Equipment Needed
- Large skillet
- Cutting board & sharp knife
- Tongs or a slotted spoon
- Baking sheet
- Parchment paper or a silicone baking mat
- Small brush (for butter)
- Measuring spoons
Step-by-Step Instructions
First, let’s build our filling. I heat the olive oil in my trusty skillet over medium heat and add the sliced onions and peppers. Here’s a little tip I learned: add a tiny pinch of salt to them right away. It helps draw out their moisture and speeds up the caramelization process. I cook them, stirring occasionally, until they’re beautifully soft and have those lovely golden-brown edges, which usually takes about 10-12 minutes. Once they’re perfect, I scoop them out into a bowl and set them aside, leaving any remaining oil in the pan.
Now, for the steak. I crank the heat up to medium-high. Working in batches is key here—if you crowd the pan, the steak will steam instead of sear, and we want those delicious browned bits. I season the thinly sliced ribeye with the garlic powder, onion powder, salt, and pepper, then add it to the hot skillet. It cooks incredibly fast, just a minute or two per batch until it’s no longer pink. I combine all the cooked steak back in the skillet with the reserved onions and peppers, give it one good stir to marry the flavors, and take it off the heat.
The assembly is where the fun really begins. I line my baking sheet with parchment paper—this is a lifesaver for cleanup, believe me. Then, I unroll the crescent dough and separate it into the pre-cut triangles. I place a small piece of provolone cheese on the wider end of each triangle, then top it with a heaping spoonful of the steak and veggie mixture. The first time I made these, I overfilled them like crazy and had a delicious but messy leakage situation. So, be judicious! Then, simply roll them up, starting at the wide end and tucking the dough around the filling as you go, ending at the tip.
I arrange the rolls on the prepared baking sheet, making sure they aren’t touching. I give each one a gentle brush with the melted butter—this is what gives them that gorgeous, glossy, golden-brown top. Then, into a 375°F (190°C) oven they go for 11-13 minutes. You’ll know they’re done when they’re puffed and a deep, irresistible golden brown all over. I let them cool for just a few minutes on the sheet before serving; that cheese is molten lava hot straight out of the oven!(See the next page below to continue…)