Brisket Cheesesteak Eggrolls

I love eggs rolls, and I love brisket. So why not combine the two into an amazing, handheld dish that'll leave you coming back for seconds, thirds, maybe even fourths. I cooked the all up on my Blackstone and going to give you the scoop on how to do it. 

Ingredients:

• Brisket (cooked)
• 2 bags frozen peppers and onions
• 1 bottle of your favorite bbq sauce
• 1 brick of velveeta queso blanco
• 1 package of eggroll wrappers
• 1 cup milk/cream

Steps:

1. Either smoke your brisket or cook it how you like. Once completed- slice, shred, or chop it up into pieces and toss in bbq sauce. Set aside.
2. On your griddle, add your peppers and onions and sauté until they are soft. Remove and place in pan.
3. Combine the brisket and onions and peppers mixture. 
   
4. In a pot- combine your cheese with the milk over medium heat. Add milk slowly u til you reach the right consistency. Once combined add into you mixture. 
   
5. Fold mixture into eggroll wrappers. 
6. Add oil into a foil pan onto your Blackstone and fry Eggrolls until golden brown. Remove and set aside on platter with paper towel to allow it to soak up oils.
7. Allow cooling time and serve.