21 Blackstone Camping Meals That Taste Amazing

Camping food used to mean settling for canned beans and sad hot dogs over the fire. Those days are over. The Blackstone griddle has completely changed the camping game, letting you cook amazing restaurant-quality meals no matter where you set up camp.

These Blackstone camping meals aren’t just regular camping food. They’re the kind of meals that make people ask for seconds and thirds. Every recipe has been tested by real campers who know what works when you’re cooking outdoors.

The best part? These meals are actually easier to make than traditional campfire cooking. No more dealing with uneven heat or burned food. The Blackstone gives you a flat, even cooking surface that works just like the stove at home, but better.

Get ready to become the camp chef everyone talks about long after the trip ends.

1. Philly Cheesesteaks

Nothing says comfort food like a proper Philly cheesesteak. This recipe uses the large griddle surface to create restaurant-quality sandwiches that capture the essence of this iconic sandwich.

Ingredients (Serves 4):

• 2 lbs thinly sliced ribeye steak (freeze for 30 minutes for easier slicing)
• 4 hoagie or sub rolls
• 8 slices provolone cheese (or Cheez Whiz if you’re feeling authentic)
• 2 large onions, sliced thin
• 2 bell peppers, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Butter for rolls

Instructions:

1. Prep vegetables first: Heat griddle to medium-high and cook onions until caramelized (8-10 minutes). Add peppers and cook until soft.
2. Move vegetables aside: Push vegetables to one corner of the griddle.
3. Cook steak quickly: Add steak to the hottest part of the griddle. Using two spatulas, constantly chop and stir the meat as it cooks (3-4 minutes).
4. Season and combine: Season steak with salt and pepper, then mix with the vegetables.
5. Add cheese: Top the meat mixture with cheese slices and let melt.
6. Toast rolls: Butter and toast the hoagie rolls until golden.
7. Assembly: Using a large spatula, scoop the cheesy meat mixture into the toasted rolls.
8. Serve hot: These are best eaten immediately while the cheese is still gooey.

2. Teriyaki Chicken Rice Bowl

This recipe brings the flavors of your favorite Japanese restaurant to your campsite. The key is the homemade teriyaki glaze that caramelizes beautifully on the hot griddle.

Ingredients (Serves 4):

• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 4 cups cooked white rice
• ½ cup teriyaki sauce (store-bought or homemade)
• 2 bell peppers, diced
• 1 large onion, diced
• 2 tbsp vegetable oil
• 2 tbsp sesame seeds
• 4 green onions, chopped
• 1 tbsp sesame oil

Instructions:

1. Prep rice: Have rice cooked and ready to serve (can be made ahead).
2. High heat searing: Heat griddle to medium-high and add vegetable oil.
3. Cook chicken: Cook chicken pieces until golden brown and cooked through (8-10 minutes).
4. Add vegetables: Add peppers and onions, cook until tender-crisp (4-5 minutes).
5. Glaze magic: Pour teriyaki sauce over everything, toss to coat. Cook 2-3 minutes until the sauce caramelizes.
6. Finish with flavor: Drizzle with sesame oil and remove from heat.
7. Beautiful presentation: Serve over rice, garnish with sesame seeds and green onions.

3. Blackstone Pancakes

Forget everything you thought you knew about camping pancakes. This recipe produces restaurant-quality pancakes that are fluffy, golden, and utterly irresistible. The secret? A well-seasoned griddle and the perfect batter consistency.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1½ cups whole milk
• 2 large eggs
• ¼ cup melted butter (plus extra for griddle)
• 1 tsp vanilla extract
• Maple syrup and fresh berries for serving

Instructions:

1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Prepare wet ingredients: In another bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
3. Combine gently: Pour wet ingredients into dry ingredients and stir until just combined. A few lumps are okay—overmixing makes tough pancakes.
4. Heat griddle: Preheat to medium-low (325°F). Test temperature by sprinkling water—it should sizzle and evaporate quickly.
5. Butter the surface: Add a thin layer of butter to the griddle.
6. Pour and cook: Use a ¼ cup measure to pour batter. Cook until bubbles form on the surface and edges look set (2-3 minutes).
7. Flip once: Turn pancakes and cook until golden brown on the second side (1-2 minutes).
8. Keep warm: Move finished pancakes to a cooler section of the griddle.

