Blackstone Griddle Fajita/Taco Bar (Steak, Peppers, Onions & Refried Beans)

Yields: 4-6 servings
Prep time: 20-30 minutes
Cook time: 15-20 minutes
Ingredients:
For the Steak:
1.5 – 2 lbs thinly sliced steak (skirt steak, flank steak, or sirloin are excellent choices for fajitas)
2 tbsp olive oil or vegetable oil
2-3 tbsp Fajita or Taco Seasoning (store-bought or homemade: chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper)
For the Peppers & Onions:
2 large bell peppers (e.g., 1 green, 1 red or yellow), thinly sliced
1 large yellow onion, thinly sliced
1 tbsp olive oil or vegetable oil
½ tsp salt
½ tsp black pepper
(Optional: a pinch of fajita seasoning or cumin)
For the Refried Beans:
2 (16 oz) cans refried beans (traditional or fat-free)
½ cup chicken broth or water (for thinning, if needed)
2 tbsp butter or bacon fat (optional, for flavor)
(Optional: a dash of garlic powder, cumin, or a spoonful of salsa for extra flavor)
For Serving (Suggestions):
Warm flour or corn tortillas
Salsa or pico de gallo
Sour cream or Mexican crema
Guacamole or sliced avocado
Shredded lettuce
Shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
Lime wedges
Fresh cilantro, chopped
Equipment:
Blackstone Griddle
Spatulas
Squeeze bottle for oil/water
Griddle dome or foil (optional, for warming tortillas)
Instructions:
Prepare the Steak:
Pat the steak dry with paper towels. Slice the steak into thin strips, against the grain, about ¼-inch thick and 2-3 inches long.
In a bowl, toss the sliced steak with 2 tbsp oil and the fajita/taco seasoning, ensuring all pieces are well coated. Set aside.
Prepare the Veggies:
Thinly slice bell peppers and onion.
Preheat the Griddle:
Turn all burners to medium-high heat (about 400-450°F / 200-230°C). Let it heat up for 5-10 minutes.
Cook Peppers & Onions:
Add 1 tbsp oil to one section of the griddle.
Add the sliced bell peppers and onions. Season with salt, pepper, and an optional pinch of seasoning.
Cook, stirring and flipping occasionally with a spatula, until they are softened and lightly caramelized, with a nice char in spots (about 8-10 minutes).
Once done, push them off to a cooler zone of the griddle to keep warm, or to a griddle warming tray.
Cook the Steak:
Add 2 tbsp oil to another hot section of the griddle.
Spread the seasoned steak in a single layer over the hot griddle. Don’t overcrowd the griddle; cook in batches if necessary.
Let it sear undisturbed for 1-2 minutes to get a good crust.
Stir and flip the steak, cooking for another 2-4 minutes until it’s cooked to your desired doneness and has some nice browned edges. Skirt or flank steak cooks quickly.
Once cooked, push the steak to a cooler zone or into a warming tray.
Heat the Refried Beans:
Clear a section of the griddle. Add butter or bacon fat (if using).
Scoop the refried beans onto the griddle.
Stir and spread the beans out. Add a splash of chicken broth or water as needed to reach your desired consistency, stirring it in.
Season with optional garlic powder or cumin. Heat, stirring occasionally, until hot and bubbling (5-8 minutes). Push to a cooler zone to keep warm.
Warm the Tortillas:
On a clean, dry, cooler section of the griddle, place the tortillas directly.
Warm for 30 seconds to 1 minute per side until soft and pliable. You can stack them and cover with a griddle dome or foil to keep them warm.
Serve:
Bring all the components (steak, peppers, onions, refried beans, warm tortillas, and your chosen toppings) to the table.
Let everyone build their own fajitas, tacos, or burritos!
Enjoy your delicious and customizable Griddle Fajita/Taco Bar!