I love it when you come up with an idea for a new recipe and it turns out even better than you thought it would… for me, these cheesesteak crescent rolls was one of those recipes! My family DEVOURED all of these in one sitting (my 2-year old ate up 2 of them)! We actually made up a whole new batch the same night so we could have leftovers for lunch the next day (which turned out awesome.. they make GREAT leftovers). You are going to love these! They are SO easy to make and your family will gobble them up!
- 2 Tbsp. butter
- 1 onion, sliced
- 1 green bell pepper, sliced
- 3/4 lb. sliced roast beef (from the deli)
- 1/3 c. beef broth
- 8 oz. cream cheese
- 2 (8 oz) tubes refrigerated crescent rolls
- 4 slices Swiss cheese
- Preheat oven to 375-degrees.
- In a large skillet, saute onion and pepper in butter over medium heat until they become soft and onions become transparent.
- Coarsely chop roast beef and add to onion/pepper mix.
- Stir for about 2-3 minutes or until roast beef becomes hot. Add beef broth and cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.
- Separate crescents dough into triangles and press flat.
- Slice Swiss cheese into 4 strips and lay each strip over each crescent triangle.
- Scoop about 2 Tbsp. of roast beef mix over each triangle and roll up, pinching the sides of the crescent so cheese doesn't ooze out.
- Place crescent rolls on an ungreased cookie sheet and bake at 375-degrees for 10-13 minutes or until golden brown.