Philly Cheesesteak Crescents

Philly Cheesesteak Crescents – easy baked sandwiches ready in under 20 minutes. Roast beef, onion, bell peppers, horseradish sauce, and provolone wrapped in crescent rolls and baked. SO good! Great for a quick lunch or dinner. Also makes a great party appetizer! #crescentrolls #roastbeef #sandwich #appetizer

Philly Cheesesteak Crescents Recipe - deli roast beef, provolone, horseradish, onions and peppers wrapped in crescent rolls and baked - hot and ready in 15 minutes. A fun and quick lunch or dinner sandwich.

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I love to make quick crescent sandwiches for dinner. They are so much more exciting than plain ol’ cold cuts, and they taste delicious. Last week, 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 of a real cheesesteak. Plus, they are easy enough to make for a quick lunch or dinner.

How to Make Philly Cheesesteak Crescent Rolls

These crescent sandwiches are super easy to make. Start with sautéing some onion and peppers in a skillet until softened. Separate crescent rolls. Top each roll with horseradish sauce, provolone cheese, roast beef, and a few slices of onions and peppers. Roll up crescents and bake.

  • I use thinly sliced London broil deli meat in these crescents. You can also use roast beef.
  • Can use reduced-fat crescent rolls.
  • Traditional Philly Cheesesteaks use American cheeseCheez Whiz, and provolone. Feel free to use any cheese you prefer.
Philly Cheesesteak Crescents Recipe - deli roast beef, provolone, horseradish, onions and peppers wrapped in crescent rolls and baked - hot and ready in 15 minutes. A fun and quick lunch or dinner sandwich.

What to Serve with Philly Cheesesteaks

These baked sandwiches were a huge hit at our house. We served them with some chips and a pickle. These would also be good with a salad or pasta salad. These sandwiches are also great as a party appetizer. I’ve made these for tailgating parties. Everyone loves them!

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plate of philly cheesesteak crescent rolls

Philly Cheesesteak Crescents

Yield: 4 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Philly Cheesesteak Crescents – easy baked sandwiches ready in under 20 minutes. Roast beef, onion, bell peppers, horseradish sauce, and provolone wrapped in crescent rolls and baked. SO good! Great for a quick lunch or dinner. Also makes a great party appetizer! #crescentrolls #roastbeef #sandwich #appetizer

Ingredients:

  • ½ pound rare deli roast beef or London broil, thinly sliced
  • 4 slices provolone cheese
  • 4 tsp horseradish sauce
  • 1 Tbsp butter
  • ½ onion, sliced
  • 1 green bell pepper, sliced
  • 1 (8-oz) can refrigerated crescent rolls

Instructions:

  • Preheat oven to 375ºF.
  • 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.

Notes:

  • I use thinly sliced London broil deli meat in these crescents. You can also use roast beef.
  • Can use reduced-fat crescent rolls.
  • Traditional Philly Cheesesteaks use American cheese, Cheez Whiz, and provolone. Feel free to use any cheese you prefer.

Steph

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plate of philly cheesesteak crescent rolls

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Comments

  1. Ooops! I did salt & pepper the eggs. Seems like it was a 1/2 tsp of salt and less than that of pepper. I've cooked for many decades and have a tendency to "fly by the seat of my pants". Hahaha!

  2. Stephanie, I ran a B&B called the Antebellum Inn for 7 years. My frittatas were very popular. One day a niece was having a Philly Cheesesteak sandwich for lunch. I kept looking at it. Later that week I served my first Philly Cheesesteak Frittata at breakfast. I did cut the beef into strips. When I sauteed the onion & pepper until they started to soften, I added the beef and 6-8 beaten eggs. The provolone I shredded and added half to skillet. Stir for a minute or two and gently let it cook until it starts to set up. Add the rest of the cheese and pop under the broiler set at 350 degrees. You want the top portion to set up and start to brown. You can check for doneness to make sure the eggs are done. It's pretty rustic and won't show a little cut. The original sandwich came with a little cup of Ranch dressing for dip. I just drizzled a little Ranch across the top. Cut into pie-shaped slices. So pretty on a plate with the Ranch dressing drizzle!! Tastes great too!!

  3. What a great idea – they look yummy! I think I'll give them a try this weekend for an easy lunch.

  4. *salivates*
    I adore your recipes! I have only been following your blog for a short while but have tried more recipes here than a lot of other food blogs I follow!
    Thanks for always making me want to lick my screen… *mmmmm*
    Hugs from London, UK!

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