Equipment Needed
- Large skillet
- Cutting board & sharp knife
- Mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Tongs or spatula
- Measuring spoons
Step-by-Step Instructions
First, let’s build our filling. Heat the olive oil in your large skillet over medium heat. I add the onions and peppers with a pinch of salt and let them cook, stirring occasionally, until they’re beautifully soft and starting to caramelize at the edges—this takes about 10-12 minutes, and that sweetness is non-negotiable. I push them to the side, increase the heat to medium-high, and add the thinly sliced steak in a single layer. Here’s a sensory moment I wait for: that loud, satisfying sizzle as the meat hits the hot pan. I season it with the garlic powder, onion powder, salt, and pepper, and let it cook without moving for a minute to get a good sear, then stir until just cooked through, which happens quickly.
Now, the magic union. I turn off the heat and immediately lay the provolone slices over the entire hot mixture right in the skillet. I watch it melt into glorious gooeyness, then gently stir everything together until it’s one cohesive, cheesy masterpiece. I transfer this to a bowl and let it cool for about 15 minutes. This cooling step is crucial—I learned the hard way that piping hot filling will make your crescent dough a greasy, impossible-to-seal mess.
While the filling cools, I preheat my oven to 375°F (190°C) and line my baking sheet with parchment paper. I unroll the crescent dough triangles—they always stick, so I do it carefully. I place a heaping tablespoon (maybe two!) of the cooled filling onto the wider end of each triangle. I’ve found that slightly overfilling makes for the best bites, but you must leave enough dough to seal. I roll them up starting from the wide end, tucking in the sides as I go to prevent leaks, and place each roll seam-side down on the prepared sheet, giving them a little space to puff up.
Into the oven they go for 11-14 minutes. I set my timer for 11 minutes and watch closely. You’re looking for a deep, golden-brown pastry and maybe a little cheese starting to bubble out the sides—that’s when you know they’re perfect. I let them rest on the sheet for 5 minutes before serving; that filling is like molten lava straight out of the oven. The first time I made these, I burned my mouth because I couldn’t wait, so learn from my impatient mistake!(See the next page below to continue…)