Philly Cheesesteak Crescent Rolls Recipe
If there's one dish I could eat on repeat, it’s these Philly Cheesesteak Crescent Rolls. The flaky crescent dough and savory Philly cheesesteak filling come together so perfectly, you’ll wonder why you haven’t been making these for years!
Ingredients
- Butter 2 tablespoons
- Green bell pepper 1 cup, sliced
- Onion 1 cup, sliced
- Montreal steak seasoning 1 teaspoon
- Deli sliced roast beef ½ lb, chopped
- Refrigerated crescent roll dough 1 can, 8 oz
- Provolone cheese 4 slices, halved
Instructions
- Start by preheating your oven to 375°F. Line a baking sheet with parchment paper or lightly coat it with cooking spray to prevent sticking.
- Melt the butter in a large skillet over medium-high heat. Add the thinly sliced bell peppers and onions, stirring occasionally. Cook for 4-5 minutes until they soften and start to brown slightly. Toss in the Montreal steak seasoning along with the chopped roast beef. Cook for another 2-3 minutes until everything is warmed through. Remove from heat and allow the filling to cool for about 5 minutes.
- Unroll your crescent dough and separate it into 8 triangles. Place a portion of the filling across the wide end of each triangle. Add half a slice of provolone on top of the filling for an extra layer of cheesy goodness.
- Roll up each triangle starting at the wide end, ensuring the tips are tucked under to secure the filling. Place them on the baking sheet with space between each roll. Bake for 15-19 minutes until golden brown and crisp. Once done, remove and cool slightly before serving.
Notes
- Cool the Filling Longer: If the filling is too warm, it might make the dough harder to roll. I’d recommend waiting about 10 minutes for it to cool completely.
- Don’t Overfill: While it’s tempting to add as much filling as possible, less is more here to keep the rolls intact.
- Use Fresh Cheese: Grating your own cheese or using fresh slices makes a huge flavor difference.
- Make It Crispier: Brush the tops of the rolls with melted butter or an egg wash for an extra golden finish.