Ingredients
Here’s everything required to make a full batch of Philly Cheesesteak Crescent Rolls, yielding 8 rolls.
For the filling:
- 1 lb shaved ribeye steak (or thinly sliced sirloin)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the crescent rolls:
- 2 (8 oz) cans refrigerated crescent roll dough
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 1 large egg, beaten (for egg wash)
- 1 tablespoon melted butter
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
Optional add-ins:
- Pickled jalapeños
- Banana peppers
- Pepper Jack cheese
- Cream cheese
- Hot sauce
- Caramelized onions
- Everything bagel seasoning
Instructions
Making Philly Cheesesteak Crescent Rolls involves a few components, but following these steps closely will help you achieve a flaky, cheesy, restaurant-quality result.
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the onion, bell pepper, and mushrooms, then cook for 6 to 8 minutes until softened and lightly caramelized.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the shaved steak and cook for 3 to 4 minutes, breaking it apart as it browns.
Season with the Worcestershire sauce, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
Cook until the steak is fully cooked and most of the liquid has evaporated. Remove from the heat and let the filling cool for 5 minutes.
Unroll the crescent dough and separate it into individual triangles.
Place half a slice of provolone cheese near the wide end of each triangle.
Spoon about 2 tablespoons of the steak mixture over the cheese.
Top with a small sprinkle of mozzarella.
Starting from the wide end, carefully roll each crescent around the filling and place seam-side down on the prepared baking sheet.
Brush each roll with the beaten egg.
Mix the melted butter, parsley, and garlic powder, then brush over the tops of the rolls.
Bake for 14 to 17 minutes, or until the crescent rolls are deep golden brown and the cheese is melted.
Allow to cool for 5 minutes before serving warm with cheese sauce, ranch dressing, garlic aioli, spicy ketchup, or your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
Nutrition
- Serving Size: 8 crescent rolls
- Calories: Approximately 420 per roll