Philly Cheese Steak Wontons
Adapted from: Delicious Dishings
1 pound skirt steak, trimmed and sliced with grain into 3-inch wide pieces
(We used a specific steak packaged and trimmed for cheese steaks)
1 tablespoon olive oil
1 small onion, finely diced
1/2 large green pepper, finely diced
1 tablespoon vegetable oil
2 tablespoons grated Parmesan
4 slices provolone cheese
Garlic Powder (just a few sprinkles)
30 wonton wrappers
I still trimmed the steak into smaller pieces because the slices were thin, but too large for the wonton wrappers. Season with salt, pepper, and garlic powder - I just cover the meat and then mix it thoroughly to combine. In a large skillet heat the vegetable oil then sautee your onion and bell pepper until they begin to get soft. Add in your meat and cook until it is done - about 1 or two minutes if it is truly sliced thinly. Add in the Parmesan and Provolone slices and allow them to melt. Then mix everything together, and you are ready to fill your wontons.
Depending on the size you have - mine were really small, but if you have larger ones you can roll them by pulling the sides in and then rolling like an eggroll. For mine, I used some water on my finger around the edge of the wonton wrapper so that it would help seal it closed. I then put some filling in the center then folded them corner to corner to form a triangle.
On a parchment lined baking sheet, I sprayed the paper with butter flavored Pam. Placed my wontons on the pan and then sprayed the top with more Pam. Bake at 350 for about 5-10 minutes, turn them over and bake again for another 5-10 minutes. You'll have to judge them because as I went through the batches they got brown faster each time.
These were delicious, and next time I plan to experiment with it. You could make the filling and put it in a roll or bun instead of doing this - or I've thought about putting it into crescent rolls as well... the filling is just so good - I almost want more in a bite than would fit in the wonton.