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-
- 12 jalapeno peppers, washed
- 1/2 lb leftover steak (you could really use any beef), diced or crumbled
- 1/2 large yellow onion, diced
- 1/2 stick butter
- Provolone or Mozzarella cheese
- Preheat oven to 400 degrees.
- Score peppers down the middle and scrape out seeds and ribs using a tiny spoon or butter knife.
- Heat butter over medium heat in a medium saute pan.
- Add onions and sprinkle generously with salt; toss to coat.
- Saute, stirring frequently, until almost translucent, about 10 minutes.
- Stuff peppers with beef, then onions and top with cheese.
- Bake for 12-15 minutes, until cheese is melted and almost browning.
Mackenzie @ Cheerios and LattesNovember 2, 2013 at 12:25 PM
These look awesome; we love jalapeno poppers!
Gloria // Simply GloriaNovember 1, 2013 at 11:54 AM
Always love “Jalapeno Time”! Love this recipe…and it’s seriously making me salivate!!
PaulaOctober 29, 2013 at 5:30 AM
This is awesome, totally love it. Pinned and shared on fb, thanks for joining us at Marvelous Mondays!
JoybeeOctober 26, 2013 at 10:11 PM
These look great. I love jalapeno poppers and this is a great new take on an old favorite. Thanks for sharing. Seen on Show Stopper Saturday.
Stephanie @ Plain ChickenOctober 26, 2013 at 9:19 PM
Great tailgating food!
AndiOctober 26, 2013 at 7:28 AM
Oh hubby would love these, I think I may also. Beautiful photo’s pinning Andi thewednesdaybaker
Britni @ Play. Party. Pin.October 25, 2013 at 5:42 PM
What a clever idea. I bet you could use peppers as the base of most sandwiches. Thanks for the tip and thanks for linking up to the weekend re-Treat link party.
[email protected]October 25, 2013 at 7:01 AM
These look absolutely delicious!! May just have to try these out…. SOON!