The first time I pulled a tray of these Philly Cheesesteak Crescent Rolls from my oven, my kitchen filled with a scent that was pure magic—the savory, meaty aroma of sautéed onions and peppers mingling with the buttery, golden pastry. I’d been craving the iconic sandwich but wanted something shareable and fun for game day. This recipe was my happy experiment, and the moment I took a bite of that flaky, cheesy, deeply flavorful roll, I knew I had a new forever favorite. It’s the cozy comfort of a Philly cheesesteak, wrapped up in the irresistible, pull-apart charm of a crescent roll. I make these now whenever I need a guaranteed crowd-pleaser, and the empty tray tells me everything I need to know.
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 black pepper, to taste
- 8 slices provolone cheese
- 2 (8-ounce) cans refrigerated crescent roll dough
- Optional garnish: chopped fresh parsley
After the bullets: Finding the right steak is key here. I’ve tried this with everything from sirloin to pre-packaged “sandwich steaks,” and a well-marbled, thinly sliced ribeye is the absolute winner for flavor and tenderness. If you’re in a pinch, deli roast beef chopped small can work, but it’s not quite the same. Don’t skip the provolone! Its perfect melt and slightly sharp, salty flavor is the soul of a real Philly. That said, if you must swap, a white American cheese will give you that ultimate meltiness.(See the next page below to continue…)