Philly Cheesesteak Crescent Ring is a fun and creative twist on the classic Philly cheesesteak sandwich. It’s a ring-shaped dish made using crescent roll dough, which is filled with the traditional Philly cheesesteak ingredients like thinly sliced steak, sautéed bell peppers, onions, and melted cheese. Here’s how you can make it:
Ingredients :
1 Tablespoon vegetable oil
14 ounces shaved steak
2 Tablespoons salted butter
1 small sweet onion, small diced
1 small green bell pepper, small diced
1 small red bell pepper, small diced
2 cloves garlic, minced
1 ½ Tablespoons Worcestershire sauce
1 Tablespoon Montreal steak seasoning
16 ounces (2 tubes) crescent rolls
1 ½ cups shredded provolone cheese
1 large egg
splash of water
½ teaspoon dried parsley (optional)
Instructions :
Preheat the oven to 375°F. Line a large sheet tray with parchment paper and set it aside.
In a large skillet over medium-high heat, add 1 Tablespoon vegetable oil. Once hot, add 14 ounces shaved steak and stir it around to loosen it up.
Let it sear on one side until golden brown, then sear it on the other side. Continue to do this until there is no pink left. This will take about 8 minutes.
Place the cooked steak on a plate and set aside.
Place the skillet back on the stove and melt 2 Tablespoons salted butter. Add 1 small sweet onion, small diced, 1 small green bell pepper, small diced and 1 small red bell pepper, small diced and stir, so everything is coated in the butter.
Continue to cook, occasionally stirring, until the vegetables have softened and starting to brown, about 8 minutes.
Add 2 cloves garlic, minced to the pan, stir it in, and cook until fragrant, 30 seconds.
Add the meat back to the pan along with 1 1/2 Tablespoons Worcestershire sauce and 1 Tablespoon Montreal steak seasoning, stir to combine, and take off the heat.
Place a small bowl on to the center of the prepared sheet tray. Take the 16 ounces (2 tubes) crescent rolls triangles and form a sunburst shape around the bowl.
Evenly spread the meat mixture around the inside edge of the crescent rolls, it will look like a lot, just make a pile all around.
Top the meat with 1 1/2 cups shredded provolone cheese all around.
Take the crescent roll triangles and pull the ends over the filling, tucking the tips of the rolls underneath the base of the ring.
In a small bowl, whisk together 1 large egg and a splash of water. Brush the outside of the exposed rolls with the egg wash. Sprinkle 1/2 teaspoon dried parsley, if using all over the top.
Bake for 20-25 minutes until golden brown, slice, and serve.
