These Cheesesteak Egg Rolls are quite simply – amazing!

Cheesesteak Egg Rolls - Tender shredded beef brisket in crispy fried egg rolls, served with a zesty queso dipping sauce. Amazing!

Last month I had the huge pleasure of joining 10 other bloggers for a weekend visit to the Certified Angus Beef brand headquarters in Wooster, Ohio. Certified Angus Beef® (CAB) is a non-profit organization that was formed 36 years ago to increase demand for high-quality Angus beef. In order for any beef product to be labeled as Certified Angus Beef, a strict set of 10 quality specifications must be met, and those standards are upheld by independent USDA beef inspectors!

Certified Angus Beef - A Family Feast

I have to tell you – after tasting some amazing beef prepared by the CAB chefs, and after cooking some beef dishes myself (including this Cheesesteak Egg Rolls recipe we’re sharing here today) – the flavor and quality of a Certified Angus Beef product is noticeably better than beef without the CAB designation.

Cheesesteak Egg Rolls - Tender shredded beef brisket in crispy fried egg rolls, served with a zesty queso dipping sauce. Amazing!

We made these Cheesesteak Egg Rolls using a Certified Angus Beef brisket that was braised in a combination of root beer and au jus (a mix of beef stock and red wine), then shredded once cooked. We then combined the tender shredded beef and the reduced braising liquid with sautéed mushrooms, onions and garlic, plus some diced provolone cheese. Next we stuffed egg roll wrappers with the braised beef mixture and deep fried them until golden and crispy. Served with a zesty jalapeño queso dip, this is a fantastic appetizer for any gathering!

Cheesesteak Egg Rolls - Tender shredded beef brisket in crispy fried egg rolls, served with a zesty queso dipping sauce. Amazing!

The folks at Certified Angus Beef were so nice and such great hosts and hostesses to all of us who visited their offices last month!

Roasting Season Giveaway - A Family Feast


Be sure to visit some of the other bloggers who joined me on my trip to Certified Angus Beef brand headquarters!  They created some amazing beef recipes as well including:

 Southwestern Crusted Roast Beef – Barefeet in the Kitchen

Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes & Corn – Family Foodie

Korean Inspired Simple Roast Beef – Foodie with Family

Holiday Roast with Rosemary Veggies – High Heels & Grills

Holiday Steak Bruschetta – Wishes and Dishes

Cranberry Glazed Tri-Tip Roast – Savory Experiments

Asian Marinated London Broil – Your Homebased Mom

Flat Iron Steak with Chimichurri Sauce – Dinners, Dishes & Desserts

The Perfect Prime Rib – Mrs. Happy Homemaker

CAB Bloggers - A Family Feast

Disclosure: Certified Angus Beef ® sponsored my trip to their headquarters last month and also provided me with a Le Creuset roasting pan and Cattlemans’ Premium Collection Steak Package to enjoy at home. #ROASTINGSEASON

Cheesesteak Egg Rolls - A Family Feast

Cheesesteak Egg Rolls

  • Prep Time: 1 hour
  • Cook Time: 5 hours 30 mins
  • Total Time: 6 hours 30 minutes
  • Yield: 20 eggrolls


Thank you to Chef Tony Briggs from Certified Angus Beef for his idea of braising the brisket in root beer for this recipe. The root beer adds a wonderful sweet note to the beef and it’s fantastic!!


For The Brisket:

  • 1 tablespoon canola oil
  • 1 ½ cups onion chopped
  • 2 tablespoons tomato paste
  • 2 cups dry red wine, such as merlot
  • 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
  • ½ teaspoon salt
  • ¼ 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 button mushrooms diced
  • ¼ teaspoon salt
  • 1 cup onion diced
  • 1½ tablespoons garlic minced
  • ½ pound diced provolone cheese
  • 1 1-pound package large eggroll wrappers (20 per package)
  • 1 egg white with two tablespoons water to moisten wrapper edges
  • Vegetable oil for frying

For the Queso Dip

  • 4 tablespoons diced jarred jalapeno
  • 1 pound white American cheese
  • ¼ cup beer or ale


  1. Preheat oven to 350 degrees.
  2. In a medium to large sauce pan, heat the one 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 one 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 four 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 four hours. After four hours, check liquid and add more root beer if needed and continue to cook until tender, about another hour.
  11. While brisket is cooking, prepare the filling.
  12. In a medium skillet with a tight fitting lid, place the two teaspoons of the oil and heat over medium high.
  13. Add mushrooms and salt and cook covered for about five minutes. Mushrooms should give up some liquid.
  14. Uncover and cook for about five more minutes until liquid is gone and mushrooms become golden brown. Remove to a large bowl and hold.
  15. In the same pan heat the last 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 for later.
  16. Once the beef is cooked, remove from heat and let rest in the pan uncovered for 10 minutes.
  17. 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.
  18. Chill this mixture for at least an hour.
  19. 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.
  20. In a small bowl, beat egg white with water.
  21. To assemble, 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.
  22. 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.
  23. The queso is easy to make and better if you make it before frying so the eggrolls can be eaten hot and crispy. If the queso cools off, just microwave to melt again.
  24. In a small sauce pan, 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 the queso to your desired consistency.
  25. In a cast iron skillet or wok, heat enough oil to cover the cooking eggrolls. Once the oil is 350 degrees (use a candy thermometer), cook the eggrolls in three or four batches until crispy. They float so try and keep them submerged so all sides get crispy.
  26. Remove to paper towels and serve with hot queso dip.

