Flat Top Grill Recipes: 12 Delectable Ideas from Jet Tila & More (2024)

Whether you’ve just unboxed your new griddle or had it for some time… It’s nice to keep things fresh with new recipes.

After using your flat top griddle for a while… You’ll realize how versatile it really is!

There’s the obvious choices like philly cheesesteak, tacos, grilled cheese sandwiches, bacon, and other staples…

But there’s a lot more that can be done with the humble flat top grill.

In this recipe collection, we seek to stretch the limits of what’s possible with your griddle. (But also touch upon some classics!)

You’ll even find a large selection of recipes from celebrity chef, Jet Tila!

And to be clear, these entries aren’t just cast iron Blackstone griddle recipes. They can be used for any brand of griddle you have!

So let’s get to it… The best flat top grill recipes.

Quick Links:

• Smash Burgers
• Grilled Shrimp with Cajun Brussels Sprouts
• French Toast
• Grilled Vegetable Salad With Charred Tomato Vinaigrette
• Beef and Broccoli
• Street Vendor Pork Satay
• Hibachi California Fried Rice
• Stir Fry Recipe
• Minced Chicken And Lettuce Cups
• Indian Naan Flatbread

Need some delicious, but easy recipes? You’ll love this burger recipe from Mike Pyle!

Recipe Author: Mike Pyle of HGTV’s Inside Out

• 1 lb 85% Lean Wagyu Ground Beef
• Sliced Cheddar Cheese
• 5 Brioche Buns, Buttered
• One Onion, Sliced
• 1 lb Cremini Mushrooms, Sliced
• Olive Oil for Sauteing
• Salt and Pepper

• 3 tb Fresh White Onion, Grated
• 1/2 Cup Mayonnaise
• 3 tb Worcestershire Sauce
• 3 tb Mustard

• 3 tb Cholula Hot Sauce

1. Prepare the sauce. Mix the grated white onion, mayo, Worcestershire sauce, mustard, and hot sauce in a bowl. Set aside.
2. Take the sliced onion and mushrooms and saute on the flat top grill with olive oil, salt, and pepper to taste.
3. Season your ground beef with salt and pepper. Divide the beef into five 3 oz patties.
4. Crank up the flat top and set the formed balls on the grill. Smash them until they’re the size of your brioche buns.
5. After 1-2 minutes, put 1 tb of sauce on top of each burger and flip them.
6. Put a slice of cheddar cheese on each burger and cook for another minute, until the cheese melts.
7. Place the buns on the griddle butter side down to toast.
8. Place the burger on the finished buns, top with onions and mushrooms, and add additional sauce if desired.

This easy flat top grill recipe makes an excellent weeknight meal!

Recipe Author: Steve Knight, VP of Sales at Coyote Outdoor Living

• 1 lb Brussels Sprouts, Sliced or Quartered
• 12 oz Small Cooked Shrimp(no tails)
• 1/2 Cup Chopped Bacon
• 1 Cup Durkee Fried Onions
• 1/2 Cup Extra Virgin Olive Oil
• 1/2 Cup Balsamic Vinegar
• Slap Your Mama Cajun Seasoning
• Montreal Steak Seasoning

• 2 Cups Sweet Agave Nectar
• 1/4 Cup Balsamic Vinegar

1. Mix 1/2 cup of olive oil and 1/2 cup of balsamic vinegar in an airtight container. Stir in brussels sprouts, and marinate overnight in the refrigerator.
2. The next day, get your griddle hot to prepare for sautéing the sprouts. Cook the brussels sprouts until caramelized or blackened. Season with Montreal steak seasoning as you cook.
3. At the same time, bring your cooked shrimp up to temperature on the side. Season heavily with Slap Your Mama cajun seasoning.
4. When the shrimp is heated up, add in the shrimp to your brussels sprouts. Season once again with Montreal steak seasoning and stir to combine.
5. Once combined, add the bacon bits and Durkee fried onions. Drizzle some more balsamic vinegar on top, and cook until all ingredients are well caramelized.
6. Prepare your finishing sauce by whisking together the 2 cups of agave nectar and 1/4 cup balsamic vinegar.
7. Plate the shrimp and brussels sprouts, then top with the finishing sauce.

