Cheesesteak Crescent Rolls always disappear fast! Flaky crescent rolls stuffed with sliced beef, sauteed onions and peppers, lots of gooey cheese make these the perfect appetizer or dinner.
Cheesesteak Crescent Rolls
These Cheesesteak Crescent Rolls are in permanent dinner rotation at our house! I came up with them one evening while scrounging around for dinner ingredients and they turned out better than I even expected. My family devoured them all in one sitting, and they’ve become one of their most requested meals. Pair it with a green salad and you’re good to go!
Alternative Fillings
- These little crescent roll bites are versatile and can easily be switched up to meet anyone’s tastes. Use shredded rotisserie chicken, diced deli turkey, leftover Thanksgiving turkey, Christmas ham, or sliced sauteed steak. Try our fabulous Easy Chicken Crescent Roll Ups as an alternative.
- If you’re not a fan of Swiss cheese, you could use extra sharp cheddar, Colby Jack, provolone, pepper jack, mozzarella, just about any cheese you like!
- Try using flavored cream cheese too! A good onion and chive cream cheese gives the flavor an extra boost.
- No green peppers on hand? No problem. Switch out to red, yellow or orange peppers, which gives the crescent roll-ups a sweeter flavor.
- For really big appetites, try our Easy Philly Cheesesteaks. They are much like these little bite-sized cheesesteaks… but regular sized for when you are REALLY hungry.
What to Serve with Cheesesteak Crescent Rolls
A platter of these delicious rolls make a perfect appetizer for any occasion. But they work well as an actual meal. Serve with a helpig of Easy Garden Vegetable Rice, or our Oven Roasted Vegetables, some Parmesan Baked Potato Halves or just a simple green salad. 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!
How to Make Cheesesteak Crescent Rolls
Ingredients
- 2 Tbsp. butter or oil
- 1 onion sliced
- 1 green bell pepper sliced
- 3/4 lb. roast beef sliced 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 tablespoons 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.
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!
Shallyse says
We made these for lunch today after church, and they were AMAZING!! Definitely going into our recipe rotation!!
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!
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!
Peggy says
We made these this weekend, omg they were delicious!
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!
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. 🙂
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!
Laura says
I made this with chicken and chicken broth instead of beef and beef broth. Delicious!!!!!
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!
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!
Casey McClarnon says
I made these and they were so delicious! Great job! They will be featured on my blog soon!
caseymcclarnon.blogspot.com
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)
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!!
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!
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!
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!
Sean says
This is exactly what I wanted to make but I was looking for an inspirational recipe. Thanks for sharing.
Emily says
You’re welcome!
Denise Grant says
Making tonight with pre-made shredded pork….I’ll let you know how they are!!!!
Erica says
What did you think? 🙂
Carol says
Could I make them without the cream cheese? I am not a fan!
Erica says
Yes, you can just melt Swiss cheese in it instead. 🙂 Hope this helps!
Jason Daily says
My mother used to make these back in the day before hot packets were a thing. It is an Irish meat pie, she would take left overs and roll them up in biscuit dough (yeast rolls). My favorite was cold meatloaf with mashpotatos or spaghetti, even beef stroganoff was awesome! OK making myself hungry see ya!
Favorite Family Recipes says
We have a similar recipe to what you are describing! Search for our Donovan’s Irish Pasties, you will love them!!
Pam says
I’m always looking for different fillings for runzas, will definitely be adding this one to my list
Favorite Family Recipes says
Thank you! I think you’ll enjoy this filling. It’s delicious!