Blackstone Steak and Pierogies
Blackstone Steak and Pierogies is a fun and unique griddle recipe, a complete, easy meal made in just a few minutes on the flat top grill!
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) cut into bite size pieces
- 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.