Description
A delicious and easy recipe for Philly Cheese Steak Crescent, featuring savory steak and vegetables wrapped in flaky crescent dough.
Ingredients
Scale
- 15 ml olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 225 g thinly sliced ribeye or sirloin steak
- Salt and black pepper to taste
- 2.5 ml garlic powder
- 2.5 ml Worcestershire sauce
- 1 tube (225 g) refrigerated crescent roll dough
- 6 slices provolone cheese
- 1 egg, beaten (for egg wash)
- Sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 190°C and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add thinly sliced onion and green bell pepper; sauté until softened. Add the steak with salt, pepper, garlic powder, and Worcestershire sauce; cook until browned and cooked through.
- Unroll crescent dough and arrange triangles in a circle on the baking sheet with points facing outward, forming a ring. Layer provolone slices over the dough, then spread the steak and vegetable mixture evenly on top. Fold the dough points over the filling and tuck underneath the ring to seal.
- Brush the assembled ring with beaten egg and sprinkle with sesame seeds if desired. Bake in the preheated oven for 20 to 25 minutes until the crust is golden brown.
- Allow the ring to cool slightly on a wire rack before slicing into portions and serving.
Notes
- Feel free to customize the vegetables based on your preference.
- For a spicier version, add jalapeños or hot sauce.
- This dish is best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 50 mg