Cheesesteak Football Croquettes with a Peperoncini Ranch Dip

• 4 Large Potatoes, Peeled And Cut Into Chunks
• 2 teaspoons Milk Or Half-and-half, Only If Needed
• 2 teaspoons Olive Oil, Divided
• 1/4 cups Red Bell Pepper, Finely Minced
• 1/4 cups Onion Finely Minced
• 2 cups Top Round Or Sirloin Steak, Chopped Into Bite Sized Pieces, Or Use Shaved Steak
• 2 cups Shredded Cheese (use Your Favorite Cheese; I Used Pepper Jack)
• 1- 1/2 cup Flour
• 1- 1/2 cup Unseasoned Breadcrumbs
• 2 Eggs, Well Beaten
• Vegetable Oil, For Frying
• 1- 1/2 cup Sour Cream
• 1/2 cups Mayonnaise
• 1 teaspoon Fresh Chives, Minced
• 1 teaspoon Fresh Flat Leaf Parsley, Minced
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/4 teaspoons Fresh Dill, Minced
• Salt And Pepper, to taste

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

potatoes, milk, olive oil, red bell pepper, onion, shredded cheese, flour, breadcrumbs, eggs, vegetable oil, sour cream, mayonnaise, fresh chives, parsley, garlic, onion powder, fresh dill, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cheesesteak-football-croquettes-with-a-peperoncini-ranch-dip/ (may not work)