Who doesn’t love a gooey, mouthwatering french toast? This flat top grill recipe idea has just the thing for you!

Recipe Author: Antoine Lacey, Technical Service Manager at Coyote Outdoor Living

• 2/3 Cup of Heavy Cream
• 1/4 tsp Powdered Cinnamon
• 1 tb Vanilla Extract
• 2 Eggs
• 1/2 Loaf of French Bread or Texas Toast, Sliced
• 2 tb Butter
• Powdered Sugar
• Real Maple Syrup

1. Preheat your flat top grill by turning the burners on low.
2. Whisk cream, cinnamon, vanilla, and eggs together in a bowl.
3. Once preheated, melt the butter on your flat top.
4. Dip the bread in your egg mixture, coating both sides. Then place on your griddle to cook.
5. After 2-3 minutes, flip each slice to the other side. Allow to cook for another 2-3 minutes.
6. Once the french toast is golden brown on both sides, remove and place on a serving plate.
7. Top with powdered sugar and/or maple syrup if desired.

Need some healthy flat top grill recipes? You’ll love this salad from Jet Tila.

Recipe Author: Chef Jet Tila

Source: 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious

• 1 Red Onion, Sliced 1/2” Thick
• 3 Sweet Bell Peppers, Seeded and Cut into Large Chunks
• 2 Small Zucchini, Cut in Half Lengthwise
• Olive Oil
• 1 tb Fresh Rosemary, Chopped
• Salt and Pepper
• Parmesan Cheese Wedge, for Grating

• 8 Ripe Roma Tomatoes, Halved and Seeded
• 1/2 Cup Olive Oil, Plus more for Grilling
• 2 Cloves Garlic, Peeled
• 1/2 Cup Basil Leaves, Torn
• 2 tb Champagne Vinegar
• Salt and Pepper

1. Heat your flat top to 500°F.
2. Next, prepare the salad. Toss the onion, peppers, and zucchini in a large bowl with a drizzle of olive oil. Season with the rosemary, salt, and pepper.
3. Then, make the vinaigrette. Rub the cut side of the tomato halves with olive oil. Place them on the grill along with the onions, peppers, and zucchini.
4. Cook until the veggies are well marked on each side, but not too limp. The tomato skins should be lightly charred.
5. Remove everything from the grill and allow the vegetables to cool slightly.
6. Place the charred tomatoes, garlic, and basil leaves in a food processor. Pulse until well chopped. Add the vinegar and olive oil, then puree well. Taste and season with salt and pepper as needed.
7. Cut the vegetables into long planks and place in a bowl. Toss with the vinaigrette and season with salt and pepper. Taste and adjust as necessary.
8. Top with a generous grating of fresh Parmesan cheese, and serve warm or at room temperature.

It’s no secret that a breakfast sandwich is one of the best things to make on a flat top grill. Here’s our favorite version!

Recipe Author: Chef Jet Tila

Source: 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious

• 4 Thick Slices of Cooked Bacon
• 1 tb Mayonnaise
• 2 Slices of Texas Toast or Thick White Bread
• 2 Slices Cheddar Cheese
• 4 Slices of Tomato
• 2 Leaves of Butter Lettuce
• 1 tsp Unsalted Butter
• 1 Large Egg

1. On your gas griddle, warm your cooked bacon until crisp. This should take about 2-3 minutes. Transfer to a paper towel to drain.
2. Spread the mayonnaise on one side of a piece of bread. Then, place the cheddar cheese on top of the other side.
3. Also spread mayonnaise on the other slice of bread, then top with bacon, tomato, and lettuce.
4. Place both halves of the sandwich on your flat top, mayo side down. Once it starts toasting, cook for 2-4 minutes, or until golden brown. Transfer to a plate and reserve.
5. Now, drop your butter on the flat top. Add the egg and fry over medium heat, turning once. Cook until crisp around the edges with a runny middle.
6. Slide your finished egg onto the sandwich with the lettuce and tomato, close the sandwich, and enjoy immediately.

Not sure what to make on a flat top grill? Try out this twist on a breakfast classic!

