Cheesesteak Egg Rolls

Thank you to Chef Tony Briggs from Certified Angus Beef for his idea of braising the brisket in root beer for this recipe. The root beer adds a wonderful sweet note to the beef and it’s fantastic!!

Yield : 20 eggrolls

Recipes by A Family Feast

INGREDIENTS

For The Brisket:

• 1 tablespoon canola oil
• 1 ½ cups onion chopped
• 2 tablespoons tomato paste
• 2 cups dry red wine, such as merlot
• 3 14-ounce cans beef stock
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 tablespoon canola oil
• 1 tablespoon olive oil
• 2 pounds Certified Angus Beef brisket, trimmed of fat and cut into 3 inch cubes
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 12-ounce bottles root beer
• 8 whole black peppercorns
• 2 cinnamon sticks

For the Egg Roll Filling

• 1 tablespoon canola oil, divided
• 8 ounces button mushrooms diced
• ¼ teaspoon salt
• 1 cup onion diced
• 1½ tablespoons garlic minced
• ½ pound diced provolone cheese
• 1 1-pound package large eggroll wrappers (20 per package)
• 1 egg white with two tablespoons water to moisten wrapper edges
• Vegetable oil for frying

For the Queso Dip

• 4 tablespoons diced jarred jalapeno
• 1 pound white American cheese
• ¼ cup beer or ale

INSTRUCTIONS

1. Preheat oven to 350 degrees.

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