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Philly Cheesesteak Rolls

A delicious twist on the classic Philly cheesesteak, wrapped in flaky crescent rolls for an easy and satisfying meal.

Ingredients

Scale

For the Crust:

  • 1 lb thinly sliced ribeye steak
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 8 oz provolone cheese, sliced
  • 1 can (8 oz) refrigerated crescent rolls
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and bell peppers, sauté until softened, about 5 minutes.
  3. Add sliced ribeye, garlic powder, salt, and black pepper to the skillet. Cook until meat is browned and cooked through, about 5-7 minutes. Drain excess liquid.
  4. Unroll crescent dough and separate into triangles. Place a slice of provolone cheese on each triangle, then top with a spoonful of the steak mixture.
  5. Roll up each crescent, starting from the wide end, and place seam-side down on the baking sheet.
  6. Bake for 12-15 minutes or until golden brown. Serve warm.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett