Blackstone Steak and Pierogies
Blackstone Steak and Pierogies is one of the best griddle recipes I’ve come up with yet!
It’s a complete dinner that’s super tasty and pretty easy to prepare.
How to make Blackstone Steak and Pierogies
First prepare all of your ingredients and put them on a tray to easily carry out to the griddle.
You can also use the same tray to carry the meal back inside.
Preheat the Blackstone or flat top grill to medium heat for a few minutes.
Then add a little cooking oil and the pierogies.
These were frozen and I just thawed them before cooking.
Cover them with a melting dome for 2 to 3 minutes, and add a little water to steam them.
I flipped mine halfway through and poured more water before covering them again.
Then add a little more cooking oil and sliced mushrooms, a diced onion, kosher salt, pepper, and steak seasoning.
Cook this for 2 to 3 minutes, mixing together with hibachi spatulas.
Next add 2 pounds of steak that has been cut into bite size pieces.
Along with more kosher salt, pepper, and steak seasoning.
Cook for another 2 to 3 minutes.
Then some chopped fresh spinach and minced garlic join the party.
After cooking for another few minutes on the griddle, add a cup of heavy cream and mix it all together.
Finally, top Blackstone Steak and Pierogies with shredded parmesan cheese 🙂
Taste for seasoning and add more kosher salt, pepper, or steak seasoning if needed.
What a yummy, complete griddle meal!
If you like Blackstone Steak and Pierogies, you might also like these griddle recipes…
Blackstone Philly Cheesesteak Burritos
Blackstone Sausage and Pierogies
And Blackstone Miso Steak Bowls
Blackstone Recipes Perfect for Fall
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Blackstone Steak and Pierogies
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice (I used olive oil)
- 1 16 ounce box frozen pierogies (I used potato filled pierogies) thawed
- 1 onion diced
- 8 ounces sliced mushrooms
- kosher salt, pepper, steak seasoning blend
- 2 pounds steak of choice (I used strip steak)
- 6 ounces chopped, fresh spinach
- 6 to 7 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup shredded parmesan cheese
Instructions
- Preheat the griddle to medium heat. Add some cooking oil and the thawed pierogies first, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
- Cook 2 to 3 minutes total, flip them over halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot). Set the pan or melting dome aside.
- Add more cooking oil to an empty space on the griddle and the onions, mushrooms, kosher salt, pepper, and steak seasoning. Cook 2 to 3 minutes, flipping and mixing with hibachi spatulas.
- Add the steak along with more kosher salt, pepper, and steak seasoning. Cook 2 to 3 minutes, mixing everything together on the griddle.
- Add the spinach and garlic, cook 2 to 3 more minutes. Slowly pour the heavy cream and use the hibachi spatulas to combine everything, keeping the cream with the steak, pierogies, and veggies.
- Cook another minute or two, taste for seasoning and add more kosher salt, pepper, or steak seasoning if needed. Top with parmesan cheese.
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