Cowboy stir fry might sound like some overhyped internet trend, but trust me—this one’s legit. When you start with ribeye and kielbasa, it’s hard to go wrong, but the magic really happens when you throw in a few unexpected ingredients. Fire up the griddle, because this one’s worth it.
Key Takeaways:
- Brussels sprouts instead of cabbage – If you love them, they’re a great swap that adds flavor and texture.
- Italian dressing and pickle juice – Sounds weird, but it just works. Don’t be afraid to try it.
- A1 sauce at the end – This isn’t just steak, it’s cowboy stir fry. A little A1 takes it over the top.
If you’re looking for more easy, beginner-friendly griddle recipes, check out my Griddle 101 eBook—it’s packed with simple meals to help you get the most out of your Blackstone!
Cowboy Stir Fry
Steak, potatoes, and veggies all mixed together on a blackstone griddle.
Servings: 4 people
Equipment
- 2 Spatulas
Ingredients
- 1 lb thick cut ribeye steak
- 12 oz kelibasa sausage
- 8 oz. tri color peppers pre cut
- 12 oz. brussel sprout halves fresh
- 15 oz can of sweet corn
- 8 oz baby bella musrhooms sliced
- 20 oz bag frozen redskin potatoes
- ½ cup Italian dressing
- 2 tablespoon Worcestershire sauce
- 2 tablespoon Pickeled jalopeno juice
- Season salt
- Pepper
- Bacon up or oil
Instructions
- Pull your steak from the fridge, pat dry then generously salt and pepper it. Let it sit for 1 hour.
- Cut your keilbasa into coin sized pieces. Dice up your other veggies if you didn’t buy them pre cut.
- Heat griddle to 375-400 degrees.
- Add a tablespoon of bacon up or oil then place down your potatoes and toss them. Once they are coated spread them thin and don’t touch them.
- While your potatoes are cooking, turn up one side of your griddle to high (450-500).
- Rub the the fatty part of your ribeye on the griddle then place your steak down in the beef fat.
- Flip all of your potatoes, then move them to the opposite side of the steak and lower that burner.
- Add more bacon up/oil, then put down your brussel sprout halves and toss them. Add season salt, pepper, spread thin and don’t touch.
- Place down your peppers and season those as well.
- Flip your steak, it should have been sitting for 5 minutes untouched.
- After 3 more minutes take your steak off the griddle and let it rest. Add your kielbasa right where the steak was.
- After a few minutes flip the sausages, then add your corn and mushrooms.
- Cut your steak into cubes, then add them back to the griddle and turn the burners off.
- Add Italian dressing, Worcestershire sauce and jalapeño juice to the mixture then toss everything together and enjoy!
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