender chicken and juicy shrimp are seared on the Blackstone griddle with aromatic spices.
Bell peppers and onions add sweetness and crunch.
It’s perfect for a Friday night dinner with minimal effort and maximum taste.
Serve with rice, pasta, or enjoy straight from the skillet.
Ingredients
- 1 pound boneless chicken breast, cubed
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your Blackstone griddle over medium-high heat for 5–7 minutes to ensure even cooking.
- Pat chicken and shrimp dry with paper towels to prevent excess moisture during searing.
- Season chicken cubes with Cajun seasoning, garlic powder, salt, and pepper.
- Add olive oil to the griddle and sauté chicken cubes for 5–6 minutes, turning frequently until golden and fully cooked.
- Push chicken to one side of the griddle and add shrimp.
- Cook shrimp for 2–3 minutes per side until pink, opaque, and slightly charred.
- In the same pan, add sliced bell peppers and onions and sauté for 4–5 minutes until tender-crisp.
- Combine chicken, shrimp, and vegetables on the griddle and toss gently to mix evenly.
- Cook together for an additional 1–2 minutes to allow flavors to meld.
- Serve immediately over steamed rice or pasta, or enjoy straight from the skillet.
This Cajun chicken and shrimp skillet is bold, spicy, and flavorful.
The chicken is tender, and shrimp is juicy and perfectly cooked.
Vegetables add freshness and crunch to balance the heat.
It’s a quick, satisfying, and impressive Friday night dinner.
Blackstone Teriyaki Beef and Pineapple
This teriyaki beef and pineapple skillet is sweet, savory, and perfectly caramelized.
Thinly sliced beef sears quickly on the griddle while pineapple adds a tropical sweetness.
The teriyaki glaze ties the dish together with a sticky, flavorful coating.
It’s perfect for a Friday evening gathering or a quick family meal.
Serve over rice or noodles for a complete experience.
Ingredients
- 1 pound thinly sliced beef (such as sirloin or flank steak)
- 1 cup pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- Salt and pepper to taste
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and garlic powder to make teriyaki glaze.
- Pat beef dry with paper towels and season lightly with salt and pepper.
- Heat olive oil on the griddle and sear beef slices for 2–3 minutes per side until browned and cooked to your liking.
- Push beef to the side and add pineapple chunks, searing for 2–3 minutes until caramelized.
- Pour teriyaki glaze over beef and pineapple, stirring gently to coat evenly.
- Continue cooking for 1–2 minutes until glaze thickens slightly and clings to beef and pineapple.
- Sprinkle with sesame seeds before serving.
- Serve immediately with steamed rice or noodles for a flavorful, complete meal.
This Blackstone teriyaki beef and pineapple is sweet, savory, and juicy.
The beef is tender, and pineapple provides a delightful sweetness.
The teriyaki glaze creates a sticky, flavorful coating.
It’s a quick, colorful, and satisfying Friday night dinner.
Blackstone Garlic Butter Shrimp and Veggies
This garlic butter shrimp skillet is rich, savory, and perfectly balanced.
Shrimp sears quickly on the griddle while vegetables add freshness and crunch.
The garlic butter sauce ties everything together with indulgent flavor.
It’s an easy, elegant dish perfect for a Friday evening.
Serve with crusty bread, rice, or noodles for a complete meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- Pat shrimp dry and season lightly with paprika, salt, and pepper.
- Add butter to the griddle and allow it to melt and bubble slightly.
- Sauté minced garlic for 30 seconds until fragrant, being careful not to burn.
- Add shrimp to the griddle and cook 2–3 minutes per side until pink, opaque, and lightly seared.
- Push shrimp to the side and add bell pepper, zucchini, and snap peas.
- Stir-fry vegetables for 3–4 minutes until tender-crisp.
- Mix shrimp and vegetables together on the griddle, coating them with garlic butter.
- Cook for an additional 1–2 minutes to allow flavors to combine.
- Garnish with fresh parsley before serving.
- Serve immediately with your choice of side.
This garlic butter shrimp skillet is rich, savory, and satisfying.
Shrimp is tender, and vegetables provide a fresh, crisp texture.
The garlic butter sauce elevates the flavor beautifully.
It’s a quick, elegant, and delicious Friday dinner option.
Blackstone BBQ Chicken and Corn Skillet
This BBQ chicken and corn skillet is smoky, sweet, and full of flavor.
Tender chicken pieces are seared on the griddle while fresh corn adds sweetness and crunch.
A tangy BBQ sauce ties the dish together perfectly.
It’s ideal for a casual Friday night meal or weekend gathering.
Serve with rice, cornbread, or tortillas for a complete experience.