4. Mexican Street Corn

This griddled version of Mexican street corn captures all the smoky, creamy, spicy flavors of the original. It’s the perfect side for any Mexican-inspired camping meal.

Ingredients (Serves 6):

• 6 ears fresh corn, kernels removed (or 4 cups frozen)
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• ½ cup cotija cheese, crumbled (or queso fresco)
• 1 tsp chili powder
• 2 limes, juiced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp butter
• Tajín seasoning to taste

Instructions:

1. Hot griddle: Heat to medium-high and add butter.
2. Char the corn: Add corn kernels and let them char without stirring for 3-4 minutes.
3. Stir and char more: Toss corn and let char on other sides (total cooking time 8-10 minutes).
4. Make crema: Mix mayonnaise, crema, and lime juice in a bowl.
5. Combine: Add the crema mixture to the charred corn, toss to coat.
6. Cheese and spice: Sprinkle with cotija cheese and chili powder.
7. Final touches: Garnish with cilantro and dust with Tajín.
8. Serve warm: Best enjoyed while the corn is still hot and the cheese is soft.

5. Blackstone Smash Burgers

Forget everything you know about grilling burgers. Smash burgers are all about creating maximum surface area contact with the hot griddle. This results in an irresistibly crispy crust while keeping the interior juicy and flavorful.

Ingredients (Serves 4):

• 1 lb ground beef (80/20 blend—the fat is essential!)
• 4 brioche burger buns
• 4 slices American cheese
• 1 large yellow onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 2 tbsp butter for buns
• Pickles, lettuce, tomato, and your favorite condiments

Instructions:

1. Form loose balls: Divide beef into 4 equal portions and gently form into loose balls. Don’t pack them tight!
2. Heat griddle high: Crank the heat to high (450°F+). You want it screaming hot.
3. Caramelize onions: Cook sliced onions on medium section until golden and sweet (8-10 minutes). Set aside.
4. The smash: Place beef balls on the hottest part of the griddle. Immediately smash down hard with a large spatula, creating thin patties.
5. Season and don’t move: Season tops with salt and pepper. Resist the urge to press or move them for 2-3 minutes.
6. Flip once: When edges are crispy and browned, flip burgers. Add cheese immediately.
7. Toast buns: Butter and toast buns on a cooler section of griddle.
8. Assembly: Build burgers with caramelized onions and your favorite toppings.

6. Grilled Pineapple Upside-Down Pancakes

This impressive dessert combines the best upside-down cake with the convenience of pancakes. It’s a guaranteed crowd-pleaser and makes for great camping photos!

Ingredients (Serves 6):

• 2 cups pancake mix
• 1½ cups milk
• 2 large eggs
• 6 fresh pineapple rings (or canned, drained)
• ¼ cup brown sugar
• 6 tbsp butter
• 6 maraschino cherries
• 1 tsp vanilla extract
• Whipped cream for serving

Instructions:

1. Medium-low heat: Heat griddle to medium-low—this prevents burning the sugar.
2. Caramelize: Melt butter on griddle, sprinkle brown sugar evenly.
3. Arrange fruit: Place pineapple rings over brown sugar, put a cherry in each center.
4. Make batter: Whisk together pancake mix, milk, eggs, and vanilla until smooth.
5. Pour carefully: Pour batter over each pineapple ring, covering completely.
6. Cook patiently: Cook 4-5 minutes until batter is set and golden underneath.
7. Flip carefully: Using two spatulas, carefully flip each pancake to reveal the caramelized fruit.
8. Serve warm: Top with whipped cream and serve immediately.

7. Ham Fried Rice

This camping-friendly fried rice is a complete meal in itself and a great way to use up leftover ingredients. The large griddle surface gives you room to properly fry the rice without overcrowding.

Ingredients (Serves 6):

• 4 cups day-old cooked jasmine rice (crucial for proper texture)
• 2 cups diced ham
• 3 large eggs, beaten
• 1 cup frozen peas and carrots
• 4 green onions, chopped
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions:

1. High heat is key: Heat griddle to medium-high and add vegetable oil.
2. Ham first: Cook diced ham until the edges are crispy and golden (4-5 minutes).
3. Scramble eggs: Push ham to one side, scramble eggs until just set, then mix with ham.
4. Vegetables next: Add frozen peas and carrots, cook for 2 minutes until heated through.
5. Rice time: Add day-old rice, breaking up any clumps with your spatula. Spread in a single layer.
6. Let it fry: Don’t stir for 2-3 minutes—let the rice get crispy on the bottom.
7. Season and finish: Add garlic, soy sauce, and sesame oil. Toss everything together.
8. Final touch: Remove from heat and garnish with green onions.

