With the big game, the Rams vs. the Patriot, coming up on February 3rd, no matter which team you are rooting for, we have some great Super Bowl appetizer ideas for you over the next few days to get your party started.
To kick it off, we have our Philly Cheesesteak Wonton Bites. You will definitely score a touchdown with these savory bites at your party! To make this recipe quick and affordable we have substituted the traditional ribeye used in Philly Cheesesteak with deli roast beef. When it comes to game day, we are all about hassle free, fun, and easy recipes that still have a great presentation for the crowd. Because, the last place we want to be is in the kitchen while the big game is going on.
This recipe makes 48 mini Philly Cheesesteak wonton bites. Now, we know what you are thinking, “Wow! Thats a lot!” But!…by the time you have eaten your 24th Philly Cheesesteak wonton bite, we know you will be thinking “This only makes 48 wonton bites? That will only feed 2 people!” and you will have wished you had doubled this recipe.
We hope these make it on your starting line up on game day!
48 wonton wrappers Pre-heat oven to 375º F Grease your mini muffin pan. Line the muffin pan with wonton wrappers. Set aside. Preheat sauté pan on medium-low with 1 Tbsp butter, garlic, and garlic salt. When butter has melted, place diced mushrooms, diced peppers (yellow and red), diced onion into sauté pan. Turn up heat to medium-high and cook for 3 minutes. Add the roast beef and parmigiano-reggiano to the vegetables and stir. Cook on medium-low for 5 minutes. Remove from heat. Divide the Philly Cheesesteak mixture evenly in wonton lined muffin pan (it will be about a spoonful of the mixture for each wanton cup). Place in oven to cook for 15 minutes. While wontons are cooking, in a sauté pan create a roux by melting 1 Tbsp butter on medium heat; once melted add 1 Tbsp of flour to melted butter. Stir butter and flour till completely blended; continue to stir consistently until it begins to bubble. You will know your roux is ready when it turns a light brown and has a slightly nutty smell. Do not overcook the roux as this will affect the flavor of your cheese sauce. Keeping the heat on medium, add 1/2 cup of milk to the roux, combine completely and stir or whisking continuously until your milk starts to thicken. Pour in the next 1/2 cup of milk, and stir continuously until your milk sauce starts to thicken again. Repeat, adding 1/2 cup each time, until all milk has been added. The thickened milk sauce should lightly coat the back of a spoon. Remove milk sauce from heat (turn off stove and take off hot burner) and add the smoked provolone cheese slices four at a time. Stir until cheese has melted into the milk sauce. When the wontons have cooked for 15 minutes, remove from oven. Using a spoon pour the cheese sauce evenly over top of each wonton cup and place back in oven to cook for an additional 10 minutes. Wontons edges should be nicely browned. Remove from oven and let stand for 5 minutes, add sliced green scallions and finish off with ground coarse black pepper. Serve! TOUCHDOWN!
Ingredients
1 1/2 cups white mushrooms, diced fine
1/2 cup yellow peppers, diced into small cubes
1 cup red peppers, diced into small cubes
1 cup onions, diced fine
2 cloves garlic, minced
1 tsp garlic salt
14 oz (two 7 oz packages) of ultra thin sliced roast beef deli meat, chopped
1/2 cup parmigiano-reggiano
2 Tbsp butter (1 Tbsp to sauté veggies/1 Tbsp for roux)
1 Tbsp flour
3 cups milk
8 pre-cut sandwich slices of smoked provolone
2 scallions (green parts only)Instructions