Begin by heating a griddle or large skillet over medium heat. Add the bacon strips and cook for 5-7 minutes, turning occasionally, until they are crispy and golden brown. Transfer to a paper towel-lined plate to drain.

In the leftover bacon fat, add the sliced white onions and jalapeños to the skillet. Cook over medium heat for 8-10 minutes, stirring occasionally, until the onions become translucent and caramelized. Remove from heat and set aside.

Using the same skillet, place the butterflied beef franks cut side down. Press them with a spatula and cook for 90-120 seconds until crispy. Flip and cook for an additional 2-3 minutes until heated through.

Take the hotdog buns and place them cut side down on the skillet. Toast for about 1-2 minutes until golden brown.

Spread a generous layer of cream cheese on each toasted bun. Insert a crispy hotdog into each bun, add crumbled bacon, and top with sautéed onion and jalapeño mixture.

Plate your assembled Seattle Hot Dogs and serve immediately while hot.