8. Loaded Grilled Chicken

This recipe recreates the famous Alice Springs Chicken with a honey mustard glaze, crispy bacon, sautéed mushrooms, and melted cheese. It’s restaurant-quality comfort food made on your camping griddle.

Ingredients (Serves 4):

• 4 boneless chicken breasts, pounded to even thickness
• ½ cup honey
• ¼ cup Dijon mustard
• ¼ cup mayonnaise
• 2 tbsp lemon juice
• 8 strips bacon, chopped
• 8 oz mushrooms, sliced
• 1 cup shredded Monterey Jack cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Make glaze: Whisk together honey, mustard, mayo, and lemon juice. Reserve half for serving.
2. Cook bacon: Cook chopped bacon until crispy. Remove and drain, leaving 2 tbsp fat on griddle.
3. Sauté mushrooms: Cook mushrooms in bacon fat until golden. Remove and set aside.
4. Cook chicken: Season chicken with salt and pepper. Cook on medium-high heat for 6-7 minutes per side.
5. Glaze and top: Brush chicken with honey mustard mixture, top with mushrooms, bacon, and cheese.
6. Melt cheese: Cover with a lid until cheese melts (2-3 minutes).
7. Rest and serve: Let chicken rest 5 minutes before serving with reserved glaze.

9. Blackstone S’mores Sandwiches

Who needs a campfire when you can make s’mores on your griddle? These s’mores sandwiches are easier to make, less messy, and just as delicious as the originals. This camping meal brings back childhood memories while being perfectly practical for outdoor cooking.

Ingredients (Serves 4):

• 8 slices brioche or challah bread
• ½ cup chocolate hazelnut spread or chocolate frosting
• 2 cups mini marshmallows
• ½ cup chocolate chips
• ½ cup graham cracker crumbs
• 4 tbsp butter
• Powdered sugar for dusting

Instructions:

1. Prep griddle: Heat to medium-low (important—too hot will burn the bread).
2. Assembly line: Spread chocolate spread on all bread slices.
3. Layer fillings: On 4 slices, add chocolate chips and graham cracker crumbs. On the other 4, pile mini marshmallows.
4. Close sandwiches: Put marshmallow sides on top of chocolate chip sides.
5. Butter and cook: Melt butter on griddle, cook sandwiches 2-3 minutes per side until golden.
6. Low and slow: Keep heat low to melt marshmallows without burning bread.
7. Rest and serve: Let cool 2-3 minutes (marshmallows will be very hot!), then dust with powdered sugar.

10. Chicken Fajitas

The beauty of fajitas lies in their simplicity and the spectacular presentation. When that sizzling griddle comes off the heat with perfectly charred chicken and colorful peppers, you’ll have everyone gathered around in anticipation.

Ingredients (Serves 4-6):

• 2 lbs boneless chicken breasts or thighs, sliced thin
• 3 bell peppers (red, yellow, green), sliced
• 2 large onions, sliced
• 3 cloves garlic, minced
• ¼ cup olive oil
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp oregano
• Salt and pepper to taste
• 8-10 flour tortillas
• Lime wedges, salsa, guacamole, sour cream for serving

Instructions:

1. Marinate chicken: Combine chicken with half the oil and all spices. Let marinate for 30 minutes minimum (overnight is even better).
2. High heat cooking: Heat griddle to medium-high (400°F).
3. Cook chicken first: Cook marinated chicken until golden and cooked through (6-8 minutes). Remove and keep warm.
4. Char vegetables: Cook peppers and onions until they have nice char marks but still have some bite (5-6 minutes).
5. Combine at the end: Return chicken to griddle with vegetables, add garlic, and toss together for 1-2 minutes.
6. Warm tortillas: Heat tortillas directly on griddle for 30 seconds per side.
7. Dramatic presentation: Serve the sizzling mixture directly from the griddle with warm tortillas and all the fixings.

