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!
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. 😉
What ingredients do I need to make this Philly Cheesesteak Crescent Ring?
- 2 tubes of refrigerated crescent rolls
- 1 medium sized onion, sliced
- 1 bell pepper, sliced
- 8oz cream cheese, room temperature is best but not absolutely necessary
- 1/3 cup beef broth
- 3/4 pound of roast beef from the deli, chopped
- 1/4 pound of thinly sliced provolone
- 2 tablespoons butter
- salt and pepper to taste
It’s not much in terms of an ingredients list. Don’t ya love it already?
How do I make the Philly Cheesesteak Crescent Ring?
It’s so easy! Here’s what you do.
First, slice your onion & bell pepper into strips. Like so.
Melt a couple tablespoons of butter in a skillet, and add in the onion & bell pepper strips. Â Saute on medium-high heat until tender and lightly browned…. about 10 minutes. Season with salt & pepper to taste.
Stir in the 8oz of cream cheese & 1/3 cup of beef broth.
Stir until the cream cheese is melted. Â Mix in 3/4 pound of roast beef from the deli counter, chopped.
Stir it all together…
Take the 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. Â Then layer 1/4 pound of sliced provolone cheese on top of the roast beef. Like so.
Fold the pointy ends of the crescent rolls over the filling completing your ring.
Bake at 375 degrees for about 20 minutes til the top is golden brown.
What should I serve with this recipe?
This is a great one dish meal and this is really all you need for a meal on it’s own. I do like serving this alongside a nice, fresh salad though. Roasted cherry tomatoes are also delicious with this dish. Here are some recipe links for you of some of my favorite accompaniments to this dish.
- Spinach Salad with Hot Bacon DressingÂ
- Mexican Street Corn Salad (Elote Salad)
- Avocado Onion SaladÂ
- Your favorite store bought salad mix dressed with this amazing homemade Balsamic DressingÂ
- Roasted Cherry TomatoesÂ
Philly Cheesesteak Crescent Ring
Ingredients
- 2 tubes of crescent rolls
- 1 medium sized onion sliced
- 1 bell pepper sliced
- 1 8 oz cream cheese
- â…“ 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
Instructions
- Preheat the oven to 375 degrees.
- 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.
- 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.
- Bake for 20 minutes, or until the crescent dough is lightly browned.
This looks yummy and is going on my week’s menu! Thanks for sharing. Oh, and love the polish pottery! 😉
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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Could this be a freezer meal recipe?
I really doubt it, but you could always try it.
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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!
Looks fantastic! What size dish did you use??
I used a deep pie plate and cut the recipe in half. Very easy and tasty.
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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Tried it and loved it! Putting this in my recipes. Why have I never had Philly cheesesteak before?! Yum!
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Could you please give me the size of the casserole dish you used? What diameter?
You can do this on a large cookie pan with a lip, it doesn’t have to be a casserole dish. I make something like this with taco meat and I just throw it together on the cookie sheet and bake it.
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I made this on Father’s day. Everyone said it was a keeper.
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Actual cheese steaks do not have green peppers. I wonder why all the recipes include them.
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Needed a quick supper and chose this recipe with some small alterations based on what was in the fridge and freezer. Used steakums ( drained of as much oil as possible), shredded provolone, halved the cream cheese but added 1/2 cup of ff plain Greek yogurt. Came out awesome. Thanks for the recipe.
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Bought stuff today making tomorrow hope it as easy as the chicken pot pie version I made this week. I love philly cheese sometimes I use ground round but got roast beef to follow recipe closely thanks
Have this in the oven right now. I’m using leftover grilled sirloin, and mozzarella(to inpatient to wait until I to the store). It smells delicious.Â
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