The perfect tasty game day appetizer! These Crispy Philly Cheesesteak Appetizer Cups use wonton wrappers to get their crispy shell. Best of all they are baked so you get your traditional Philly cheesesteak flavors all in one “healthy” bite!
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How Do You Make A Traditional ‘Philly Cheesesteak’?
These Crispy Philly Cheesesteak Appetizer Cups are as Philly as you can get.
Growing up just outside of the city and also having gone to school there, I have had my fair share of Philly cheesesteaks.
The whole Pat’s Cheesesteaks vs. Geno’s Cheesesteaks thing will forever be an ongoing debate.
But truth is, Philly locals don’t frequent those places often. Why? Because there are so many other delicious cheesesteak places in the city that everyone has their own ‘go-to’ spot.
So what makes a true Philly cheesesteak? Well that’s up for debate but I think a lot of locals would say:
American Cheese, Sauteed Onions and thinly sliced steak served on a long roll.
Simple but delicious.
But what about the ‘Cheez Whiz’ you ask??
Personally I love it but not many places offer the infamously processed cheese. Of course, Pat’s and Geno’s are known for it.
In all honesty, you can make your cheesesteak however your little heart desires.
Provolone? Sure! Mushrooms? Knock yourself out! Peppers? Yes please!
I give you permission. 😀
The Perfect Game Day Bite
With ALL that said, before making these cheesesteak cups, I had to make some serious decisions since we all know Philly locals are very opinionated about their cheesesteaks…and well…pretty much everything else…
So for my cheese, I chose good ol’ American. It was either this or provolone. Cheez Whiz I just couldn’t build the courage to buy.
I also chose to add some sauteed onions which is a must in my opinion!
I threw in some green peppers as well. This is purely optional but I like the flavor and color it brings.
As for the steak. I was going to buy a rib eye and slice it very thin but I did not want to go through that. Rib eye has the possibility of coming out tough if its not sliced thin enough. “Shaved” is a good word for how you want it if you do choose to go this route!!
Instead, I chose to use roast deli steak which I had sliced paper thin. I know. Don’t crucify me. I, out of most people, understand the importance of a good quality meat.
HOWEVER on this blog, my goal has always been to keep these recipes EASY so we can serve something fast and delicious to our guests.
So the deli roast is a great alternative to quickly getting the same flavor without hassling over a large rib eye.
All you do is quickly chop it up and add it to your onion/peppers. Done! No pre-cooking required.
Where The Heck Do I Find “Wonton Wrappers”?!
Okay so in MOST grocers, you can find them in the produce aisle in the VEGAN section (by the tofu). Why do they put it there? NO idea. They are refrigerated and do not come dry so when you get them either store them in the fridge or freezer (for a longer time) until you’re ready to use them!
Tip! Don’t get the spring roll wraps you find in the Asian section of the grocer. These are not the same as wonton wrappers. Spring rolls tend to come out more flaky and delicate. Wonton wrappers are thicker and more substantial for this recipe.
Looking for another quick bite-sized appetizer for the big game??
Go Eagles! (Shouting…) E-A-G-L-E-S, EAGLES!!!
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The perfect tasty game day appetizer! These Crispy Philly Cheesesteak Appetizer Cups use wonton wrappers to get their crispy shell. Best of all they are baked so you get your traditional Philly cheesesteak flavors all in one "healthy" bite!
- 1 lb. Deli Roast Beef or Rib Eye (sliced very thin/thinly shaved!)
- 3/4 Cup White Onion (Diced Small)
- 1/2 Cup Green Pepper (Diced Small)
- 6 Egg Roll Wraps
- 8-10 Slices American Cheese or Provolone (Or 3/4 Cup of Cheez Whiz)
- 1/2 Tsp. Black Pepper
- 1/2 Tsp. Salt
- 2 Tbsp. Oil
Slice your roast beef thinly and place in large bowl.
Add oil to a skillet followed by your onions and/or peppers. SEASON your peppers and/or onions with the salt and pepper! Saute for 5 minutes over high heat. Add to your sliced beef and mix together.
Prepare your wonton cups!
You can do this either using a round cookie cutter/mold or by tracing around a mug with a sharp knife.
The important part is that the edges of your wonton are just slightly higher than the tin itself but not TOO high!
Make sure you brush or spray BOTH sides of the wontons with cooking oil! Be generous! This will allow them to crisp up nicely. Then press them into your muffin tins using your fingers.
Fill cup halfway with meat mixture and add a small slice of cheese. Fill the rest of the tin (ALL THE WAY to the top of the wonton) with more meat mixture. Then add another square of cheese to the top.
Bake on the BOTTOM rack at 425 degrees F for 10 minutes. The top rack will burn the cheese and/or wonton edges!
Serve with ketchup or more melty cheese sauce on the side!
If you choose to use another meat, be careful not to overcook it or under-season! Salt and pepper is needed for all meat!
You can cut the wontons and fill them ahead of time. Then just pop them in the oven to bake 15 minutes before you want to serve.
Try baking these before guests arrive and then re-heating them in the oven at 350º F for a couple of minutes.
Do NOT use spring roll wrappers! They will come out more flaky and will fall apart.