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Cheesesteak wonton tarts are filled with juicy ribeye steak, onions, peppers, and mushrooms. Smothered in melty cheese, these bite size appetizers are a quick and easy crowd pleaser for your next party.
Cheesesteaks are a favorite of mine. My all time favorite dinner is this Best Ever Philly Cheesesteak. It’s a must try if you’re a cheesesteak fan. I also made another version, my Cheesesteak Style Sloppy Joes. These two recipes have been some of my most popular, so I know you love a good cheesesteak too! Today, I want to share my appetizer version – Cheesesteak Wonton Tarts.
You may recognize part of this recipe. I used basically the same filling from my Best Ever Philly Cheesesteak to make these wonton tarts. If it’s not broken, don’t fix it, right? For this filling you’ll need some ribeye steak, an onion, a green bell pepper, and button mushrooms.
I tested this recipe with smoked provolone cheese as well as white american cheese – they’re both a great choice. I’d say use your favorite.
Wonton wrappers can usually be found in the produce department. Don’t confuse them with egg roll wrappers, they are not the same! Egg roll wrappers are much thinner and will not work for this recipe.
I decided to add multiple layers of cheese to this recipe. First, you’ll add a quarter slice of cheese in the bottom of your wonton cup. Then, you’ll add your filling. Next, add another quarter slice of cheese on top. The bottom slice of cheese will help to keep the bottom of your tart dry and crisp from the filling.
Cheesesteak Wonton Tarts
- 16 wonton wrappers
- 8 slices provolone cheese or white american cheese
- 2 tablespoons unsalted butter divided
- 1 small onion diced
- 1 bell pepper diced
- 2 ounces button mushrooms diced
- 1 pound ribeye steak thinly sliced (discard fatty portions)
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons worcestershire sauce
- Preheat oven to 350 degrees. Spray muffin pan with nonstick cooking spray (or use a nonstick pan). Press wonton wrappers into 16 muffin cups. Corners will extend above the cups slightly. Bake for 5 minutes, then remove from oven.
- Slice cheese in half, then in half again. You should have 32 squares, or quarter slices. Place a quarter slice in the bottom of each wonton cup. Set aside remaining slices.
- Preheat skillet over medium heat. Add 1 tablespoon of butter to skillet and melt. Add bell pepper, onions, and mushrooms to skillet. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
- Add 1 tablespoon of butter to skillet and melt. While butter is melting, salt and pepper your sliced ribeye steak. Add ribeye to skillet and cook for 2-3 minutes, turning once to sear on both sides. Add worchestershire sauce to skillet and stir to combine. Remove from heat and set aside.
- Add vegetables to skillet and stir to combine. Gently spoon filling into the baked wonton cups. Top filling with remaining cheese slices.
- Bake for 10-12 minutes, or until wontons are browned at edges and cheese is melted. Remove from oven and serve immediately.