Philly Cheesesteak Crescents
These Philly Cheesesteak Crescents are quick, easy, and packed with savory roast beef, melted provolone, and flaky crescent rolls. Perfect for any occasion!
Servings: 4 servings
Ingredients
- 1 pound rare deli roast beef or London broil thinly sliced
- 4 slices provolone cheese
- 4 tsp horseradish sauce
- 1 Tbsp butter
- 1 onion sliced
- 1 green bell pepper sliced
- 1 can refrigerated crescent rolls 8-oz
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and set it aside.
Cooking the Filling
- In a skillet over medium heat, melt the butter. Add the sliced onion and green bell pepper, cooking until softened and slightly caramelized, about 5-7 minutes. Stir occasionally to prevent sticking.
- Add the thinly sliced roast beef to the skillet. Stir gently to combine and warm through, about 2-3 minutes. Remove from heat.
Assembling the Crescents
- Unroll the refrigerated crescent rolls and separate the dough into triangles, being careful not to tear the dough.
- Spread about 1 teaspoon of horseradish sauce on each triangle. Place a generous spoonful of the beef and vegetable mixture on the wide end of each triangle. Top with a slice of provolone cheese.
- Roll up the dough starting from the wide end toward the tip. Pinch the edges to seal.
Baking
- Place the assembled crescents on the prepared baking sheet, spaced evenly. Bake in the preheated oven for 12-15 minutes, or until golden brown and flaky.
Serving
- Remove from the oven and let cool for a few minutes. Serve warm and enjoy!
Equipment
- Oven
- Skillet
- Spatula
- Baking Sheet
- Parchment Paper
Notes
- You can prepare the filling in advance and store it in the fridge for up to 2 days for quicker assembly.
- For gluten-free or dairy-free options, substitute crescent dough and cheese accordingly.
- Leftover crescents store well in an airtight container in the fridge for up to 3 days; reheat in the oven for best texture.