You may also like:

Slow Cooker Barbecue Beef Brisket

Slow Cooker Barbecue Beef Brisket - A Family Feast

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Perfect Pan-Seared Steak - A Family Feast

Steak Bites

Steak Bites - A Family Feast

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  • Susan Hines wrote:

    Hands Down, it’s Ribeye! Grilled, roasted, leftover stir-fried, or any other way one can prepare it! Good southern cook, checking your posts at least twice a day,

    • Enza Pusillo wrote:

      A Prime Rib roast, with out a doubt. Prime Rib = something special is going on, a celebration is taking place!

    • mayrlene wrote:

      A beef rump roast with roasted potatoes and carrots.

    • Karen wrote:

      Beef wins out over all meals, and a nice cut Ribeye on the grill beats all…

    • Lia Bush wrote:

      my favorite is rib eye . Nothing like a rib eye steak grilled to perfection .

    • Andy Senycia wrote:

      My favorite cut of beef is the “next” one. I just love beef. Sirloin, ribeye, skirt, … There nothing better than beef on the grill.

  • Jen wrote:

    I love NY strips!

    • Becky wrote:

      Love a beautiful rib eye

  • Kathy M wrote:

    A t-bone medium rare please!

  • Stephanie wrote:

    We are definitely a filet mignon household! This recipe looks amazing – love the root beer and the dip puts it over the top!

  • Krista @ Joyful Healthy Eats wrote:

    Holy cow Martha this is totally making me drool. The angus beef and the cheese dip .. LOVE!

  • Sharon Atcheson wrote:

    A angus ribeye roast in the oven. So little effort and seasoning needed! A side of mashed potatoes is all I’d need on my table!

  • Tina wrote:

    These egg rolls look delish…I can almost smell them!
    May favorite cut above all the others has got to be ribeye, yum.
    Thank you for offering this great giveaway.

  • Sandy Klocinski wrote:

    Ribeye Steak!

  • Judy Pugh wrote:

    I love a good tri-tip! Spent the last 30 years in California where you could find them everywhere. Having a tough time since I moved back to PA to be with my family!! Love your blog and have made several of your recipes already. I Pin them every day. Keep ’em coming!

  • Terri Powers wrote:

    Flat Iron Steak! But boy those egg rolls look amazing!

  • The Food Hunter wrote:

    I’m a filet girl. The egg rolls look amazing!
    Great giveaway…heading to the other blogs now

  • Marcy wrote:

    TriTip cooked low and slow over red oak

  • Faye Cloud wrote:

    This sounds great, really want to try this!

  • Michele wrote:

    NY Strip medium..

  • barbara n wrote:

    My favorite cut of beef is tenderloin!

  • Heather P wrote:

    I am a filet girl, but really, any steak makes me happy!

  • Mary Kay Michaels wrote:

    I love beef tenderloin. I make a sensational lobster-stuffed tenderloin for the holidays. Yum!

  • Shannon Scherer wrote:

    My family’s favorite cut of beef is filet mignon. Needless to say, we don’t have it very often.

  • Diane Carol wrote:

    A beautiful filet does it every time! And….I’m definitely going to try these eggrolls!

  • June Phillips wrote:


  • Janet wrote:

    My husband and I love Chuck Roast because of the many ways one can cook with it. Actually, it is hard to make a “favorite” choice. We were both raised on Ohio farms…and we love beef.

  • kelly wrote:

    I enjoy filet mignon…..

  • Janette wrote:

    Hands down the tastiest cuts of beef are the ones with the most fat; however, with being conscience of my health leaner cuts of beef will have less fat. the top loin steak or tenderloin steak are my favorite.

    thanks for all your nutritious and easy to prepare meals. I love the fact your recipes do not need extravagant ingredients you will only use once or twice.

  • KarenM wrote:

    a filet mignon fan here! Though will be trying this recipe ASAP!

  • Nicki wrote:

    My favorite cut is the bone-in rib eye steak. But I can always go for a KC strip as well. Meat is what I love. 🙂

  • Tracy Pryor wrote:

    I love prime rib.

    • Barbara Tlan wrote:

      Prime rib oast

  • JR wrote:

    Has to be Ribeye

  • Bonnie N wrote:

    Definitely pot roast!!!

