Description
Philly Cheesesteak Crescents are a quick and delicious twist on the classic Philly cheesesteak sandwich. Tender deli roast beef combined with sautéed onions and green peppers, horseradish sauce, and melted provolone cheese all wrapped in flaky crescent roll dough, baked to golden perfection. Perfect for a satisfying appetizer or a fun weeknight meal for four.
Ingredients
Scale
Meat and Cheese
- ½ pound rare deli roast beef or London broil, thinly sliced
- 4 slices provolone cheese
Vegetables
- ½ onion, sliced
- 1 green bell pepper, sliced
Other Ingredients
- 4 teaspoons horseradish sauce
- 1 tablespoon butter
- 1 (8-ounce) can refrigerated crescent rolls
Instructions
- Preheat Oven: Preheat your oven to 375ºF to ensure it reaches the necessary temperature for baking the crescent rolls to a golden brown.
- Sauté Vegetables: In a sauté pan, melt the tablespoon of butter over medium heat. Add the sliced onions and green bell peppers and cook until they soften, approximately 5 minutes. Once tender, set these aside to cool slightly.
- Prepare Crescents: Separate the crescent roll dough into 8 individual triangles. Spread ½ teaspoon of horseradish sauce onto each crescent. Then place ½ slice of provolone cheese on top, followed by a portion of the roast beef, and a few slices of the sautéed onion and pepper mixture. Roll up each crescent carefully and place them on a baking sheet, seam side down.
- Bake Crescents: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes or until the crescent rolls turn a lovely golden brown color and the cheese inside melts.
Notes
- You can substitute the roast beef with thinly sliced cooked steak if preferred.
- Adjust the quantity of horseradish sauce according to your spice preference.
- Serve with extra horseradish or ketchup on the side for dipping.
- For a spicier version, add a few slices of jalapeño peppers to the vegetable mix.
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
