Jalapeno Popper Cheesesteak

• 分量: 2 servings
• 調理時間: 30 minutes
• 総時間: 1 hour

材料

16 jalapenos

1 large yellow onions (sliced thin)

oil, butter, salt, pepper

1 1/2 pounds thin sliced or shaved ribeye steak

2 slices pepper jack cheese

2 slices provolone

1/4 cup cheese whiz

2 large sub rolls

1 cup whipped cream cheese

手順

Jalapenos

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.

Onions

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.

Cheesesteak

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!

栄養

• カロリー: 1567 kcal
• 脂肪総量: 107 g
• 飽和脂肪: 56 g
• 不飽和脂肪: 41 g
• コレステロール: 376 mg
• ナトリウム: 1581 mg
• 炭水化物総量: 56 g
• 食物繊維: 6 g
• 糖質総量: 19 g
• タンパク質: 96 g