Things You’ll Need To Pull This Off:
- 12 jalapeno peppers for stuffing (Get big ones you’ll be glad you did)
- 1/2 lb leftover smoked beef short ribs, ribeye steak, or TriTip… you could really use any beef, sliced, diced, or crumbled.
- 1 Pound thin sliced smoked bacon
- 1 large white onion, diced
- 1-2 large jalapenos diced
- 1/2 stick butter
- Salt
- Fresh ground black pepper
- Provolone cheese
The Process:
Preheat your grill to 250-275 degrees.
Cut the tops off the peppers and scrape out the seeds and ribs using a peeler or small knife. If you’re really feeling adventurous leave the veins and a few of the seeds.
Heat butter over medium heat in a medium sauté pan. This can be done on the grill as well.
Add diced onions and jalapeno and give it a few grinds from the salt grinder, I use Pink Himalayan Sea Salt; toss to coat.
Sauté, stirring frequently, until almost translucent, about 10 minutes. Add the meat and heat for another 3-4 minutes until it’s all warm. Remove from heat and let cool.
Chop up the cheese (the more cheese the better) and mix it in with the meat, onion, and jalapeno mixture and salt and pepper to taste.
Stuff the peppers with the beef, onion, jalapeno and cheese mixture.
Place the top back on the peppers and wrap em with 2 slices of bacon, make sure to wrap the cap to hold it in place and the mixture inside.
Put a small chunk of your favorite wood on the coals and grill over indirect heat for 30-35 minutes. Cook until bacon is crisp.
Added Bonus: Smoked Provolone Cheese Dipping Sauce
Things You'll Need To Pull This Off:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk (heat in microwave approx. 30 seconds or until warm)
8 ounces smoked provolone cheese, shredded
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
The Process:
Fill the bottom of a double boiler halfway with water and place over medium heat. Melt the butter in the top of the double boiler. (If you don't have a double boiler, melt the butter in a stainless-steel bowl set snugly inside a saucepan filled halfway with water.) Add flour to the melted butter and whisk; allow flour to cook for 2-3 minutes to cook out the ‘floury’ taste. Whisk in the warm milk and S&P. Turn the heat down to medium-low and add in the cheese so it softens slowly. Stir often until you get a smooth mixture. Once your sauce is smooth, reduce the heat to low until ready to serve. Stir occasionally to keep it smooth.
Note: If you need a smaller batch of sauce simply cut the recipe in half.
So there ya go, you jus made yourself some Smoked Bacon Wrapped Philly Cheesesteak Jalapeno Poppers with a Smoked Provolone Cheese Dipping Sauce!
You know what time it is now… If you made enough for friends and family, give everyone their share and watch em smile! If no one is talkin, or they're makin some noises that you may or may not have heard before, you know you did good!!!
Enjoy my friends, and smoke on!
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