Flattop griddles like Blackstone are changing the outdoor cooking game. The large non-stick surface is perfect for cooking for a crowd and getting great caramelization on meats and vegetables. Unlike traditional grills, flattop griddles don’t let small bits of food fall through the grate. And best of all, clean-up is a breeze.
It’s no surprise that flattop griddles are ideal for hibachi-chicken and Philly cheesesteaks, but the dinner options don’t end there. Here are some of our favorite recipes to make on a flattop griddle.
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Chopped Cheese
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
This New York City bodega favorite features seasoned ground beef, sautéed onions, and melty American cheese piled on a hero roll. Wrap the sandwiches in parchment paper and allow the bread to steam and soak up the flavorful juices for about five minutes before serving.
Calabacitas
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Translating to “little squash,” calabacitas is a late summer vegetable sauté of yellow squash, zucchini, corn, and green chiles. It makes an excellent side dish for meaty mains like grilled chicken, barbecue ribs, or carne asada.
Jalapeño-Onion Smash Burgers
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Caramelized onions, jalapeños, and a homemade burger sauce take these smash burgers from F&W food editor Paige Grandjean to the next level. Place a small square of parchment paper on the meat before smashing to prevent it from sticking to the spatula.
Street Corn-Chicken Burrito Bowl
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
This vibrant, one-dish meal features cilantro-lime rice topped with chopped chicken thighs, blistered poblano chile, red onion, corn, and a drizzle of Mexican crema. Chipotle chile powder brings a smoky edge and moderate heat to the simply seasoned chicken.
Blackened Salmon
Food & Wine / Photo by Jake Sternquist / Food Styling by Holly Dreesman / Prop Styling by Sue Mitchell
A homemade seasoning rub of paprika, onion powder, dried thyme, and cayenne is the secret to this 20-minute salmon. Sear the fillets skin-side up initially to allow them to develop a deep blackened crust, then flip to finish cooking through.
Hibachi-Style Chicken
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by PRISCILLA MONTIEL
Marinated in a sweetened soy sauce mixture, grilled or griddled chicken thighs are paired with an array of colorful vegetables in this one-dish dinner from F&W recipe developer Nicole Hopper. A quick Kewpie mayonnaise and Sriracha finishing sauce bring it all together with a bit of creamy heat.
Banh Mi Smash Burgers
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Caramelized pork patties are topped with quick-pickled carrots and radishes in these smash burgers inspired by the popular Vietnamese sandwich. The patties are seasoned with freshly grated ginger, chile-garlic sauce, and fish sauce for savory, flavor-packed burgers.
Arayes
Morgan Hunt Glaze / Food Styling by Margaret Monroe Dickey / Prop Styling by Caleb Clark
These meaty pitas from cookbook author Heifa Odeh are stuffed with a spiced beef or lamb mixture and cooked until crisp for a hearty snack or handheld dinner. They’re best served with Greek yogurt or toum, a creamy Middle Eastern garlic sauce.
Philly Cheesesteak Sandwiches
Sautéed top round steak, peppers, and onions are piled into hoagie rolls and topped with a melty cheese sauce in these Philly cheesesteaks from F&W recipe developer Liz Mervosh. Freeze the steak whole for about 45 minutes to make it easy to cut into thin slices.
