Cheese Steak Rangoons

Heat a hot pan over high heat and add the shaved ribeye, cooking without stirring for a couple of minutes until a crust forms.

Season the meat with salt and pepper, then add the sliced onion and bell pepper and continue cooking.

Stir in the Worcestershire sauce and keep chopping the mixture until everything is well combined and the vegetables are softened.

Remove the pan from heat, lower the temperature, and stir in the white American cheese until it melts into a creamy filling; then let the mixture cool.

Prepare the spicy mayo by whisking together mayonnaise, hot sauce, honey, and a pinch of salt and pepper.

Lay out a wonton sheet, lightly wet the edges with water, place a spoonful of the cheese‑steak filling in the center, and cover with another sheet, sealing all corners firmly.

Heat oil to 350°F (or preheat an air fryer) and fry the sealed wontons until golden and crisp, about 1–2 minutes.

Serve the cheese steak rangoons drizzled with sweet chili sauce and sprinkled with parsley, alongside the spicy mayo for dipping.