Cheesesteak Crescent Rolls

Cheesesteak crescent rolls are the perfect appetizer when you want something with a little more substance. Flaky crescent rolls stuffed with sliced beef, sauteed onions and peppers, and gooey cheese.. what’s not to love?

Philly Cheesesteah Crescent Rolls 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)!

 

You can switch these up by using shredded chicken (way good with rotisserie chicken) or you can even use cut up deli turkey. The possibilities are endless, really. You can cater to your family’s likes and dislikes very easily. If you aren’t keen on using roast beef– you can absolutely use thinly sliced, sauteed steak. I am all about ease, so I usually stick with the roast beef.

 

Cheesesteak crescent rolls are a great appetizer but also work well as an actual meal. serve with some seasoned rice, veggies, and/or a fresh salad to make into a meal. If you make them as a meal you may even want to double the batch so you can have leftovers for lunch the next day. They re-heat very well and make for awesome leftover lunches/snacks. If you want to make them even more bite-sized, cut each dough triangle in half and use less filling. Just stick a toothpick in when they are done for serving. This way your guests can eat them in just one bite!

 

You are going to love these! They are SO easy to make and your family will gobble them up!

Cheesesteak Crescent

Cheesesteak Crescent Rolls

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Ingredients

  • 2 Tbsp. butter or oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 3/4 lb. sliced roast beef (from the deli)
  • 8 oz. cream cheese
  • 2 (8 oz) tubes refrigerated crescent rolls
  • 4 slices Swiss cheese

Instructions

  • 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 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 each Swiss cheese slice 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.
http://www.favfamilyrecipes.com/cheesesteak-crescent-rolls/

If you are looking for a more traditional cheesesteak, be sure to try our Easy Philly Cheesesteaks. They are much like these little bite-sized cheesesteaks… but regular sized for when you are REALLY hungry. Cheesesteak Crescent Rolls

Comments

  1. tara says:

    i have been looking for things i can make ahead & freeze for my son. we try to avoid boxed foods. these look like they’ll fit the bill nicely for a quick snack. thanks for sharing & happy holidays!

  2. Shallyse says:

    We made these for lunch today after church, and they were AMAZING!! Definitely going into our recipe rotation!!

  3. Melissa D. in TX says:

    I made these on Sunday for the Houston Texans game … and they were all gone before the game even started! Our family of five LOVED them. We will definitely be making these again!

  4. Lauren says:

    AMAZING! I made them for work and ate 3 before getting there 🙂 Delicious!! I even used reduced fat cream cheese and reduced fat crescent rolls and they were yummy!

  5. Peggy says:

    We made these this weekend, omg they were delicious!

  6. Cheryl says:

    I made these for my husband, as I am not much of a roast beef fan. But decided to taste one as it came out of the oven. WOW! Delicious, I ate two! Great recipe!

  7. Jodi @ A Mom Having Fun says:

    I made these for dinner tonight. The were a huge hit for all of us, which includes 3 kids! Love them!! Thank you. 🙂

  8. April says:

    LOVED these! They were so good. I recommend only using 1/2 the amount of cream cheese as I had to drain some to avoid the mixture from being too runny but once they got out of the oven, they were gone in minutes!

  9. Laura says:

    I made this with chicken and chicken broth instead of beef and beef broth. Delicious!!!!!

  10. Kim says:

    We’ve made a very similar meal and it was delicious. My version is a little lighter on the cheese because I find it can overwhelm the meat. Kids didn’t mind the cheese, though. Love it!

  11. Victoria says:

    Thank you!!! I am going to make these tonight along side some pigs in a blanket for the boys for the Wrestlmaina viewing party!

  12. Casey McClarnon says:

    I made these and they were so delicious! Great job! They will be featured on my blog soon!

    caseymcclarnon.blogspot.com

  13. Kat J says:

    These look delicious! I want to make them for a party I’m having, but I’d like to make them the day ahead. How do you suggest storing and reheating them? Thank you so much!

    • Erica says:

      They are the best when made fresh– they might get soggy if you pre-make them. If you try it, let us know how it turns out! (If you do I would probably wait to at least bake them the day of the party)

  14. Donna Ausmus says:

    I made these to take to work for lunch. It worked out great and they reheated perfectly! This is such a keeper recipe for me!

    • Erica says:

      So glad you liked them! Oh man, I can pop these things like crazy.. so good!!

  15. Mark says:

    These were great! Made a few modifications though. Made a pot roast for dinner and used the left overs for this. Gave it a beefier flavor. Also used provolone instead of Swiss cheese and only half the cream cheese.

    • Echo says:

      Thank you for sharing your ideas. I also adjust recipes often to incorporate leftovers. Love it!

  16. Sara says:

    I made this recipe and they taste great. It was a messy process for me and there was definitely some oozing during the rolling and cookin. I think they needed a little more then the 13 minutes. While they do get a little soggy in the fridge, I found that if I put them in the toaster oven for about 10 minutes on a low heat, they crisped back up. Thanks for the recipe! *also, I bought a full pound of roast beef thinking Id make them really full, but it was almost too much, the 3/4lb fills them up just fine!

    • Echo says:

      Thank you for sharing – every oven is a little different. We’re so glad you like the recipe!

  17. Jazz says:

    Can these be made with chicken instead? If so what kind of chicken?

    • Erica says:

      you could try just boiling chicken and shredding it. I haven’t had it with chicken but I am sure it would be fine!

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