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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.

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.

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.

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.

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.

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.

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!


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.

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.

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.

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.

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.

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.

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!
