Cheesesteak Wontons

Freshman Year in college I met this tall, chocolate guy in Algebra I class and we ended up cheating off each other the entire semester. After college, he became a fancy ass pilot for a major airline company that gets to travel the world... long story short, he was eating a cheesesteak a few weeks ago and it looked delicious. I mean, my mouth was watering just looking at it. I haven't had a great cheesesteak since college (shoutout to Delaware State University) so I decided to make a batch of Cheesesteak Wontons and relive my college days by merging Fried Wontons and Cheesesteaks together.

It's not hard to do... you can do it! It takes about 25 minutes from start to finish if you don't snapchat every moment of it like me. It's now a new favorite of mine. I think when my pilot friend flies to Dallas, I'll make him a few to say thanks for the inspiration.  

I ended up making these fantastic little wontons 2 ways because I wanted to see if the baked version was as tasty as the fried and it is. Now, let me just say that the mushrooms and the bell peppers take me to another dimension. They are fucking fantastic. I don't like veggies, but I eat them and these were a hit. My dog loved the bell peppers... he kept begging for more.

Slice your bell peppers in strips of equal size (also known as a Julienne cut) and cut your mushrooms into cubes. For all intents and purposes, you could cut your mushrooms in slices as well. I tried them both ways, and the diced mushrooms seemed to cook better with everything.

This cut is a New York Strip... It came to be a little over a pound but once I cooked it and removed the fat, it was exactly 1 pound of fabulous seasoned with salt and pepper.

I threw in the other photos as well so you guys could see what was going on... I photographed all this on a cloudy day (Food Bloggers HATE cloudy days, they fuck everything up). As always, the recipe is below. I hope you enjoy!

THE RECIPE

  • 1 lb. New York Strip Steak
  • 30 Wonton Wrappers
  • 1 Orange Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • 4 oz. Mushrooms, chopped
  • 6 oz. Cream Cheese
  • 6 slices White Cheddar Cheese
  • 6 slices Provolone Cheese
  • 2 eggs, mixed for egg wash
  • 2 tsp. salt
  • 2 tsp. pepper
  1. Preheat canola oil to 350 degrees.
  2. Cook steak until it's done enough for you then chop and shred. I prefer medium, but some of y'all like a burnt, dry ass well done steak.
  3. Cut white cheddar and provolone cheese into 30 small slices.
  4. In a pan, saute mushrooms and bell peppers until they are softened but not soggy.
  5. Mix steak, veggies, cream cheese, salt and pepper.
  6. Divide the mixture into equal amounts (about 1 tbsp) and place in the center of each wonton wrapper & top with cheddar and provolone cheese.
  7. Wash the outer edges of each wonton wrapper with egg wash.
  8. Fold the wontons, corner to corner, and make a triangle. Press the edges together the wrap around your finger and press once more.
  9. Fry for 2-3 minutes until crispy.

For all you "I don't eat anything fried" people, preheat your oven to 425 degrees, follow steps 2-6 above then:

  1. Spray a muffin tin with cooking spray.
  2. Place the wonton wrapper in each tin.
  3. Add a spoonful of the mixture into the wonton and top with cheese.
  4. Bake for 6-8 minutes and let cool before stuffing them in your mouth.