One of Joe’s favorite sandwiches is the “Fireball” from PepperJax Grill. They serve an awesome Philly Cheese Steak sandwich and if you order the Fireball you get a sandwich loaded with jalapenos along with the juice. I thought I’d give it a try to try and recreate this tasty sandwich. I cooked it outside on the griddle which made this so easy. It was almost like a stir fry, adding each item to the griddle for a quick toss in butter and olive oil.
I cut up about 1 1/2 pounds of cubed steak into strips. Season with some worcestershire pepper blend, salt, butter and olive oil.
The veggies are mushrooms, onions and pickled jalapenos. Seasoned with some butter and worcestershire sauce.
Cut the cubed steak into strips. Season the strips with worcestershire pepper blend and salt.
Heat a griddle over high heat. You can cook this indoor or out but it does splatter a bit so if cooking inside you may want to cook in a big skillet with a splatter guard instead of a griddle. Melt 2 tablespoons of butter plus 2 tablespoons of olive oil.
Cook the strips in a single layer on the griddle. They will cook quickly and after a couple minutes will begin to brown and caramelize on the bottom. If you cook in batches, make sure to add another pat of butter and olive oil to the pan before adding a layer of steak strips.
Turn them over and cook an additional 2 – 3 minutes or until they are browned on both sides. Remove from the griddle.
Add a tablespoon of butter and a tablespoon of olive oil to the pan. Toss the onions and begin to stir fry.
As they begin to soften add about a teaspoon of worcestershire sauce.
When they become soft like this, remove them from the griddle.
Another pat of butter and olive oil. Add the mushrooms and another teaspoon of worcestershire sauce.
Within a couple minutes they will brown and soften. Remove them from the griddle.
Add about 1/2 cup of pickled jalapenos and some of the juice. Since they are already cooked, just stir fry for a minute or so before removing from the griddle.
Add a last pat of butter and tablespoon of olive oil to the pan. Time to add it all back to the pan and heat everything together. Joe isn’t a mushroom person so I made him a sandwich with just onion and jalapeno.
After I set aside Joe’s sandwich, I added the mushrooms to the rest. Toss it all together.
Fill 4 steak rolls with about 1/2 of the cheese steak mix.
Add some slices of cheese, whatever you prefer. I had provolone on hand and used that, but swiss or jalapeno jack would be good too.
Top with the remaining cheese steak mix. Place in a preheated oven 400 degrees until the cheese melts.
Cheese steaks for the guys . . .
Some sweet potato fries are a fantastic side to this sandwich.
Jalapeno Cheese Steak
1 1/2 pounds Cubed Steak, cut into strips
1 teaspoon Worcestershire Pepper Blend
1/2 teaspoon Salt
5 tablespoons Butter, divided
4 tablespoons Olive Oil, divided
2 teaspoons Worcestershire Sauce, divided
1 large Onion, sliced
1 package Mushrooms, sliced
1/2 cup Pickled Jalapenos
Juice from Pickled Jalapenos Jar
4 – 6 Cheese Slices
4 – 6 Steak Rolls
4 – 6 slices Provolone Cheese, or Swiss or Jalapeno Jack Cheese
Season the steak strips with the worcestershire pepper blend and salt. Slice onion and mushrooms and set aside.
Heat a griddle or large cast iron skillet over high heat. Melt 2 tablespoons butter plus 2 tablespoons olive oil. Place the steak strips in a single layer and cook approximately 2 – 3 minutes. When browned on the bottom, flip over to cook the other side. **If cooking in batches add another tablespoon of butter and olive oil to the pan before adding the next layer of strips.
Remove the strips from the pan. Add a tablespoon of butter and tablespoon of olive oil to the pan. When melted, add the sliced onions. As they begin to cook, add 1 teaspoon of worcestershire sauce. Stir the onions until soft and translucent. Remove from the pan. Add another tablespoon of butter and olive oil to the pan and cook the mushrooms just like the onions. Remove from the pan. Add 1/2 cup of jalapenos and about 2 tablespoons of the juice from the jar to the pan. The juice will evaporate quickly. Give the jalapenos a quick stir fry of 1 – 2 minutes, then remove from the pan.
Add the last tablespoon of butter to the pan. When melted, add back into the pan the steak strips, onions, mushrooms and jalapenos. If desired, add another 2 tablespoons of pickled jalapeno juice to the stir fry.
Fill 4 – 6 steak rolls with about half of the cheese steak mix. Top with 1 slice of cheese, then divide the remaining mix among the steak rolls. Heat in a 400 degree oven until the cheese melts, about 3 -4 minutes.
Makes 4 – 6 Cheese Steak Sandwiches
4 thoughts on “Jalapeno Cheese Steak”
Anne ~ Uni Homemaker
Oh my goodness, these look mouthwatering! I love cheese steak sandwiches and these look perfect, especially with jalapenos! Well done Jan!
Thanks! It’s become one of our favorites!
Hello, I’ve been trying some of your recipes and really enjoy them. Can you describe what is Worcestershire Pepper Blend?
Hi Shawn, thanks for the question! It’s a black pepper blend that McCormick spice put out a few years ago. It was packaged in an aluminum can and was called Worcestershire Ground Black Pepper Blend. I haven’t been able to find it for a few years now, I think they may have discontinued it. If you look at the picture showing the steaks with the seasoning, there is a photo of the Worcestershire Black Pepper Blend can. Hope that helps.