Difficulty: Intermediate
Apps & Sides
Philly Cheesesteak Potstickers
Prep Time: 1 hrs
Cook Time: 1 hrs, 20 min
Difficulty: Intermediate
Created by renowned celebrity chef, Ryan Scott, these Philly Cheesesteak Potstickers are going to blow your mind. Perfectly seasoned filling, golden crispy on the outside, and lots of delicious smoky taste will make these a huge hit!
Instructions
- Step 1: Preheat grill to 275°F.
- Step 2: Freeze steaks for 1 hour. This will allow for you to thinly cut steak with ease. Slice thinly into approximately 1” x 2” strips for easy stuffing.
- Step 3: In a large bowl, combine steak, onions and peppers with Extra Virgin Olive Oil and Ben's Heffer Dust.
- Step 4: Add steak mixture to a large cast iron pan or drip pan.
- Step 5: Add pan to the recteq and cook for 1 hour.
- Step 6: After 1 hour, toss with tongs and sprinkle with provolone. Cook for another 3-5 minutes.
- Step 7: Allow meat mixture to cool.
- Step 8: Next, line a sheet tray with parchment paper and lay out your dumpling wrappers.
- Step 9: Add 1 tablespoon of filling into center of wrapper. Dampen edge slightly and fold into a half circle.
- Step 10: Pleat the dough by pinching top layer in the center and then pinching 3 pleats on each side.
- Step 11: Preheat a heavy bottomed pan with canola oil, and when oil shimmers add half of the potstickers. They should be snug in pan. Cook approximately 5 minutes until bottom becomes browned.
- Step 12: Add ½ cup water and cover immediately to avoid splatter. (Don't be scared, be fast!). Steam for 8 minutes. After water evaporates, allow potstickers to re-crisp for 2 minutes. (Cook in 2 batches)
Ingredients
Serving Sizes
Ingredients
- 1 pound(s) Boneless NY Strip Steak
- 1 tablespoon(s) Extra Virgin Olive Oil
- 1 tablespoon(s) Canola Oil
- 1/4 cup(s) White Onion, diced medium
- 1/4 cup(s) Red Bell Pepper, diced medium
- 1/4 cup(s) Green Bell Pepper, diced medium
- 2 ounce(s) Shredded Provolone Cheese
- 3/4 tablespoon(s) Ben's Heffer Dust
- 15 each Dumpling Wrappers
- 1/2 each Can of Cheese Wiz
Tools Needed
- Knife
- Cutting Board
- Large Mixing Bowl
- Cast Iron Pan
- Tongs
- Baking Sheet
- Parchment Paper
- 13x9 Baking Dish
- Step 1: Preheat grill to 275°F.
- Step 2: Freeze steaks for 1 hour. This will allow for you to thinly cut steak with ease. Slice thinly into approximately 1” x 2” strips for easy stuffing.
- Step 3: In a large bowl, combine steak, onions and peppers with Extra Virgin Olive Oil and Ben's Heffer Dust.
- Step 4: Add steak mixture to a large cast iron pan or drip pan.
- Step 5: Add pan to the recteq and cook for 1 hour.
- Step 6: After 1 hour, toss with tongs and sprinkle with provolone. Cook for another 3-5 minutes.
- Step 7: Allow meat mixture to cool.
- Step 8: Next, line a sheet tray with parchment paper and lay out your dumpling wrappers.
- Step 9: Add 1 tablespoon of filling into center of wrapper. Dampen edge slightly and fold into a half circle.
- Step 10: Pleat the dough by pinching top layer in the center and then pinching 3 pleats on each side.
- Step 11: Preheat a heavy bottomed pan with canola oil, and when oil shimmers add half of the potstickers. They should be snug in pan. Cook approximately 5 minutes until bottom becomes browned.
- Step 12: Add ½ cup water and cover immediately to avoid splatter. (Don't be scared, be fast!). Steam for 8 minutes. After water evaporates, allow potstickers to re-crisp for 2 minutes. (Cook in 2 batches)
Chef Pairings
Serve these Philly Cheesesteak Potstickers dipped in Cheese Whiz for an extra pop of flavor!