Recipe Author: Chef Jet Tila

Source: 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious

• 3 Eggs, Separated
• 1 1/2 Cups Milk
• 1/4 Cup Sugar
• 1 tb Pure Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 1/2 tsp Kosher Salt
• 3/4 Cup Ricotta Cheese, drained in a coffee filter or fine sieve
• 1/4 Cream of Tartar (optional)
• Oil for the Griddle
• 1 Pint Fresh or Frozen Blueberries
• Pure Maple Syrup
• Unsalted Butter

1. In a large bowl, whisk the egg yolks with milk, sugar, and vanilla until well combined.
2. Add the flour, baking powder, and salt. Whisk until just combined, do not overmix. Small flour lumps are okay.
3. Gently fold in the ricotta cheese until barely combined. Again, some ricotta clumps are okay.
4. In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then, switch to high speed and beat until soft peaks form, about 4-6 minutes.
5. Gently fold the egg whites into the batter, until just combined.
6. Heat your outdoor griddle over medium heat. Spray or lightly cover with oil. Dip a 2 ounce ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to easily flip.
7. Cook over medium heat until the bottoms are golden brown and the pancakes are beginning to set, about 1-2 minutes.
8. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side.
9. Remove from the heat and repeat with remaining batter.
10. Serve with maple syrup and butter.

Many people want flat top grill meals that remind them of their favorite restaurant. This rendition from Jet Tila will remind you of your favorite Chinese restaurant!

Recipe Author: Chef Jet Tila

Source: 101 Asian Dishes You Need to Cook Before You Die

• 1 lb Broccoli Florets
• 1 tb Soy Sauce
• 1 tsp Sesame Oil
• 2 tsp Cornstarch, Divided
• 1 tsp Baking Soda
• 1 lb Flank Steak
• 1/3 Cup Beef or Chicken Stock
• 2 tsp Rice Wine
• 1/4 Cup Oyster Sauce
• 2 tb Cooking Oil
• 2 Cloves Garlic, Minced

1. Blanch the broccoli in boiling salted water for about 2 minutes, or until slightly tender and dark green. Shock it in ice water and drain thoroughly.
2. In a small bowl, whisk together soy sauce, sesame oil, 1 tsp cornstarch, and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let sit for at least 20 minutes, or as long as overnight in the refrigerator.
3. Set your griddle cooking surface to high heat, then add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about a minute, continually moving the beef so it browns on all sides but is still rare.
4. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving.
5. Once the sauce has turned into a thick glaze, serve immediately.

Street food often happens to make excellent flat top grill food as well! And Jet Tila’s pork satay is no exception.

Recipe Author: Chef Jet Tila

Source: 101 Asian Dishes You Need to Cook Before You Die

• 1 tb Curry Powder
• 1/2 tb Black Pepper
• 1 tb Salt
• 1 tb Sugar
• 1 tsp Garlic Powder
• 1/4 Cup Coconut Milk
• 2 lb Pork Shoulder or Pork Loin
• 10”-12” Bamboo Skewers, Soaked

• 2 tb Vegetable Oil
• 1 tb Red Curry Paste
• 2 Cups Coconut Milk
• 2 tb Chunky Peanut Butter
• 2 tb Fish Sauce
• 1/2 tsp Rice Vinegar
• 2 tb Sugar

1. To make the sauce, heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute, or until very fragrant and thick.
2. Stir in the coconut milk and bring to a boil. Cook for 2 minutes while constantly stirring. Add the peanut butter and continue to stir until it begins to thicken, about 2-3 minutes.
3. Reduce the heat to a simmer and add the fish sauce, rice vinegar, and sugar. Cook the sauce for 1 minute more, then remove it from the heat. An oily film will rise to the top; skim it off if you wish.
4. To make the marinade, combine the curry powder, pepper, salt, sugar, garlic powder, and coconut milk in a medium bowl.
5. Slice the pork against the grain into 2” square cubes about 1/4” thick, Add to the marinade and massage to coat it evenly. You can cook immediately or marinate overnight for better flavor and tenderness.
6. Thread the pork onto the bamboo skewers, leaving 2” at the bottom of each skewer.
7. Heat your flat top to high heat. Spread a little oil on the griddle. Grill the pork for about 3-5 minutes on the first side, or until you get a nice brown.
8. Flip and cook for another 3-5 minutes until just cooked through. Serve with peanut sauce.

