Philly Cheesesteak Crescent Ring is filled with tender shaved steak, peppers, onions, mushrooms, garlic, and plenty of melted cheese, all wrapped in buttery crescent roll dough and baked until golden brown.
I’ve always loved turning classic sandwiches into easy meals my family can share, and this one has all those Philly cheesesteak flavors wrapped into a fun pull-apart ring. It’s especially good while it’s warm and the cheese is still nice and melty.
Why I Love This Recipe
About the Ingredients ⭐
- Shaved Steak: Thinly sliced steak cooks quickly and makes up the filling.
- Peppers, Onion, Garlic & Mushrooms: Add plenty of flavor to the cheesesteak filling.
- Butter: Used to sauté the steak and vegetables.
- Provolone Cheese: Gives the crescent ring that classic melty cheesesteak flavor.
- Pepper Jack Cheese: Optional for extra cheese and a little kick.
- Crescent Dough: Two refrigerated tubes form the ring around the filling.
Be sure to check out the full recipe and ingredient list below
How to Make Philly Cheesesteak Crescent Ring
Cook the Vegetables: Preheat the oven to 350°F. Melt the butter in a skillet over medium heat. Add the sliced peppers, onion, mushrooms, and garlic. Cook for about 5 minutes, or until tender.
Cook the Steak: Add the shaved steak to the skillet and cook until browned and cooked through.
Arrange the Dough: Arrange the crescent dough in a ring on a baking sheet, overlapping the wide ends in the center. Layer the provolone over the dough.
Add the Filling: Spoon the steak and vegetable mixture over the cheese. Top with additional provolone or pepper jack for a little extra kick.
Bake: Fold the pointed ends of the crescent dough over the filling and tuck underneath. Bake for 25–30 minutes, or until golden brown. Brush with melted butter after baking, if desired.
Tips I Found Helpful 💙
- Slice Thinly: Keep the peppers, onion, and mushrooms thin so they cook quickly and fit easily inside the ring.
- Drain the Filling: If the steak and vegetables release a lot of liquid, drain it before adding it to the crescent dough.
- Don’t Overfill: Keep the filling toward the wide ends of the dough so the ring is easy to close.
- Let It Rest: Give the ring about 5 minutes before slicing so the melted cheese and filling stay inside.
How To Store
Store leftover Philly Cheesesteak Crescent Ring in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or air fryer until warmed through and the crescent dough is crisp again.
More Recipes I Love
The Best Philly Cheese Steak
Philly Cheesesteak Crescent Ring is loaded with shaved steak, peppers, onions, mushrooms, and melted cheese wrapped in golden crescent dough.
Ingredients
- 1 pound shaved steak
- 2 peppers, sliced
- 1 onion, sliced
- 1 clove garlic, minced
- 4 ounces sliced mushrooms
- 2 tablespoons butter
- 6 slices provolone cheese
- 6 slices pepper jack cheese, optional
- 2 tubes refrigerated crescent dough
- Melted butter for topping, optional
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a skillet over medium heat.
- Add the peppers, onion, mushrooms, and garlic. Cook for about 5 minutes, or until tender.
- Add the shaved steak and cook until browned and cooked through. Drain any excess liquid if needed.
- Arrange the crescent dough in a ring on a baking sheet, overlapping the wide ends in the center.
- Layer the provolone over the wide ends of the dough.
- Spoon the steak and vegetable mixture over the cheese.
- Top with pepper jack cheese, if using.
- Fold the pointed ends of the crescent dough over the filling and tuck underneath.
- Bake for 25–30 minutes, or until golden brown and cooked through.
- Brush with melted butter, if desired. Rest for about 5 minutes before slicing.
Notes
Drain excess liquid from the steak and vegetables before assembling the ring to help keep the crescent dough from getting soggy.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 7gCholesterol: 55mgSodium: 136mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 14g
I don’t see onions listed in the recipe but they are referred to earlier in the post. How much onion should you use?
Sorry looks like there’s an error on my recipe card irs not showing I used one and I will fix this sorry