Cheesesteak Egg Rolls

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

Read more on: Cheesesteak Egg Rolls @ afamilyfeast.com

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