This cheesy, melt-in-your-mouth dish brings the classic Philly Cheesesteak to a whole new level. The original Philly Cheesesteak was invented in the 1930’s, but with this recipe you can enjoy the classic taste from the comfort of your kitchen!
This simple 30-minute dish serves as the perfect appetizer for your next superbowl party or backyard BBQ. I mean, is there anything better than savoury steak, sweet caramelized onion, smothered in melty cheese, wrapped in a flaky crescent roll? You’ll have all of your family and friends asking for more!
Crescent rolls can be used for more than just croissants. It’s one of those ingredients that is perfect to have on-hand for when you want to make something fancy and exciting for your family gathering, but are super strapped for time! No fuss here – you get the deliciously flaky pastry dough-taste with a simple opening of a can. What’s better than that?
The trickiest part of this philly cheesesteak recipe is creating the pastry braid at the end. But, if you follow these foolproof steps, your crescent braid will look like it stepped straight off a plane from France.
How To Make Philly Cheesesteak Crescent Braid
When you unroll the crescent dough from the can, make sure to keep it in one large rectangle (instead of splitting along the perforations). Next, you place the rectangle of dough onto your parchment paper-lined baking tray and ensure that there are no rips or holes in the dough. If there are, simply use your fingers to patch them up.
Then, you’re going to cut small 1-inch slices into the long sides of your dough rectangle. These slices can be about 1-inch apart and will run along both sides. If you feel like the dough is sticking to your fingers, feel free to use a small amount of all-purpose flour so you can handle the dough with ease. When you’ve finished cooking the beef, bell pepper and sweet onion mixture, you’re going to carefully transfer that on top of your crescent dough.
You want to make a smaller rectangle mound in the middle of the dough – careful not to get too close to your 1-inch slices along the sides.
Next – the magic happens! Simply take one of your 1-inch slices and stretch it along the top of your beef, green pepper and onion mound until it almost touches the other side. Then, repeat that same process with the 1-inch slice on the other side of your dough. Keep going from side to side until all of the 1-inch slices have been used and you have a beautiful braid! If you have excess dough on the ends, just fold them up and stick them to your braided pieces so that none of the beef slides out during baking. At the end, it will look like a beautiful little package of savoury goodness!
Philly Cheesesteak Crescent Braid Recipe
Course: MainCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutes306
kcalCertain dishes only come out on special occassions and this Philly Cheesesteak crescent recipe is no exception. Gooey and full to the brim with flavor, it’s one recipe you’ll be slow glad you tried.
Ingredients
1 tablespoon 1 of salted butter
½ teaspoon of minced garlic
½ large green bell pepper, seeds and stem removed, cut into ¼-½ inch strips
¼ large sweet onion, peel removed, cut into ¼-½ inch strips
175 g 175 (about 7 slices) of thinly sliced roast beef, cut into ½-inch strips
2 tablespoons 2 of beef broth
1 package 1 8oz crescent rolls
4 slices 4 of provolone cheese (about ½ cup shredded)
1 large 1 egg
Directions
- Preheat your oven to 375 degrees Fahrenheit and line a medium baking tray with parchment paper.
- Mince the garlic and slice the green bell pepper and sweet onion into ¼-inch to ½-inch strips.
- To a medium fry pan, add the butter and minced garlic, heat at medium until the butter is melted and the garlic starts to sizzle (about 1-2 minutes).
- Add the bell pepper and sweet onion slices and saute at medium-high heat until softened (about 4-6 minutes).
- Add the roast beef slices and beef broth. Saute for another 1-2 minutes, or until the broth is mostly absorbed.
- Meanwhile, spread the crescent roll dough on the baking sheet in one large rectangular piece (don’t separate where the perforations indicate). Use your fingers to make sure that there are no tears in the dough.
- Cut small slices along the long sides of the dough (about 1-inch long, 1-inch apart). These will be used to create the braid at the end.
- Remove the beef mixture from the stove and spoon onto the middle of the dough, making a small rectangular mound. Top with the provolone cheese (slices or shredded).
- To make the braid: carefully cross each 1-inch strip of dough over the top of the beef mound one at a time until you’ve completed the whole thing. After you’ve done the first strip, make sure to repeat on the other side and then continue from there. The final result should look like a braid.
- In a small dish, crack an egg. Whisk the egg with a fork and use the pastry brush (or a spoon) to spread evenly on top of the braid (this will cause the braid to brown nicely in the oven).
- Bake for 20 minutes. Once golden brown on the top, remove from the oven and allow to cool slightly. Serve and enjoy the oozy, deliciously cheesy melt-in-your-mouth goodness!
Notes
- Optional add-ons: mustard, horseradish, dried oregano, red peppers, freshly cracked black pepper
- Can also be made into a casserole, ring or a wrap
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How To Serve This Dish
If you want to elevate this dish even more, feel free to use thinly sliced strips of steak. This recipe uses pre-cooked shaved roast beef, so if you do use strips of steak, you’ll need to adjust the time accordingly. If using steak, cook the beef thoroughly in a separate pan before adding to the green pepper and onion mixture.
To serve, slice the crescent braid into even strips. Feel free to make a dip to accompany the braid. The braid would pair very well with a sour cream or mayonnaise-based dip. Feel free to mix in some grainy mustard, garlic or horseradish for an extra flavourful bite.
What can you have the Philly Cheese Steak with?
You’re likely wondering what else you can have this tasty philly dish with and if you’re like me you’ll try many variations. These include:
- Mince
- Ground beef
- Mayo
- Chicken
- Mozzarella
- Shrimp
- Cheese sauce
- The list is endless
We could be here for quite some time listing the various options but at this stage I’m sure you get the idea. Let us know in the comments how you like to enjoy yours.
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