Beef Poppers with Cream Cheese


  • ¼ cup 
    white wine vinegar
  • ¼ cup 
    lemon juice, fresh
  • 1 Tbsp. 
    dijon mustard
  • 1 tsp. 
    Italian seasoning
  • 2 cloves 
    garlic, minced
  • 2 Tbsp. 
    BeeMaid Honey
  • 1 tsp. 
    kosher salt
  • ¼ tsp. 
    ground black pepper
  • ½ cup 
    canola oil


  • 276g 
    inside round, marinating steak
  • ½ cup 
    zesty Italian dressing
  • 375 bacon 
    thin cut, sliced in thirds
  • 8-10 
    pepperoncini, cored, quartered
  • ⅓ cup 
    cream cheese, whipped


For the Zesty Italian Dressing: In a food processor or blender, add all ingredients except oil and blend on high until well combined, about 30 seconds. In a slow steady stream, add oil until it forms an emulsified dressing, about 1 minute. Transfer to a sealed container and chill until required. 

Slice steak into very thin strips about 2” in length. Add to a shallow covered container and pour ½ cup of Zesty Italian Marinade. Toss to coat and fully submerge. Allow to marinate for a minimum of 8 hours up to 24 hours in fridge. 

Layer lengthwise one 1/3 piece of bacon, one strip of marinated steak and one chunk of pepperoncini, lined up from the bottom leaving about 1” of bacon space along top. Roll upwards into a tight roll and pierce with a toothpick through the middle to secure, assuring you’ve pierced through the pepperoncini so it doesn’t fall out when cooking. Repeat with remaining ingredients. 

Barbecue: Heat grill on high heat. Using a grill mat, place poppers on top and grill about 10 minutes, turning as to evenly brown all sides. Adjust heat as necessary as to not char your poppers too badly! 
Stove Top: In a non-stick frying pan or cast-iron skillet over medium heat, fry skewered poppers until bacon is lightly crispy, browned and steak is cooked through. About 8 minutes, flipping halfway. 
Allow to rest for about 5 minutes and then serve with a dollop of whipped cream cheese on top.