11. Blackstone Brussels Sprouts

Even the most devoted Brussels sprouts skeptics become believers after trying this recipe. The combination of caramelization, butter, and almonds creates an irresistible side dish.

Ingredients (Serves 6):

• 2 lbs Brussels sprouts, trimmed and halved
• 4 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• ½ cup sliced almonds
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prep sprouts: Trim and halve Brussels sprouts, removing any damaged outer leaves.
2. High heat searing: Heat griddle to medium-high, add olive oil.
3. Cut side down: Place Brussels sprouts cut-side down. Don’t move them for 4-5 minutes until deeply caramelized.
4. Flip and season: Turn sprouts over, season with salt and pepper, cook for another 3-4 minutes.
5. Butter and aromatics: Add butter and garlic, toss to coat, cook for 1 minute.
6. Sweet and tangy: Sprinkle brown sugar over sprouts, then add vinegar. Toss everything together.
7. Nutty finish: Add sliced almonds and cook for 1 more minute.
8. Serve hot: These are best enjoyed immediately while still warm.

12. Chorizo Breakfast Burritos

Nothing beats waking up to the smell of chorizo sizzling on the griddle. These breakfast burritos have become legendary at campsites across America. They’re hearty, flavorful, and can be prepped the night before for easy morning cooking.

Ingredients (Serves 6-8):

• 8 large flour tortillas
• 1 lb Mexican chorizo, casing removed
• 3 cups frozen hash browns
• 8 large eggs, beaten
• 2 cups shredded Mexican cheese blend
• 1 bell pepper, diced
• 1 medium onion, diced
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Salsa and sour cream for serving

Instructions:

1. Prep your griddle: Heat to medium (350°F) and add a light coating of oil.
2. Cook the chorizo: Break up the chorizo on the griddle and cook until crispy and fully cooked, about 6-8 minutes. Push to one corner.
3. Golden hash browns: Spread hash browns on another section of the griddle. Let them cook undisturbed for 5 minutes, then flip and cook until golden. Season with salt and pepper.
4. Sauté vegetables: Cook diced peppers and onions until soft and slightly caramelized, about 5 minutes.
5. Perfect scrambled eggs: Pour beaten eggs onto the griddle and gently scramble until just set. Don’t overcook—they’ll continue cooking when wrapped.
6. Warm the tortillas: Heat tortillas directly on the griddle for 30 seconds per side.
7. Assembly line: Place ½ cup of filling mixture in each tortilla, roll tightly, then place seam-side down on the griddle for 2-3 minutes until golden.

13. Blackstone Nachos Supreme

Sometimes you want a camping meal that brings everyone together, and these loaded nachos do exactly that. Cooked right on the griddle, they’re perfect for groups and can feed a crowd.

Ingredients (Serves 6-8):

• 1 large bag restaurant-style tortilla chips
• 1 lb ground beef or turkey
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 3 cups shredded Mexican cheese
• 1 cup corn kernels
• Sliced jalapeños
• Diced tomatoes, sour cream, guacamole, salsa for toppings
• Large aluminum pan or disposable roasting pan

Instructions:

1. Cook meat: Brown ground beef with taco seasoning according to packet directions.
2. Layer foundation: Spread chips in a large aluminum pan that fits on your griddle.
3. Add proteins: Top with seasoned meat, black beans, and corn.
4. Cheese it up: Cover generously with shredded cheese and jalapeños.
5. Griddle melt: Place pan on medium heat griddle until cheese is fully melted (5-7 minutes).
6. Cold toppings: Remove from heat and add fresh toppings.
7. Serve family style: Place in the center of the table with plenty of napkins!

14. Blackstone French Toast

Weekend luxury meets camping convenience with this foolproof French toast recipe. The large griddle surface means you can cook enough for your entire group at once. No more waiting in line for breakfast!

Ingredients (Serves 4-6):

• 8 thick slices brioche or Texas toast
• 4 large eggs
• 1 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• Butter for griddle
• Maple syrup, fresh berries, and powdered sugar for serving

Instructions:

1. Make custard base: Whisk together eggs, milk, sugar, vanilla, cinnamon, and nutmeg in a shallow dish.
2. Prep griddle: Heat to medium (350°F) and butter the surface generously.
3. Soak bread: Dip each slice in the custard mixture, letting it soak for 30 seconds per side.
4. Cook first side: Place soaked bread on griddle and cook for 2-3 minutes until golden brown.
5. Flip carefully: Turn each slice and cook another 2-3 minutes until the second side is golden.
6. Keep warm: Move finished pieces to a cooler section of the griddle.
7. Serve immediately: Top with butter, syrup, fresh berries, and a dusting of powdered sugar.

