Description
A cozy, handheld spin on the classic Philly cheesesteak, wrapped in buttery crescent dough and melted provolone cheese for a deliciously easy treat.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C). Partially freeze the steak for easier slicing, then cut across the grain into thin strips. Line a baking sheet with parchment paper and unroll the crescent dough.
- Heat a tablespoon of olive oil in a large skillet. Sauté onions and bell pepper until soft and slightly caramelized, about 6–8 minutes. Season with salt and pepper.
- Push the vegetables to the side and add a bit more oil if needed. Add the sliced ribeye, seasoning with salt and pepper, and cook until browned, about 3–5 minutes. Mix with the vegetables.
- Roll out the crescent dough and pinch the seams together. Pile the steak and vegetable mixture down the center and top with provolone. Fold the dough over the filling and seal the edges.
- Bake for 15–20 minutes until golden brown and the cheese is melted. Let rest for 5–10 minutes before slicing and serving warm.
Notes
Serve with a crisp green salad or dipping sauces like spicy mayo or marinara. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 26g
- Cholesterol: 70mg