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This restaurant-worthy cheesesteak egg roll recipe transforms the classic Philadelphia sandwich into a crispy, indulgent appetizer that will impress at any gathering. The tender braised brisket combined with caramelized onions, mushrooms, and melty provolone cheese creates an irresistible filling that's perfectly contained in a crispy wrapper.
I first made these for a Super Bowl party and they disappeared faster than any other dish on the table. The combination of tender braised beef with that crispy exterior creates an irresistible contrast that keeps everyone reaching for more.
Ingredients
- Certified Angus Beef brisket: Carefully trimmed and cubed provides the perfect tender base for the filling
- Root beer: Might sound unusual but adds amazing caramelization and subtle sweetness to the brisket
- Dry red wine: Helps build deep flavor in the braising liquid
- Mushrooms: Add umami depth and meaty texture to complement the brisket
- Provolone cheese: Brings that classic cheesesteak flavor and magnificent meltiness
- Egg roll wrappers: Create the perfect crispy shell much easier than you might expect
- White American cheese: Creates an incredibly smooth queso dip without separating
Step-by-Step Instructions
- Prepare the braising liquid:
- Heat canola oil in a medium saucepan over medium high heat and add chopped onions. Sauté for 3 minutes until softening, then reduce heat to medium and add tomato paste. Cook for one more minute, stirring constantly to develop rich flavor. Add red wine to deglaze the pan and reduce by half, intensifying the flavor. This takes about 5 minutes of gentle simmering. Then add beef stock, Worcestershire sauce and bay leaf, bringing to a simmer until reduced to approximately 4 cups of liquid. This reduction concentrates all those wonderful flavors.
- Sear the brisket:
- Heat oil in a large Dutch oven over medium high heat until shimmering. Pat brisket pieces completely dry with paper towels and season generously with salt and pepper. Working in batches to avoid crowding, place brisket pieces in the hot oil, allowing each side to develop a rich brown crust before turning. This takes about 2-3 minutes per side. Proper searing is crucial for developing flavor, so resist the urge to move the meat too soon.
- Braise the brisket:
- After all pieces are seared, add root beer to the Dutch oven, scraping up any browned bits from the bottom. Add peppercorns, cinnamon sticks and the reserved reduced braising liquid. Cover tightly and transfer to a 350°F oven. Let brisket cook undisturbed for 4 hours, then check liquid levels. Add more root beer if needed and continue cooking about another hour until meat is fork tender.
- Prepare the vegetable filling:
- While the brisket braises, heat 2 teaspoons canola oil in a skillet over medium high heat. Add mushrooms and salt, then cover and cook for 5 minutes to release moisture. Uncover and continue cooking about 5 more minutes until golden brown and all liquid has evaporated. Transfer to a large bowl. In the same pan, heat remaining oil and add onions and garlic, cooking until just beginning to brown, about 3 minutes. Add to the mushroom mixture and refrigerate.
- Shred the braised brisket:
- When brisket is fork tender, remove from oven and let rest uncovered in the cooking liquid for 10 minutes. Transfer pieces to a cutting board and slice against the grain. Then use your fingers to crumble the slices into smaller, bite sized pieces. Add to the refrigerated mushroom and onion mixture. Refrigerate filling for at least one hour to cool completely.
- Complete the filling:
- Once chilled, add diced provolone cheese and ½ cup of the reserved defatted pan sauce to the meat mixture. Mix thoroughly to ensure even distribution of ingredients.
- Assemble the egg rolls:
- Prepare egg wash by beating egg white with water. Place one egg roll wrapper on a clean surface with a corner pointing toward you. Brush all edges with egg wash. Place about 1½ ounces of filling in the center, spreading it in a line from left to right. Fold the bottom corner over the filling, tucking it under slightly. Fold in both sides toward the center, then continue rolling forward until sealed with the final corner underneath.
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The first time I made these egg rolls, I accidentally created too much filling and ended up making a fantastic cheesesteak sandwich with the leftovers the next day. Now I deliberately make extra brisket just to have those sandwiches. The root beer braising liquid creates an incredible caramelization that you simply cannot achieve with other methods.
Make-Ahead Tips
The beauty of this recipe lies in its flexibility for preparation. The brisket can be braised up to three days in advance and kept refrigerated in its cooking liquid. This actually improves the flavor as it sits. The complete filling mixture can be prepared a day ahead, making assembly much quicker when you're ready to serve.
Frying Perfect Egg Rolls
Temperature control is absolutely crucial when frying these egg rolls. Use a candy thermometer to maintain oil at exactly 350°F. If the oil is too cool, the wrappers will absorb oil and become greasy. Too hot, and they'll brown before the cheese inside has time to melt. Work in small batches to avoid dropping the oil temperature, and keep finished egg rolls warm in a 200°F oven while completing the remaining batches.
The Perfect Queso Dip
While restaurant-style egg rolls often come with sweet and sour sauce, the beer queso dip elevates these to something truly special. White American cheese creates the smoothest texture without separating. Adding the beer gradually gives you complete control over the consistency. For a spicier version, increase the jalapeños or substitute pepper jack for half of the American cheese.
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Serve these cheesesteak egg rolls with a warm beer queso dip and enjoy the ultimate indulgent appetizer experience.
Frequently Asked Questions
- → Can I use a different cut of beef for these cheesesteak egg rolls?
Yes, while brisket provides excellent flavor and tenderness, you could substitute chuck roast or even thinly sliced ribeye steak. If using ribeye, you'll need to adjust cooking time significantly as it cooks much faster than brisket.
- → Can these egg rolls be baked instead of fried?
Absolutely! Brush them lightly with oil and bake at 425°F for about 15-18 minutes, turning halfway through, until golden brown and crispy. The texture won't be identical to fried, but they'll still be delicious with less mess.
- → What can I substitute for root beer in the brisket cooking liquid?
If you don't have root beer, you can substitute cola, Dr. Pepper, or even beef broth with 2 tablespoons of brown sugar added. Each will provide a slightly different flavor profile but will still result in tender, flavorful meat.
- → Can I make these cheesesteak egg rolls ahead of time?
Yes! You can prepare the filling and assemble the egg rolls up to 24 hours in advance. Store them uncooked in the refrigerator with a damp paper towel covering them to prevent drying out. Fry just before serving for best results.
- → What cheese alternatives work well in the queso dip?
If you can't find white American cheese, you can substitute with white cheddar mixed with a bit of cream cheese for smoothness, or use Monterey Jack. For a more authentic queso flavor, try using Oaxaca or asadero cheese with a splash of cream.
- → How can I adjust the spice level of these egg rolls?
To increase spiciness, add diced jalapeños or poblano peppers to the filling mixture, or add more jalapeños to the queso dip. For a milder version, use less jalapeño in the queso and rinse the jarred jalapeños before dicing to remove some heat.