Ingredients
- 1 pound boneless chicken breast, cubed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 2 tablespoons BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- Pat chicken dry and season with smoked paprika, salt, and pepper.
- Heat olive oil on the griddle and add chicken cubes.
- Cook chicken for 5–6 minutes, turning frequently, until golden and fully cooked.
- Add diced bell peppers and corn kernels, sautéing for 4–5 minutes until tender.
- Pour BBQ sauce over chicken and vegetables and stir gently to coat evenly.
- Cook for an additional 2–3 minutes until sauce thickens slightly and clings to the ingredients.
- Garnish with fresh cilantro before serving.
- Serve hot with rice, cornbread, or tortillas.
This BBQ chicken and corn skillet is smoky, sweet, and perfectly balanced.
Chicken is tender, and vegetables are fresh and crisp.
The BBQ sauce adds a rich, tangy flavor.
It’s a quick, hearty, and satisfying Friday meal.
Blackstone Veggie and Tofu Stir-Fry
This Blackstone veggie and tofu stir-fry is colorful, healthy, and full of flavor.
Crispy tofu cubes pair perfectly with fresh vegetables and a savory sauce.
It’s a light yet satisfying dish ideal for a Friday dinner.
Serve with rice, noodles, or quinoa for a complete, balanced meal.
The combination of textures and flavors makes it a family favorite.
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon sesame seeds for garnish
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- Pat tofu dry to remove excess moisture and season lightly with salt and pepper.
- Add sesame oil to the griddle and sauté tofu cubes for 3–4 minutes per side until golden and crispy.
- Push tofu to one side and add sliced onions, bell peppers, and broccoli.
- Sauté vegetables for 5–6 minutes until tender-crisp, stirring occasionally.
- Pour soy sauce over tofu and vegetables and stir gently to coat everything evenly.
- Cook for an additional 1–2 minutes to allow flavors to combine and sauce to coat ingredients.
- Sprinkle with sesame seeds before serving.
- Serve hot with rice, noodles, or quinoa for a wholesome, flavorful meal.
This Blackstone veggie and tofu stir-fry is colorful, healthy, and satisfying.
Crispy tofu complements tender, fresh vegetables perfectly.
The savory sauce brings all the flavors together.
It’s a quick, delicious, and family-friendly Friday dinner option.
Blackstone Lemon Garlic Salmon
This lemon garlic salmon is tender, flaky, and bursting with fresh flavor.
The Blackstone griddle sears the salmon perfectly while garlic and lemon add a bright, aromatic taste.
It’s quick, healthy, and ideal for a Friday night dinner.
Serve with sautéed vegetables or rice for a complete meal.
Ingredients
- 4 salmon fillets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5–7 minutes.
- Pat salmon fillets dry and season with salt and pepper.
- Drizzle olive oil over the griddle to prevent sticking.
- Place salmon fillets skin-side down and sear for 4–5 minutes until golden and crispy.
- Flip fillets carefully and cook for another 3–4 minutes until the salmon is cooked through.
- Add minced garlic to the griddle around the salmon and cook for 30–60 seconds until fragrant.
- Squeeze lemon juice over the fillets and sprinkle with lemon zest for extra flavor.
- Remove salmon from the griddle and let rest for 1–2 minutes.
- Garnish with fresh parsley before serving.
- Serve with steamed vegetables or rice for a complete, healthy meal.
This lemon garlic salmon is flaky, tender, and bursting with flavor.
Garlic and lemon enhance the natural taste of the salmon.
It’s a quick, healthy, and elegant Friday dinner.
The meal is satisfying and easy to prepare on the Blackstone griddle.
Blackstone BBQ Pulled Pork Sandwiches
This BBQ pulled pork is smoky, tender, and full of rich flavor.
The Blackstone griddle sears the pork while maintaining its juicy, tender texture.
It’s perfect for a casual Friday night gathering.
Serve on buns with coleslaw for a classic pulled pork sandwich experience.
Ingredients
- 2 pounds pork shoulder, shredded
- 1 cup BBQ sauce
- 1 tablespoon olive oil
- 1 small onion, sliced
- Salt and pepper to taste
- Buns for serving
Instructions
- Preheat the Blackstone griddle over medium heat for 5–7 minutes.
- Add olive oil to the griddle and sauté sliced onions until soft and translucent, about 4–5 minutes.
- Add shredded pork to the griddle and season with salt and pepper.
- Stir frequently, cooking for 5–6 minutes until pork is heated through and slightly caramelized.
- Pour BBQ sauce over the pork and stir to coat evenly.
- Cook for another 3–4 minutes, allowing the sauce to thicken slightly and cling to the meat.
- Toast buns on the griddle for 1–2 minutes until lightly browned.
