So we made these for the Super Bowl and I keep forgetting to post the recipe. Andy wanted to try something different and stumbled upon these Philly Cheesesteak Jalapeno Poppers. Anyone who knows me, knows I love spicy foods, so this was right up my alley. Also, they were surprisingly easy to make. The only problem is they’re not baked, they’re fried. So you’ll need a small kitchen fryer for this one.
We ended up frying everything in sight the moment the fryer was on: Buffalo Potato Chips, buffalo chicken, bread (don’t ask), and if we had Oreos, they would have been in there. But these were truly my favorite.
Philly Cheesesteak Jalapeno Poppers Recipe
1/2 pound ground beef
1/2 sweet onion, finely chopped
1/4 pound of aged Provolone, coarsely chopped
8 oz of Philadelphia cream cheese, softened
24 jalapenos, tops and seeds removed
3 eggs, beaten
Salt and pepper, to taste
Canola or vegetable oil for frying
Preheat your filled fryer to 360.
In a large frying pan on medium heat, cook ground beef until fully browned. Break chunks into smaller bits with a wooden spoon. Remove ground beef with a slotted spoon and place on a paper towel to remove excess fat. Leave 1 tablespoon of fat in pan, add onions.
Cook onions until caramelized, about 8 minutes. Remove from pan and let cool. Combine onions with ground beef, salt, and pepper. Mix with cream cheese and provolone cheese until combined.
Fill hollowed out jalapenos with mixture, making sure it gets to the bottom of the pepper.
Dip each jalapeno into the beaten egg mixture, making sure to get some inside the top opening. Gently roll in flour, pressing some into the top opening.
Fry poppers in batches, being careful not to overcrowd the fryer. Cook until golden brown, or about 3-5 minutes. Remove from fryer and let drain on paper towels. Cool slightly before eating.