It’s jalapeno time again.
Philly Cheesesteak Stuffed Jalapeno Popper time.
Did you think I would go too long without having a new one for you? Don’t you know me by now?
Keep in mind I don’t think I’ve ever had an authentic Philly cheesesteak sandwich. I’ve made my own versions at home, had certain cheesesteak type things at local restaurants, etc. So, apparently, doing it Philly style means using Cheez Whiz.
Um…Wait – What.
I did my research. I never would have imagined that the cheese of choice for the real deal is Cheez Whiz. Here’s a link to a local restaurant I looked up in Massachusetts. Yes, Cheez Whiz. Now, don’t think I’m dissing the stuff; I ate it countless times as a kid on celery sticks, microwaved it and poured it over broccoli, mixed it into casseroles, etc. I just didn’t think it would be the glory cheese for an authentic Philly Cheesesteak. I’ve never tried it, not knocking it!, but it’s just hard for me to see.
Isn’t it funny how us food people can get so engrossed in details like different types of cheeses used on a sandwich?
Other people wouldn’t give two shits. They would acknowledge the fact that it wasn’t the expected cheese, blah, blah, blah, eating their sandwich while playing Candy Crush on their phone. Then move on.
Not us foodies. Hell naw.
They so don’t understand. We concentrate on wrapping our crazy foodie minds around the cheese and why it’s preferred over others and what else we could possibly substitute, etc.
We dissect the food. We investigate. We just love it that much.
My peppers are stuffed with steak and topped with caramelized onions.
Then topped with beautiful cheese.
Baked until beautiful.
I used provolone, but I also used mozzarella on a couple of ’em just for variety – you can tell because they browned a little more than the others. I happen to prefer the provolone over mozzarella.
A blanket of pure lusciousness. I should have made a horseradish drizzle.
Here’s your printable-