South Philly Cheesesteak Jalapeno Poppers
A recipe for jalapeno poppers stuffed with chopped steak, caramelized onions and peppers, and melty cheese wiz, topped with crunchy bread crumbs and splashed with hot sauce. These are the perfect bite
- 2 tablespoons olive oil
- 12 jalapeno peppers or as many as you can fill
- 1 large white onion
- 8-10 ounce ribeye steak – needs will vary based on the size of the jalapeno peppers
- Salt and pepper to taste
- ½ cup cheese wiz + more as desired
- Breadcrumbs for serving
- Hot sauce for serving
Heat oil in a large pan over medium heat.
Chop 2 of the jalapeno peppers along with the onion and cook them down about 20 minutes, until they begin to caramelize.
Finely chop the ribeye steak and season with salt and pepper. Add to the pan and cook about 5-6 minutes, stirring often, until just cooked through.
Add cheeze wiz and stir until melted through.
Heat oven to 350 degrees, or heat your grill to medium-high heat.
Slice the remaining 10 jalapeno peppers in half lengthwise and core out the insides.
Fill each jalapeno pepper half with your Philly cheesesteak mixture and bake about 20 minutes, or until the peppers soften and everything is nice and melty.
Sprinkle with breadcrumbs and, if desired, your favorite hot sauce. Serve and enjoy!
Calories: 51kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 23mg | Potassium: 62mg | Vitamin A: 120IU | Vitamin C: 10.4mg | Calcium: 23mg | Iron: 0.3mg