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Cheesesteak Jalapeno Poppers
By Michael Duarte
This jalapeno popper is no ordinary appetizer. It’s definitely a crowd-pleaser every time!
Steps
- Slice your jalapenos lengthwise and remove the seeds, set aside.
- Sauté onion, red bell pepper, and green bell pepper in a skillet on medium heat adding 1 tbsp of worcestershire sauce.
- When caramelized, remove the veggies and add in the thinly sliced ribeye. (Pro Tip) Put ribeye in freezer for 1 hour to firm and it will allow you to get thinner slices.
- Sear on medium to high heat and add back to the veggies, plus 4 slices of mozzarella and 4 slices of provolone cheese until the cheese is melted.
- Add mixture to your jalapeno slices and wrap with bacon. Top with your favorite BBQ rub.
- Place on a wire rack and into your smoker at 375°F for 1 hour. Remove when your bacon is nice and crispy and enjoy!
Ingredients:
- 10 jalapenos – sliced lengthwise and seeded
- 1 lb. ribeye – sliced thin
- 10 slices of bacon
- 1 red bell pepper – chopped
- 1 green bell pepper - chopped
- ½ yellow onion - chopped
- 4 slices of mozzarella cheese
- 4 slices of provolone cheese
- 1 oz. worcestershire sauce
- 3 tbsp BBQ rub
- salt & pepper
- Bear Mountain Bold BBQ pellets
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