Cheesesteak Croquettes
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3.3076923 (13 rated)
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These croquettes let you get your cheesesteak fix without getting too full. You can indulge in these tasty bites and still have room to sample everything else at the tailgate!

Technique tip: Using egg whites instead of whole eggs when breading the croquettes makes for crispier shells.

Swap option: Swap out the rib-eye for mushrooms or just go cheese all the way!


  • Filling

    • 2 cups coarsely ground rib-eye steak
    • 1½ tablespoon kosher salt, divided
    • 1/2 cup unsalted butter
    • 1/4 white onion, finely diced
    • 1 teaspoon curry powder
    • 1/2 cup all-purpose flour
    • 3/4 gallon (3 quarts) whole milk, warmed
    • 1/4 pound cream cheese
    • 1 cup shredded provolone
    • 1 cup shredded mozzarella
    • 10 sheets gelatin, bloomed
  • Breading

    • 4 cups all-purpose flour
    • 4 cups egg whites
    • 4 cups panko breadcrumbs


For the filling:

1. Grease three straight-sided 13- by 18-inch sheet pans with nonstick cooking spray.

2. In a hot heavy bottom pot, quickly sauté the ground rib-eye with 3/4 teaspoon of the salt. Remove beef and reserve.

3. Pour off some of the fat from the pan, and then add the butter and onion. Stir them with a wooden spoon, loosen any browned bits left on pot from the rib-eye. Season with the rest of the salt and curry powder. Add flour and cook the mixture until lightly golden.

4. Add warmed milk and whisk until all lumps are removed. Bring up to a boil, immediately reduce heat to a low simmer and cook, whisking constantly, until smooth, thick and glossy.

5. Whisk in cream cheese, then add the shredded provolone and mozzarella. Mix with wooden spoon. Stir in the bloomed gelatin, cook for 2 minutes. Add the reserved rib-eye and mix well.

6. Pour mixture out evenly onto the prepared sheet pans. Immediately place in the freezer to cool. When firm enough to handle, punch out croquettes with a small ring mold or glass.

For the breading:

1. Preheat a heavy-bottomed saucepan with about 1/2-inch oil to 350°F.

2. Place the flour, egg whites and panko in three separate bowls.

3. First dredge the punched out croquettes in flour and shake off excess. Next dip croquettes into the egg whites. Finally dredge the croquettes into the panko.

4. Chill breaded croquettes for at least 15 minutes before frying.

To serve:

Fry the croquettes for 1 minute on each side until golden. Serve hot.

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