Blackstone Cowboy Stir Fry

Cowboy stir fry isn’t a stir fry in the wok sense, it’s a steak-and-potato skillet: cubed sirloin, par-cooked baby potatoes, corn, and peppers, all seared in stages on the same surface and finished together in a Worcestershire garlic butter. The Blackstone’s size is what makes it work as a one-pan meal instead of a juggling act, potatoes hold on one zone while the steak sears hard on another, and everything comes together in the last few minutes.

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Ingredients

Steak and Potatoes:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1.5 lbs baby potatoes, halved
• 2 tbsp avocado oil, divided
• 1 tsp kosher salt
• 1 tsp coarse black pepper
• 1 tsp garlic powder

Vegetables:

• 2 cups corn kernels (fresh, frozen, or canned and drained)
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 4 cloves garlic, minced

Finishing Butter:

• 3 tbsp butter
• 1 tbsp Worcestershire sauce
• 2 tbsp fresh parsley, chopped

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Instructions

Step 1: Par-cook the potatoes Microwave the halved baby potatoes 4-5 minutes until just fork-tender but not falling apart. This is the same par-cook principle behind every potato recipe on this site: raw potatoes steam instead of crisping on a hot griddle, par-cooking gives the surface something to actually crust up.

Step 2: Preheat Set the Blackstone to medium-high (400°F) and preheat 10 minutes.

Step 3: Crisp the potatoes Add 1 tablespoon of avocado oil to one zone. Spread the par-cooked potatoes in a single layer and let them sit undisturbed 3-4 minutes before tossing. Cook 8-10 minutes total, tossing occasionally, until deeply golden on the cut faces. Push to a cooler zone.

Step 4: Sear the steak Season the cubed steak with salt, pepper, and garlic powder. Add the remaining oil to the hot zone and lay the cubes in a single layer, don’t crowd them, work in two batches if needed. Sear undisturbed 2-3 minutes per side until deeply browned. Pull at 130-135°F internal for medium-rare; it will pick up a little more heat when it goes back in at the end.

Step 5: Cook the vegetables While the steak rests, add the corn, bell pepper, and onion to the vacated hot zone. Cook 4-5 minutes, tossing occasionally, until the corn chars in spots and the pepper softens. Add the garlic in the last 30 seconds.

Step 6: Combine Push the potatoes and vegetables together with the steak. Add the butter and Worcestershire sauce directly to the pile and toss everything until the butter melts and coats every piece, about 1 minute.

Step 7: Serve Top with fresh parsley and serve straight off the griddle.

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Tips

Cut the steak and potatoes to similar size. 1-inch cubes for the steak and halved baby potatoes cook at comparable rates once the potatoes are par-cooked, so nothing finishes wildly out of sync with everything else.

Don’t skip the par-cook. Raw potato chunks need 20+ minutes of direct griddle heat to cook through, long enough that the steak would be gray and overcooked by the time they’re ready. Microwaving first fixes the timing.

Use two zones. Potatoes on one side, steak on the other. Trying to cook both in the same spot means the potatoes block the direct steel contact the steak needs for a real sear.

Pull the steak a little early. It goes back onto the hot steel briefly when everything gets combined, so pulling it at 130-135°F instead of full medium keeps it from overcooking by the time it’s plated.

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What to Serve With It

This is already a complete meal, protein, starch, and vegetables in one pan, but it holds up well with a simple green salad or a side of Blackstone green beans if you want to stretch it further for a crowd.

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Storage

Refrigerate leftovers in an airtight container up to 3 days. Reheat on a medium griddle zone or in a skillet; the potatoes recrisp better on the griddle than in a microwave, which tends to leave them soft.

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More flat-top recipes: Blackstone Dinner Ideas · Blackstone Steak Bites · Blackstone Potatoes

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Frequently Asked Questions

What cut of steak is best for cowboy stir fry?

Sirloin is the standard choice, it has enough structure to cube and sear hard without falling apart, and it’s more affordable than ribeye for a dish that’s cut small. Flat iron or sirloin tips work as well.

Do you have to par-cook the potatoes first?

Yes. Raw potato cubes take too long on direct griddle heat, by the time they’re cooked through, everything else on the pan is overdone. A quick microwave par-cook gets them most of the way there so the griddle only has to build the crust.

What temperature should the steak be pulled at?

Pull the steak cubes at 130-135°F internal for medium-rare. They go back onto the hot steel briefly during the final toss with the vegetables and butter, so pulling slightly under target keeps them from overcooking by the time the dish is plated.

Can you make cowboy stir fry with frozen corn?

Yes, frozen corn works fine and doesn’t need thawing first, just add a minute or two to the cook time since it starts colder. Canned corn (drained well) also works, though it won’t char quite as well as fresh or frozen.