1 package egg roll wrappers, found in refrigerated produce section
1/2 small block muenster cheese, cut into small cubes
1/2 small block pepper jack cheese, cut into small cubes
1 T unsalted butter
1 tsp olive oil
1 white onion, sliced
2 cloves garlic, minced
1/2 lb lean deli roast beef, chopped
2 T Worcestershire
dash of Tabasco sauce
egg and 1 T water, for egg wash
1 can beef consomme
2 T Worcestershire
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a skillet over medium heat, melt butter and olive oil. Add onions and cook until tender, about 5 minutes. Add the garlic and cook another minute. Add the roast beef, Worcestershire, Tabasco, and black pepper. Simmer for 5 minutes.
Meanwhile, prepare the au jus. In a small sauce pan over medium heat, add the beef consomme, Worcestershire, black pepper, and garlic powder. When the onion/roast beef mixture is done, strain it over the au jus pan (you want all those flavorful juices in your dipping sauce), then set the roast beef aside to cool. Simmer the au jus for about 10 minutes. Transfer to a serving bowl and garnish with sliced green onions, if desired.
In a mixing bowl, stir together the cheeses and cooled roast beef mixture. Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and black pepper.
Bake for 12 minutes, or until lightly golden brown and crispy. Serve with warm Au Jus and Buttermilk/Ranch Wing dipping sauce. You might also like these Philly Cheese Steak Egg Rolls I recently posted. Enjoy!