No, this recipe isn’t exactly great for your waistline, but what could be better than steak, jalapeños, and cheese? Copious amounts of cheese. Your tastebuds will certainly be pleased with jalapeño cheese steak.
Any cut of beef will do, so while fresh steak is, of course, best, this is an excellent way to use those steaks that may have been sitting in your freezer for a while. The creamy cheese and pepper spiciness take so much focus — it does a good job at hiding the imperfections of frozen meat.
Note: If you opt for a bigger steak, make sure you rest it after frying as there will be some juices. You don’t want that extra liquid added to the dish.
Fresh jalapeño is the best option here, too, but you can also use jarred jalapeños if need be. You can also opt for serrano peppers if you prefer a chili with a little extra spiciness. They both have that tasty fresh, bright bite, so it’s an excellent jalapeño substitute.
–> Learn More: Jalapeño Vs. Serrano – How Do They Compare?
Jalapeño cheese steak is best enjoyed when it’s made. Serve it plated or slice the beef and place the jalapeño cheese steak on buns. It doesn’t keep well, so aim to enjoy it all in one sitting. If your family is like my family, that shouldn’t be a problem.
Like this recipe? You’ll love these too:
- Madagascar Steaks With Sakay, Lasary Voatabia, And Potato Salad: A full meal with beautifully spiced beef.
- Five-Star Chili Burgers With Homemade Relish: This amps up the average burger into something much more memorable.
- Pepperoncini Beef: A classic duo. The pickled pepperoncini provides a tasty fiery tang.
Jalapeño Cheese Steak
- 2 steaks
- 1 1/2 cup cheddar cheese separated as 1 cup and 1/2 cup
- 2 tablespoons flour
- 1 1/2 cups milk
- 1/4 cup jalapeño peppers sliced
- 1/4 cup scallions
- 1/4 cup butter
- Salt and pepper to taste
- Preheat the oven to 350 degrees Fahrenheit.
- Combine flour and a splash of milk and stir until a smooth paste is formed.
- Add the remaining milk, 1 cup shredded sharp cheddar, and a pinch of salt and pepper to the flour mixture and stir thoroughly.
- Microwave the cheese mix until thickened, stopping the microwave every 2 minutes and stirring thoroughly each time.
- Brown the steaks for 1 minute on each side then add to a shallow baking tray.
- Add the jalapeño slices on top of the steaks and then pour over the sauce
- Top with the remaining half cup shredded cheese and sliced scallions.
- Bake in the preheated oven for 15 minutes.
- Serve immediately.