Recipes by Zeppelin Hall's Executive Chef Franco Robazetti.

Bacon Cheese Steak

5 ounces Apple wood smoked Bacon, cut into 1 inch strips
1/4 White onion, sliced
1/4 Green bell pepper, sliced
1/2 Tbsp vegetable oil
3 ounces cheddar cheese sauce
1 10" Italian hero bread
salt and pepper to taste

Begin by heating up vegetable oil in sautee pan. Add bacon to render out bacon fat but do not cook all the way through. Once most of fat is rendered, add onions and peppers and cook together with bacon pieces until bacon is fully cooked and onions are translucent. Add salt and pepper to taste. In a separate pan, heat cheddar cheese sauce until smooth and consistent in texture. Cut open bread by slicing straight down the center on the top of the roll. Toast in 350 degree oven for 4 mins (optional) and fill with bacon, onion and pepper mixture. Top with cheddar cheese sauce. Enjoy!

Bacon Steak Haus Appetizer

4-1/4 inch thick slices applewood smoked bacon (11 ounces total)
1/4 White onion, thinly sliced
1/2 cup All purpose flour
salt and pepper to taste
1/2 cup Apple cider
2 Tbsp Apple cider vinegar

Reduce apple cider and apple cider vinegar to a  thick, syrupy consistency.
Thinly slice white onion using a mandolin or kitchen slicer. Evenly coat in flour, salt and pepper. Deep fry for about 2-3 minutes in 350 degree oil or until onion straws are a light, golden brown and begin to float. Drain on pan with wire rack or plate with paper towel. Set aside.
Using a heated flat griddle, sear each slice of bacon over high heat until brown on each side and heated all the way through.
Arrange slices of bacon on serving dish so they slightly overlap to create a shingled effect. Drizzle with apple cider reduction and top with crispy onion straws.
Enjoy quickly before someone tries to steal a bite!

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