  • Bonnie wrote:

    T-Bone, grilled medium rare. You have some divine recipes on here. Thanks!

  • Sally Vandervort wrote:

    I have grown very fond of flat iron steaks! A great tender piece of beef at a low price!

  • amber cartwright wrote:

    I love new york steak

  • heather @french press wrote:

    LOVE the egg rolls, and my favorite cut has got to be the filet!

  • Tricia wrote:

    Rib eye steak….

  • Brian wrote:


  • Emilie wrote:

    I love a good T-bone.

  • shannta wrote:

    chuck roast

  • Marsha wrote:

    That is a tough question but I guess I have to say a new york strip steak.

  • Linda Jones wrote:

    My favorite cut of beef is a Rib Eye.
    Seasoned and fried in a iron skillet.

  • Ashley @ Wishes & Dishes wrote:

    These egg rolls were my favorite!!! So delicious! I had a great time hanging out with you that weekend 🙂

  • Eva Jackson wrote:

    I love a good pot roast, cooked slow until it almost falls apart with lots of onions, potatoes and carrots in it! This recipe looks amazing! I can’t wait to try it!

  • Smitha @ RunningwithSDMom wrote:

    I love me some Rib Eye! But I have been known to enjoy a burger too! 🙂

  • theycallmedwight wrote:

    hands down… the rib-eye

  • Mona Lisa wrote:

    I love a nice tender, juicy Ribeye steak. yummy, yummy, yummy. Seeing this post makes me want one right now! Lol!

  • DrCarp wrote:

    No one ever beat a 2″ Porterhouse!

  • Betty P wrote:

    No doubt about it! My very favorite cut of beef is the Filet Mignon! I celebration just wouldn’t be the same without it! :-b

  • Kathryn wrote:

    We love filet mignon or grilling the whole tenderloin. Yum! Your recipes are outstanding!

  • Cindy Hein wrote:

    My family loves ribeye steaks and grilled chuck roasts!

  • Stephanie wrote:

    Maybe it would be easier to say what cut I don’t like! But I’ll say rib eye for now!

  • Kim wrote:

    strip steak is my go-to whenever i am at a steakhouse

  • McKim wrote:

    I love a good ribeye steak.

  • Shari Warren wrote:

    I love a Bacon Wrapped Filet Mignon! Tender and juice paired with sautéed baby Bella mushrooms and onions. Oh my!!

  • Jeannette Seigfried wrote:

    I don’t have a website…and I love a big beautiful eye roast, or sirloin tip, or filet mignon, or ribs, or anything except hooves, horns, organs and any part of the head of a creature that once went “MOO!”

  • Kim Payne wrote:

    Prime rib baby! Well seasoned and roasted to perfection! 🙂

  • Christopher McQuate wrote:

    Filet Mignon

  • Shirley Allen wrote:

    Ribeye – always tender and tasty.

  • Cynthia Rich wrote:

    Filet Mignon

  • Linda wrote:

    Ribeye is my favorite but we are fans of anything BEEF.
    Love your blog. Can’t wait to buy a brisket and try the egg rolls.

  • Irene wrote:

    NY Strip.. perfect alone or sliced up and sautéed with sliced onions to make pita pocket sandwiches.. and the kids love it 🙂

  • Cynthia Diltz wrote:

    My favorite cut of beef is Filet Mignon.
    Can’t wait to try this recipe

  • Ashley C wrote:

    Meant to include my email, not a link! demureprincess7(at)gmail(dot)com

  • Dana Brown wrote:

    I always enjoy a nice thick filet mignon but recently I have bought extra thick cut ribeyes, slice and serve family style..YUM!

  • Kelsey wrote:

    I’m a big fan of Oxtail at the moment-we make a big soup using my mother-in-law’s recipe

  • Larry P wrote:

    Eye of Round sliced paper thin

  • Deb Y wrote:

    To me, there’s nothing better than a medium rare rib eye, hot off the grill! That and a crisp romaine salad with homemade Caesar dressing, equals perfection.

  • Sue Loberger wrote:

    Porterhouse is my favorite

  • Sue Ellison wrote:

    Ribeye is one of my favorite cuts, but honestly I love any kind of beef.

  • Pierre-Paul wrote:

    Prime rib roast

  • Margaret Smith wrote:

    Porterhouse steak is my favorite.

  • Stephanie L. wrote:

    Grilled Cowboy Rib eye, bone in, of course! Now you have me craving one!

  • Darcey wrote:


  • Margot C wrote:

    You had me at ‘Certified Angus’. I am partial to a New York Strip cut of steak; add frites and steakhouse creamed spinach and I begin to levitate.

  • marly z. wrote:

    I love beef tenderloin. It’s my go to dinner party dish.

