Try a new beef recipe with our Cheesesteak Crescent Braid Recipe. It is packed with cheese, cooked steak, peppers, onions and cooked to perfection.
This is our take on a Philly Cheesesteak Braid and it makes for a great crescent dough recipe. I will often buy them when they are on sale and pull the crescent rolls out to go with an easier dinner.
But, I love to use them for our recipes like this crescent braid recipe. It takes the work out of creating the dough, but you still get those delicious flaky layers.
Serve this easy dinner recipe with some Instant Pot Green Beans Recipe, an Easy Green Garden Salad Recipe, or some Parmesan Crusted Asparagus Recipe.
Ingredients You Need to Make Our Cheesesteak Crescent Braid Recipe:
Ingredients:
- Butter
- Steak, cooked
- Bell Pepper
- Green Onions
- Crescent roll dough
- Mozzarella cheese shredded
- Egg
How To Make Our Cheesesteak Crescent Braid Recipe:
- Preheat the oven to 350°F.
- In a skillet over medium high heat, the melt butter. Then, add in red pepper and onions and then saute them until vegetables are soft and tender
- Remove the skillet from heat and mix cooked steak with vegetables.
- Now, unroll 1 can of crescent dough on an ungreased cookie sheet and firmly press and stretch dough to make the dough into one big piece (getting rid of the perforations). Press or roll it into a rectangle shape.
- Spoon half of the steak mixture in a 2-inch wide strip lengthwise down center of dough so that it’s within 1/4-inch of each end. Then, sprinkle the cheese over the steak mixture.
- Make cuts 1 inch apart on long sides of rectangle just to edge of filling (I used a pizza cutter to cut my dough). To make it look like a braid, fold strips of dough at an angle halfway across filling with ends slightly overlapping, alternating from side to side. Fold ends of braid underneath the loaf to seal.
- Repeat the process with the remaining ingredients on another ungreased cookie sheet.
- To get the top nicely browned, brush both braids with beaten egg. (You don’t have to use all of the egg, just brush enough on to cover the top).
- Place cookie sheets in the oven and bake the crescent braid for 15-20 minutes or until braids are golden brown.
- Let braids stand for 5 minutes before serving. Cut into slices and serve.
To Make This Crescent Dough Recipes You Will Need:
- Medium skillet
- Spatula
- Cookie sheet
- Rolling pin
- Pizza cutter (I have had many, and love THIS one)
- Pastry brush
How to store and reheat leftover Philly cheesesteak crescent recipe
If you have any of this delicious philly cheesesteak recipe left over, you can either leave it whole, or slice it into your desired sized pieces and then place it in an air tight container and store it in the fridge for upto 4 days.
Then reheat the cheesesteak in the air fryer for 4-5 minutes on 350 degrees F or in the oven at 350 degrees F and for about 5-7 minutes.
What does a traditional Philly cheesesteak have on it?
Most traditional Philly cheesesteaks are served on a hoagie roll, with seasoned steak, thinly sliced cheese, along with peppers and onions.
What is the best cut of meat for Philly Cheesesteak?
Generally ribeye steak is the choice for this recipe. You can also use a flank steak as well. You will be looking for good marbling of the meat to produce a tasty, and tender meat.
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Try more of our crescent dough recipes!
- French Dip Crescents Recipe
- Crescent Roll Burrito Bake Recipe
- Ham and Cheese Crescents Recipe
- Taco Crescent Rolls Recipe
- Chicken Crescent Casserole
- Buffalo Chicken Crescent Rolls Recipe
Enjoy some of our other steak recipes as well:
- How to Grill the Perfect Steak
- Marinated Steak Shish Kabobs Recipe
- Chicken Fried Steak with Gravy Recipe
- Slow Cooker Philly Cheese Steak Sandwiches Recipe
- Cafe Rio Steak Salad Recipe
Cheesesteak Crescent Braid Recipe
Ingredients
- 1 Tablespoon butter
- 12 ounces steak, cooked and thinly sliced
- 1 red bell pepper, diced
- 6 green onions, diced
- 16 ounces crescent roll dough, 2( 8 ounce cans) refrigerated
- 1 ½ cup Mozzarella cheese, shredded
- 1 egg, beaten
Instructions
- Preheat oven to 350°F.
- In a skillet over medium high heat, melt butter. Add in red pepper and onions and saute until vegetables are soft and tender
- Remove skillet from heat and mix cooked steak with vegetables.
- Unroll 1 can of crescent dough on an ungreased cookie sheet and firmly press and stretch dough to make the dough into one big piece. Press or roll into a rectangle.
- Spoon half of the steak mixture in a 2-inch wide strip lengthwise down center of dough so that it's within 1/4-inch of each end. Sprinkle cheese over the steak mixture.
- Make cuts 1 inch apart on long sides of rectangle just to edge of filling (I used a pizza cutter to cut my dough). To make it look like a braid, , fold strips of dough at an angle halfway across filling with ends slightly overlapping, alternating from side to side. Fold ends of braid underneath the loaf to seal.
- Repeat the process with the remaining ingredients on another ungreased cookie sheet.
- Brush both braids with beaten egg. (You don't have to use all of the egg, just brush enough on to cover the top).
- Place cookie sheets in the oven and bake for 15-20 minutes or until braids are golden brown.
- Let braids stand for 5 minutes before serving. Cut into slices and serve.
Notes
- You can easily cut this recipe in half to feed a smaller family.
- You can use any color of bell pepper for this recipe – a mixture of red and green bell pepper is our favorite.
Nutrition
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I have been absolutely craving cheesesteaks lately. Loved this one!
I’ve found that the pizza dough works better than the crescent rolls for these braids. It’s faster at least. My mom and I have been doing “braids” for years. Ham & cheese, pizza, dessert braids…everything we can think of! In a pinch the pizza dough is already rectangle (usually the generic I buy is) and doesn’t require crimping and meshing of seams! We usually season the top according the the meal we’re making.