The first time I pulled these Philly Cheesesteak Crescent Rolls out of my oven, my entire kitchen was enveloped in the most intoxicating aroma. It was a beautiful symphony of buttery, flaky pastry, savory seared beef, and the sharp, melty promise of provolone. I’d been dreaming of a way to capture the messy, glorious essence of a classic Philly cheesesteak in a neat, shareable package, and that moment, watching them puff into golden perfection, I knew I’d found it. These rolls are pure comfort, a little bit nostalgic, and absolutely irresistible. They disappeared so fast from my counter that I immediately knew this recipe was a forever keeper, and I’m so excited to share every detail with you.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 pound ribeye steak, very thinly sliced (see Pro Tips!)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 8 slices provolone cheese
- 2 (8-ounce) cans refrigerated crescent roll dough
- 1 tablespoon melted butter (for brushing)
- Optional: 2 tablespoons grated Parmesan cheese and 1 teaspoon chopped fresh parsley for garnish
Let’s talk about the stars here. Using a good, well-marbled ribeye is non-negotiable for the most authentic, juicy flavor—trust me, I’ve tried it with leaner cuts and it’s just not the same. That fat renders and seasons everything beautifully. For the cheese, I’m a provolone purist for that classic tang, but I’ve also secretly loved a mix of provolone and a slice of Cheez Whiz for ultimate authenticity. Don’t skip sautéing the onions and peppers until they’re soft and just caramelized; that sweetness is the perfect counterpoint to the savory beef.(See the next page below to continue…)