  • Michelle wrote:

    Well I’m from Texas and I LOVE BEEF. I love Ribeye. It’s a big joke around my home. ” Wipe it’s nose, slap it’s A** flip it twice and put in on Michelle’s plate” I know bad right? LOL

  • Polly Peterson wrote:

    I good comfort roast! Any kind, but a lean rump or an old fashioned pot roast is incredible.
    We are Nebraska corn fed and happy.

  • Roland Libby wrote:

    I prefer Sirloin Tip or center round

  • Bea wrote:

    This looks amazing; love angus beef it is so delicious.

    My favorite cut of beef? I really like it all but a NY Strip Steak is my favorite.

  • Betty Hawkshead wrote:

    Filet med rare Please

  • Sylvia Dockx wrote:

    Prime Rib is my favorite but we don’t have it very often.

  • April M wrote:

    Tough choice. We are definitely beef eaters! I like the filet or Prime Rib.

  • Corinne B. wrote:

    I love a good Ribeye, but I also am in to Tri-Tip Roast.

  • Nancy wrote:

    If you are dreaming of the perfect cut… would have to be the Chateaubriand of the filet mignon

  • Theresa wrote:

    Our family favorite is filet mignon!

  • Katherine Kelley wrote:

    Our hands-down favorite cut is Ribeye, whether bone-in or boneless or in a standing rib roast. Always tender, juicy, full of flavor, and worth every penny!

  • Sarah S wrote:

    My favorite cut of meat is the ribeye. I like a lot of marbling in my meat, fat is flavor! This gift sounds amazing.

  • bobl wrote:

    a flank steak b/c it can be prepared so many ways by marinating,rubs etc to match/enhance a recipe think chili,taco,stir fried,bbq, etc.

  • Cyndy G wrote:

    Filet Fan. Those cheesesteak egg rolls look delicious – printing recipe now!

  • heather wrote:

    My favorite cut of beef is the Ribeye grilled.

  • Keriann wrote:

    Tri-tip! It’s a steak, it’s a roast, it’s delicious!!! Very tender & perfectly marbled…even if it was more expensive, I would still buy it for the outstanding texture – but the moderate price is tasty, too 🙂

  • MaryB wrote:

    We love ribeye but use a lot of flank steak, too.

  • Diane wrote:

    Flat iron steak-it’s as tender as filet mignon and a fraction of the price

  • Liz V wrote:

    Definitely filet medium.

  • Cynthia Burrell wrote:

    Never met a cut of beef I didn’t like….if I have to choose, it would be a New York Strip!

  • Lesly wrote:

    It has to be a trimmed tenderloin….aged if I can find it.

  • Shaila wrote:

    The ribeye is one of the most flavorful steaks! Medium rare, naturally.

  • Diana Tulloch wrote:

    Love New York strip. Super giveaway, thank you for the opportunity.

  • Melanie wrote:


  • Amy A wrote:

    Ribeye steak on the grill!

  • Becca F wrote:

    I’m a fan of filet mignon

  • Kay M wrote:

    Love Prime Rib!!! Easy to make, delicious taste and elegant to taste. Can’t afford to buy it very often, but a girl can dream, can’t she? Thanks for the chance to enter this contest!

  • Nutmeg Nanny wrote:

    I sooooooo want these egg rolls!

  • Lisa Evanoff wrote:

    New York Strip

  • Sandy Headtke wrote:

    It would be a toss up between ribeye steak or brisket.

  • Petie Sturre wrote:

    chuck roast…make killer shredded Mexican meat for burritos, enchiladas and taquitos…yum!

  • Aaron wrote:

    Prime Rib =)

  • Vincent Valentine wrote:

    My favorite cut of beef is definitely the brisket.
    Those egg rolls will be something I am going to try in the very near future.
    Thanks and keep up the good site.

  • Kelly Hemmelgarn wrote:

    RIBEYE is absolutely the best cut of beef! These egg rolls look amazing. This is my husband’s favorite sandwich, a MUST TRY for sure in our house. Thanks for all of your great recipes.

  • Tari Lawson wrote:

    I like filet mignon.

  • sue14625 wrote:

    one of my favorites is A Sirloin Tip Center Roast— lean healthy so good

  • Ilene wrote:

    I love rib-eye steaks.

  • Amy Pratt wrote:

    I am a rib-eye fanatic!

  • deana c wrote:

    My favorite cut of beef is filet mignon.

  • Renee – Kudos Kitchen wrote:

    Holy cow…These look AMAZING!!! We happen to love NY strip steaks here. Medium/rare, please 🙂

  • Ignatious (I.G.) wrote:

    New York Strip. I work part time as the evening meat cutter for a family grocery store on North Carolina’s Outer Banks. One of the perks is finding the occasional prime cuts of Angus beef that make its way into our normal choice offerings.
    I have yet to find a recipe from your site that is not delicious. Love the chicken chimichangas.

