A cross between a Philly staple and a classic appetizer, these Philly Cheese Steak Stuffed Jalapeno Peppers are the perfect cheesy, spicy, crispy bite for your next party.
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An easy Philly Cheesesteak Stuffed Jalapeno Peppers recipe!
If you love a great Philly cheesesteak sandwich loaded with gooey cheese, these Philly Cheesesteak Stuffed Jalapeno Peppers are the appetizer for you!
The ultimate mash-up between classic sandwich and fun finger food, these Philly Cheesesteak Jalapeño Poppers are the perfect appetizer for your next game-day spread, and a snack the whole family will love! And they're a great way to enjoy Philly steaks low carb, too (or for keto diet)!
This is a tasty and spicy take on Philly Cheesesteak Stuffed Peppers!
Tools for the perfect stuffed peppers
- A sharp knife and cutting board, for prepping the peppers.
- A small spoon to remove the seed pods from the peppers.
- A baking sheet or baking dish.
- Parchment paper.
Ingredients
To make the filling for the Philly Cheesesteak Stuffed Jalapeno Peppers, you will need:
- A bit of olive oil, for cooking the onions and steak.
- One small onion, diced.
- Thinly sliced steak, such as Old Neighborhood. If you can't find this, you can thinly slice your own Ribeye!
- Chopped American cheese. Finely chop deli American cheese and fold it into the warm steak to create a homogenous cheesesteak filling. I use Cooper Sharp for this recipe.
- A few dashes of good hot sauce, to round out the flavor. I like Crystal.
- Salt and black pepper, to taste.
How to make Cheese Steak Stuffed Jalapeno Peppers
These Cheese Steak Stuffed Jalapeno Peppers come together quickly and easily, in just a few steps! Here's how to make them:
Making the Cheesesteak Filling:
- Preheat the oven to 425 degrees , and line a baking sheet with parchment paper.
- Slice the jalapeños in half lengthwise and carefully scoop out the seeds and white parts with a small spoon. Discard seeds/white bitter parts, and rinse jalapeños to remove all seeds. Arrange on the parchment lined sheet, cut side up.
- In a medium nonstick frying pan or large skillet, heat the olive oil over medium heat. Add diced onions and season with salt and pepper, cook stirring occasionally for 5-7 minutes until softened, remove from pan to a bowl and set aside.
- Add steak to the pan, and season with salt and pepper. Cook, stirring and breaking up the meat occasionally- until browned and cooked through, 4-5 minutes. Turn off the heat, remove to a cutting board and chop into finer, biter sized pieces, if needed.
- Add the warm steak to the bowl with the chopped American cheese and cooked onions (and hot sauce, if using), and toss well until a paste-like mixture forms (for best results, do this while the steak is still warm so it fully incorporates).
Stuffing the peppers:
- Stuff each one of the prepared jalapeño pepper halves with the meat mixture, mounding the beef mixture over the top to maximize each pepper.
- Bake the stuffed jalapeños in preheated oven for 15-20 minutes, until topping is golden brown and bubbly and peppers are tender. (see recipe card. below for full ingredients list and instructions).
Substitutions and Additions
These Cheese Steak Stuffed Jalapeno Peppers are easily customized to work with your personal preferences, as well as what you have on hand in your refrigerator and pantry. Here are some great swaps and additions you can use to make this recipe your own:
- Chop up a slice of provolone cheese or so and add it to the cheese blend.
- Use some thinly sliced ribeye steak or top sirloin in place of the pre-sliced steak. For best results, freeze it for about 30 minutes to 1 hour prior to slicing to get ultra thin strips.
- Serve the poppers with cheez whiz for dipping!
- Swap the chopped American cheese for shredded cheese.
- Use large green bell peppers or mini sweet peppers instead for less heat to make philly cheesesteak stuffed green peppers instead!
- Use caramelized onions in place of sautéed.
- Cook them on aluminum foil instead of parchment.
- While not traditional, you could use cooked ground beef or chopped roast beef for this recipe as well.
- Add a dash of Worcestershire sauce instead of hot sauce to the mix!
- Stir in some minced garlic or garlic powder.
Storing
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
More great Philly Cheesesteak recipes!
If you love this Philly Cheesesteak Stuffed Jalapeno Peppers Recipe, you'll love these tasty Philly steak recipes, too!
Philly Cheesesteak Stuffed Jalapeno Peppers Recipe
Ingredients
- 10-14 medium-large jalapeños, sliced in half lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 14 oz sliced beef shaved steak, such as Old Neighborhood*
- Salt and pepper, to taste
- ½ lb American cheese, finely chopped
- a few dashes of hot sauce, such as Crystal (optional)
Instructions
- Preheat the oven to 425 degrees , and line a baking sheet with parchment paper. 2. Slice the jalapeños in half lengthwise and carefully scoop out the seeds and white parts with a small spoon. Discard seeds/white bitter parts, and rinse jalapeños to remove all seeds. Arrange on the parchment lined sheet, cut side up. 3. In a medium nonstick frying pan, heat the olive oil over medium heat. Add diced onions and season with salt and pepper, cook stirring occasionally for 5-7 minutes until softened, remove from pan to a bowl and set aside. 4. Add steak to the pan, and season with salt and pepper. Cook, stirring and breaking up the meat occasionally- until browned and cooked through, 4-5 minutes. Turn off the heat, remove to a cutting board and chop into finer, biter sized pieces, if needed. 5. Add the warm steak to the bowl with the chopped American cheese and cooked onions (and hot sauce, if using), and toss well until a paste-like mixture forms (for best results, do this while the steak is still warm so it fully incorporates). 6. Stuff each prepared jalapeño pepper with the mixture, mounding over the top. 7. Bake the stuffed jalapeños in preheated oven for 15-20 minutes, until topping is browned and bubbly and peppers are tender.Allow to cool 5-10 minutes before serving.
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