Cheesesteak Egg Rolls (Print Version)

# Ingredients:

→ For The Brisket

01 - 1 tablespoon canola oil
02 - 1 1/2 cups onion, chopped
03 - 2 tablespoons tomato paste
04 - 2 cups dry red wine, such as merlot
05 - 3 cans (400ml each) beef stock
06 - 2 tablespoons Worcestershire sauce
07 - 1 bay leaf
08 - 1 tablespoon canola oil
09 - 1 tablespoon olive oil
10 - 900g Certified Angus Beef brisket, trimmed of fat and cut into 8cm cubes
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 3 bottles (350ml each) root beer
14 - 8 whole black peppercorns
15 - 2 cinnamon sticks

→ For the Egg Roll Filling

16 - 1 tablespoon canola oil, divided
17 - 225g button mushrooms, diced
18 - 1/4 teaspoon salt
19 - 1 cup onion, diced
20 - 1 1/2 tablespoons garlic, minced
21 - 225g provolone cheese, diced
22 - 20 large eggroll wrappers (450g package)
23 - 1 egg white with two tablespoons water for sealing
24 - Vegetable oil for frying

→ For the Queso Dip

25 - 4 tablespoons jarred jalapeño, diced
26 - 450g white American cheese
27 - 1/4 cup beer or ale

# Instructions:

01 - Preheat oven to 180°C (350°F).
02 - In a medium saucepan, heat 1 tablespoon of oil over medium-high heat and add onions. Sauté for 3 minutes, reduce to medium heat and add tomato paste. Stir while cooking for one more minute.
03 - Add red wine to deglaze the pan and reduce by half.
04 - Add beef stock, Worcestershire sauce and bay leaf. Reduce liquid to approximately 950ml (4 cups). Set this mixture aside.
05 - In a large Dutch oven over medium-high to high heat, add both oils. Thoroughly pat the beef dry with paper towels and season all sides with salt and pepper. Add pieces one at a time to the hot oil, keeping them from touching. Brown each piece on all sides, about 2-3 minutes per side. Let each side develop a nice crust before turning.
06 - Add root beer to deglaze the pan. Add peppercorns, cinnamon sticks and reserved reduced liquid.
07 - Cover Dutch oven and place in preheated oven for four hours. After four hours, check liquid and add more root beer if needed. Continue cooking until meat is fork-tender, about another hour.
08 - While brisket is cooking, place 2 teaspoons of canola oil in a medium skillet with a tight-fitting lid and heat over medium-high. Add mushrooms and salt, then cook covered for about five minutes until mushrooms release liquid. Uncover and cook for about five more minutes until liquid evaporates and mushrooms become golden brown. Transfer to a large bowl.
09 - In the same pan, heat the remaining teaspoon of oil and add onions and garlic. Cook uncovered for three minutes or just until they start to brown. Add these to the bowl with the mushrooms and refrigerate.
10 - When the beef is cooked, remove from heat and let rest in the pan uncovered for 10 minutes. Remove each piece to a cutting board and slice against the grain. Reserve pan sauce and place in refrigerator. Using your fingers, crumble the slices and add to the chilled bowl of mushrooms and onions.
11 - Refrigerate this mixture for at least one hour.
12 - To the chilled mixture, add the diced provolone and 120ml (1/2 cup) of the reserved pan sauce (skim off any fat first). Mix thoroughly.
13 - In a small bowl, beat egg white with water.
14 - Brush all four edges of an egg roll wrapper with the egg white mixture. Place about 40g (1 1/2 ounces) of filling in center, spreading it out in a line from left to right, with one corner of the wrapper pointing toward you. Roll the closest corner over the filling and tuck under. Fold both side corners to the center, tucking under the initial roll. Continue rolling forward until the opposite corner is underneath the egg roll. Repeat with remaining wrappers and filling.
15 - In a small saucepan, place diced jalapeños and add all of the American cheese, breaking it up by hand. Add 30ml (1/8 cup) of beer and heat over medium until melted. Add up to another 30ml (1/8 cup) of beer to achieve desired consistency.
16 - In a cast iron skillet or wok, heat enough vegetable oil to cover the egg rolls. Once the oil reaches 175°C (350°F), cook the egg rolls in batches of three or four until golden and crispy. Keep them submerged to ensure even cooking on all sides.
17 - Remove egg rolls to paper towels to drain excess oil. Serve immediately with hot queso dip.

# Notes:

01 - The brisket can be prepared a day ahead and refrigerated to develop deeper flavor.
02 - Ensure egg roll wrappers remain covered with a damp towel while working to prevent them from drying out.

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