  • Carolyn G wrote:

    I love prime rib. giantspeedy @

  • toni wrote:

    we are also a filet house! everyone loves with a spicy rub.

  • Jelleybean wrote:

    My family loves all kinds of beef but our favorite cuts are ribeyes, cooked medium with herbed butter to finish.

  • Rosemary Annala wrote:

    Oh how hard it is to try and decide on just one favorit cut of beef but if I had to choose just one I suppose it would be a good tri-tip on the BBQ with a great home made rub. Always hard to beat that!
    And those cheesesteak egg rolls look absolutely delicious, I think I will be making those very soon.

  • June wrote:

    Thick cut grilled ribeye ~ the best~

  • Laura Watson wrote:

    a beautifully grilled tri-tip at a medium rare is my favorite

  • Ann W wrote:

    There are so many tasty choices, but I have to say Ribeye is a favorite.

  • Rachel Frost wrote:

    We raise Certified Angus Beef – the best hands down! We love beef in general, but sirloin steak is my favorite grilled, kabobs, sliced – any way you want it!

  • Sheila W wrote:

    Medium Rare Filet, right off the grill is probably my favorite, although I never met a piece of beef I didn’t like 🙂

  • Cherilyn P wrote:

    Ooh what a tough one, I think the Filet is my favorite

  • Kay LaPierre wrote:

    I know I am going to get boo’d, but I have to have my steak well done. That is why I love Prime Rib. It is always so juicy and tender, even when it is, as my husband calls it, shoe leather!!

  • Tricia G wrote:

    A T-bone at medium rare 😉

  • LuAnn wrote:

    Love a good New York Strip…..drizzle with melted butter and chopped garlic.
    Yum Yum!

  • Debi Bulmer wrote:

    Brisket cooked low and slow please 🙂

  • John S. wrote:

    Definitely has to be 1.25″ thick cut Rib-eye steak seasoned with only salt and pepper and grilled medium rare on the grill. Add a loaded baked potato, sauteed mushrooms and a glass a red wine and your good to go. YUM!

  • Rachel Bourgette wrote:

    A grilled New York Sirloin. The only thing I ask for on Mother’s Day!

  • Deb T wrote:

    Hands down a nice juciy angus rib eye on the barbeque. Although, these eggroll look delish! I’ll definitly try these.

  • nickie wrote:

    I like pot roast and potatoes

  • Karen Swan wrote:

    Ribeye steak over a charcoal fire…yum!

  • Ann S. wrote:

    I love all cuts of beef, but, given my choice, I would choose ribeye.

  • Johnnie M wrote:

    Medium rare Porterhouse, nothing says beef like a porterhouse.

  • Ann S. wrote:

    I love all beef, but if I have to choose one, it would be a thick rib eye steak cooked medium-rare. Yum!

  • Mary-Margaret Miller wrote:

    My favorite cut of beef is the brisket.

  • Denise E. wrote:

    My favorite cut of meat is New York strip steak.

  • nancy artesi wrote:

    Lately, my favorite is tri-tip roast on the grill served with chimichurri.

    • nancy artesi wrote:

      My favorite is a tri-tip roast.

  • Debbi Wellenstein wrote:

    my favorite cut of beef is filet mignon.

  • Aly ~ Cooking In Stilettos wrote:

    This Philly girl is LOVING this recipe right now!!! Looks divine!

  • tammigirl wrote:

    My favorite cut is the filet. I mean, how could it not be? So delicious!

  • Tracy Davis wrote:

    My favorite cut is a New York Strip.

  • David wrote:

    I was born and raised in Texas, so I grew up on brisket. It is a little hard to come by outside of Texas, but my favorite cut of beef is still brisket, even though I rarely eat it.

  • Sharon wrote:

    Great recipes here! We love melt in your mouth prime rib, but ribeye is our more budget friendly choice. Thanks for the opportunity to win in your giveaway!

  • Schmidty wrote:

    My most favorite cut of meat is tenderloin.

  • Deb Christie wrote:

    For steaks it’s Ribeye. To me it’s the tenderest with the best flavor. But I also love a good Prime Rib Roast.

  • T Michelle Trump wrote:

    My favorite cut of beef is Prime Rib!

  • Nancy P.@thebittersideofsweet wrote:

    That sounds like an amazing time! And these egg rolls are awesome! We normally only make ours with ground beef but now I think I want to try them a different way. My favorite cut of beef is a tenderloin!

  • Mary Eck wrote:

    Filet mignon

  • mickeyfan wrote:

    I like Filet, he loves prime rib.

  • libby rouse wrote:

    Prime Rib is my favorite

  • Paul Chappell wrote:

    I have to say my favorite is the brisket… I guess I am more of a BBQ type, so…

  • Paula Harmon wrote:

    I love the filet…. its good in everything …. stew , enchiladas, pizza and more… yum

  • Linda S. wrote:

    I’m pretty new to A Family Feast, but love it. “Beef, wheres the Beef?” Remember this? I love all cuts, but with the holidays around the corner, I’d have to say Prime Rub Roast. Roast covered in course salt, slow, a low temp. Yum!

