Philly cheese steak crescents

I do love the dough….money and crescent dough….while there’s no doubt it’s full of stuff that I will someday regret, today: we will eat crescents!!!

Who doesn’t love a philly cheese steak or a french dip?  I found a recipe and made it my own, au jus included just for you!  You can pick a side or go with this recipe.  I promise, you won’t be disappointed for professing your love of crescents!

You’ll need:

Serves 4 at 2 a piece

30 minutes

  • 1 tube crescent dough
  • 1/2 lb. sliced beef (you can always use roast beef or slices of roast or thin sliced steak)
  • 1/4 c. chopped bell pepper
  • 1/4 c. chopped onion
  • salt/pepper
  • olive oil
  • 1/2 c. shredded cheese
  • horseradish or horseradish sauce
  • 1 packet au jus gravy mix or drippings

Saute meat, onion, bell pepper in olive oil. Salt/pepper to taste.  Drain meat mixture when cooked through to remove excess water. I put mine on a paper towel to cool slightly and absorb any excess moisture.

Shred or open cheese.

Roll out dough and spread horseradish or horseradish sauce on bottom of crescent.  Spread a layer of cheese to large end of each crescent and top with a few slices of meat, bell pepper, and onion mixture.

Cook in 375 degree oven for approximately 15 minutes or until golden brown.

While crescents cook, prepare au jus according to package directions.



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