Main Dishes

Philly Cheese Steak Crescent

This Philly Cheese Steak Crescent is a cozy, handheld spin on the classic sandwich. Tender, thinly sliced ribeye mixes with sweet sautéed onions and crisp green pepper, all wrapped in buttery crescent dough and melted provolone. The outside bakes to a golden, flaky crust while the inside stays juicy and cheesy. If you enjoy easy crescent roll treats, try a sweet option like these blueberry cheesecake crescent rolls for dessert after dinner.

Recipe Information

Prep Time: 15 minutes
Cook Time: 25 minutes (includes sautéing and baking)
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 430 kcal
Protein: 26 g
Carbohydrates: 20 g
Fat: 28 g
Fiber: 1.5 g
Sugar: 3 g
Sodium: 700 mg

Why Make This Philly Cheese Steak Crescent

This recipe turns Philly cheesesteak flavors into a shareable, crowd-pleasing pastry. It’s quick to pull together, great for weeknight dinners or game-day snacks, and it delivers a satisfying mix of savory beef, sweet caramelized onions, and gooey provolone. The crescent dough browns beautifully and adds a flaky contrast to the rich filling.

How to Make Philly Cheese Steak Crescent

Follow a few simple steps: prepare the meat and veggies, sauté to build flavor, assemble on crescent dough, then bake until golden. The method keeps the steak tender while letting the cheese melt into the filling for a luscious bite.

Ingredients:

1 tube of crescent roll dough
1 lb of ribeye steak, thinly sliced
1 green bell pepper, sliced
1 onion, sliced
8 oz provolone cheese, sliced
Salt and pepper to taste
Olive oil

Directions:

Step 1: Preparation

Preheat your oven to 375°F (190°C). If the steak isn’t already thinly sliced, partially freeze it for 20–30 minutes to make slicing easier, then cut across the grain into thin strips. Line a baking sheet with parchment paper. Unroll the crescent dough but keep it joined so you can pinch seams later.

Step 2: Mixing

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper and sauté, stirring often, until soft and slightly caramelized, about 6–8 minutes. Season lightly with salt and pepper to draw out moisture and enhance sweetness.

Step 3: Cooking

Push the vegetables to the side of the skillet (or remove them briefly). Add a touch more oil if needed, then add the sliced ribeye. Season the steak with salt and pepper and cook quickly, stirring, until browned but still juicy, about 3–5 minutes. Combine steak with the onions and peppers in the skillet and taste for seasoning. On the prepared baking sheet, roll out the crescent dough and pinch the seams together to form one sheet. Pile the steak and vegetable mixture down the center of the dough and top evenly with sliced provolone. Fold the dough over the filling and seal the edges well so juices don’t leak.

Step 4: Finishing

Bake in the preheated oven for 15–20 minutes or until the dough is golden brown and puffed and the cheese is melted. Let the braid rest for 5–10 minutes so the filling sets slightly, then slice and serve warm.

How to Serve Philly Cheese Steak Crescent

Slice into wedges and serve hot. This pastry pairs well with a crisp green salad, kettle chips, or quick pickles to cut the richness. For casual parties, offer small ramekins of spicy mayo, marinara, or horseradish sauce for dipping. The crust is flaky and buttery, and the interior should smell savory and be pleasantly gooey.

How to Store Philly Cheese Steak Crescent

Short term: Store cooled leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm slices in a 350°F (175°C) oven for 8–10 minutes or in an air fryer at 325°F for 4–6 minutes to keep the crust crisp.
Freezing: Freeze whole or in slices wrapped tightly in foil and then plastic for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.

Expert Tips for Perfect Philly Cheese Steak Crescent

Slice the steak thinly and across the grain to keep pieces tender. Partially freezing the steak makes slicing easier.
Don’t overcook the steak in the skillet — aim for a quick sear so it stays juicy after baking.
Caramelize the onions slowly for deeper sweetness; add a pinch of salt to help them soften.
Seal the dough seams well and tuck ends under to prevent leaks. Brush lightly with olive oil for a glossy top or an egg wash for extra shine.
Use provolone for meltiness, or swap in mozzarella for a milder taste or sharp cheddar for more bite.
If you want a spicier version, add sliced banana peppers or a drizzle of hot sauce before folding.

Delicious Variations

Mushroom & Swiss: Sauté mushrooms with the onion and pepper, swap provolone for Swiss cheese.
BBQ Steak Crescent: Toss cooked steak in BBQ sauce before assembling; add red onion and smoked cheddar.
Chicken Philly: Substitute thinly sliced cooked chicken breast for steak for a lighter option.
Veggie Version: Use seared portobello strips, extra peppers, and onions with provolone or a plant-based cheese.
Buffalo Twist: Mix cooked chicken with buffalo sauce and blue cheese crumbles for a tangy version.

Frequently Asked Questions

Can I use another cut of beef instead of ribeye?
Yes. Sirloin or flank steak work well when thinly sliced across the grain. Ribeye is fattier and more flavorful, but leaner cuts keep calories lower. If using flank, marinate briefly or slice very thin.
Do I have to use provolone cheese?
No. Provolone melts nicely and mimics a traditional cheesesteak. You can substitute mozzarella, American, or Swiss depending on taste. For sharper flavor, try cheddar.
How do I keep the dough from getting soggy?
Drain any excess pan juices before adding the filling to the dough. Let the cooked filling sit on a paper towel briefly or brown it a touch longer to reduce moisture. Sealing the dough edges well also helps.
Can I make this ahead of time?
Yes. Assemble and refrigerate (covered) up to 8 hours before baking. For longer storage, freeze the unbaked roll and bake from frozen, adding 5–10 minutes to the baking time.
Is this recipe freezer-friendly?
Absolutely. Bake first, then cool and wrap slices tightly for freezing up to 2 months. Reheat in the oven for best texture.
What if I only have pre-shredded cheese?
Pre-shredded cheese will melt fine, though it sometimes contains anti-caking agents that slightly change texture. Sliced cheese like provolone gives the smoothest melt.
How many servings does the tube of crescent dough make?
A single tube works well for one large roll that serves about 5–7 people, depending on portion size. Cut into 6 slices for hearty servings.

Conclusion

This Philly Cheese Steak Crescent is simple to make and full of comforting flavors — melty cheese, savory steak, and sweet onions inside a golden, flaky crust. It’s perfect for family dinners, potlucks, or game day. For a braided presentation idea and more inspiration, see the Philly Cheesesteak Crescent Braid – Mother Thyme. Give it a try and enjoy a warm, cheesy twist on a classic favorite.