  • danielle Marie wrote:

    i have always been a huge fan of tri tip. so good!

  • Michele wrote:

    You asked what my favorite cut of meat is…well, it is skirt steak.

  • Rosemary wrote:

    I really love Prime Rib….juicy, garlicky and bloody!!! What a beautiful website you have!
    Photographs are so beautiful!

  • Linda J S wrote:

    I love a good filet mignon, but I make a mean T-bone

  • Bill wrote:

    Rib eye steaks. Shared with family and friends

  • Karen wrote:

    At our house, we love a good T-bone steak. We miss living on the farm and the joy of raising our own grass fed cattle. Now our son is the one raising them!

  • Linda S. wrote:

    Love me a good brisket!!

  • Ann Fantom wrote:

    Beef Tenderloins are my favorite cut of beef.

  • Amanda Fekete wrote:

    I love Skirt Steak and Rib-Eye! Both are so tender and flavorful!!

    Those egg rolls look amazing!! Making them this weekend!!!

  • Elaine wrote:

    Filet Mignon is the best. So tender and the right size portion!

  • Lauren wrote:

    I adore a good filet mignon!

  • Lynne E. wrote:

    A medium rare ribeye is by far my favorite!

  • Laura wrote:

    I really love a good Delmonico, but that’s for extra special occasions. If we grill out on the weekend, I usually go for a New York strip.

  • Judy Bradley wrote:

    The Filet Mignon sprinkled with Blue Cheese. Yum

  • Theresa Mwai wrote:

    T-bone is my favorite cut

  • Julie C. wrote:

    Filet mignon for sure!! I love it medium rare!

  • Maine Moments wrote:

    Filet all the way!

  • Kathleen wrote:

    Ribeye and NY strips are my favorite.

    kport207 at gmail dot com

  • Sonya Wilson wrote:

    By all means I love a good Pittsburgh Chard Filet Rare any day. When you can cut it with a butter knife… Nothing better and of course and a good Cake Bread Wine and you are good to go..

  • David Manzer wrote:

    I love T-Bone best of two cuts!!

  • Connie Rodriguez wrote:

    I like a porterhouse steak. You get the tenderloin and NY strip all in one steak

  • Linda Lansford wrote:

    The porterhouse is a staple but I love them all

  • Candace Morris wrote:

    Filet mignon is my favorite but my family loves the ribeyes. I have also cooked hundreds of prime ribs for Christmas parties over the last few years!!!

  • Marcia S. wrote:

    We love the porterhouse, it’s the best of both worlds!

  • Eleanor Sharp wrote:

    My favorite cut of beef is definitely “Prime Rib” just about any way I can get it. It is such a scrumptious cut when done properly. I remember the preparation and aromas when my mother was cranking out food for dinner parties my mom and dad would host growing up. How everyone loved her cooking and she was excellent cook. I try my best to live up to her standards of well prepared and delicious food. Thanks for your wonderful recipes.

  • Janet F. wrote:

    A great porterhouse is always my favorite.

  • Margaret Houchin wrote:

    The cut of beef I really love is a fillet mignon cooked medium. If is a good steak and cooked properly,It is to die for!!!!!

  • marilyn fults wrote:

    I love pot roast/ chuck roast. But, tne way mu hubby grills a t bone steak makes my mouth water!

  • Marilyn wrote:

    T bone steak.

  • Pat B wrote:

    My favorite cut is prime rib, but I love any cut of beef, it’s my favorite meat!

  • Sandi wrote:

    Strip steak- it has some marbling like a ribeye and some of the tenderness of the filet. Pure bliss.

  • Patsy wrote:

    Has to be Ribeye. Most favor, tender. The best steak ever…BIGGEST BANG FOR THE BUCKS…

  • Sue Rittenhouse wrote:

    I love Ribeye. grilled and then served with onions and mushrooms wonderful

  • Pat Rottinghaus wrote:

    I love Ribeye!

  • Cindi Bohmann wrote:

    Love a great brisket.

  • Jan R wrote:

    Porterhouse with a little “moo” left in it…PLEASE!

  • Madeline Mosier wrote:

    Can’t beat beef tenderloin cooked on the treager. If you haven’t heard of a treager well, it is pure heaven. It smokes the meat using pellets for however long you wish. Then you turn it up to the temperature you wish to cook it at & when the meat comes out, yummmm.

  • kyl neusch wrote:

    Strip steak

  • Rosemary A wrote:

    A good tri-tip with a great rub and marinated overnight cooked slow and low on a grill. How good is that? Beef is just so hard to beat for the many way you can prepare it. Grill, oven, stove top, slow cooker…it’s all GOOD!!

