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9 Things You Can Cook With A Griddle Pan

Published by: Chef David Rice • Updated: February 1, 2024 • Checked By: Chef Matty Riedel

Griddle pans are a real treat to use indoors, especially when outdoor cooking isn’t an option (hello winter!). We love the smokey char that girdle pans offer us without the hassle of cranking up the grill outside. These versatile pans can trick out chicken, steak, burgers, veggies, and even sandwiches. If you ever wanted to learn how to use a griddle pan here are 9 of our favourite ways to try any day of the year. 

9 Things You Can Cook With A Griddle Pan

1. Grilled Cheese Sandwich 

Let’s put the “grilled” back in a grilled cheese sarnie. Grilling your sandwiches will give it nice char marks, all while creating that melty cheesy-ness that we all love. The next time you have a craving for grilled cheese sandwiches get out your griddle pan and have a go. You won’t be disappointed. 

Chef’s Tips

  • Use a combination of melting cheeses – such as gruyère, cheddar, and fontina – for the BEST flavour and cheesy texture in your grilled cheese sandwich. Also, dipping these sarnies in tomato soup is THE BEST.

2. Steak With Herby Sauce 

The griddle pan does quite the job on the humble steak. The char marks add great flavour, while this herby sauce is light and fresh – perfect to accompany the big umami punch of any steak.  

Get a couple of smaller steaks, no more than 1-1.5 centimetres thick – rub them down with a bit of olive oil, and season with salt and pepper generously. Heat your griddle pan over medium-high heat for 3-4 minutes. Grill your steaks on the first side for 2-3 minutes. Flip them over to the second side and grill for another 1-2 minutes, depending on how you like your steak cooked. Take the steaks out of the pan, and let them rest for 5-10 minutes. As your steaks rest, get a large, shallow bowl and drizzle 2-3 tablespoons of olive oil in the bottom of the bowl, along with the juice of one lime or lemon. Add to that one grated garlic clove, and two big handfuls of your favourite fresh soft herbs, chopped up (think basil, coriander, or mint). Season with salt and pepper, and mix up the herby sauce. Slices your steaks against the grain, and add the meat, along with any juices, to the herby sauce, and toss it up. Serve over rice, or flatbread, with some salad or grilled veggies. That’s your Friday night treat! 

now this is how to use a griddle pan!


  • Don’t be shy with the salt on the steak. If you have the time, season the steak 30 minutes before grilling, and leave it at room temperature until you’re ready to cook. Your steak may cook a little more quickly, but it will also cook more evenly, and be more evenly seasoned too. Here’s our favourite: Maldon Flaky Sea Salt.  Maldon salt is expensive but it is SERIOUSLY good!

3. The Best Burgers 

There’s nothing like a grilled burger. But when it’s mucky, cold, and wet outside, there’s no sense in wearing your poncho just to get that beautiful char flavour on your favourite handheld snack. Using your griddle pan instead can help you feel like it’s summer outside no matter what time of year you’re currently in. 

Take 80-90g of minced beef per person, form them into patties, season with salt and pepper, and grill over medium heat using your griddle pan for 2-4 minutes per side, depending on how you like your burger cooked. Top with cheese, after you flip to the second side if you’d like. Serve on a soft bun, with any toppings you’re craving. Caramelized onions with mustard, mayonnaise, and pickle sound great to us! 

Chef Tip: Spread your cut burger bun with butter and toast in the griddle ban until lightly brown. This is what our American friends call a Butter Burger. That’s a win in our book! 

4. Smokey-Sweet Chicken 

Grilling your chicken in the griddle pan will get you lovely charred bits all over, making for a sumptuous weeknight treat. 

Season 3-4 boneless chicken thighs with salt, pepper, olive oil, lemon juice, and a teaspoon each of ground cumin and smoked paprika. Mix well, and let rest for a few minutes to marinate. Heat your griddle pan on medium heat for 2-3 minutes. Add your chicken, and cook, undisturbed, for 5-7 minutes on one side. Flip the chicken, and continue to cook for 4-6 minutes, or until the chicken is cooked through. Serve with rice, hummus, pickled onions, and some hot sauce to taste.  

