Spicy Jalapeño Cheesesteak
Spicy Jalapeño Cheesesteak
Ingredients
For the Steak and Vegetables
- 1 1/2 pounds ribeye steak, very thinly sliced against the grain
- 1 yellow onion, thinly sliced
- 2 fresh jalapeños, thinly sliced, seeds removed for less heat or left in for more
- 1 green bell pepper, thinly sliced (optional)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup provolone cheese, shredded
- 1 tablespoon pickled jalapeño brine
- 1/2 teaspoon hot sauce, optional, for extra heat
- 1/4 teaspoon salt
For Serving
- 4 hoagie rolls, split lengthwise
- 1 tablespoon butter, melted, for toasting rolls
Instructions
- 1
Prepare all ingredients: thinly slice the ribeye steak, yellow onion, fresh jalapeños, and green bell pepper (if using). Shred the cheddar and provolone cheeses. This preparation is key for quick cooking.
⏱️ 10 min
- 2
Make the Spicy Cheese Sauce: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in the milk until smooth. Bring to a simmer, then reduce heat to low. Stir in the shredded sharp cheddar and provolone cheeses until melted and smooth. Add the pickled jalapeño brine, hot sauce (if using), and 1/4 teaspoon of salt. Keep warm over very low heat, stirring occasionally.
⏱️ 10 min
- 3
Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet or griddle over medium-high heat. Add the sliced yellow onion, fresh jalapeños, and green bell pepper (if using). Sauté for 5-7 minutes, or until softened and lightly caramelized. Remove the vegetables from the skillet and set aside.
⏱️ 8 min
- 4
Cook the steak: Add the remaining 1 tablespoon of olive oil to the same skillet. Increase heat to high. Add the thinly sliced ribeye steak in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side until browned and cooked through. Season the steak with garlic powder, 1/2 teaspoon of salt, and black pepper as it cooks.
⏱️ 7 min
- 5
Combine steak and vegetables: Once all the steak is cooked, return the sautéed vegetables to the skillet with the steak. Mix well to combine everything.
⏱️ 2 min
- 6
Toast the hoagie rolls: Preheat your oven or a separate pan to 350°F. Brush the inside of the split hoagie rolls with melted butter. Place them butter-side down on a baking sheet or in a dry skillet and toast for 2-3 minutes, or until lightly golden and warmed through.
⏱️ 3 min•🌡️ 350
- 7
Assemble and serve: Divide the steak and vegetable mixture evenly among the toasted hoagie rolls. Generously spoon the warm Spicy Cheese Sauce over the filling. Serve immediately and enjoy your world-class Spicy Jalapeño Cheesesteak!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Jalapeño Cheesesteak
Ingredients
For the Steak and Vegetables
- 1 1/2 pounds ribeye steak, very thinly sliced against the grain
- 1 yellow onion, thinly sliced
- 2 fresh jalapeños, thinly sliced, seeds removed for less heat or left in for more
- 1 green bell pepper, thinly sliced (optional)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup provolone cheese, shredded
- 1 tablespoon pickled jalapeño brine
- 1/2 teaspoon hot sauce, optional, for extra heat
- 1/4 teaspoon salt
For Serving
- 4 hoagie rolls, split lengthwise
- 1 tablespoon butter, melted, for toasting rolls
Instructions
- 1
Prepare all ingredients: thinly slice the ribeye steak, yellow onion, fresh jalapeños, and green bell pepper (if using). Shred the cheddar and provolone cheeses. This preparation is key for quick cooking.
⏱️ 10 min - 2
Make the Spicy Cheese Sauce: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in the milk until smooth. Bring to a simmer, then reduce heat to low. Stir in the shredded sharp cheddar and provolone cheeses until melted and smooth. Add the pickled jalapeño brine, hot sauce (if using), and 1/4 teaspoon of salt. Keep warm over very low heat, stirring occasionally.
⏱️ 10 min - 3
Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet or griddle over medium-high heat. Add the sliced yellow onion, fresh jalapeños, and green bell pepper (if using). Sauté for 5-7 minutes, or until softened and lightly caramelized. Remove the vegetables from the skillet and set aside.
⏱️ 8 min - 4
Cook the steak: Add the remaining 1 tablespoon of olive oil to the same skillet. Increase heat to high. Add the thinly sliced ribeye steak in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side until browned and cooked through. Season the steak with garlic powder, 1/2 teaspoon of salt, and black pepper as it cooks.
⏱️ 7 min - 5
Combine steak and vegetables: Once all the steak is cooked, return the sautéed vegetables to the skillet with the steak. Mix well to combine everything.
⏱️ 2 min - 6
Toast the hoagie rolls: Preheat your oven or a separate pan to 350°F. Brush the inside of the split hoagie rolls with melted butter. Place them butter-side down on a baking sheet or in a dry skillet and toast for 2-3 minutes, or until lightly golden and warmed through.
⏱️ 3 min•🌡️ 350 - 7
Assemble and serve: Divide the steak and vegetable mixture evenly among the toasted hoagie rolls. Generously spoon the warm Spicy Cheese Sauce over the filling. Serve immediately and enjoy your world-class Spicy Jalapeño Cheesesteak!
⏱️ 5 min