Cheesesteak Jalapeno Poppers (Get Cooking)


Cheesesteak Jalapeno Poppers (Get Cooking)

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Plate of breaded cheesesteak jalapeno poppers

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Recipe Data

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    Servings and Ingredients

    1 tbsp. olive oil
    1 (12 oz) pkg raw sliced sirloin beef for Philly steak with seasoning packet, such as Pepperjax
    ½ yellow onion, finely chopped
    1 clove(s) garlic, minced
    8 oz. whipped cream cheese
    8 oz. Hy-Vee shredded mozzarella and provolone cheese blend
    4 oz. Hy-Vee shredded chipotle cheddar cheese
    12 jalapenos, cut in half lengthwise and seeded
    1 c. milk
    1 c. flour
    3 eggs, beaten
    3 c. panko breadcrumbs
    Oil, for frying
    Salt, as needed


    1. Heat olive oil in a large heavy pan over medium heat.
    2. Brown beef with seasoning packet.
    3. Add onion and garlic; saute until soft. Set aside and cool.
    4. In a bowl, stir together cream cheese, shredded cheeses and beef mixture.
    5. Use a spoon fill the jalapeno halves with the beef mixture and refrigerate until set.
    6. Set up a breading station; place flour, milk, eggs and breadcrumbs in separate bowls.
    7. Dip each jalapeno half in milk, then flour, then eggs, then breadcrumbs. Continue until all are breaded.
    8. Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.
    9. Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, 3 to 5 minutes.
    10. Remove from fryer, drain on paper towels, season with salt and allow to cool slightly before serving.

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, October 21, 2016.