Philly Cheese Steak Crescent

This philly cheese steak crescent recipe brings all the classic flavors of a true Philly cheesesteak right to your kitchen in under 35 minutes, offering a quick weeknight dinner or crowd pleasing appetizer. Juicy thin sliced steak, sweet caramelized onions, sautéed green peppers, and melty provolone cheese are all bundled into golden crescent roll dough for a creamy, savory bite. With only about 15 minutes to prep and 20 minutes to bake, you can have this philly cheese steak crescent ready fast for any occasion.

When I first made this philly cheese steak crescent during a hectic holiday season, I needed a fast but comforting recipe. The combination of juicy steak, gooey provolone, and buttery crescent dough hit every craving and quickly became a family favorite. The savory aroma while baking and creamy, cheesy layers make this philly cheese steak crescent recipe one that gets requested over and over again in my kitchen.

Gather Your Ingredients

• Thinly sliced steak (ribeye or sirloin): Provides juicy, tender texture and authentic cheesesteak flavor; choose well marbled steak and ask your butcher for thin slices or look for “stir fry” pre cuts if you need a shortcut
• Extra virgin olive oil or butter: Adds richness and depth to the steak and helps caramelize vegetables; use unsalted butter for more control, or substitute olive oil for a lighter touch
• Medium yellow onion: Brings sweetness and depth as it caramelizes; slice thinly for classic philly cheese steak crescent texture
• Green bell pepper: Adds signature color and savory bite; swap for red or yellow bell pepper for a slight flavor change
• Garlic powder: Boosts filling flavor; use freshly minced garlic if you want a stronger flavor profile
• Kosher salt and black pepper: Essential for seasoning the steak and vegetables evenly, enhancing overall taste
• Refrigerated crescent roll dough (2 cans, 8 oz each): Delivers flaky, golden crust without homemade pastry effort; use gluten free crescent dough if needed
• Sliced provolone cheese: Gives melty, creamy perfection in every bite; substitute with mozzarella for a milder taste or pepper jack for added spice

How to Make Philly Cheese Steak Crescent

Preheat and Prep Your Pan:

Heat your oven to 375°F and line a rimmed baking sheet with parchment paper. This step ensures the crescent loaf bakes evenly and the bottom does not stick or overbrown, making cleanup easy and quick. Using parchment also helps lift the hot philly cheese steak crescent after baking.

Caramelize the Onions and Peppers:

In a large skillet over medium heat, melt butter or olive oil until shimmering, then add thinly sliced onions and green peppers. Sauté for 5 to 7 minutes, stirring occasionally, until they soften and develop golden edges. The caramelization creates sweetness and depth for an authentic philly cheese steak crescent flavor.

Brown the Steak:

Increase heat to medium high and add thin sliced steak to the skillet with veggies. Sprinkle with garlic powder, salt, and black pepper, stirring frequently for 2 to 3 minutes until steak is just browned but still juicy. Do not overcook, as steak will finish in the oven and stay tender in the crescent dough.

Shape and Layer the Crescent Dough:

Unroll crescent dough cans on your prepared sheet and press seams together to make a large 12 by 14 inch rectangle. This leak proof base holds the steak and cheese filling for the philly cheese steak crescent. Patch any tears with your fingers.

Top with Filling and Cheese:

Spread steak, onion, and peppers evenly over the dough, leaving a 1 inch edge around all sides. Lay provolone slices on top so every bite gets gooey melted cheese as the philly cheese steak crescent bakes.

Fold and Seal for Braided Effect:

Fold the dough edges up and over the filling, partially enclosing the steak and cheese. For a braided look, cut strips along each long dough edge and crisscross them over the filling for extra crunch and a pretty presentation.

Bake to Golden Perfection:

Bake on the center rack for 15 to 20 minutes, watching from the 15 minute mark for rich golden color and bubbling cheese. If the top browns too fast, tent with foil until done. Baking time ensures gooey melted cheese and crispy crescent edges.

Rest and Serve While Hot:

Let the philly cheese steak crescent cool for 5 minutes before slicing into strips or wedges. Resting helps the cheese set so slices are clean. Serve hot for best gooey cheese pull and flavor in every bite.

I love adding a pinch of hot pepper flakes or swapping in sharp pepper jack cheese for a spicy kick in our philly cheese steak crescent. My kids always ask for extra provolone for double the melty layers, and everyone enjoys the crispy edges that form where the crescent dough bakes against the pan. With steak, peppers, and cheese all wrapped in one, our gatherings feel extra special every time I serve this simple dish.

Smart Swaps and Variations

If you don’t have steak on hand, thinly sliced roast beef, cooked ground beef, or shredded rotisserie chicken make great philly cheese steak crescent fillings. Gluten free diets can use gluten free crescent dough, or try wrapping the steak filling in corn tortillas and baking casserole style. Plant based versions use steak style vegan strips, vegan dough, and dairy free cheese for a meatless yet hearty dinner.

How to Store and Reheat Philly Cheese Steak Crescent

Store philly cheese steak crescent leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat slices in a 350°F oven for 8 to 10 minutes to restore the crispy dough and melty cheese texture. You can also freeze individual slices, tightly wrapped in foil and placed in a freezer bag, for up to 2 months. Thaw overnight in the refrigerator before reheating, or use a toaster oven for quick single portions any time.

What to Serve with Philly Cheese Steak Crescent

Pair philly cheese steak crescent with a crisp Caesar salad or roasted broccoli for a balanced plate. Tomato soup or sweet potato fries make great sides if you want a comforting meal. For gatherings, serve the crescent sliced on a platter with extra parsley and offer creamy dipping sauces like spicy mayo or garlic aioli to round out the appetizer experience.

Nutritional Benefits

This philly cheese steak crescent provides a solid mix of protein from steak and cheese, moderate carbohydrates from the dough, and healthy fats for satisfaction and energy. Naturally nut free and adaptable for gluten free or dairy free needs, each serving has about 350 calories, 15 grams of protein, 30 grams of carbohydrates, and 18 grams of fat, which is lighter than most Philly cheesesteak sandwiches but still filling.

Recipe Success Tips

If the dough tears while shaping your philly cheese steak crescent, just press it back together—crescent dough is very forgiving and bakes up perfectly. Start light with salt since the cheese adds plenty of its own flavor. To keep steak juicy, only brown it lightly before baking, and if cheese oozes out the sides, scoop it right back on top before serving for crispy, cheesy edges that everyone loves.

This philly cheese steak crescent is my go to for fast comfort food packed with classic cheesesteak flavors. Try making it your way and discover which twists your family enjoys most for a memorable, satisfying meal every time.

Common Questions About This Recipe

→ What type of steak works best?

Thinly sliced ribeye or sirloin creates juicy, tender fillings with a true Philly cheese steak flavor.

→ Can other cheeses be used?

Provolone melts beautifully, but mozzarella or a mild cheddar also work well in this crescent dish.

→ How do I prevent soggy dough?

Allow the steak mixture to cool slightly before adding to the dough and avoid excess liquid.

→ Is it possible to prep in advance?

The steak filling may be cooked ahead of time and refrigerated until ready to assemble and bake.

→ What sides complement this dish?

Pair with a crisp salad, roasted potatoes, or classic french fries for a complete meal.

→ Can leftovers be reheated?

Reheat slices in an oven or toaster oven to regain crispness and melt the cheese anew.