Make Philly Cheesesteak Wontons for a Unique Tailgate Snack

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I love rendering my favorite eats into bite-size appetizers for parties. With football season approaching, I’ve been trying to come up with something new, but I can’t think of anything. Over the weekend, my family and I headed to our favorite neighborhood dive, Philly West, where mom and dad can get a beer while we all chow down on authentic Philly cheesesteaks. I know it sounds crazy that you can get an authentic Philly cheesesteak in West Los Angeles, but it’s true! Years ago a family from Philly moved to LA, and out of homesickness and desperation, they opened a sandwich shop. But here’s the only problem: A good Philly cheesesteak can get messy. My 4-year-old pulls them apart, and before you know it the table, bench and floor are covered in grilled peppers. That’s when it hit me: Why not turn these awesome sandwiches into a tasty appetizer that my kid can eat in one bite — all without painting the house with cheese? And, maybe best of all, the idea struck me just in time for fall, football and tailgate parties.

  • Philly Cheesesteak Wontons 1 of 24
    Philly Cheesesteak Wontons
  • Peppers & Onion 2 of 24
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    Finely chop one small onion and a green and red pepper.

  • Chopping Onion 3 of 24
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    Get ready for tears or wear your onion chopping goggles. Finely chopped onions releases lots of potent vapors so beware!

  • Chopping Green Pepper 4 of 24
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    Slice into thin strips, then chop into small cubes.

  • Chopping Red Pepper 5 of 24
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    Same technique as the green pepper: Slice and chop into fine bits!

  • Beautiful Chopped Onions & Peppers 6 of 24
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    Fill your cutting board with tiny bits of onions and peppers ... they almost look too pretty to cook!

  • Sliced Steak 7 of 24
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    Freeze the steak for 30 minutes so it's easier to slice. The slices need to be thin like you see here.

  • Chop the Slices 8 of 24
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    Take the steak slices and chop them into small bits. The filling needs to be finely chopped because it has to fit inside a won ton wrapper.

  • Olive Oil 9 of 24
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    Drizzle a tablespoon of olive oil into your sauté pan, and heat to medium.

  • Onion Sizzle 10 of 24
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    Cook the onions for one minute. They are small and will cook quickly.

  • Add Garlic 11 of 24
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    Add three cloves of minced garlic, and cook for one minute. This will help bring out the flavor of the garlic.

  • Add the Chopped Peppers 12 of 24
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    Cook while stirring for two minutes. This is to get the raw taste out, and you only need a couple of minutes because it will cook more once the steak is added.

  • Add the Steak 13 of 24
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    You want to stir the steak frequently so it cooks evenly. Steak chopped this small is going to cook quickly.

  • Salt & Pepper 14 of 24
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    Season with salt and pepper — that's all you need. Philly cheesesteaks are really flavorful, and you would think tons of seasoning is needed. Not so. The onion, peppers and garlic add so much flavor that just a little salt and pepper is all you need. Let's not forget about the slice of provolone, too!

  • Ready to Fill 15 of 24
    IMG_5243

    Cook for three to five minutes until the steak is at the desired doneness. We like ours a little pink, so I cooked it for three minutes over medium. Remove from heat to cool a bit before filling the wontons.

  • Assembly Line 16 of 24
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    Get what you need to make the Philly cheesesteak wontons. Wonton wrappers, cup of water and brush, steak filling, provolone cheese. I like to put the won ton wrappers onto a large cutting board and make 4 at a time. That way the wrappers don't dry out.

  • Place the Filling into Center 17 of 24
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    I let my kid fill the wontons! She was begging, so I figured, why not?! Just place a spoonful into the center so as not to over fill and leave about half an inch border.

  • Ready for Cheese 18 of 24
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    All lined up and ready for the next step. The filling is so tasty, we may have had several sample bites while building.

  • Topped with Cheese 19 of 24
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    A few slices of provolone added to the top. I bought a package of pre sliced provolone then sliced it to fit!

  • Brush the Edges with Water 20 of 24
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    My daughter's favorite activity. Then top with another wonton skin, and pinch the edge closed. You want to make sure the wonton is sealed so none of the goodness escapes.

  • Cooking 21 of 24
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    Drizzle a vegetable oil into a large sauté pan to cover the bottom and heat to medium high. Cook the wontons over medium heat for one to two minutes, flip and repeat. This is a job for adults only, as the oil can splatter.

  • Cooling off 22 of 24
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    Remove from heat, and place onto a paper towel-lined plate to remove excess oil and allow to cool enough to eat.

  • Kids Loved Them! 23 of 24
    Kid-Approved

    My kids were so excited to eat these! After all, we sampled the filling during assembly and everyone approved. They did prefer them plain while I like them dipped into marinara.

  • Ready to Party 24 of 24
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    Serve with marinara and a beer and get your tailgate on! It's the perfect classic man food for football games in an easy to eat appetizer size.

What you need for Philly Cheesesteak Wontons:

Makes: 30

1 small onion

bell pepper

red pepper

3 garlic cloves minced

1lb sirloin steak

salt + pepper

wonton wrappers

provolone cheese

olive oil

vegetable oil

Freeze the steak for 30 minutes. Finely chop the onion and peppers. Thinly slice the steak, and then chop the slices. The ingredients need to be small so they fit into the wontons. Drizzle olive oil into a sauté pan, and cook the onion for one minute. Add garlic, and cook for additional minute. Now stir in the peppers and cook for two minutes. Add the steak, sprinkle with salt and pepper, and cook, stirring often, for three to five minutes or until desired doneness. Remove and cool while you set up the assembly station with wonton wrappers, a bowl of water with brush, and sliced provolone. Place a spoonful of the filling into the center of each wonton and cover just the filling with cheese. Wet the brush and paint the edges with water. Place another wonton wrapper on top, and pinch together to seal. Pour enough vegetable oil to cover the bottom of a large sauté pan, and heat to medium high. The oil needs to be hot enough for the wontons to sizzle when placed into the pan. Place a single layer of wontons into the pan, making sure they do not overlap. My pan fit 4. Cook the wontons for about a minute, flip and cook for another minute or two until golden brown. Remove and place on a paper towel-lined plate. Repeat until all the wontons are cooked, add more oil as needed to cover the bottom of the pan. Serve with marinara.

Read more from Macki on The Family Kitchen and Babies First Year!

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