Philly Cheese Steak Crescent Bites

Philly Cheese Steak Crescent Bites

These tasty little appetizers, Philly Cheese Steak Crescent Bites, are inspired by a Rachael Ray recipe. They have all the Philly cheese steak flavors, beef, peppers, onions and Provolone cheese. The ingredients are all wrapped up in a little crescent roll, delicious!

Philly Cheese Steak Crescent Bites
Prep time: 
Cook time: 
Total time: 
Serves: 25
  • 1 pound ground round or sirloin
  • ½ small yellow onion, finely chopped (about ½ cup)
  • ½ red bell pepper, finely chopped (about ½ cup)
  • ½ green bell pepper, finely chopped (about ½ cup)
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • pinch garlic powder, to taste
  • 2 packages crescent rolls
  • 11/2 cup shredded Provolone cheese
  • flour, for rolling out crescent rolls
  • 1 egg white, lightly beaten, if desired, to make crescents "glossy"
  1. Preheat oven to 375 degrees. In a skillet over medium-high heat, brown the meat until cooked though, about 5 minutes. Once brown, add the onion, peppers and Worcestershire sauce and cook until vegetables begin to soften, about 4 or 5 minutes. Add a pinch of garlic powder, and salt and pepper to taste. Remove from the heat and cool.
  2. Sprinkle work surface with a small amount of flour. Open a package of crescent rolls and gently roll out, so the crescents are slightly larger but do not lose their "cutting lines". Cut out the marked triangles, then cut each triangle in half, diagonally, so that you have 16 triangles.
  3. Sprinkle each triangle with cheese, then add about a tablespoon of meat mixture onto each one. Fold tip of triangle over filling to meet long side, then bring remaining ends over on top.
  4. Place filled crescents on ungreased baking sheet and brush with beaten egg white, if desired. Repeat steps with second package of crescent rolls.
  5. Bake until golden brown, about 10 minutes. Cool slightly and serve.

The main difference between the inspiration recipe, Mini Muffin Philly Cheesesteak Bites , and my adaptation is the crescent rolls. Rachael used biscuit mix and mixed the meat mixture into the biscuits. I made a similar meat mixture but rolled it up in crescent rolls.

My grocery store only had Provolone cheese in the deli section. I asked for about a quarter of a pound, cut in one thick slice, so I could shred it.

**If you haven’t tried refrigerated croissant dough before, it has a bit of a sweet taste to it. Personally, I liked the combination of that with the savory philly cheese steak mixture. It does detract from the true “philly” flavor, though, as Philly Cheese Steak is usually served on a regular roll. And if you can get that roll from Amoroso’s bakery in Philadelphia, even better!  Just a heads up to everyone:)

I love the way these came out, but I think I still want to try the biscuit idea from Rachael Ray’s original recipe. What do you think? Do you like Philly Cheese Steak? Leave a comment below. Thanks so much for reading:) Di



Truly Tasty