Jalapeno Popper Cheesesteak

5 from 1 vote

A classic cheesesteak filling with onions wrapped inside a layer of roasted jalapenos and cream cheese on a toasted roll!

Prep Time30

Cook Time1 20

Total Time1

Cuisine: American

Servings: sandwiches

Calories: 1567kcal

Preheat broiler to high. Add the jalapenos to a sheet pan and toss with oil and salt until coated. Broil on high for 5-7 minutes to char. Flip and repeat a few times until the peppers are fully blackened on all sides.
Add the peppers right to a bowl and covery tight with plastic wrap. Allow to rest for at least 15 minutes to cool and they will be easier to peel.
Peel the jalapenos and cut off the top and bottom. Slice down the center to open. Remove seeds so you end up with a sheet of jalapeno. Repeat with all the jalapenos.

Add the onions to a large frying pan on medium heat with some butter. Season with salt. Cook slow and low for about 45 minutes, stirring often, to brown and drastically reduce in size.

Preheat broiler to high. Open the bread rolls and lightly brush the insides with some butter. Broil on high until the insides are golden brown.
Preheat a large cast iron pan on medium high heat. Add in the meat and season with salt and pepper. Cook about 8 minutes to char the edges and cook through.
While the meat is cooking, spread the jalapeno sheets on each roll to make a full single layer cover of the bread. Then spread on the cream cheese to make a thin layer over the jalapenos.
Reduce heat on the meat and add in the onions and cheeses. Stir to combine and allow the cheeses to melt and form a sauce on the meats.
Split the meat among the sandwich rolls. Roll them up, preferably using some parchment paper to close and seal them. Serve!