Heat a griddle over medium heat. Cook bacon until crispy, then crumble. In the bacon fat, cook sliced onions and jalapeños with a pinch of salt and garlic pepper for 8-10 minutes, until onions are translucent. Set aside.

Place butterflied beef franks on the griddle, cut side down. Cook for 90-120 seconds until crispy. Flip and cook another 2-3 minutes. Remove from griddle.

Toast hotdog buns on the griddle for 1-2 minutes until golden brown.

Spread cream cheese on both sides of each toasted bun. Add a hotdog, sprinkle with crumbled bacon, and top with the caramelized onion and jalapeño mixture.

Serve hot and enjoy!