Philly Cheese Steak Crescent (Print)

Steak, peppers, and provolone wrapped in flaky crescent dough for a savory treat.

# Ingredients:

→ Filling

01 - 1 tablespoon olive oil
02 - 1 medium onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 450 grams beef steak strips
06 - Salt, to taste
07 - Black pepper, to taste
08 - 1 teaspoon garlic powder
09 - 1 teaspoon Worcestershire sauce

→ Assembly

10 - 1 cup (approximately 100 grams) provolone cheese, grated
11 - 2 cans crescent roll dough
12 - Fresh parsley, chopped, for optional garnish

# Directions:

01 - Heat olive oil in a skillet over medium heat. Add onion, green bell pepper, and red bell pepper. Sauté until softened, about 5 minutes.
02 - Add beef steak strips to the skillet with the vegetables. Season with salt, black pepper, garlic powder, and Worcestershire sauce. Cook until steak is browned, about 5-7 minutes. Remove from heat and set aside.
03 - Preheat oven to 190°C (375°F). On a baking sheet lined with parchment paper, arrange crescent roll dough in a circular ring, overlapping edges to create a base.
04 - Spoon the cooked steak and vegetable mixture evenly over the crescent dough. Sprinkle grated provolone cheese over the filling.
05 - Fold the edges of the crescent dough over the filling, tucking ends under to secure. Bake in the preheated oven for 20-25 minutes, or until dough is golden brown.
06 - Allow the ring to cool slightly before slicing into 8 portions. Garnish with fresh parsley if desired, and serve warm.

# Notes:

01 - Avoid overfilling the crescent dough to prevent tearing.

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