Cheesesteak Crescent Rolls

Cheesesteak Crescent Rolls….I done died and gone to Heaven! Sliver-thin steak, two kinds of cheeses, and soft, slightly sweet crescent rolls. Yuminy!! I saw this recipe online, and being the Philly cheesesteak lover that I am, I knew I had to try these. They were a hit with the entire family, and will definitely be made again! Without further ado, let’s get cooking!

You can use Steak-umms, which I’ve used plenty of times, but for this I only had a similar product that I’d gotten at Sam’s Club. It’s shaped into thicker ovals, and separates as it cooks. Whichever you choose to use, set the steak to cooking in a skillet with a little oil or some cooking spray.

While the meat is sautéing, slice the green peppers and sweet onions into lengths of about 1”. Sauté in the butter until tender. You’ll have to keep an eye on both the steak and the peppers and onions, stirring as necessary. You can do this! Think of how scrumptious this will be when it’s done!

If you’ve used Steak-Umms steak “sheets,” chop up the meat after it is done cooking. Add the peppers and onions to the cooked (and chopped or separated) steak, as well as the cream cheese.

Stir and cook over medium heat until cream cheese melts and blends in.

Next, take the Swiss cheese slices and cut them into four strips each.

Open the crescent rolls and separate into the individual rolls. Lay one on the cutting board or another flat surface, and press flat. Place a strip of Swiss cheese in the middle, and then about 2 Tbl. Of the steak/veggie/cream cheese mixture.

Roll up the crescent rolls, pinching sides as needed to seal the mixture in. Place on an un-greased cookie sheet, 1-2 inches apart.





Bake at 350° for 10-15 minutes. Check after about 13 minutes just to make sure. When they are just slightly browned on top, remove from oven. Serve with a smile. Enjoy! ~TMMF

                                             Cheesesteak Crescent Rolls

                                             1-2 Tbl butter
                                             1 green bell pepper
                                             1 Vidalia onion
                                             12 oz. Steak-Umms or equivalent
                                             8 oz. cream cheese
                                             4 slices Swiss cheese
                                             2 tubes refrigerated crescent rolls