Cheesesteak Egg Rolls

INGREDIENTS

For the breast:

•  1 tablespoon canola oil
•  1 1/2 cups chopped onion
•  2 tablespoons tomato paste
•  2 cups dry red wine such as Merlot
•  3 cans 14 ouncebeef broth
•  2 tablespoonsWorcestershire sauce
• 1 Bay Lea
• 1 tablespooncanola oil
•  1 tablespoonolive oil
•  2 pounds certified trimmed non-fat Angus brisket, diced into 3-inch cubes
•  1/2 teaspoon salt
•  1/4 teaspoon freshly ground black pepper
•  3 Bottles of root 12 ounces of beer
•  8 whole black peppercorns
• 2 sticks of cinnamon
  

  For topping spring rolls

•  1 tablespoon canola oil, divided
•  8 ounce cubes
•  1/4 tsp . salt
•  1 cup diced onion
• 1 1/2 tablespoons minced garlic
•  1/2 lb diced provolone cheese
•  1 large 1 lb bag (20 per bag)
• 1 egg white with 2 tablespoons water, um moisten edges of wrapper
• Vegetable oil for frying

For queso dip

•  4 tablespoons diced jalapeño peppers, jar
•  1 pound American cottage cheese
•  1/4 cup beer or beer

Cheesesteak Egg Rolls

INSTRUCTIONS FOR USE

•  Preheat the oven to 350 degrees.
•  In a medium or large saucepan, heat 1 tablespoon oil over medium heat and add the onion. Fry for 3 minutes, reduce the heat to medium and add the tomato paste.Stir for another minute while cooking.
•  Pour the wine into a drip tray and reduce by half.
•  Add beef broth, Worcestershire sauce and bay leaf and reduce to four cups.Reserve this mix.
• In a large Dutch oven over medium-high heat, add the oil.
•  Pat the beef firmly with a paper towel and season on all sides with salt and pepper.
•  Place the pieces one at a time in the hot oil, being careful not to touch them. Fry each piece on all sides for about 2-3 minutes on each side. Leave each side intact until you’re ready to flip them to get a nice crust.
• Add the root beer and deglaze the pan.
•  Add peppercorns, cinnamon stick and reserved liquid.
•  Cover, place in the oven and set the timer for four hours.After four hours, check the liquid, add more root beer if needed, and continue cooking until tender, about another hour.
•  While the brisket is cooking, prepare the filling.
•  In a medium skillet with a tight fitting lid, add 2 teaspoons oil and heat over medium-high heat.
•  Add the mushrooms and salt and cook covered for about five minutes. The mushrooms should release some liquid.
•  Uncover the lid and cook for another five minutes until the liquid is gone and the mushrooms are browned.Pour into a large bowl and reserve.
•  Heat the last teaspoon of oil in the same pan and add the onion and garlic. Bake uncovered for three minutes or until just beginning to brown. Put them in the bowl with the mushrooms and put them in the fridge for later.
•  As soon as the meat is cooked, remove from the heat and let rest uncovered for 10 minutes.
•  Place each piece on a cutting board and cut across. (Keep the sauce in the saucepan and refrigerate for later.) Then crumble the slices with your fingers and add to the chilled bowl with the mushrooms and onions.
•  Place this mixture in the fridge for at least an hour.
•  In same bowl, add diced provolone cheese and 1/2 cup pan sauce (trim off fat first). Mix this final mixture well.
•  Whisk the egg whites with the water in a small bowl.
•  To fold, brush all four edges with the egg white mixture and place about 1 1/2 of the filling in the center and spread out in a left to right line with one of the four corners toward you. The filling quantity is sufficient for exactly 20 packets.