Description
This Philly Cheesesteak Crescent Ring is a delicious twist on the classic sandwich, featuring savory shaved steak, sautéed peppers and onions, and melted provolone cheese all wrapped in flaky crescent rolls. Perfect for sharing, this recipe is easy to assemble and baked to golden perfection, making it a crowd-pleasing appetizer or main dish for any occasion.
Ingredients
Scale
Steak and Vegetables
- 1 tablespoon vegetable oil
- 14 ounces shaved steak
- 2 tablespoons salted butter
- 1 small sweet onion, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Montreal steak seasoning
Dough and Cheese
- 16 ounces (2 tubes) crescent rolls
- 1 1/2 cups shredded provolone cheese
Egg Wash and Garnish
- 1 large egg
- Splash of water
- 1/2 teaspoon dried parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a large sheet tray with parchment paper to prevent sticking and ensure easy cleanup.
- Cook Steak: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the shaved steak and cook, stirring frequently, until it is golden brown on both sides, about 8 minutes. Remove the steak from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, melt 2 tablespoons of salted butter. Add the diced sweet onion, green bell pepper, and red bell pepper. Cook until the vegetables are softened and fragrant, approximately 8 minutes. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Combine Ingredients: Return the cooked steak to the skillet with the vegetables. Stir in 1 1/2 tablespoons Worcestershire sauce and 1 tablespoon Montreal steak seasoning to flavor the mixture. Mix thoroughly then remove from heat.
- Assemble Ring Base: Place a small bowl in the center of the prepared baking sheet to help shape the ring. Arrange the crescent roll triangles around the bowl in a sunburst pattern, with points toward the bowl and wide edges outward.
- Fill the Ring: Spread the meat and vegetable mixture evenly around the inside edges of the crescent dough, leaving the points free. Then sprinkle 1 1/2 cups shredded provolone cheese generously over the meat mixture.
- Close the Ring: Carefully pull the crescent roll triangles over the filling towards the center, overlapping and tucking the tips under the base to seal the ring and encase the filling.
- Make Egg Wash: In a small bowl, whisk together 1 large egg and a splash of water until combined. This will give the crescent roll a golden, shiny finish when baked.
- Brush and Garnish: Brush the exposed crescent roll dough with the egg wash evenly. If desired, sprinkle 1/2 teaspoon dried parsley on top for a touch of color and flavor.
- Bake: Place the sheet tray in the preheated oven and bake for 20 to 25 minutes, or until the crescent roll is puffed up and golden brown. Remove from oven and allow to cool slightly before serving.
Notes
- For best results, use fresh crescent rolls rather than frozen to ensure light and flaky dough.
- You can substitute provolone cheese with mozzarella or American cheese if preferred.
- Adding a dash of hot sauce to the meat mixture can add extra flavor and heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven to maintain crispiness.
- Make sure not to overfill the ring to prevent dough from tearing during closing.
