What’s up everybody, I just wanted to introduce myself to you all as a new contributor to the YGET crew. I’m a southern fat boy at heart (and in stature, although channeling my inner Lance Armstrong is helping cut the bullshxt) & have tons of crazy food and beer info for y’all. First up is the recipe that caught the YGET staff’s attention: Cheesesteak Wontons.
Who doesn’t love a good cheesesteak? Exploring the Asian American fusion cuisine scene, I figured to try my hand at combining an american staple and chinese carryout mainstay that was big on flavor but quick on cook time.
Serving size: 2 Wontons
- 2 Cups Ribeye Steak - Thinly sliced (Use Steak-Eze / Steakums if you prefer)
- 1 Small Onion - chopped
- ½ Green Pepper
- ½ Red Pepper
- 4 Slices Provolone Cheese
- 16 Wonton Wrappers
- 1 Tbsp Olive Oil
- Lawry's Season Salt (a couple of shakes to add flavor the steak)
- Preheat oven to 375 and spray cupcake / muffin pan with PAM or Olive Oil cooking spray.
- Cook your steaks / onions / peppers on the stovetop using the olive oil. You can use a touch of butter for flavor but it'll kick up your calorie count! I tossed in a little Lawry's instead.
- Place 2 wonton wrappers in each muffin pan space, rotate the top wrapper a little so the wonton cup makes a "flower" shape.
- Once the meat / veggies cook through, toss a tablespoon of the mixture in each wonton cup. Don't over fill the cups!
- Fold one slice of provolone cheese in half, then half it again. Place 2¼'s slices on each wonton to cover the meat mixture when it melts down.
- Pop the tray in the oven for 10-15 mins so the wonton can brown and get crunchy!
- EAT THAT SHXT!
As for my hypebeersts out there (drinking craft beer is one of my constants), try pairing these heauxs with a solid IPA or Pale Ale. The more IBUs the better fam!