Philly Cheesesteak Potato Bites with Pub Style Aioli
Philly Cheesesteak Potato Bites with Pub Style Aioli

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, philly cheesesteak potato bites with pub style aioli. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Philly Cheesesteak Potato Bites with Pub Style Aioli is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Philly Cheesesteak Potato Bites with Pub Style Aioli is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have philly cheesesteak potato bites with pub style aioli using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Philly Cheesesteak Potato Bites with Pub Style Aioli:
  1. Take small russet potatoes
  2. Prepare chip steak (or frozen sandwich steak)
  3. Make ready shredded provolone and mozzarella cheese
  4. Get mayo
  5. Take sour cream
  6. Make ready A-1 steak sauce
  7. Take horseradish
  8. Make ready dried parsley
  9. Get chopped garlic
  10. Make ready dijon mustard
  11. Get onion powder
  12. Take ground black pepper
Steps to make Philly Cheesesteak Potato Bites with Pub Style Aioli:
  1. Preheat oven to 375. Poke potatoes with a fork and place on a baking sheet. Bake for 25-35 minutes or until very soft when a sharp knife is inserted. Let potatoes cool.
  2. Cook chip steak in a large pan and drain well of any fat. Chop fine.
  3. Cut each small potato in half and scoop out 75% of the potato. Fill with cooked steak and place all back on the baking sheet.
  4. Preheat oven to 350 and generously sprinkle cheese on each one. Bake for 10-12 minutes until cheese is melted. While potatoes are baking, mix all remaining ingredients. When potatoes are removed drizzle with Aioli.

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