15. Chicken Teriyaki Stir Fry

This colorful stir fry proves that camping food doesn’t have to be heavy and greasy. Fresh vegetables and tender chicken in a sweet teriyaki glaze make this a crowd-pleaser.

Ingredients (Serves 4-6):

• 2 lbs chicken breast, sliced thin
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 carrots, julienned
• ½ cup teriyaki sauce
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• Cooked rice for serving
• Sesame seeds for garnish

Instructions:

1. Hot griddle: Heat to medium-high and add vegetable oil.
2. Chicken first: Cook sliced chicken until golden and cooked through. Remove and set aside.
3. Vegetables by cooking time: Start with carrots and broccoli (harder vegetables), then add peppers and onions.
4. Quick cooking: Stir-fry vegetables for 4-5 minutes until tender-crisp.
5. Reunite: Return chicken to griddle with vegetables.
6. Flavor finish: Add garlic, cook for 1 minute, then add teriyaki sauce and sesame oil.
7. Final toss: Stir everything together for 2 minutes until well coated.
8. Serve fresh: Plate over rice and garnish with sesame seeds.

16. Loaded Grilled Potato Slices

These aren’t your average potato slices. They’re loaded with all the flavors of a fully-loaded baked potato but with crispy edges that only the griddle can provide.

Ingredients (Serves 6):

• 6 large russet potatoes, sliced into ½-inch rounds
• 8 strips bacon, chopped
• 2 cups shredded cheddar cheese
• ½ cup sour cream
• ¼ cup green onions, chopped
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Prep potatoes: Slice potatoes and pat dry. Toss with olive oil and seasonings.
2. Cook bacon: Cook chopped bacon until crispy, remove and drain.
3. Griddle potatoes: Cook potato slices on medium heat for 6-8 minutes per side until golden and tender.
4. Load them up: Top cooked potatoes with cheese and bacon.
5. Melt cheese: Cover with a lid until cheese melts (2-3 minutes).
6. Cool toppings: Remove from griddle and immediately top with sour cream and green onions.
7. Serve family style: These are perfect for sharing and best eaten hot.

17. Hibachi Steak and Vegetables

This recipe brings the Japanese steakhouse experience to your campsite. It creates an interactive cooking experience that’s as entertaining as it is delicious. The key is high heat and quick cooking to maintain the steak’s tenderness.

Ingredients (Serves 4-6):

• 2 lbs sirloin steak, cut into 1-inch cubes
• 2 medium zucchini, sliced into rounds
• 1 lb button mushrooms, halved
• 1 large onion, sliced
• 4 tbsp soy sauce
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

1. Season steak: Pat steak dry and season generously with salt and pepper.
2. High heat searing: Heat griddle to high (450°F+). Add vegetable oil.
3. Sear steak: Cook steak cubes without moving them for 2-3 minutes per side for medium-rare. Remove and rest.
4. Cook vegetables: In the steak drippings, cook mushrooms until golden, then onions until soft, finally zucchini until just tender.
5. Flavor boost: Add garlic to vegetables and cook for 30 seconds until fragrant.
6. Combine and finish: Return steak to griddle, add butter, soy sauce, and sesame oil. Toss everything together for 1 minute.
7. Serve immediately: Plate over rice and serve while still sizzling.

18. Egg Roll in a Bowl

This deconstructed egg roll is a camping favorite because it’s low-carb, quick to make, and packed with flavor. Plus, it’s nearly impossible to mess up! This camping meal satisfies your craving for takeout while being perfectly suited for outdoor cooking.

