Philly Cheesesteak Crescent Ring

Philly Cheesesteak Crescent Ring – all the flavors of your favorite philly cheesesteak wrapped up in a super easy crescent roll ring – YUM!

Philly Cheesesteak Crescent Ring

Y’all know me and my love for easy recipes. Well, I’ve created a doozy this time with this Philly Cheesesteak Crescent Ring.

My kids have literally gotten into an argument over who got the last piece of this. When siblings are about to brawl over supper, you know you’ve got a winner with that dish. 😉

Philly Cheesesteak Crescent Ring

Here’s what you need, and it’s not much.  Don’t ya love it already?

Philly Cheesesteak Crescent Ring


Slice your onion & bell pepper into strips.

Philly Cheesesteak Crescent Ring


Melt a couple tablespoons of butter in a skillet, and add in the onion & bell pepper strips.  Saute on medium high heat until tender and lightly browned…. about 10 minutes. Season with salt & pepper to taste.


Philly Cheesesteak Crescent Ring

Stir in 8oz of cream cheese & 1/3 cup of beef broth.

Philly Cheesesteak Crescent Ring

Stir until the cream cheese is melted.  Mix in 3/4 pound of roast beef from the deli counter, chopped.

Philly Cheesesteak Crescent Ring


Stir it all together…

Philly Cheesesteak Crescent Ring


Take 2 tubes of crescent rolls, and lay the individual crescent roll triangles into a circular shape – pressing the corners of the dough together.

Scoop the roast beef mixture into the ring of crescent rolls.  Then layer 1/4 pound of sliced provolone cheese on top of the roast beef. Like so.

Philly Cheesesteak Crescent Ring


Fold the pointy ends of the crescent rolls over the filling completing your ring.


Philly Cheesesteak Crescent Ring

Bake at 375 degrees for about 20 minutes.

Philly Cheesesteak Crescent Ring

5 from 1 reviews
Philly Cheesesteak Crescent Ring
  • 2 tubes of crescent rolls
  • 1 medium sized onion, sliced
  • 1 bell pepper, sliced
  • 1 8oz cream cheese
  • ⅓ cup beef broth
  • ¾ pound of roast beef from the deli, chopped
  • ¼ pound of thinly sliced provolone (I get mine from the deli)
  • 2 tablespoons butter
  • salt & pepper to taste
  1. Preheat the oven to 375 degrees.
  2. Melt the butter in a skillet on medium high heat. Saute the onion & bell pepper until tender, about 10 minutes. Stir in the cream cheese & beef broth, continuing to stir until the cream cheese is melted. Mix in the chopped roast beef. Season with salt & pepper.
  3. In a large round casserole dish or on a large pizza pan, lay out your crescent rolls, wide ends in the center, & points overlapping, making a wreath-like shape. Scoop in the philly cheesesteak mixture, then top with the sliced provolone cheese. Fold over the point ends of the crescent rolls completing your crescent ring.
  4. Bake for 20 minutes, or until the crescent dough is lightly browned.

Philly Cheesesteak Crescent Ring

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  • This looks yummy and is going on my week’s menu! Thanks for sharing. Oh, and love the polish pottery! 😉

  • Barbara Njos

    OMG, this sounds like the best thing ever. I’m vegan, can easily substitute vegan cheese, etc. & crescent rolls are already vegan. I can hardly wait to make this.

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  • Randi

    Could this be a freezer meal recipe?

    • I really doubt it, but you could always try it.

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  • Scott Bidgood

    I usedc minute steaks and I used a smaller dish, so I only needed 1 tube of crescent rolls, I added some Parmesan cheese, with some mozzarella cheese! It was outta this world!

    • So great to hear – thank you for coming back and letting me know! 🙂

      • This is the only version I have made, so I can’t comment about the witch hazel or alcohol – but if you experiment with them, I’d love to hear how it worked. It doesn’t make the tub slippery, which is great for us too. I’ve kept mine for up 6 months in a sealed container in a cool place, but after about 3 months – I’ve had to ‘refresh’ mine by adding a few drops of essential oils to the top of each one before using. Hope this helps!

  • haley

    Looks fantastic! What size dish did you use??

  • Terri

    I used a deep pie plate and cut the recipe in half. Very easy and tasty.

  • Stacy

    This was good. I added a handful of sliced mushrooms and a couple splashes of Worcestershire sauce, and used a pound of raw shaved beef rather than deli meat (it cooks quickly and is easier to control the salt content). I put it in a 9″ pie pan so only used one tube of rolls, though I had leftover filling. I think I’ll use less cream cheese next time, 1 block of it was a lot – probably half would be fine. Also mine was done after 17 minutes in the oven. I’ll definitely make this again. Thanks!

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  • Debbie

    Could you please give me the size of the casserole dish you used? What diameter?

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