Ingredients:
1 lb thinly sliced ribeye steak or deli roast beef
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
1 tbsp olive oil or butter
Salt and pepper, to taste
1 tube (8 oz) crescent roll dough (Pillsbury-style)
6–8 slices provolone cheese (or American, mozzarella, or Cheez Whiz if you wanna go authentic Philly)
Optional: garlic powder, melted butter for brushing
🔪 Instructions:
1. Preheat & Prep Filling:
Preheat oven to 375°F (190°C).
In a skillet, heat oil over medium-high heat.
Sauté onions and peppers for 4–5 minutes until softened. Remove and set aside.
In same pan, cook steak slices for 2–3 minutes (if using raw ribeye), season with salt and pepper. Add sautéed veggies back i2. Assemble the Crescent Ring:
On a parchment-lined baking sheet, arrange crescent roll dough triangles in a sunburst pattern (points facing outward, wide ends overlapping in the center to form a circle).
Layer half of the cheese slices around the base of the ring (on the wide ends).
Spoon the steak/pepper/onion mixture evenly over the cheese.
Top with remaining cheese.
3. Wrap It Up:
Fold the pointed ends of the dough over the filling and tuck under the center ring.
Optional: Brush with melted butter + garlic powder for extra golden flavor.
4. Bake:
Bake for 20–25 minutes, or until golden brown and cooked through.
Let cool 5 minutes before slicing.
🥣 Serving Ideas:
Serve with horseradish sauce, garlic mayo, cheese sauce, or ketchup on the side.
Great with fries, salad, or beer.
🧊 Storage Tips:
Leftovers keep in fridge 2–3 days.
Reheat in oven or air fryer to keep crispy.
Want to turn it into mini crescents for appetizers? Or swap in chicken or mushrooms for a twist? Just say the word!n and mix. Turn off heat.