Philly Cheesesteak Wonton Cup Appetizer

Overhead shot of cheesesteak wonton cup appetizers.

Philly Cheesesteak Wonton Cup Appetizer

Course: Appetizer, Snack

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 464kcal

Author: Aleka Shunk

Philly Cheesesteak Wonton Cup AppetizerThe perfect tasty game day appetizer! These Crispy Philly Cheesesteak Wonton Cups use wonton wrappers to get their crispy shell. Best of all they are baked so you can make these ahead of time in BULK for any party or tailgate!

Print Recipe

Equipment

Mini Muffin Tin

Ingredients

12 wonton wrappers
4 tablespoon oil
1 lb. shaved rib-eye steak *See notes below
½ cup onion, minced
3-4 Slices provolone or american cheese, cut into small squares
½ teaspoon pepper
½ teaspoon salt

Instructions

Preheat oven to 375°F.
Add your room temperature steak to the freezer for 15-30 minutes.
Push your wonton wrappers into a greased mini muffin tin so the edges pop up. Make sure the center is open. Bake for 5-7 minutes on the bottom rack and set aside.
Next, add 2 tablespoons of oil to a skillet followed by the minced onions. Saute for 5-10 minutes over medium heat until they begin to caramelize. Set aside in a bowl.
Season your steak as you please, salt & pepper is fine,
Remove from freezer when it's hardened a bit. (This helps to slice it very thinly.) Chop of the shaved sliced a bit more. We don't want large peices that wont fit in our cups.
Use the same skillet and place over high heat. Add two more tablespoons of oil and sear your steak for 1 minute! (We want to keep it tender, plus it will cook more in the oven.)
Add a square of cheese on the bottom of each wonton cup.
Fill each cup generously with the steak mixture and finish with another slice or two of cheese.
Put back in the oven on the bottom rack for another 3-5 minutes or until cheese is melted.
Serve hot with ketchup!

Notes

Steak Notes*

The best steak to use for a Philly cheesesteak is thinly shaved ribeye.

Look in your food store for the pre-packaged shaved steak. They are more common now than ever. If you can't find that, ask the butcher to slice some for you or shave some yourself by popping it in the freezer and using a sharp chefs knife.

The last options is to use Steak-umms (in the freezer aisle) OR deli style roast beef. The advantage to using roast beef is that you DO NOT need to cook the it and it's super easy to find (at the deli counter). Plus, it is very tender so you won't need to worry about tough steak.

Nutrition