This is one of the easiest meals to cook on a flat top grill… And it comes together in mere minutes!

• Recipe Author: Chef Jet Tila
• Source: 101 Asian Dishes You Need to Cook Before You Die

• 2 tb Cooking Oil
• 2 Cloves Garlic, Coarsely Chopped
• 4 Cups Day-Old Cooked Brown Rice
• 1/2 Cup Edamame, Shelled
• 1/4 Cup Frozen Peas and Carrots
• 1/3 Cup Tofu, Cut into Medium Dice
• 2 tb Thai Soybean Sauce
• 2 tb Vegetarian Oyster Sauce
• Pinch of Salt
• 1/2 tb Sugar
• 2-3 Green Onions, Chopped
• Pinch of White Pepper

1. On your flat top, heat the oil until a wisp of white smoke appears. Stir in the garlic and cook until it’s light brown, about 30 seconds.
2. Fold in the rice, edamame, peas, carrots, and tofu, pressing down in small circles to separate the rice grains.
3. Stir in the soybean sauce, oyster sauce, salt, and sugar. Fold until all ingredients are incorporated. Don’t be afraid to scrape any rice or bits stuck on the flat top.
4. Cook until the rice absorbs the sauces and is slightly crispy on the edges, about 1 minute.
5. Fold in the green onions and white pepper, and cook the rice for an additional minute.

Need some more flat top grill vegetable recipes? This is an excellent option for a built-in gas griddle!

Recipe Author: Chef Jet Tila

Source: 101 Asian Dishes You Need to Cook Before You Die

• 1/3 Cup Vegetable Stock
• 3 tb Oyster Sauce
• 1 tb Soy Sauce
• 1/2 tsp Brown Sugar
• 1 tsp Sesame Oil
• 1 tsp Cornstarch
• Pinch of White Pepper

• 2 tb Cooking Oil
• 1 14 oz Package of Firm Tofu, Cut into a Large Dice
• 2 tsp Ginger, Thinly Sliced
• 12 Cremini Mushrooms, Sliced
• 4 oz Can of Sliced Bamboo Shoots
• 6 Canned Water Chestnuts, Sliced
• 1 Cup Bean Sprouts
• 1/2 Cup Carrots, Julienned
• 1 Cup Napa Cabbage, Shredded
• 2 oz Snow Peas, Trimmed

1. For the sauce, stir everything together well in a small bowl. Ensure the cornstarch is mixed well, and set aside.
2. For the veggies, heat your flat top to high heat. Coat the flat top with your cooking oil. When you see wisps of white smoke, add the tofu and stir-fry until light brown on the edges, about 2 minutes.
3. Then, add the ginger and stir-fry until aromatic, about 30 seconds.
4. Add all the remaining vegetables and keep them moving while searing. Cook for about 1-2 minutes, or until the napa cabbage gets bright green and starts to soften.
5. Stir in the sauce, coat all the vegetables and tofu, and bring the sauce to a boil. The cornstarch will thicken into a glaze, about 1 minute.
6. Remove from heat and serve immediately.

If you need some chicken recipes for flat top grill… Jet Tila’s hoisin chicken is one of the best!

Recipe Author: Chef Jet Tila

Source: 101 Asian Dishes You Need to Cook Before You Die

• 2 tb Hoisin Sauce
• 1 tb Soy Sauce
• 2 tb Oyster Sauce
• 2 tb Water
• 1 tsp Sesame Oil
• 1 tsp Sugar
• 1 tsp Cornstarch mixed with 1 tsp Water

• 1 tsp Cornstarch
• 2 tsp Sherry
• 2 tsp Water
• 1 1/2 lb Coarsely Ground Chicken Breast
• 2 tb Cooking Oil
• 1 tsp Minced Ginger
• 2 Cloves Garlic, Minced
• 8 Fresh Shiitake Mushrooms, Sliced Thin
• 1 8 oz Can Water Chestnuts, Diced
• 1 Head Butter Lettuce Leaves
• 2 Green Onions, Sliced

