Aren’t foods more fun when they are bite sized? I mean, I love a big steak and cheese sub, but pack all that meaty, cheesy flavor into a little wonton wrapper and I am head over heels.
These crunchy little bites are filled with steak, provolone, and fried onions and peppers. They meet all my previously mentioned requirements for perfect football watching food. And they are great because they are a little bit unexpected. You see a wonton wrapper, and your brain automatically thinks of Asian flavors. But bite into one of these and you will be taken back to West Philadelphia…born and raised. On the playground is where I spent most of my days…Sorry. I had to.
Anyway! A couple quick notes about stuffing these wontons. I like to make an assembly line and lay out 6 or 8 wrappers, add the filling to all of them at once and then roll them all up. It make the process go a lot quicker.
Dip your finger in a little water, and run it along the edges of the wrapper.
Fold them up, corner to corner, to make a triangle and press all the edges together tightly.
Then wet the two corners of the long side of your triangle, wrap them around your thumb and press them together so they stick and create a cute little package.
Be careful not to overfill your wontons or this will happen! Trust me, you don’t want to lose any of that delicious filling!
All baked up, they get crispy on the outside, and ooey gooey on the inside. All the flavor of a steak and cheese sub, baked up into one perfect little bite.
Steak and Cheese Wontons
makes about 50 wontons
- 2 packages Steak ‘Ums (or other similar frozen sandwich steaks)
- 1 small onion, very finely chopped
- 1/2 medium green pepper, very finely chopped
- Salt and pepper to taste
- 6 oz. provolone cheese, shredded or finely chopped
- 1 package wonton wrappers (found in the produce section of most grocery stores)
- Olive oil spray or cooking spray
- Heat a large skillet over medium-high heat. Break sandwich steaks into 1 inch pieces and add them to the hot skillet. Saute for 2-3 minutes.
- Add the onions, green peppers and salt and pepper to taste.
- When steak has fulled cooked and onions and peppers are soft and slightly caramelized, transfer mixture to a strainer to drain off any excess grease. Press the meat to make sure that all excess grease has drained.
- Cool the steak mixture completely.
- After steak has cooled, add provolone cheese, and stir to evenly combine.
- Create an assembly line by laying out 6-8 wonton wrappers. Add about 1 tbsp of the steak mixture to the center of each wonton. Dip your finger into water and run it along the edges of the wonton. Fold the wonton up, corner to corner, to make a triangle and press all the edges together tightly.
- Wet the two corners of the long side of your triangle, wrap them around your thumb and press them together so they stick and create a little package. Be careful not to overfill your wontons or the wrapper will rip.
- Place rolled wontons onto a foil lined baking sheet that has been sprayed with olive oil or cooking spray. Spray the tops of the wontons with olive oil as well.
- Bake wontons in a preheated 375 degree oven for 8-12 minutes, or until the edges are browned and crispy, and the filling is hot.