Cheesesteak Egg Rolls

 Ingredients:

For the brisket:

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 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
• 1/2 teaspoon salt
• 1/4 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 diced button mushrooms
• 1/4 teaspoon salt
• 1 cup diced onion
• 1 1/2 tablespoons minced garlic
• 1/2 pound diced provolone cheese
• 1 1-pound package large eggroll wrappers (20 per package)
• 1 egg white with 2 tablespoons water to moisten wrapper edges
• Vegetable oil for frying

For the queso dip:

• 4 tablespoons diced jarred jalapeño
• 1 pound white American cheese
• 1/4 cup beer or ale

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Make the brisket: In a medium to large saucepan, heat 1 tablespoon of oil over medium-high heat and add onions. Sauté for 3 minutes, reduce to medium and add tomato paste. Stir while cooking for 1 more minute.
3. Add wine to deglaze the pan and reduce by half.
4. Add beef stock, Worcestershire sauce and bay leaf and reduce to 4 cups. Set this mixture aside.
5. In a large Dutch oven over medium-high to high heat, add oil.
6. Thoroughly pat the beef dry with paper towels and season all sides with salt and pepper.
7. Add pieces one at a time to the hot oil keeping the pieces from touching. Brown each piece on all sides, about 2-3 minutes per side. Let each side sit untouched until you are ready to turn so they get a nice crust.
8. Add root beer and deglaze the pan.
9. Add peppercorns, cinnamon stick and reserved reduced liquid.
10. Cover and place in oven and set timer for 4 hours. After 4 hours, check liquid and add more root beer if needed and continue to cook until tender, about another hour.
11. While the brisket is cooking, prepare the filling:
    • In a medium skillet with a tight fitting lid, place 2 teaspoons of the oil and heat over medium high.
    • Add mushrooms and salt and cook covered for about 5 minutes. Mushrooms should give up some liquid.
    • Uncover and cook for about 5 more minutes until liquid is gone and mushrooms become golden brown. Remove to a large bowl and hold.
    • In the same pan heat the last teaspoon of oil and add onions and garlic. Cook uncovered for 3 minutes or just until they start to brown. Add these to the bowl with the mushrooms and refrigerate for later.
12. Once the beef is cooked, remove from heat and let rest in the pan uncovered for 10 minutes.
13. Remove each piece to your cutting board and slice against the grain. (reserve pan sauce and place in refrigerator until later) Then with your fingers, crumble the slices and add to the now chilled bowl of mushrooms and onions.
14. Chill this mixture for at least an hour.
15. To the same bowl add the diced provolone and ½ cup of the reserved pan sauce (skim off any fat first). Mix this final mixture thoroughly.
16. In a small bowl, beat egg white with water.
17. To assemble the egg rolls:
    • Brush all four edges with the egg white mixture and place about 1 ½ ounces of filling in center spreading it out in a line from left to right, with one of the four corners pointing towards you. The amount of filling will exactly fill 20 wrappers.
    • Roll the corner closest to you over the line of filling and tuck under filling. Then fold each edge to the center, tucking under the roll you started. Finally roll forward until it ends with the opposite corner under the eggroll.
18. Make the queso dip: In a small saucepan, place diced chilies and add all of the American cheese, breaking it up with your hands. Add 1/8 cup of any beer and heat over medium heat until melted. Only use another 1/8 cup or less of beer to get