Chef Tip: After the chicken is cooked through, throw in a couple of sliced onions to your still-hot griddle pan, and cook while stirring occasionally as your chicken rests for about 4-5 minutes. Season with salt to taste. Serve scattered over the chicken for a real treat! 

5. Grilled Garlic-Lemon Asparagus 

Charred veggies can be a meal all by themselves, and asparagus is our go-to vegetable for the griddle pan. You’ll love the crisp-tender texture and the punchy flavour of this garlic-lemon vinaigrette. It will brighten up any dull day! 

Take 500g asparagus. Trim the woody bottoms, and season with salt, pepper, and olive oil. Heat your griddle pan over medium heat for 2-3 minutes, and get your asparagus in the pan in a single layer, working in batches if necessary. Cook, turning occasionally, until nicely charred and just beginning to go soft about 5-7 minutes. While the asparagus cooks, take a large shallow bowl and add in 2 tablespoons of olive oil, 1 grated garlic clove,  and the juice of 1 lemon. As the asparagus finishes cooking, add it to the olive oil-lemon-garlic mixture, and season with salt to taste. Enjoy! 

Chef Tip: Adding in some Aleppo Pepper to the final sauce adds lovely colour, and a fruity taste, without being overly spicy.  

6. Baba Ganoush 

Making Baba Ganoush at home is fun and easy, and a great Saturday project. A griddle pan adds great smokey flavours to the final dish that can’t be replicated any other way. Start by taking 2-3 aubergines, leaving them whole, and grilling them over medium heat, turning until the entire veggie is blackened all over, and begins to collapse into itself, about 30 minutes or so. Mix with some olive oil, tahini, lemon juice, and minced garlic.  

Chef Tip: Using the best Tahini is KEY to the best flavour here. Here’s our favourite Ethiopian Tahini.

7. Corn On The Cob 

Corn on the cob is a favourite summertime treat, and using your griddle pan can up the flavour of this handheld veggie. Shuck 3-4 pieces of corn, and remove as much husk and silk as you can. Heat up your griddle pan for 3-4 minutes over medium heat.

Toss on the corn and turn occasionally until the corn is charred all over about 5-6 minutes. Dress with a sprinkling of salt, and melted butter. YUM! 

8. Spicey North African Kabobs 

Kabobs can supercharge any ordinary day into an extraordinary feast, and this kabob recipe couldn’t be easier. Who needs a street vendor when you can create your own tasty kabobs at home on your own. You’ll feel proud after making these, and you’ll impress your family and friends too. Double or triple up the quantities for a crowd. 

Take 1.5-2 kilos beef, chicken, or pork and toss with 2 tablespoons harissa paste, the juice of 1-2 lemons, olive oil, and salt (check your harissa for salt content first)  Thread on bamboo or metal skewers, and grill in a hot griddle pan over medium heat, turning occasionally until your meat is cooked through about 8-10 minutes. Serve over rice with more harissa on the side, and some yoghurt to cool things down. This is lovely with grilled asparagus (recipe above). 

9. The Best Grilled Salmon Filet 

Grilled salmon is an easy weeknight meal that’s low on effort and BIG on flavour. These lovely filets cook in just a few minutes, so you can enjoy them anytime, anywhere.  

Take a nice sized fresh salmon filet (make sure it’s scaled – you’re fishmonger will do this for you if you ask), rub it down with a small amount of olive oil, and season with salt and pepper. Heat your griddle pan on medium heat for 2-3 minutes, and place the salmon filet skin side down. Cook for 4-5 minutes. Carefully flip the fish over, and cook on the second side for 1-2 minutes. Remove it carefully (watch for sticking!) and let rest for a few minutes before tucking in.  

For another great salmon recipe check out “The Best Sous Vide Salmon

now this is how to use a griddle pan!

Chef’s Tip: Drizzle a small amount of honey, and a small sprinkling of hot chile powder over the cooked fish for a sweet and spicy kick that will surprise and delight your taste buds. 

You Can’t Go Wrong With A Griddle Pan 

Griddle pans can’t be beaten for affordability and maximizing flavour indoors. Also see our griddle pan vs frying pan analysis. Versatile enough to cook any meat, fish, poultry or vegetable, you’ll be using your griddle pan every night of the week from here on out. Cheers!

Chef David Rice