Recipe of Super Quick Homemade Philly Cheesesteak Potato Bites with Pub Style Aioli

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, philly cheesesteak potato bites with pub style aioli. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Philly Cheesesteak Potato Bites with Pub Style Aioli is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Philly Cheesesteak Potato Bites with Pub Style Aioli is something which I have loved my entire life.

To begin with this recipe, we must first 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 it.

The ingredients needed to make Philly Cheesesteak Potato Bites with Pub Style Aioli:

1. Get 12 small russet potatoes
2. Take 1 lb chip steak (or frozen sandwich steak)
3. Prepare 1 1/2 cup shredded provolone and mozzarella cheese
4. Take 1/4 cup mayo
5. Take 1/4 cup sour cream
6. Take 2 tbsp A-1 steak sauce
7. Take 1 tbsp horseradish
8. Prepare 2 tsp dried parsley
9. Prepare 1 tsp chopped garlic
10. Prepare 1 tsp dijon mustard
11. Make ready 1 tsp onion powder
12. Take 1/2 tsp ground black pepper

Instructions 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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