Salami Cheesesteak Wontons with Tangy Special Sauce

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Deep fried, creamy, cheesy morsels- these Salami Cheesesteak Wontons with Tangy Special Sauce are the ultimate tailgate treat! Filled with molten melty American cheese, caramelized onion, shaved steak and thin sliced salami- these little crispy treats pack a serious flavor punch!

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Alright, so we’ve all had Philly Cheesesteak egg rolls. They’re the perfect little app that gives you the best of both worlds. Gooey and delicious cheesesteak, and crispy and crunchy egg rolls.

What if I told you that these Salami Cheesesteak Wontons with Tangy Special Sauce are all that and then some? Bold statement? Sure. True statement? ABSOLUTELY.

These Salami Cheesesteak Wontons are the ultimate game day snack, and the best treat to bring to the potluck when you want to win the day. Gone as quickly as they are fried, these little treats are filled with molten melty American cheese, caramelized onion, shaved steak and thin sliced salami. Resistance is futile.

Making the Salami Cheesesteak Wonton filling

To make the filling for these, you will need:

• An onion, sliced thinly.
• A bit of olive oil.
• Beef shaved steak, such as Old Neighborhood brand.
• Deli sliced Genoa salami, sliced into thin strips.
• A bit of water.

To cook up the filling, you’ll start by cooking the onions until they are nice and browned, then deglazing the pan with a bit of water. After that, you’ll quickly cook the steak, and briefly fry the salami. And that’s that. Let the mixture cool, then it’s time to whip out the cheese, assemble and fry!

Prepping and wrapping the wontons

Once your filling is cool enough to handle, you’ll start filling the wontons. Alternatively, you could make the filling up to a day or so ahead of time and use it chilled.

To fill, add one little square of American cheese to the center of each wonton wrapper. Top the cheese with a small amount (about 1 tbsp) of the filling, making sure to grab a bit of onion, steak and salami for each wonton. Moisten the edges of the wrapper, and seal as desired.

I like to wrap mine in a “golden bag” style, but you can seal your wontons a number of ways, and most store-bought wrappers have detailed diagrams and instructions on the packaging. Do whatever is easiest for you!

Frying and serving

Once all your wontons are filled, it’s time to fry ’em up! I fry my wontons in a deep skillet, with about 1″ of oil, and flip them once. These bad boys fry quickly- so don’t go anywhere while frying.

If you have a deep fryer or air fryer- these would work well in those as well. For the deep fryer, you wouldn’t need to flip, so these would be ultra quick! For the air fryer, I unfortunately do not have one, so I’d recommend referencing similar recipes for egg rolls or wontons. The filling is cooked, so they shouldn’t take long!

If frying in oil- I highly recommend draining them on a wire rack. They drain much more efficiently this way than with paper towel, and it makes for a less greasy final product.

Want to give this recipe a try?

If you make my Salami Cheesesteak Wontons with Tangy Special Sauce, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great recipes? Why not try my Rueben Egg Rolls, Italian Egg Rolls with Prosciutto, Philly Cheesesteak Jalapeno Poppers, or General Tso’s Ramen Egg Rolls!

Print Recipe

Salami Cheesesteak Wontons with Tangy Special Sauce

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, game day

Keyword: philly cheesesteak, salami, wonton

Ingredients

• 2 tbsp olive oil 
• 1 medium onion, sliced thinly 
• 14 oz beef shaved steak, such as old neighborhood brand 
• 11 slices American cheese, cut into 4 equal pieces each 
• 4 oz  thin/deli sliced Genoa salami, sliced into thin strips 
• 1 14 oz package wonton wrappers (will have extras)
• canola oil, for frying (about 1” in a large deep skillet) 
• salt and fresh ground black pepper, to taste 
• 1/2 cup water

Tangy Special Sauce 

• 1/2 cup mayonaise
• 1 tbsp ketchup
• 1 tbsp relish

Instructions

• Cook the filling

  1. Add the olive oil to a large skillet and heat over medium heat.

  2. Add the sliced onions, and season well with salt and pepper.

  3. Cook for 10-15 minutes, stirring occasionally, until onions are softened, well browned and reduced in size.

  4. Add 1/2 cup water to deglaze the onions, and cook, stirring occasionally, until water is evaporated- about 2-3 minutes.

  5. Turn the heat to medium-high and add the shaved steak meat to the pan with the cooked onions. Season with with salt and pepper.

  6. Cook steak meat on medium-high, breaking up the meat as you go, until fully cooked and no pink remains- about 4-5 minutes. Be sure to break up steak as you go so that you have smaller, more manageable steak pieces in your final filling.

  7. Once steak is cooked through, turn the heat to high and add the salami. Cook 3-4 minutes more, stirring occasionally, until salami is warmed through and slightly crisp.

  8. Allow mixture to cool enough to be handled to before filling wontons.

  Filling and frying the wontons

  Filling:

  1. Once filling is cool enough to handle, you can begin filling and sealing your wontons.

  2. To fill and seal wontons, set the wonton wrappers on a large work surface, and set a bowl of water closely for moistening the wrappers as you go.

  3. Take a single wrapper and place it in front of you in a diamond shape, with a point facing you.

  4. Add a single square of American cheese to the center, and top with about 1 tbsp worth of filling. You should try and get a bit of the onion, steak and salami into each wonton. Be careful not to overfill the wontons, or they will not seal properly.

  5. To wrap and fold the wontons, you can follow the directions on the back of the packaging of your wrappers. There are several ways to wrap them but my preferred method is the “golden bag” method.

  Golden bag method filling and sealing:

  1. To wrap as pictured, first, fill as specified above.

  2. Second- moisten all of the edges of the inside of the wrapper. This will help the bags to seal.

  3. Third- fold up the corners on both sides to form a bag shape. You should have extra wrapper sticking up that sort of forms a bag-like top.

  4. Fourth- with all corners touching and forming a bag like look, set the seam/area of filling in between your thumb and index finger and squeeze to seal. Pinch the top to seal complete, and fold over on top to close. Repeat until all wontons are filled and sealed.

  Frying the wontons

  1. To a large deep sauté pan or cast iron skillet, add enough canola, peanut or vegetable oil to fill the pan about 1”. Heat over high heat until very hot, and a sprinkle of flour added to the pan disintegrates on contact- about 6-10 minutes.

  2. Set a wire rack over a baking sheet and keep close to frying pan.

  3. Working in batches, fry the wontons over high heat for 30 seconds to 1 minute a side, flipping once.

  4. Transfer to the wire rack to cool and drain.

  5. Repeat until all are fried. Serve hot with dipping sauce.

  *Makes about 40 wontons

  Making the Tangy Special Sauce

  1. Whisk all ingredients in a small bowl until well combined.

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