I’m one of those people that wake up thinking about what I am going to have for dinner. Not so long ago, I dreamed up this golden brown crumbed jalapeno and feta stuffed steak topped with oozy, silky cheese sauce. While it sounds complicated to make, it’s actually dead-easy.
That day I headed off to the shops to get my ingredients, low and behold; I couldn’t find all the ingredients. Four shops later, I had to give up the chase and settle on something else. This seems to happen to me of late; when I really have my heart (should I say stomach) set on a certain meal, I just can’t find the ‘readily’ available ingredients I often see on my previous trips to the supermarket.
In some cases, you can substitute the ingredients, this particular recipe was missing the main ingredient; the jalapenos! So I decided to stock up on what I could find that day, and continue to scour the shops another day. My substitute dinner, although tasty, just didn’t hit the spot.
I hope when you make this, finding the ingredients is less painful… It’s well worth the effort though and I can now go in search of something new.
2 thin beef (used for schnitzel)
2 pieces feta
1 Cup bread crumbs
½ cup flour
Cheats cheese sauce ingredients:
1 cup milk
1 teaspoon maizena, diluted in a bit of water
½ cup cheese
- Preheat oven to 180˚C and prep a baking tray with spray and cook.
- Cut the ends of the jalapeno off, and slice one side down lengthways; scoop out the jalapeno inside out.
- Stuff the jalapenos with the feta pieces.
- Take out a plate and two bowls; place the flour on the plate, the egg in a bowl and the bread crumbs in the other bowl.
- Take the thin beef pieces and coat in the flour on both sides.
- Place the stuffed jalapeno on the one side and roll the steak from the jalapeno side to the other end. Almost like a roulade. Do this for both pieces.
- Dunk the rolled beef into the egg to coat it and then straight into the bread crumbs. Generously coat with breadcrumbs.
- Place both crumbed rolled beef on the prepped baking tray and bake for 20 – 25 minutes; until the crumbs are golden brown.
- While the beef is cooking, take a sauce pan and pour milk into it. Heat it on the stove over a high heat; add in your salt and pepper. Stir continuously to avoid burning.
- Once the milk is steamy and hot; add in your maizena that has been diluted in a bit of water, bit by bit. You might not need all the maizena. Continue stirring until you have a medium to thick pouring sauce. Lastly add in ½ cup of cheese and stir until it is melted and gooey.
- Once the beef is cooked, serve immediately and pour over the cheese sauce.