Philly Cheese Steak Crescent (Print-Friendly Version)
Juicy steak, cheese, and veggies wrapped in golden crescent dough; perfect for family dinners or gatherings.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 pound thinly sliced ribeye or sirloin steak
02 -
1 tablespoon unsalted butter or olive oil
03 -
1 medium yellow onion, thinly sliced
04 -
1 green bell pepper, thinly sliced
05 -
1 teaspoon garlic powder
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
16 ounces (two 8-ounce cans) refrigerated crescent roll dough
09 -
8 to 10 slices provolone cheese or mozzarella cheese
# How to Make It:
01 -
Preheat oven to 375°F. Line a standard baking sheet with parchment paper.
02 -
Heat butter or olive oil in a large skillet over medium heat. Add sliced onion and green bell pepper, and sauté for 5 to 7 minutes until softened and lightly caramelized.
03 -
Add the thinly sliced steak to the skillet with the vegetables. Season with garlic powder, salt, and pepper. Cook, stirring occasionally, just until the steak is browned. Remove skillet from heat.
04 -
Unroll both cans of crescent roll dough onto the prepared baking sheet. Press the dough pieces together, sealing all perforations, to form a single large rectangle.
05 -
Distribute the steak and vegetable mixture evenly over the dough, leaving a small border around the edges. Layer the cheese slices evenly over the mixture.
06 -
Fold the edges of the dough over the filling to partially enclose it. For a decorative finish, cut small slits along the edges and fold over in a braided or wrapped style.
07 -
Bake in preheated oven for 15 to 20 minutes, or until the crescent dough is golden brown and cooked through and the cheese is melted and bubbling.
08 -
Allow the crescent to rest for a few minutes before slicing. Serve warm.
# Extra Suggestions:
01 -
For the best texture, avoid overcooking the steak; cook just until it is browned to keep it tender.