WSVN — It’s the signature dish from the City of Philadelphia, but Miami is putting its twist on it. Let’s find out this new secret recipe for Philly cheesesteak as we grab a bite with Belkys.
The Chef: Matthew Oetting
The Restaurant: The Continental on Miami Beach
The Dish: Philly Cheesesteak Egg Roll
Ingredients:
Egg roll
1 lb. top round steak, sliced thin
2 Tbs. Worcestershire sauce
1 Tsp. salt
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 Spanish onion, sliced thin
1 Tsp. salt
1-2 Tbs. blended oil (for grilling)
1 each egg roll wrappers
3 each slices of white American cheese
Egg wash
Fried Leeks
2 leeks, sliced thin
1 Tsp. salt
*Fry the leeks at 300 degrees until light golden brown. Drain and season with salt. Set aside.
Sriracha Ketchup
5 oz. ketchup
1 Tbs. fresh lemon juice
2 Tbs. sriracha sauce
pinch chili powder
pinch salt
*Mix well and season to taste
Method of Preparation:
– Start by slicing top round steak very thin. (Chef Matthew says the trick to slicing it thin is having it partially frozen so that the meat doesn’t have any give.) Dice the meat into small pieces, then grill it in canola oil. Add salt and pepper. Sear it and cook evenly on all sides. Add Worcestershire sauce, and when it’s brown take it off the grill and set aside.
– Grill sliced onions. Sauté and add red and yellow peppers and portobello mushroom slices. Add more salt and pepper. When the vegetables are soft, set those aside as well.
– Brush an egg roll wrapper in egg wash. Add three slices of white American cheese. Add some of the grilled steak and the sautéed portobello mushrooms, onions and peppers. Push it down to compact it! Take the corner of the wrapper and stretch it over the meat. Fold the corners in so it looks kind of like an envelope.
– Slowly roll it up, making sure nothing leaks out. Add more egg wash on the seams and the end to help seal it, then roll it in cornstarch and fry in canola oil at 350 degrees for six minutes.
– When they’re done, let them drain.
To Plate:
– Slice them into bite-sized pieces and serve with sriracha ketchup. Chef Matthew garnishes with fried leeks and a cherry pepper.
Serving suggestion: Dragonfruit Mule cocktail
Serves: 1 each
The Continental
2360 Collins Ave.
Miami Beach, FL 33139
(305) 604-2000
http://continentalmiami.com/