philly cheese steak jalapeño poppers

I’ve been making Philly’s for years but this is something totally new for me. You know at Dinner High Five we like to bring something unique to the game, so Philly Cheese Steak stuffed jalapeno poppers is our offering to you.

This recipe take a bit of time, but is pretty basic. You’ll need:

• One 16oz ribeye steak (boneless or bone in…your choice)

• Half of a red onion sliced thin

• Jalapeños cored and seeded

• A few slices of provolone cheese

• 1 package of bacon (preferable not thick cut)

• Garlic salt seasoning (We used Malcom Reed’s The A.P. Rub and it was fantastic).

Put the ribeye in the freezer for about 30 minutes before you start slicing. It make it much easier to get thin slices that way. 

Core and seed the jalapeños. The larger the jalapeños the easier it will be to line the inside with the provolone. Slice the online and ribeye as thin as you can get them. This will make them cook faster and easier to mince before you stuff the peppers.

On a super hot griddle, cook the onions and steak together. Once its all cooked thru, mince finely. Then stuff the peppers with the mix. Using some toothpicks, wrap them suckers in bacon and throw them on the grill. 

You really don’t want to grill these two quickly. You want the bacon to cook evenly. We finished them on the griddle just cuz. Enjoy!