1. For the sauce, mix all the ingredients for the sauce in a bowl and set aside.
2. For the lettuce cups, begin by combining the cornstarch, sherry, water, and chicken. Stir it well to coat the chicken thoroughly. Let marinate for at least 20 minutes.
3. Heat your griddle to high heat. Add the oil and wait for the first wisps of white smoke. Add the chicken and stir-fry it for about 2-3 minutes, until the chicken is opaque and mostly cooked through.
4. Stir in the ginger and garlic, and stir-fry for about a minute, until the garlic is starting to brown.
5. Add the mushrooms and water chestnuts. Stir-fry for an additional minute, until the mushrooms start to soften. Add the cooking sauce to the griddle, constantly folding until the sauce starts to thicken.
6. Spoon chicken into the lettuce leaves and roll. Serve by filling a lettuce leaf with about 1/2 cup of chicken and garnish with green onions.

Want a flat top grill bread recipe? This versatile recipe from Jet Tila is exactly what you need!

Author: Chef Jet Tila

Source: 101 Asian Dishes You Need to Cook Before You Die

• 1 1/4 Cups Warm Water
• 1 tb Instant Yeast
• 1/2 tb Sugar
• 1 Extra Large Egg
• 1/8 Cup Olive Oil
• 3/4 Cup Unsweetened Plain Yogurt
• 4 1/2 Cups Unbleached Bread Flour
• 1/4 Cup Cornmeal
• 1/2 tsp Baking Powder
• 1/2 tb Salt

1. In the mixing bowl of a stand mixer, combine the warm water, instant yeast, and sugar. Stir with a whisk until it’s combined. Let it stand until a thick raft forms on top, about 10-15 minutes.
2. In a separate bowl, beat the egg, olive oil, and yogurt until well combined. Add this to the water/yeast mixture.
3. Add the bread flour, corn meal, baking powder, and salt to the mixture and knead on low speed with the dough hook attachment for 10 minutes. Stop the mixer and scrape down the sides of the bowl, releasing the dough from the sides.
4. Continue mixing it on low speed, until the dough completely pulls away from the sides of the bowl, about 5 more minutes. The dough should be smooth, soft, and slightly sticky.
5. Remove the bowl from the mixer and scrape down the sides of the bowl, releasing the dough. Cover it and let it stand in a warm spot until it doubles in volume, about 1 hour.
6. Turn out the dough on a very lightly floured surface. Gently deflate the dough by punching it down. Scale it into 3-4 oz portions. Round the portions into balls and space them 2” apart on a sheet pan lightly dusted with flour. Cover it loosely with a towel or plastic wrap. Let it stand in a warm spot for about 15-20 minutes or until the balls are puffy and tender when poked with a finger.
7. Roll the balls into 8-9” rounds. Lightly dust them with flour to prevent the rounds from sticking to each other.
8. Preheat your grill to high. Lightly spray raw bread rounds with oil and place them on the grill. Once the rounds brown and puff in about 45 seconds, flip and cook for another 45 seconds. Stack them on top of each other to prevent the rounds from drying out.

After sifting through these delicious recipes… We’ll bet you can’t wait to start outdoor cooking!

But before you start trying out the recipes for a flat top grill…

Let’s talk for a moment about how you can make the most out of your griddle. (Blackstone grill or otherwise!)

While it’s a versatile outdoor appliance… You still have to run in and out of the house quite a bit!

Wouldn’t it be great to have everything you need, already outside?

If so, think about getting a BBQ island!

You’ll have ample counter space for prepping and serving… Plus other convenient appliances if you choose!

An outdoor refrigerator will keep refreshing beverages on hand, and sauces cold… A sink is the perfect hand and dishwashing station… And you could even add an outdoor bar for seating!

Your friends can watch you cook on the griddle, too! Pull out a hibachi flat top grill recipe from our list to seriously impress your guests.

Ultimately, an outdoor kitchen makes your flat top far more convenient to use… Which means you’ll be cooking outdoors a lot more often!

So, curious about what an outdoor kitchen project entails?

Check out our Learning Hub… And we’ll be here when you’re ready to start designing!