Bliss

Bliss’s cheesesteak empanadas, two sizeable half-moons served with a side salad, are meant to be knife-and-forked. But the truly elegant update is the kitchen’s use of Black Angus sirloin sautéed with a hint of onions, provolone and munster cheese. A deep fry gives the crust its crispiness, and a finish in the oven makes the inside perfectly gooey.