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!!..."
INGREDIENTS
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1 tablespoon canola oil
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1 ½ cups onion chopped
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2 tablespoons tomato paste
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2 cups dry red wine, such as merlot
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3 14-ounce cans beef stock
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2 tablespoons Worcestershire sauce
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1 bay leaf
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1 tablespoon canola oil
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1 tablespoon olive oil
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2 pounds Certified Angus Beef brisket, trimmed of fat and cut into 3 inch cubes
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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3 12-ounce bottles root beer
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8 whole black peppercorns
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2 cinnamon sticks
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1 tablespoon canola oil, divided
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8 ounces button mushrooms diced
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¼ teaspoon salt
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1 cup onion diced
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1½ tablespoons garlic minced
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½ pound diced provolone cheese
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1 1-pound package large eggroll wrappers (20 per package)
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1 egg white with two tablespoons water to moisten wrapper edges
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Vegetable oil for frying
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4 tablespoons diced jarred jalapeno
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1 pound white American cheese
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¼ cup beer or ale
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