CHEESESTEAK EGG ROLLS

I have to tell you – after tasting some amazing beef prepared by the CAB chefs, and after cooking some beef dishes myself (including this Cheesesteak Egg Rolls recipe we’re sharing here today) – the flavor and quality of a Certified Angus Beef product is noticeably better than beef without the CAB designation.

We made these Cheesesteak Egg Rolls using a Certified Angus Beef brisket that was braised in a combination of root beer and au jus (a mix of beef stock and red wine), then shredded once cooked. We then combined the tender shredded beef and the reduced braising liquid with sautéed mushrooms, onions and garlic, plus some diced provolone cheese. Next we stuffed egg roll wrappers with the braised beef mixture and deep fried them until golden and crispy. Served with a zesty jalapeño queso dip, this is a fantastic appetizer for any gathering!

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

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