Philly Cheese Steak Crescent Ring – Page 2

Preheat Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3-4 minutes, stirring occasionally, until browned. Remove from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the onions and peppers. Cook for 4-5 minutes, until softened and slightly caramelized. Stir in the Worcestershire sauce, and season with salt and pepper to taste.
Assemble the Crescent Ring: Unroll the crescent roll dough and separate it into triangles. Arrange the triangles in a circle on the prepared baking sheet with the wide ends of the dough overlapping in the center (the dough should look like a sunburst).
Layer the Filling: Place the cooked steak, sautéed peppers, and onions in a ring around the wide ends of the crescent dough. Layer the provolone cheese slices on top of the steak and veggies.
Fold and Tuck: Fold the pointed ends of the crescent dough over the filling, tucking them underneath to form a sealed ring. Brush the dough with the beaten egg to give it a golden brown finish.
Bake: Bake the crescent ring for 20-25 minutes, or until the dough is golden and cooked through. If desired, sprinkle with sesame seeds or dried herbs before baking.
Cool and Serve: Let the crescent ring cool for a few minutes before slicing and serving. Enjoy!

Here’s a quick rundown of the equipment you’ll need for this recipe:

Use Quality Steak: Ribeye is the traditional cut for Philly cheesesteaks, but top sirloin also works well and is more affordable. Be sure to slice the steak thinly for even cooking.
Cook the Veggies First: Sautéing the onions and peppers before assembling the ring brings out their sweetness and enhances the overall flavor.
Cheese Options: Provolone is classic for cheesesteaks, but you can also use mozzarella, white American cheese, or even cheddar if you prefer.
Don’t Overfill: While it’s tempting to load up on filling, be careful not to overstuff the crescent dough. Too much filling can cause the dough to break apart during baking.
Egg Wash for Shine: Brushing the dough with beaten egg before baking gives it a beautiful golden brown finish and an extra touch of shine.

Spicy Version: Add jalapeños or hot sauce to the filling for a spicy kick.
Mushroom Lover’s Twist: Sauté some mushrooms along with the onions and peppers to add an extra layer of flavor.
Chicken Cheesesteak: Swap the beef for thinly sliced chicken breast for a lighter take on the recipe.
Cheesy Upgrade: For cheese lovers, try adding a layer of shredded cheddar or mozzarella along with the provolone for a super cheesy ring.

If you happen to have leftovers (though it’s rare because this dish is so delicious!), here’s how to store them:

Refrigerator: Place any leftover crescent ring pieces in an airtight container and refrigerate for up to 3 days.
Reheat: To reheat, pop a slice in the microwave for 20-30 seconds, or reheat in a 350°F (175°C) oven for about 5 minutes to restore the crispiness of the crescent dough.
Freezer: You can also freeze the crescent ring by wrapping it in plastic wrap and placing it in a freezer-safe bag. It will keep for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F for 10-15 minutes.