Philly Cheesesteak Crescent Ring

Philly Cheesesteak Crescent Ring

INGREDIENTS:

• Vegetable Oil: Use 1 tablespoon to sauté the steak and vegetables.
• Shaved Steak: 14 ounces of thinly sliced steak, perfect for quick cooking and layering.
• Salted Butter: Adds richness to the sautéed vegetables. Use 2 tablespoons.
• Sweet Onion: 1 small onion, finely diced, adds sweetness and depth of flavor.
• Green Bell Pepper: 1 small pepper, finely diced, for a classic Philly cheesesteak taste.
• Red Bell Pepper: 1 small pepper, finely diced, for a touch of color and sweetness.
• Garlic: 2 cloves, minced, for a savory boost.
• Worcestershire Sauce: 1 ½ tablespoons to enhance the beefy flavor.
• Montreal Steak Seasoning: 1 tablespoon, for a well-rounded, savory seasoning.
• Crescent Rolls: 16 ounces (2 tubes), the flaky, buttery exterior.
• Provolone Cheese: 1 ½ cups shredded, for a melty, gooey finish.
• Egg: 1 large, for the egg wash to give a golden finish.
• Water: A splash, to mix with the egg for the wash.
• Dried Parsley (optional): ½ teaspoon, for a hint of herbaceousness and garnish.

INSTRUCTIONS:

1. Preheat your oven to 375°F. Line a large sheet tray with parchment paper and set it aside.
2. In a large skillet over medium-high heat, add the vegetable oil. Once hot, add the shaved steak and stir it around to loosen it up. Let it sear on one side until golden brown, then sear it on the other side. Continue cooking until there is no pink left, about 8 minutes. Remove the cooked steak from the skillet and set it aside on a plate.
3. In the same skillet, melt the salted butter. Add the finely diced onion, green bell pepper, and red bell pepper. Stir to coat with butter and cook, stirring occasionally, until the vegetables are softened and starting to brown, about 8 minutes. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Return the cooked steak to the skillet. Stir in the Worcestershire sauce and Montreal steak seasoning until everything is well combined. Remove the skillet from the heat.
5. Place a small bowl in the center of the prepared sheet tray. Arrange the crescent roll triangles around the bowl, with the wide ends of the triangles overlapping slightly around the bowl and the pointed ends pointing outward, forming a sunburst shape.
6. Evenly distribute the meat and vegetable mixture around the inside edge of the crescent rolls, forming a ring. Sprinkle the shredded provolone cheese over the meat mixture.
7. Fold the pointed ends of the crescent rolls over the filling, tucking the tips under the ring to secure them. The filling should be mostly covered with a few gaps visible.
8. In a small bowl, whisk together the egg and a splash of water. Brush the egg wash over the exposed crescent roll dough. If using, sprinkle dried parsley over the top.
9. Bake the crescent ring in the preheated oven for 20-25 minutes, or until the dough is golden brown. Remove from the oven and allow it to cool slightly before slicing and serving.