Dinner

Easy Blackstone Cowboy Stir Fry Dinner Recipe

BySarah Summers November 2, 2025November 2, 2025

Introduction

The Easy Blackstone Cowboy Stir Fry Dinner is a hearty, flavorful dish perfect for busy weeknights or casual family meals. Featuring smoky sausage, tender potatoes, and crisp veggies, it comes together quickly on your griddle or skillet. Enjoy a satisfying one-pan dinner with minimal fuss and maximum taste.

A close-up view of a black plate filled with cooked sausage slices and chopped vegetables on a white marbled surface. The dish has three main layers: at the bottom, pieces of slightly charred, juicy sausage with a brown and crispy texture; mixed throughout are bright, chunky vegetable pieces including dark green broccoli florets, vibrant red bell peppers, glossy white onion chunks, and tender yellow squash slices all coated with a shiny glaze; finely chopped green herbs are scattered on top, adding a pop of fresh color. The ingredients look well-cooked and mixed evenly, creating a colorful and hearty stir-fry meal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb smoked sausage or Polish sausage, sliced into rounds
3 medium Yukon gold potatoes, thinly sliced
1 medium zucchini, sliced into rounds
1 red bell pepper, chopped into chunks
1 large onion, chopped roughly
2 tablespoons olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
Optional: fresh parsley for garnish

Instructions

Step 1: Preheat your Blackstone griddle or a large skillet over medium-high heat. Add 1 tablespoon of oil once hot; it should sizzle when potatoes are added.
Step 2: Add the sliced Yukon gold potatoes to the pan. Sprinkle garlic powder, onion powder, smoked paprika, black pepper, and salt over them. Cook for 10-12 minutes, stirring occasionally, until potatoes are crisp on the edges and tender inside.
Step 3: Push potatoes to one side of the pan. Add the remaining tablespoon of oil and the sliced sausage. Brown the sausage for about 5 minutes until lightly crispy on the edges.
Step 4: Add the chopped onion, red bell pepper, and zucchini to the pan. Stir everything together and cook for an additional 5-7 minutes until the vegetables are tender but still retain some crispness.
Step 5: Taste and adjust seasoning with extra salt and pepper if needed. Mix thoroughly and heat through.
Step 6: Remove from heat and transfer to a serving dish. Garnish with fresh parsley if desired and serve hot.

Tips & Variations

Use turkey or chicken sausage for a leaner option, or vegetarian sausage for a meat-free version.
Try sweet potatoes instead of Yukon gold potatoes for a sweeter, colorful twist.
Swap zucchini for squash or bell peppers according to what you have on hand.
If you don’t have smoked paprika, use regular paprika with a pinch of chili powder to mimic the smoky flavor.
Slice potatoes thinly (about 1/4 inch) and cook them undisturbed for a nice caramelization before stirring.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to keep the veggies from drying out. You can also freeze leftovers in an airtight container for up to 3 months, though some vegetables may lose their crispness after thawing.