These Spicy Smoked Cheesesteak Jalapeño Poppers combine the kick of jumbo jalapeño peppers with savory cubes of beef steak, rich cream cheese, and a blend of cheddar jack cheese, all wrapped in crispy thick-cut bacon. This recipe is a flavor-packed appetizer, perfect for grilling enthusiasts looking to spice up their barbecue game or for anyone wanting to impress at a potluck or party.
Cheesesteak Jalapeño Poppers
These Spicy Steak-Stuffed Jalapeño Poppers are a must-try! This spicy twist on the traditional jalapeño popper is a flavor explosion, thanks to the irresistible blend of spicy jalapeños, savory steak, creamy and tangy cheeses, and smoky bacon.
They are perfect for grilling, and jalapeno popper fans are going to love the addition of spicy, seasoned steak to the mix.
If you’re looking for a unique appetizer to bring to the game, tailgating, or the next party you are throwing or attending, you’ve found the perfect option here!
Why you’ll love this dish…
- Bold Flavors: The steak adds a hearty, meaty texture that complements the creamy cheese and the smoky bacon.
- Versatile: You can experiment with different cheese or seasoning rubs to personalize the flavor.
- Perfect as an Appetizer or Side Dish: These poppers can be served as a standalone appetizer or as a complementary side dish for a variety of main courses.
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Cheesesteak Poppers shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Jumbo Jalapeño Peppers
- Beef Steak
- Spanglish Asadero AP Rub
- Cream Cheese
- Cheddar Jack Cheese
- Thick Cut Bacon
75+ of my favorite Traeger Recipes
How to make Cheesesteak Jalapeño Poppers on the Traeger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Prep
Cut the steak into cubes and coat with AP rub. Sauté until browned and set aside.
2
Stuff
Slice jalapeños in half, remove seeds, fill with cream cheese, add cheddar jack cubes, and top with sautéed steak.
3
Wrap
Securely wrap each stuffed pepper half with bacon.
4
Grill
Grill the poppers at 375°F for 45-50 minutes, checking for bacon crispness and cheese melt.
5
Enjoy
Let cool slightly before serving.
Smoked Hog-Stuffed Jalapeño Poppers
Spicy Cheesesteak Poppers FAQ
Can this recipe be made in advance?
Yes, you can prepare the jalapeño poppers up to a day in advance. Keep them refrigerated until ready to grill.
What’s the best way to store and reheat the leftovers?
Store leftovers in an airtight container in the refrigerator. Reheat in the oven, air fryer, or on the grill to maintain crispness.
Are there vegetarian alternatives for the steak?
For a vegetarian version, substitute the steak with grilled mushrooms or black beans.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses like mozzarella, gouda, or pepper jack for varied flavors.
Try our Smoked Cream Cheese too!
Serve this with…
More great appetizer recipes to love!
- Traeger Ham and Cheese Pinwheels
- Smoked Pulled Pork Poutine
- Traeger Grilled Bacon-Wrapped Asparagus
- Smoked Whipped Feta Dip
- Smoked Beef Bacon Jalapeno Poppers
- Traeger Armadillo Eggs Recipe
- Traeger Grilled Meatball Bread
Cheesesteak Jalapeño Poppers
These jalapeno poppers have a fun cheesesteak twist!
Ingredients
- 6 jumbo jalapeño peppers
- 12 ounces beef steak
- 1.5 teaspoons Spanglish Asadero AP rub
- 8 ounces cream cheese
- 6 ounces cheddar jack cheese
- 1.5 pounds thick cut bacon
Instructions
- Cut steak into 1/4" cubes.
- Coat steak cubes evenly with AP rub.
- Heat skillet on high. Sauté steak until it starts browning. Avoid overcooking.
- Once browned, remove steak from heat. Place in bowl.
- Slice jalapeños in half lengthwise. Remove seeds and ribs carefully.
- Fill each jalapeño half with cream cheese. Spread evenly.
- Cut cheddar jack cheese into 1/4" cubes.
- Place cheddar jack cubes on cream cheese in jalapeños. Press gently to embed in cream cheese.
- Layer sautéed steak cubes on top of cheddar jack in jalapeños.
- Wrap each jalapeño half with bacon. Ensure bacon is secure.
- Preheat grill to 375°F.
- Place wrapped jalapeños on grill. Cook for 45-50 minutes. Check for bacon crispness and cheese melt.
- Remove from grill. Let cool slightly before serving.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 479Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 119mgSodium: 1137mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 32g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.