Yield: 6 – 8
Your favourite Philly cheesesteak dressed in a super fun and delicious family-friendly meal. All the exciting flavours wrapped into a crescent braid, what not to love, right?
INGREDIENTS
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1/2 lb. good quality deli roast beef (about 8 slices)
1 tbsp olive oil
4 slices provolone
1/2 sweet onion (sliced)
1 8 oz. package refrigerated crescent rolls
1 green pepper (seeded and sliced)
1/8 tsp garlic powder
Pinch of dried oregano (optional)
1 large egg
1 tsp water
HOW TO MAKE PHILLY CHEESESTEAK CRESCENT BRAID
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Using a silicone liner or parchment paper, line a large baking sheet. Set aside.
Step 3: In a large skillet, heat the oil over medium heat. Once the oil is hot, add the peppers and onions to the skillet and cook for approximately 5 to 7 minutes or until slightly tender.
Step 4: In the meantime, roll the crescent rolls out, pressing the rolls down using your fingers to seal the perforated edges. Roll the dough to make around 8 x 12-inch rectangle. You can dust the dough with flour if it turned out a little sticky.
Step 5: On the prepared baking sheet, place the dough. On both long sides of the dough, cut 1-inch slits 1 inch apart.
Step 6: In the middle of the dough between the slits, place the roast beef slices flat, then top with the cooked peppers and onions and sprinkle with garlic powder. On top, lay the provolone cheese slices.
Step 7: Over the filling, create cross strips, then gently press the edges to seal.
Step 8: Whisk the egg and water in a small bowl, then brush the top of the dough with it and lightly sprinkle with garlic powder and oregano.
Step 9: Place in the preheated oven and bake for about 20 minutes until the dough is golden brown and the cheese has melted.
Step 10: Remove from the oven when done and let the Philly cheesesteak crescent braid cool a little before slicing into pieces.
Ingredients
- 1/2 lb. good quality deli roast beef (about 8 slices)
- 1 tbsp olive oil
- 4 slices provolone
- 1/2 sweet onion (sliced)
- 1 8 oz. package refrigerated crescent rolls
- 1 green pepper (seeded and sliced)
- 1/8 tsp garlic powder
- Pinch of dried oregano (optional)
- 1 large egg
- 1 tsp water
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Using a silicone liner or parchment paper, line a large baking sheet. Set aside.
Step 3: In a large skillet, heat the oil over medium heat. Once the oil is hot, add the peppers and onions to the skillet and cook for approximately 5 to 7 minutes or until slightly tender.
Step 4: In the meantime, roll the crescent rolls out, pressing the rolls down using your fingers to seal the perforated edges. Roll the dough to make around 8 x 12-inch rectangle. You can dust the dough with flour if it turned out a little sticky.
Step 5: On the prepared baking sheet, place the dough. On both long sides of the dough, cut 1-inch slits 1 inch apart.
Step 6: In the middle of the dough between the slits, place the roast beef slices flat, then top with the cooked peppers and onions and sprinkle with garlic powder. On top, lay the provolone cheese slices.
Step 7: Over the filling, create cross strips, then gently press the edges to seal.
Step 8: Whisk the egg and water in a small bowl, then brush the top of the dough with it and lightly sprinkle with garlic powder and oregano.
Step 9: Place in the preheated oven and bake for about 20 minutes until the dough is golden brown and the cheese has melted.
Step 10: Remove from the oven when done and let the Philly cheesesteak crescent braid cool a little before slicing into pieces.