Ingredients (Serves 4-6):

• 1 lb ground pork or chicken
• 1 bag (16 oz) coleslaw mix
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 green onions, chopped
• 1 tsp red pepper flakes (optional)
• Sesame seeds for garnish

Instructions:

1. Brown the protein: Heat griddle to medium-high, add oil, and cook ground meat until fully browned and crispy.
2. Aromatics: Add garlic and ginger to the meat, cook for 1 minute until fragrant.
3. Add the crunch: Add coleslaw mix and stir frequently. Cook for 4-5 minutes until wilted but still has some crunch.
4. Season it up: Add soy sauce, sesame oil, and red pepper flakes. Toss everything together.
5. Final touches: Cook for another 2 minutes, then remove from heat.
6. Garnish and serve: Top with green onions and sesame seeds.

19. Breakfast Pizza

Who says pizza is just for dinner? This breakfast pizza combines all your morning favorites on a crispy, griddle-cooked crust. It’s interactive, fun, and guaranteed to be the talk of your campsite.

Ingredients (Serves 4-6):

• 2 pre-made pizza doughs (or naan bread)
• 6 large eggs, scrambled and slightly underdone
• 1 lb breakfast sausage, cooked and crumbled
• 2 cups shredded mozzarella cheese
• ½ cup marinara or pizza sauce
• 6 strips bacon, cooked and chopped
• 1 cup hash browns, pre-cooked
• 2 tbsp olive oil
• Fresh chives for garnish

Instructions:

1. Prep griddle: Heat to medium-low (300°F) and oil the surface.
2. Shape dough: Stretch pizza dough to fit your griddle space, about ¼ inch thick.
3. Cook crust: Place dough on griddle and cook 3-4 minutes until bottom is golden and crispy.
4. Flip carefully: Using two large spatulas, flip the crust over.
5. Add toppings: Quickly spread sauce, then add cheese, scrambled eggs, sausage, bacon, and hash browns.
6. Melt and finish: Cover with a large lid until cheese melts (3-4 minutes).
7. Slice and serve: Cut into squares and garnish with fresh chives.

20. Steak Fajita Quesadillas

Take everything great about fajitas and wrap it in a crispy, cheese-filled tortilla. These quesadillas are perfect for feeding a crowd and can be customized with everyone’s favorite fillings.

Ingredients (Serves 4-6):

• 1 lb sirloin steak, sliced thin
• 8 large flour tortillas
• 3 cups shredded Mexican cheese blend
• 1 bell pepper, sliced
• 1 large onion, sliced
• 2 tbsp fajita seasoning
• 2 tbsp olive oil
• Sour cream, salsa, and guacamole for serving

Instructions:

1. Season and cook steak: Toss steak with fajita seasoning. Cook on high heat until just done (4-5 minutes). Remove and set aside.
2. Cook vegetables: Sauté peppers and onions until soft and slightly charred.
3. Assembly line: Place filling on half of each tortilla: cheese, steak, vegetables, more cheese.
4. Fold and cook: Fold tortillas over. Cook on medium heat for 2-3 minutes per side until golden and cheese melts.
5. Keep warm: Stack finished quesadillas on the cooler part of the griddle.
6. Cut and serve: Cut into wedges and serve with toppings.

21. Cowboy Breakfast Hash

This isn’t just breakfast, it’s a complete camping experience on a griddle. Crispy potatoes, savory sausage, perfectly cooked eggs, and melted cheese all come together in this stick-to-your-ribs morning camping meal.

Ingredients (Serves 6):

• 4 cups russet potatoes, diced small
• 1 lb breakfast sausage
• 1 bell pepper, diced
• 1 medium onion, diced
• 6 large eggs
• 2 cups shredded cheddar cheese
• 4 strips thick-cut bacon, chopped
• 3 tbsp vegetable oil
• 1 tsp paprika
• Salt and pepper to taste
• Hot sauce for serving

Instructions:

1. Start with potatoes: Heat griddle to medium and add oil. Cook diced potatoes until golden and crispy (10-12 minutes), turning occasionally.
2. Cook the meats: While potatoes cook, brown the sausage and bacon on another section until fully cooked. Drain excess grease.
3. Add vegetables: Cook peppers and onions until soft and slightly caramelized.
4. Combine ingredients: Mix potatoes, meats, and vegetables together. Season with paprika, salt, and pepper.
5. Create egg wells: Make 6 small wells in the hash mixture.
6. Add eggs: Crack one egg into each well. Cover with a large lid or foil tent.
7. Melt cheese: When eggs are almost set to your liking, sprinkle cheese over everything.
8. Final touch: Remove from heat when cheese is melted and eggs are cooked to preference.