  • Hanna wrote:

    I’m still a beginning cook, I have so much to learn and don’t have a favorite cut yet! I’m sure my husband does though!

  • Marie L. wrote:

    NY Strip and make sure you kill it!..

  • kathy wrote:

    Love a Ribeye med rare!!

  • Pat wrote:

    A rump roast cook with water on top of stove. Add Potatoes, carrots, celery, any veg you like.
    Add basil and other herbs cook till break with fork

  • Beverly wrote:

    I passionately love tri-tips with a dry rub then cooked over an open fire. The next morning warmed up and served for breakfast with eggs while camping with horses is Heaven on earth!

  • Gene wrote:

    Nice website.
    I have two favs…is that possible? 🙂
    A nice size T-Bone Steak grilled on a well broke-in gas grill seasoned with salt and pepper only. Equally is a marinated Ribeye.
    Both perfectly grilled to medium rare leaving all the delicious juices to savor.

  • Dani wrote:

    My favorite cut is, by far, a 2″ Cowboy Ribeye. I learned to grill it Tuscan style, and it’s absolutely delicious!

  • Jessica (Savory Experiments) wrote:

    This was such an amazing recipe, I can’t wait to recreate it at home!!!

  • Jacquie wrote:

    I love T-Bones!!! A Tenderloin AND a NY strip, mmmmm!!!!!!

  • Mary Jane Tyra wrote:

    My all time favorite cut of beef is the brisket. Low and slow in a 250 degree oven over night cooked in beer then let rest slice and put back in pan with bbq sauce. Oh so good!!!!!!!!!!

  • lisa kane wrote:

    Love Prime Rib, medium rare with horseradish. Those eggrolls look fabulous!

  • Debra wrote:

    Skirt steak – it’s versatile and very flavorful.

  • Tami wrote:

    For me it is very thinly cut ribeye steak so thin it doesn’t take long to cook them then pile them high on a bun!

  • Shelley W wrote:

    Have to go with what everyone else is saying. Ribeye!

  • Evelyn @ My Turn for us wrote:

    A great rib eye is always a fave in this house!!!

    Hugs and thanks for offering this great giveaway and I can’t wait to make thos cheesesteak egg rolls!!

  • Robin wrote:

    I love to have a nice ribeye steak.

  • Christie wrote:

    Boneless prime rib roast. Or any prime rib roast, honestly. It is so flavorful and delicious. YUM!

  • Toni C wrote:

    Love a juicy prime rib.

  • Melani wrote:

    Rib eye (bone-in)!!!! braised, roasted, seared, grilled, baked…..with cheesecake 🙂

  • Eugenia Hall wrote:

    I’m particularly fond of a good ribeye steak, but sometimes a strip steak is really lovely too.

  • Cheryl H. wrote:

    Prime rib on the bone, medium rate, rates right at the top pf my list.

  • Teresa wrote:

    Filet Mignon paired with a lovely Lobster Tail on my anniversary. The best ever!! Best of luck to everyone!!

  • Erica B. wrote:

    Filet mignon.

  • joni wrote:

    I love a Delmonico steak.

  • Marie V wrote:

    London Broil marinaded for a few days and cooked to medium on the grill – yum!!

  • Laura A wrote:

    My favorite cut of beef is brisket. When cooked properly nothing beats it!

  • latanya wrote:

    I like filet mignon

  • Heather H. wrote:

    Definitely the tenderloin!

  • Paula Hafner wrote:

    I love roast the best.

  • Jill Myrick wrote:

    My favorite cut of beef is Ribeye. We love marinating the steaks overnight, adding seasonings and grilling them to perfection.


  • Angelique wrote:

    I like a rump steak — you can’t overcook it so it’s my favorite to cook with. If I’m at a steak house? A nice strip steak is my favorite 🙂

  • Dana wrote:


  • Leanne Godfrey wrote:

    My favorite cut of beef is filet mignon!

  • Tanya White wrote:

    So funny I was just having this conversation earlier, the NY strip steak is my favorite cut of beef.

  • Carianne Nimblette wrote:

    We love any cut from chuck roast to ox tail but I think our favorite is going to have to be Porterhouse – grilled , with sauteed mushrooms & shallots in red wine.

  • Jen wrote:

    A perfectly grilled bone in ribeye!

  • Denise Rasberry wrote:

    My favorite cut of beef is the ribeye. The marbling throughout the beef makes for a tasty meal. Barbecue over charcoal until medium. Makes my mouth water just thinking about it!!

  • sherri crawford wrote:

    my favorite steak is ribeye and fav roast is rump

  • Kristen wrote:

    I like a NY Strip Steak.

  • Heather wrote:

    I’ve got to go with filet here. Not that I would turn down any steak!

  • Michaela R wrote:

    NY Strips are probably really my favorite!

