Crispy cheesesteak potato croquettes are filled with a mixture of top round, red bell peppers, and onions and served with a homemade pepperoncini ranch dip. Perfect as a game day appetizer or as a party finger food. Can be made ahead of time and frozen until ready to use!
Place potato chunks in large pot, cover with water, and boil over high heat until fork tender, about 15-20 minutes, until tender.
Drain potatoes and mash in the pot until no more lumps. DO NOT add any butter, but can add 1-2 teaspoons milk or half & half to smooth it out. Add salt and pepper to taste, then set aside and let cool.
In a large skillet over medium high heat, add 1 teaspoons of olive oil with the minced red bell peppers and onions. Cook for 3 minutes, or until lightly browned.
Add the remaining 1 teaspoon olive oil and steak to mixture. Cook for another 3 minutes, or until the steak is just cooked through. Remove from heat and add cheese. Mix well until cheese is melted and fully combined with the steak and veggie mixture. Add salt and pepper to taste. Set aside and let cool.
ASSEMBLE THE CROQUETTES:
After both potato and cheesesteak mixtures have cooled, place a spoonful of the mashed potato mixture in your hand and shape into desired ball size, then flatten into round patty, take spoonful of cheesesteak mixture and place in middle of patty. Fold up patty sides and seal around cheesesteak mixture, fully encasing in, and shape into oblong football shape. Set aside and repeat until croquettes are formed.
Set up a dredging station with the flour in one shallow bowl, breadcrumbs in another bowl, and beaten eggs in third bowl. Take each croquette and dip in the beaten egg, then the flour, then back in the egg, then in the breadcrumbs.
Place on a tray and repeat with all remaining croquettes. Place tray in the refrigerator or freezer for at least 2 hours, until croquettes have firmed up enough before frying.
To fry, place enough vegetable oil in large fry pot to fully cover the croquettes. Heat oil to 350F degrees, place a few chilled or frozen croquettes in hot oil and fry until browned on outside. Drain on paper towels or on a wire rack. Finish frying the remaining croquettes. Serve with pepperoncini ranch dip or your favorite dipping sauce.
FOR PEPPERONCINI RANCH DIP:
Mix all ingredients together in a medium bowl. Cover and place in refrigerator for at least 2 hours for the flavors to meld together. Store leftovers in a tightly covered container in the refrigerator for up to 1 week.
Serving size is 4 croquettes.
Croquettes can be frozen after assembly. Freeze the croquettes individually on a baking sheet and place in a freezer proof bag or container. Keep frozen for up to 3 months.