Crumbed jalapeno steak topped with oozy cheese sauce

Jalapeno steak

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.

jalapeno steak and cheese sauce

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.

jalapeno and feta beef

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.

book here

Recipe below

jalapeno steak and cheese


2 thin beef (used for schnitzel)

2 jalapenos

2 pieces feta

1 Cup bread crumbs

1 egg

½ cup flour

Cheats cheese sauce ingredients:

1 cup milk

1 teaspoon maizena, diluted in a bit of water

½ cup cheese



  1. Preheat oven to 180˚C and prep a baking tray with spray and cook.
  2. Cut the ends of the jalapeno off, and slice one side down lengthways; scoop out the jalapeno inside out.
  3. Stuff the jalapenos with the feta pieces.
  4. 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.
  5. Take the thin beef pieces and coat in the flour on both sides.
  6. 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.
  7. Dunk the rolled beef into the egg to coat it and then straight into the bread crumbs. Generously coat with breadcrumbs.
  8. Place both crumbed rolled beef on the prepped baking tray and bake for 20 – 25 minutes; until the crumbs are golden brown.
  9. 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.
  10. 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.
  11. Once the beef is cooked, serve immediately and pour over the cheese sauce.


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