Pull your steak from the fridge, pat dry then generously salt and pepper it. Let it sit for 1 hour.

Cut your keilbasa into coin sized pieces. Dice up your other veggies if you didn’t buy them pre cut.

Heat griddle to 375-400 degrees.

Add a tablespoon of bacon up or oil then place down your potatoes and toss them. Once they are coated spread them thin and don’t touch them.

While your potatoes are cooking, turn up one side of your griddle to high (450-500).

Rub the the fatty part of your ribeye on the griddle then place your steak down in the beef fat.

Flip all of your potatoes, then move them to the opposite side of the steak and lower that burner.

Add more bacon up/oil, then put down your brussel sprout halves and toss them. Add season salt, pepper, spread thin and don’t touch.

Place down your peppers and season those as well.

Flip your steak, it should have been sitting for 5 minutes untouched.

After 3 more minutes take your steak off the griddle and let it rest. Add your kielbasa right where the steak was.

After a few minutes flip the sausages, then add your corn and mushrooms.

Cut your steak into cubes, then add them back to the griddle and turn the burners off.

Add Italian dressing, Worcestershire sauce and jalapeño juice to the mixture then toss everything together and enjoy!