Delicious Philly Cheesesteak Crescent Ring (Print version)
A golden crescent ring stuffed with shaved beef, sauteed peppers, onions, and melty provolone for an easy cheesesteak-style dinner.
# Ingredients:
For the filling
01 -
1 tablespoon vegetable oil
02 -
1 lb (450 g) shaved steak or very thinly sliced sirloin
03 -
2 tablespoons (28 g) unsalted butter
04 -
1 small sweet onion, finely diced
05 -
1 small green bell pepper, finely diced
06 -
1 small red bell pepper, finely diced
07 -
2 cloves garlic, minced
08 -
1 1/2 tablespoons Worcestershire sauce
09 -
1 teaspoon steak seasoning, plus more if needed
10 -
1/2 teaspoon black pepper
For the ring
11 -
2 cans (8 oz each, 226 g each) refrigerated crescent roll dough
12 -
1 1/2 cups (170 g) shredded provolone cheese
13 -
1 large egg
14 -
1 teaspoon water
15 -
1/2 teaspoon dried parsley, optional
# Instructions:
01 -
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
02 -
Heat the oil in a large skillet over medium-high heat. Add the shaved steak and cook, breaking it up with tongs, until browned and no pink remains, about 5-7 minutes. Transfer to a plate.
03 -
Melt the butter in the same skillet. Add the onion, green bell pepper, and red bell pepper. Cook until softened and lightly browned, about 7-8 minutes. Stir in the garlic and cook for 30 seconds.
04 -
Return the beef to the skillet. Stir in the Worcestershire sauce, steak seasoning, and black pepper. Remove from the heat and let the filling cool for 5 minutes.
05 -
Separate the crescent dough into triangles. Arrange them in a ring on the prepared baking sheet with the wide ends overlapping in the center and the points facing outward.
06 -
Spoon the beef mixture over the wide inner edge of the dough. Sprinkle the provolone evenly over the filling. Fold each dough point over the filling and tuck it under the ring.
07 -
Whisk the egg with the water, then brush it over the dough. Sprinkle with parsley if using. Bake for 20-25 minutes, until puffed and deep golden brown. Rest for 5 minutes before slicing.
# Good to know:
01 -
Let the filling cool slightly before it touches the dough.
02 -
Best served warm while the cheese is still melted.
03 -
Reheat leftovers in the oven or air fryer for the flakiest crust.