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
Author : 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.

You can visit afamilyfeast.com for full instructions.

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