✔ Updated · clear amounts, step photos and braiding tips
This cheesy crescent braid is one of my favorite party appetizers: shaved roast beef, sweet onions, peppers and melty provolone, all wrapped in flaky crescent dough. It tastes like a Philly cheesesteak, sliced for sharing.
At a glance
The one tip that matters: Let the filling cool for a few minutes before it goes on the dough. Hot filling softens the crescent dough, and then the strips tear when you braid them.
Why You'll Love This Braid
- Looks impressive, but it's just folding strips.
- All the cheesesteak flavor, in sliceable party form.
- Forty minutes, with a tube of crescent dough.
How to Braid Crescent Dough
Keep the crescent dough in one big rectangle and press the seams together. Cut 1-inch strips down both long sides, leaving a solid band in the middle for the filling.
Pile the filling down the center, then fold the strips over it one at a time, alternating sides, so they crisscross like a braid. Tuck the ends under to seal.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Seal the seams. Pinch the crescent perforations together firmly, or use a seamless dough sheet, so the filling can't leak out.
- Keep it fairly dry. Cook the broth down until it's mostly gone. Extra liquid makes a soggy bottom.
- Use real steak. For a heartier braid, sear thin strips of ribeye for 1 to 2 minutes instead of deli roast beef.
- Swap the cheese. White American or a warm jarred cheese sauce gives you a different classic cheesesteak vibe.
- Serve with a dip. A quick horseradish sour cream or garlic mayo is great for dunking slices.
Philly Cheesesteak Crescent Braid
A Philly cheesesteak crescent braid: thin deli roast beef sauteed with garlic, green pepper and sweet onion, piled on a sheet of crescent dough with provolone, braided, brushed with egg and baked at 375°F until golden. Serves 6 as an appetizer.
6
servings15
minutes25
minutes260
kcal45
minutesIngredients
1 tablespoon butter
1 garlic clove, minced
1/2 large green bell pepper, cut into thin strips
1/2 medium sweet onion, cut into thin strips
6 ounces thinly sliced deli roast beef, cut into 1/2-inch strips
2 tablespoons beef broth
1 tube (8 oz) refrigerated crescent roll dough (or a seamless dough sheet)
4 slices (or 1/2 cup shredded) provolone cheese
1 large egg, beaten
Directions
- Heat the oven to 375°F (190°C) and line a baking sheet with parchment.
- Melt the butter in a skillet over medium heat and cook the garlic for 1 minute. Add the pepper and onion and saute for 5 to 6 minutes, until soft and lightly golden.
- Add the roast beef and broth and cook for 1 to 2 minutes, until the broth is mostly absorbed. Let the filling cool for 5 minutes.
- Unroll the crescent dough onto the parchment in one rectangle and press the perforations together. Cut 1-inch strips along both long sides, leaving a 3-inch-wide band in the middle.
- Spoon the filling down the middle and top with the provolone. Fold the strips over the filling, alternating sides, to make a braid.
- Brush with beaten egg and bake for 18 to 22 minutes, until deep golden. Rest for 5 minutes, then slice and serve warm.
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
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With It
I like this braid with something fresh and crunchy on the side: a simple green salad, coleslaw or a tray of pickles and crunchy vegetables. For a game-day spread, add my buffalo chicken dip and a few Italian appetizers, or try another easy snack like TikTok pizza toast.
Frequently Asked Questions
Can I make a crescent braid ahead of time?
Make the filling up to a day ahead and refrigerate it. Assemble and bake just before serving, because assembled raw dough gets soggy as it sits.
Can I use real steak instead of roast beef?
Yes. Slice ribeye or sirloin very thin and sear it quickly in a hot pan for 1 to 2 minutes before adding the peppers and onions. Partially freezing the steak makes it easier to slice.
Why did my crescent braid split open?
The filling was too hot or too wet, or the perforations weren't sealed. Cool the filling, cook off the broth and pinch the dough seams together firmly before braiding.
What cheese is best for a Philly cheesesteak braid?
Provolone is the classic here. White American melts very smoothly, and mozzarella gives a stretchy pull. A mix of provolone and mozzarella works well.
How do I reheat leftovers?
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat slices at 350°F for 8 to 10 minutes so the pastry crisps up again.
