November 29, 2021

Bacon and Jalapeno Cheesesteak Sandwiches

Bacon and Jalapeno Cheesesteak Sandwiches are one of our favorite fall dinners. I love this sandwich for several reasons. First of all, I like that this meal can be made in only forty minutes. Secondly, I like that the filling for this sandwich can be made in advance. Believe it or not, this tender steak can be reheated in the microwave. And, it still tastes great. And, lastly, we all love the tender steak, crispy bacon, and spicy jalapenos in this sandwich.

The Equipment I Used

A Meat Pounder- You’ll need this to pound the steak so it’s nice and thin.
A Cast Iron Skillet- I use this to cook my steak, but you could use any large skillet.

The Ingredients Needed for Bacon and Jalapeno Cheesesteak Sandwiches

Jalapenos-Be sure to seed your jalapenos, to cut down on the spice.
Mushrooms- Rinse your mushrooms, and then wipe off all the brown specks.
Steak- I use either boneless strip steak or filet mignon.
Cheese- I use Monterey Pepper Jack cheese, but plain Monterey Jack cheese would also be good.
Bacon- Cook and crumble the bacon right before you make these sandwiches.

How I Made my Sandwiches

First, I cooked my onions and peppers. You want the peppers and onions to be tender, but not mushy. I like to cook these in my largest skillet.
Next, I added the mushrooms. I like my mushrooms very well done, so I cook them for 15 minutes.
Then, I pound the meat thin. Take your time, and get the meat nice and thin.
Next, I cook the meat. Try not to overcook the steak. Cook it until it’s just no longer red.
Finally, I add the meat to the veggies and melt the cheese on top.

If you like steak, you need to try these rich and delicious Bacon and Jalapeno Cheesesteak Sandwiches.

Bacon and Jalapeno Cheesesteak Sandwiches

Tender steak, jalapenos, bacon, mushrooms, onions, and pepper Jack cheese on hoagie rolls.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings

Calories 500 kcal

Ingredients

6 tbsp. unsalted butter
1 cup each sliced red peppers and onions
½ cup each seeded and sliced jalapenos
3 cups sliced mushrooms
1½ tsp. kosher salt
½ tsp. black pepper
1½ pounds boneless strip steak or filet mignon
2 tbsp. vegetable oil
2 cups Monterey pepper Jack cheese, shredded
4 slices of bacon, cooked and crumbled
4 hoagie rolls, lightly toasted

Instructions

In a large skillet, melt the butter on medium heat. Add the onions, peppers, and jalapenos and cook them for ten minutes.
Add the mushrooms, salt, and pepper and cook for 15 minutes. Cover and keep warm.
While the mushrooms cook, cut the steak horizontally, in two inch slices. Using a meat pounder, flatten each slice, until it's as thin as possible. Season the meat with a little bit more salt and pepper.
Heat a cast iron skillet on high heat, and add the oil. Stir fry the meat in three batches, for about two minutes each. When the meat is done, add it to the vegetables. Sprinkle the cheese on top and cover the pan for a minute so that the cheese melts. Divide the mixture between four buns and serve.