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Easy Steak and Cheese Crescent Rolls Recipe for a Quick Dinner

Easy Steak and Cheese Crescent Rolls

Tender shaved steak, sautéed onion, green pepper, and provolone cheese are wrapped in refrigerated crescent dough and baked until puffed and golden. These individual crescent rolls make a quick, family-friendly dinner or party appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Steak Filling
  • 1 pound Thinly sliced beefsteak, shaved steak, or rib-eye
  • 1 tablespoon Butter or olive oil
  • 1 small Small onion, thinly sliced
  • 1 small Small green bell pepper, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Assembly
  • 1 8-ounce tube Refrigerated crescent-roll dough
  • 6-8 slices Provolone cheese
Optional Finish
  • 1 egg plus 1 tablespoon water Egg beaten with water

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Heat the butter or olive oil in a skillet over medium-high heat. Cook the sliced onion and green bell pepper for 4 to 6 minutes, stirring occasionally, until softened.
  3. Add the shaved steak, Worcestershire sauce, salt, and black pepper. Cook for 3 to 5 minutes while breaking up the meat, until it is just cooked through.
  4. Remove the skillet from the heat and drain any excess liquid or fat. Cool the filling briefly before assembling the crescent rolls.
  5. Separate the crescent dough into 8 triangles. Place a slice of provolone and a small portion of the steak mixture near the wide end of each triangle.
  6. Roll each triangle from the wide end toward the point, tucking in the filling as much as possible. Place the rolls seam-side down on the prepared baking sheet.
  7. Brush the dough with the beaten egg mixture if desired. Bake for 12 to 15 minutes, until puffed and golden brown, then serve hot.

Notes

For easier slicing, partially freeze a steak for 20 to 30 minutes before cutting it thinly. Cool and drain the filling before rolling so the dough seals more easily and does not become soggy. Leftovers can be refrigerated and reheated in a 350°F oven until warm.