Jalapeño poppers are a regular favorite in my house—made two to three times a month. The combination of fresh jalapeños, creamy cheese, and crispy bacon delivers a perfect balance of heat, richness, and crunch. This recipe takes the classic popper and adds a delicious twist.
Instead of stuffing halved jalapeños, this version mixes a flavorful cream cheese filling and rolls it inside thinly cut sirloin. I use thin wagyu sirloin sliced by my butcher, but skirt, flank, or flap steak work well if pounded thin with a meat mallet. The result is a crispy, creamy, spicy, and cheesy appetizer that’s ideal for gatherings.
Jalapeño Popper Pinwheels
Servings: 10
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Ingredients
- 2–3 lbs thinly cut sirloin
- Chopped parsley, for garnish
Dry Rub Seasoning
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
Jalapeño Popper Stuffing
- 2 blocks cream cheese, at room temperature
- 1 large jalapeño, diced and seeded
- 2/3 cup scallions, chopped
- 3/4 lb bacon, cooked and chopped
- 1 cup shredded sharp cheddar
- 2 tbsp honey
- 1 tsp red pepper flakes (use 2 tsp if you prefer more heat)
- Juice of 1 lime
Instructions
- Combine the dry rub ingredients—kosher salt, black pepper, onion powder, garlic powder, chili powder, and cumin—in a bowl. Mix well and set aside.
- Cook the bacon in a skillet over medium heat until crisp. Remove, chop into small pieces, and set aside.
- In a mixing bowl, soften the two blocks of cream cheese (room temperature). Add the diced jalapeño, chopped scallions, chopped bacon, shredded cheddar, honey, red pepper flakes, and lime juice. Mix thoroughly with a fork until well combined and set aside.
- Lay the thin sirloin slices on a cutting board and pat dry. Season both sides lightly with the dry rub. Spread about one tablespoon of the cream cheese mixture across each piece of beef (adjust quantity to your preference), then roll each slice into a tight pinwheel. Secure with butcher’s twine so they don’t unravel.
- Preheat your smoker to 375–400°F (190–205°C). Add a hickory wood chunk when the temperature is stable to add smoke flavor. Place the pinwheels on the smoker and cook for 35–40 minutes, until the cream cheese topping is golden and the beef develops a deep mahogany color.
- Remove the pinwheels from the smoker, trim the twine, and transfer to a serving plate. Garnish with chopped parsley.
- Serve hot and enjoy with family and friends.
This take on jalapeño poppers—rolled in thin steak—brings a savory beefy char to the classic cream cheese and bacon filling. It’s a crowd-pleasing appetizer that’s easy to scale for parties.
Items used in this recipe (examples):
- Napoleon Kettle-style grill or smoker
- Heat-resistant gloves
- Charcoal chimney
- Mixing bowls
- Nitrile gloves
- Cast iron skillet
- Meat thermometer