Philly Cheesesteak Croquettes

I love Sunday!! I really do!! Like, Fo Realz.

Yoga in my pajamas. Snuggling, flirting and clowning with my man all day. The smell of laundry, coffee and weed. Our fabulous dogs. Eating fuggin’ CARBS!!

I think I’ve finally figured out the secret to feeding my body for the life I live. I really like the simplicity and the healthy benefits of a low carb life, but over the past few years I’ve found that it’s hard to stay in beast mode without carbs. I get dragged out and super grumpy. So I fail, binge, then I go and get discouraged and fluffy again.

I finally said, “Fugg it.”

On Sunday we eat carbs. Period. We don’t eat the entire cake or pie, we don’t stuff ourselves with bread and we don’t drink a 2 liter or even a 16 oz soda. Yes I am from Michigan and I say “soda.”

We eat what we want on Sunday and not tons of it. The rest of the week its stuff like this for lunch…

FYI: egg yolk makes a great dressing. See below..

And dinner often looks like this…

I don’t eat breakfast. Organic coffee with grass fed-butter, stevia, cinnamon and MCT oil replaced breakfast a couple years ago and it just stuck. It keeps me full until I break my fast with food or a shake at 2PM. I know I’ve covered this several times, but people still ask. A lot.

Today I am working our Sunday meal around some red and gold potatoes we have to use up, some breadcrumbs that need to go, an excess of filets we have from a tenderloin the man bought, and finally, our common love of Philly Cheesesteak.

This is what I came up with…

There are a lot of steps to this, including making mashed potatoes, dipping sauce and then there’s some time when the croquettes sit in the freezer.

During that time I’ll be making a low carb Pistachio Pie. Sunday is for dinner and dessert, people. It is WTF it is.

I’m hoping you have some leftover meat laying around to make this easier, because what I won’t do is try to teach people how to make steak. Unless you ask, of course. Then I’ll be glad to take you to school. You can use leftover mashed potatoes, but not fresh new ones. They’re too soft because of all the butter. As you’ll see I just use plain potatoes and seasoning.

So let’s rock this out. I have more cuddling to do.

What You Need:


8 redskin or gold potatoes (I used both)

1 Tbsp olive oil, divided

1/3 c red bell pepper, finely minced

1/3 c sweet onion finely minced

1 c leftover steak chopped into bite sized pieces, or use shaved steak

2 c shredded cheese (I used cheddar and pepper jack)

1 1/2 c flour

1 1/2 c breadcrumbs

4 eggs, well beaten

2 Tbsp minced chives


1 1/2 c sour cream

1/2 c mayonnaise

1/3 c banana peppers (pickled), finely minced

1 tsp fresh chives, minced

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp dill, minced

Pinch of Italian seasoning

salt and pepper to taste

What You Do:

Place whole potatoes in large pot, cover with water.

Boil over high heat about 15-20 minutes, until tender.

Drain potatoes.

Cool enough to handle and the peel will slide right off.

Mash in the pot until there are no lumps.

Don’t add butter, but you can add 1-2 teaspoons milk or half & half to smooth it out.

Add salt and pepper to taste.

Toss in the chives.

Set this aside and let cool.

In a large skillet over medium high heat, add 1/2 of olive oil with the minced red bell peppers and onions.

Cook for 3 minutes, or until lightly browned.

Add the remaining olive oil and steak to the mix.

Cook for another 3 minutes, or until the steak is just warmed 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.

Make potato patties using 1/3 cup of potatoes for each patty.

Once the steak and cheese mixture is cool, put a spoonful of the filling on a potato patty.

Fold over the potato patty, encasing the filling inside.

Set up your dredging station of eggs, flour and breadcrumbs. Be sure you have a wet towel handy.

Roll each one in the beaten eggs, then the flour, then back in the eggs, then the breadcrumbs.

Place on a parchment lined tray in the freezer for at least an hour before baking.

Make the Banana Pepper Dip by simply combining all the ingredients. I threw the peppers in the Ninja and pulsed until fine, then added them to the rest and stirred.

Get this in a bowl and chill until serving time.

The croquettes are traditionally deep fried, but I am doing my best, so I baked mine. I’d maybe try the air fryer, but I have yet to invest in one. I’m trying to de-clutter, so I think adding another kitchen tool would be counterproductive.

Heat oven to 425°.

Line another baking sheet with aluminum foil, then parchment paper. I know it’s ludicrous sounding, but hear me out. The foil helps get them hot enough to crisp up, but the parchment keeps them from burning.

Spray the lined pan with oil.

Place the croquettes on pan and spray tops with oil.

Bake 15 minutes and carefully flip.

Bake another 15-20 minutes.

Let them cool before you crack them open.

Get out the Banana Pepper Dip.

Dip or dollop and dig in.

Here’s my finished product all plated up.

It was accompanied by a “Philly” Filet. We had some of the croquette filling left over. I added cream cheese and Gorgonzola, melted it and poured on top. It was most divine.

Every bite was better than the last.

This bite was actually my last bite. So good.

That was a lot of blog and a lot of food!!

I hope you’re all having a wonderful weekend wind down.

I’ll see ya soon for a chat over tea or a new recipe. Lol. I’m no poet, ok.

Carb filled Sunday kisses, Cookers.



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