  • Carolyn Daley wrote:

    My favorite cut of beef is sirloin steak.

  • joe gersch wrote:

    i like filet mignon

  • Katemiya McKay wrote:

    NY strip is my fave!

  • Kathy Casey wrote:

    Petite tenderloin

  • Joanne Noll wrote:

    We love a good Prime-rib We have this on special occasions. Last time was when my son arrived home from his 2nd tour in Iraq.

  • Erin @ Dinners, Dishes, and Desserts wrote:

    I love this egg roll idea! I never got to try them in OH, I was eyeing them all day. I am going to have to change that and just make them myself!

  • jules m. wrote:

    i love filet mignon for steak. i love london broil for my beef stew!

  • Evelyn Driver wrote:

    I love Prime Rib. We will be having it for Christmas and I can’t wait. Yum.

  • Lisa V. wrote:

    My favorite is Filet Mignon.

  • Theresa D wrote:

    My favorite cut of beef is rib-eye, I love it grilled.

  • Carol Mclemore wrote:

    My favorite is NY Strip steak!

  • Jenysa wrote:

    My favorite cut of beef is a lightly marbled Strip Steak.

  • Erin wrote:

    My favorite cut of beef is Prime Rib.

  • EMMA L HORTON wrote:


  • Amy Moore wrote:


  • LynneMarie wrote:

    I’m a big fan of Prime Rib.

  • Terry Bellender wrote:

    Definitely Rib Eye for me! Thanks for the chance!

  • tina reynolds wrote:

    Ribeye has always been my favorite cut!

  • BILL HOFF wrote:

    We have ribeyes every Thursday night…grilled with cheesy rice or broiled with taters and rolls!

  • Laurie Emerson wrote:

    Rib eye is my favorite cut of meat. It is so easy to tenderize.

  • Karen wrote:

    Filet, please. Although, NY strip or ribeye is fine also. 🙂

  • Brittney House wrote:

    I like NY Strip Steak.

  • cynthia Dawson wrote:

    I love a good Porterhouse steak! On the grill…to die for!

  • Angela Ash wrote:

    My favorite cut of beef is filet mignon. It’s tender, juicy and very flavorful. There’s no need for seasoning.

  • Christina wrote:

    I love filet mignon!

  • Leslie L Stanziani wrote:

    My favorite cut of beef is whatever is on sale.I am not picky nor care about fancy cuts.

  • Ellie Wright wrote:

    My absolute favorite is a rib eye steak.

  • Stephanie Phelps wrote:

    Oh my goodness we love Ribeye’s so much around here!

  • Lisa Garner wrote:

    My favorite cut of beef is Filet Mignon.

  • Annette wrote:

    My favorite cut of beef is a rib eye.

  • Francine Anchondo wrote:

    I love filet mignon but I get what is on sale :).

  • Peggy Rydzewski wrote:

    I must admit I like a good porterhouse house now and then.

  • Tarah wrote:

    I really like flank steaks

  • Hollie Jahnke wrote:

    My family likes medium rare ribeyes the best!

  • Phyllis Lamken wrote:

    I love meat. I love a good, medium rare steak. I love a nice juicy hamburger. But I especially love Italian beefs. So easy to make, so delicious to eat.

  • Christian Alejandro wrote:

    Ribeyes are just amazing!

  • Breanne wrote:

    I like filet mignon.

  • Angela Cisco wrote:

    I’m not a steak person and prefer ground beef or I will sometime chop Rib-eye’s into smaller pieces for cheese steak hoagies.

  • Vikki Billings wrote:

    My favorite cut is a filet mignon! So delicious!

  • Danielle Feldman wrote:

    My favorite is filet mignon. : )

  • Beverly Metcalf wrote:

    A nice rib-eye steak cooked on the grill is always nice. Thanks for having this great giveaway!

  • Brian E. wrote:

    Thanks for the giveaway…our favorite cut of beef is the Rib eye steak !

  • MARIA simon wrote:

    I love filet mignon

  • Thomas Cummings wrote:

    I have to say that a giant T-bone steak with a baked potato and an ear of grilled corn, is certainly hard to beat!

  • Jean E. wrote:

    My favorite is Rib Eye cooked medium.

  • JC wrote:

    In step 7 does that say 20 to 30 minutes? Did you mean 20 to 30 seconds.

    • Martha wrote:

      Hi JC – Thank you so much for your question…I think we meant to say 2 to 3 minutes per side (I don’t think 20-30 seconds will be enough time to brown the meat.) Either way – you’ll want to make sure that each piece of meat is well browned before adding the braising liquid. Thanks for letting us know about the issue with the recipe – we’ll get it corrected ASAP!

  • Kelly wrote:

    What cut of beef would you use if brisket was not available?

    • Martha wrote:

      Hi Kelly – Some options would include chuck, blade or short ribs. Hope that helps!

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