"The cheese steak spring roll is a twist on what is unique and traditional in Philadelphia," says chef Chris Scarduzio of Mia restaurant at Caesar's in Atlantic City. "It shows what we do as chefs to make a classic more interesting and creative."
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• 6 oz. minute steak
• 1 sliced onion
• 3 pc American cheese
• 1 pack of spring roll wrappers
• seasonings (s&p, etc...)
In hot pan or on griddle fry onion, put steak on top and let sit for a few. Begin to break down meat and season. Continue to break meat to desired size and top with cheese. Let cheese melt halfway and remove to cool.
When colled, put in spring roll wrapper and seal with egg. Fry in canola or vegetable oil at 350 for 3-4 minutes until golden.
• 6 oz. white cheddar cheese
• 8 oz. white win
• 2 tsp minced shallots
First, sweat the shallots in a little oi and deglaze with white wine and almost bring to a boil. Toss the cheese in corn starch and add to wine. Let cook on low heat until creamy, then serve on side of spring roll.
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