Philly Cheesesteak Jalapeño Poppers
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An easy take on a Philly staple and a classic appetizer, these Philly Cheesesteak Jalapeño Poppers are the perfect cheesy, spicy, crispy bite for your next party. Serve them with a bit of hot sauce on the side, and watch them vanish!JUMP TO RECIPE
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Philly’s Phinest Potent Poppables
The ultimate mash-up between classic sandwich and fun finger food, these Philly Cheesesteak Jalapeño Poppers are the cheesy-wheezy answer to your next game-day spread. And guys- they’re low carb too!
How can you go wrong with a jalapeño pepper stuffed with steak and cheese, amirite?
To start things off, you’ll need to slice the jalapeños open and remove the seeds and bitter white parts. You could wear gloves for this step if you like, but I like to live on the edge and just wash my hands thoroughly after handling the peppers. Do you- just don’t touch your eyes until your done, and thank me later.
I do, however, recommend using a small spoon to remove the seed pods from the peppers. It’s soooo much easier, and it limits your contact with those eye-pain inducing, capsaicin pumping seeds. Once you’ve got the guts out, rinse the peppers off and place them on a parchment paper lined baking sheet.
Making the filling
To make the filling for the Philly Cheesesteak Jalapeño Poppers, you will need:
- A bit of olive oil to cook the steak in.
- Thinly sliced steak, such as Old Neighborhood.
- Salt and pepper, to taste.
- An 8 oz block of softened cream cheese.
- MORE CHEESE. 8 oz shredded Italian blend cheese, shredded Swiss/gruyere blend or shredded Monterey jack.
When you’re ready to make the filling and assemble the peppers, preheat the oven to 350 degrees. Cook the steak up in some olive oil with a bit of salt and pepper until just browned, then set aside to cool enough to handle. Chop the steak up into bite size pieces and mix well with the cream cheese and shredded cheese. Then it’s time to stuff the peppers generously with the mixture.
Don’t skip the panko
Once your peppers are stuffed, heat up a bit of butter in the pan you cooked the steak in, and throw in some panko breadcrumbs. Toast them up in the butter, get them nice and golden- and then sprinkle them generously onto the tops of the poppers. This gives the poppers some crunch, and a cheeseteak-eque bread quality. Plus butter, so you know it’s good.
Once the peppers are well coated with toasty breadcrumbs, pop the poppers into the oven for 15-20 minutes, until the tops are well browned and bubbly, and the peppers are tender when pierced with a knife.Let them cool about 10-15 minutes before serving.
I gotta say, I love these with hot sauce. My bestie and I taste tested these over some drinks in the yard, and she claimed they begged for hot sauce.
Always up for an experiment, I indulged her. And I am so glad I did! Now, I know- it’s a jalapeño, it’s already hot- but trust me on this.
The hot sauce is the perfect compliment to the rich steak and cheese combo, and helps bring out the flavor of the jalapeños. It’s the perfect bite. Just do it-with a sauce like Frank’s Red Hot. I don’t “put that s**t on everything,” but I put it on these. And you should, too.
If you make my Philly Cheesesteak Jalapeño Poppers, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more fun app ideas? Check out my Game Day Favorites!
Philly Cheesesteak Jalapeño Poppers
- 1 tbsp olive oil
- 14 oz sliced beef shaved steak, such as Old Neighborhood*
- Salt and pepper, to taste
- 8 oz softened cream cheese
- 8 oz shredded Italian blend cheese or Swiss/gruyere blend*
- 10 medium-large jalapeños, sliced in half lengthwise and seeds removed
- 2 tbsp butter
- 1/2 cup panko breadcrumbs
- hot sauce, such as Franks Red Hot, for serving
- Preheat the oven to 350 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 until shimmering, about 2 minutes. Add steak, 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, and allow to cool 5-10 minutes, then rough chop into smaller, bite size pieces. Set skillet aside for later. 4. Add softened cream cheese, shredded cheese blend, and chopped cooked steak to a medium mixing bowl and toss to combine. Stuff each pepper with the mixture, mounding over the top. 5. Add butter to the reserved skillet and melt over medium heat. Add the panko breadcrumbs and toss to combine with the butter. Cook, stirring occasionally, until all breadcrumbs are well toasted- about 2-3 mins. Spoon/Sprinkle the toasted breadcrumbs on top of each pooper and transfer the baking sheet to the oven. 6. Bake the stuffed jalapeños at 350 for 15-20 minutes, until topping is browned and bubbly and peppers are tender. 7. Allow to cool 10-15 minutes before serving.
I like to use a pre-sliced, thin steak for these, such as Old Neighborhood. You could also use very thinly shaved ribeye, and some supermarkets sell similar cuts in the fresh or frozen meats section.
I recommend a blend of shredded cheese for this recipe, such as an Italian blend. All mozzarella can get a little dense, so the mixture helps balance everything out. However, all Monterey jack would work well.
Make sure your cream cheese is softened before working with it to make it easier to get the filling blended.
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Hi, I’m Sharon!
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