When we were in St. Augustine, we passed a restaurant that sold all types of cheesesteaks. I was really curious about the chicken, buffalo chicken and pizza cheesesteaks. All the food smelled delicious! We ended up eating next door at the A1A Ale Works. It was good, but we definitely need to check out the cheesesteaks next time.
I love to make quick crescent sandwiches for dinner. They are so much more exciting than plain ol' cold cuts, and they taste delicious. I couldn't get those cheesesteaks out of my head, so I whipped up these Philly Cheesesteak Style Crescents. We both loved them! I know these crescents aren't authentic cheesesteaks, but they have all the flavors. Plus, they are easy enough to make for a quick lunch or dinner.
Philly Cheesesteak Crescents
- 1/2 pound rare deli roast beef or London broil, thinly sliced
- 4 slices provolone cheese
- 4 tsp horseradish sauce
- 1 Tbsp butter
- 1/2 onion, sliced
- 1 green bell pepper, sliced
- 1 can refrigerated crescent rolls
Preheat oven to 375 degrees.
In a saute pan, melt butter. Add onion and pepper. Cook until soft, about 5 minutes. Set aside.
Separate crescent rolls into 8 triangles. Spread 1/2 teaspoon horseradish sauce on each crescent. Top each crescent with 1/2 slice provolone cheese, roast beef, and a few slices of onions and peppers. Roll up crescents and place on baking sheet.
Bake for 15-18 minutes or until golden brown.
CONNECT WITH PLAIN CHICKEN