- Assemble sandwiches by scooping pulled pork onto buns and topping with sautéed onions.
- Serve immediately while hot for maximum flavor.
- Optionally, serve with pickles or coleslaw on the side.
This Blackstone BBQ pulled pork is smoky, tender, and savory.
The onions add sweetness and depth to the dish.
The BBQ sauce enhances every bite with rich flavor.
It’s a satisfying and easy Friday dinner for family and friends.
Blackstone Teriyaki Tofu and Veggie Skillet
This teriyaki tofu and veggie skillet is colorful, healthy, and full of flavor.
Crispy tofu pairs perfectly with sautéed vegetables in a sticky, savory sauce.
It’s a light, satisfying dish ideal for a Friday dinner.
Serve with rice, quinoa, or noodles for a complete, balanced meal.
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon sesame seeds for garnish
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- Pat tofu dry and season lightly with garlic powder and salt.
- Heat sesame oil on the griddle and cook tofu cubes for 3–4 minutes per side until golden and slightly crispy.
- Push tofu to one side of the griddle and add onions, bell peppers, and snap peas.
- Sauté vegetables for 4–5 minutes until tender-crisp, stirring frequently.
- Mix soy sauce and honey in a small bowl and pour over tofu and vegetables.
- Stir gently to coat everything evenly in the teriyaki sauce.
- Cook together for an additional 1–2 minutes until sauce thickens slightly.
- Sprinkle with sesame seeds before serving.
- Serve hot with rice, quinoa, or noodles for a nutritious and flavorful meal.
This teriyaki tofu and veggie skillet is savory, slightly sweet, and satisfying.
Crispy tofu balances tender, fresh vegetables perfectly.
The teriyaki sauce coats everything beautifully.
It’s a quick, healthy, and delicious Friday dinner.
Blackstone Cajun Steak and Potatoes
This Cajun steak and potato skillet is smoky, spicy, and hearty.
Juicy steak sears perfectly on the Blackstone griddle while seasoned potatoes become golden and crispy.
It’s a bold and satisfying Friday night meal.
Serve with vegetables or a simple salad for a complete dinner experience.
Ingredients
- 1 pound ribeye or sirloin steak, sliced
- 2 cups diced potatoes
- 1 small onion, diced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5–7 minutes.
- Dice potatoes into small cubes and toss with 1 tablespoon olive oil, Cajun seasoning, salt, and pepper.
- Add potatoes to the griddle and cook for 10–12 minutes until golden and slightly crispy, stirring occasionally.
- Push potatoes to one side and add sliced steak.
- Season steak with salt, pepper, and a pinch of Cajun seasoning.
- Sear steak for 3–4 minutes per side until cooked to your desired doneness.
- Add diced onion and bell pepper and sauté for 4–5 minutes until tender-crisp.
- Combine steak, potatoes, and vegetables and toss gently to mix flavors.
- Cook together for an additional 1–2 minutes to allow flavors to meld.
- Serve immediately while hot for a hearty and satisfying meal.
This Cajun steak and potato skillet is smoky, spicy, and hearty.
The steak is juicy, and potatoes are golden and crisp.
Vegetables add color and freshness to the dish.
It’s a bold, flavorful, and satisfying Friday dinner option.
Blackstone Chicken Fajita Skillet
This chicken fajita skillet is colorful, smoky, and packed with flavor.
Tender chicken sears on the Blackstone griddle while bell peppers and onions caramelize perfectly.
It’s ideal for a casual Friday dinner or family meal.
Serve with warm tortillas, guacamole, and salsa for a complete fajita experience.
Ingredients
- 1 pound boneless chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Tortillas, guacamole, and salsa for serving
Instructions
- Preheat the Blackstone griddle over medium-high heat for 5 minutes.
- Pat chicken dry and season with smoked paprika, chili powder, garlic powder, salt, and pepper.
- Add olive oil to the griddle and cook chicken slices for 4–5 minutes per side until golden and fully cooked.
- Push chicken to one side and add sliced bell peppers and onions.
- Sauté vegetables for 5–6 minutes until tender-crisp, stirring occasionally.
- Combine chicken and vegetables on the griddle and toss gently to mix evenly.
- Cook together for an additional 1–2 minutes to allow flavors to meld.
- Serve hot with tortillas, guacamole, and salsa.
- Optionally, sprinkle with fresh cilantro or squeeze lime juice over the top before serving.
This Blackstone chicken fajita skillet is smoky, flavorful, and colorful.
Chicken is tender and perfectly seasoned, while vegetables are crisp and sweet.
It’s a quick, satisfying, and family-friendly Friday meal.
The combination of tortillas, guacamole, and salsa completes the dish beautifully.
