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1
For the croquettes: Place potato chunks in a large pot, cover with water, and boil over high heat until fork tender, about 15 minutes.
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2
Drain potatoes and mash in the pot until no more lumps.
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3
Do not add butter but you can add small amounts of milk or half-and-half to smooth it out.
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4
Add salt and pepper to taste, then set aside and let it cool.
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5
In a large skillet over medium high heat, add half of the olive oil with the minced red bell peppers and onions.
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6
Cook for 3 minutes, or until lightly browned.
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7
Add the remaining half of the olive oil and steak into the mixture.
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8
Cook for another 3 minutes, or until steak is just cooked through.
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9
Remove from heat and add cheese.
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10
Mix well until cheese is melted and fully combined with the steak and veggie mixture.
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11
Add salt and pepper to taste.
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12
Set aside and let cool.
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13
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 a round patty.
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14
Take a spoonful of cheesesteak mixture and place in the middle of the patty.
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15
Fold up patty sides and seal around cheesesteak mixture, fully encasing it, and shape into an oblong football shape.
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16
Set aside and repeat until all the croquettes are formed.
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17
Set up a dredging station with the flour in one shallow bowl, breadcrumbs in another bowl, and beaten eggs in a third bowl.
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18
Take each croquette and dip in the beaten egg, then in the flour, then back in the egg, then in the breadcrumbs.
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19
Place on a tray and repeat with all the remaining croquettes.
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20
Place tray in the refrigerator or freezer for at least 2 hours, until croquettes have firmed up enough before frying.
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21
Make peperoncini ranch dip while croquettes are chilling (recipe below).
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22
To fry, place enough vegetable oil in a large frying pot (use enough to fully cover the croquettes).
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23
Heat oil to 350 F, place a few chilled or frozen croquettes in the hot oil and fry until browned on the outside.
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24
Drain on paper towels or on a wire rack.
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25
Finish frying the remaining croquettes.
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26
Serve with peperoncini ranch dip or your favorite dipping sauce.
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27
For the peperoncini dip: Mix all ingredients together in a medium bowl.
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28
Cover and place in refrigerator for at least 2 hours for flavors to meld.
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29
Use as a dip or salad dressing.
