cheeseketeakI love rendering my favorite eats into bite-size appetizers for parties. With football season approaching, I've been trying to come up with something new, but I can't think of anything. Over the weekend, my family and I headed to our favorite neighborhood dive, Philly West, where mom and dad can get a beer while we all chow down on authentic Philly cheesesteaks. I know it sounds crazy that you can get an authentic Philly cheesesteak in West Los Angeles, but it's true! Years ago a family from Philly moved to LA, and out of homesickness and desperation, they opened a sandwich shop. But here's the only problem: A good Philly cheesesteak can get messy. My 4-year-old pulls them apart, and before you know it the table, bench and floor are covered in grilled peppers. That's when it hit me: Why not turn these awesome sandwiches into a tasty appetizer that my kid can eat in one bite - all without painting the house with cheese? And, maybe best of all, the idea struck me just in time for fall, football and tailgate parties.
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What you need for Philly Cheesesteak Wontons:
1 small onion
3 garlic cloves minced
1lb sirloin steak
salt + pepper
Freeze the steak for 30 minutes. Finely chop the onion and peppers. Thinly slice the steak, and then chop the slices. The ingredients need to be small so they fit into the wontons. Drizzle olive oil into a sauté pan, and cook the onion for one minute. Add garlic, and cook for additional minute. Now stir in the peppers and cook for two minutes. Add the steak, sprinkle with salt and pepper, and cook, stirring often, for three to five minutes or until desired doneness. Remove and cool while you set up the assembly station with wonton wrappers, a bowl of water with brush, and sliced provolone. Place a spoonful of the filling into the center of each wonton and cover just the filling with cheese. Wet the brush and paint the edges with water. Place another wonton wrapper on top, and pinch together to seal. Pour enough vegetable oil to cover the bottom of a large sauté pan, and heat to medium high. The oil needs to be hot enough for the wontons to sizzle when placed into the pan. Place a single layer of wontons into the pan, making sure they do not overlap. My pan fit 4. Cook the wontons for about a minute, flip and cook for another minute or two until golden brown. Remove and place on a paper towel-lined plate. Repeat until all the wontons are cooked, add more oil as needed to cover the bottom of the pan. Serve with marinara.
-By Macki West
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