# Savory Philly Cheese Steak Crescent Ring with Peppers and Provolone There’s something magical about transforming classic Philly cheesesteak flavors into a stunning crescent ring that looks like it came from a fancy bakery but takes less than an hour to make. This recipe combines tender ribbons of seasoned beef, sautéed peppers and onions, and gooey provolone cheese all wrapped in flaky crescent dough and baked until golden brown. It’s the kind of dish that makes everyone gather around the kitchen asking when it’ll be ready. Perfect for game day gatherings, casual weeknight dinners, or any time you want to impress without the stress, this crescent ring delivers big flavor with minimal effort. The presentation is always a showstopper—slicing into that golden ring to reveal the melty, savory filling never gets old. Whether you’re feeding hungry teenagers, hosting friends, or just treating yourself to something special, this Philly-inspired creation hits all the right notes.
Why I Love These
This recipe takes all the messy, delicious flavors of a Philly cheesesteak and packages them into an elegant, shareable format that’s so much easier to eat.
The contrast between the buttery, flaky crescent dough and the savory, cheesy filling creates the perfect bite every single time.
I make this whenever I need a crowd-pleaser that looks impressive but doesn’t require advanced cooking skills or hours in the kitchen.
Ingredients
- Refrigerated crescent roll dough
- Ribeye steak or sirloin steak
- Green bell pepper
- Red bell pepper
- Yellow onion
- Provolone cheese slices
- Olive oil
- Garlic cloves
- Worcestershire sauce
- Salt
- Black pepper
- Butter
- Egg
- Sesame seeds (optional)
How To Make
- Preheat your oven to 375°F and line a large baking sheet with parchment paper. Slice the steak against the grain into very thin strips, about 1/8-inch thick (freezing the meat for 15-20 minutes beforehand makes this much easier). Dice the peppers and onion into small, uniform pieces about 1/4-inch in size.
- Heat olive oil in a large skillet over medium-high heat. Add the steak strips in a single layer and season generously with salt and black pepper. Cook for 2-3 minutes without stirring to get a good sear, then flip and cook another 1-2 minutes until just cooked through. Remove the beef to a plate and set aside.
- In the same skillet, add a bit more oil if needed and toss in the diced peppers and onions. Sauté over medium heat for 5-7 minutes until softened and slightly caramelized. Add minced garlic and cook for another 30 seconds until fragrant. Drizzle in Worcestershire sauce, stir to combine, then return the cooked beef to the pan. Mix everything together and remove from heat to cool slightly.
- Unroll the crescent dough and separate into triangles. Arrange them in a circle on your prepared baking sheet with the wide ends overlapping in the center (forming about a 5-inch circle) and the pointed ends facing outward like sun rays. There should be an open circle in the middle and the points hanging off the edge of your imaginary ring.
- Tear the provolone slices into smaller pieces and layer them over the wide part of the dough triangles where they overlap. Spoon the beef and pepper mixture evenly over the cheese, keeping it on the wider base and avoiding the pointed tips.
- Fold the pointed ends of each triangle up and over the filling, tucking them under the base to secure. Continue around the entire ring until all points are folded over, creating a braided or wreath-like appearance. Don’t worry if it’s not perfect—it’ll look beautiful once baked.
- Beat the egg with a tablespoon of water and brush the entire surface of the dough generously. Sprinkle with sesame seeds if using. Bake for 20-25 minutes until the crescent dough is deep golden brown and puffed. The cheese should be bubbling at the seams.
- Let the ring cool for 5 minutes on the baking sheet before carefully transferring to a serving platter. Slice into individual portions and serve warm while the cheese is still gooey and stretchy.
Nutrition
This Philly cheese steak crescent ring delivers a satisfying balance of protein from the beef and cheese, carbohydrates from the crescent dough, and vitamins from the colorful bell peppers. Each serving provides a hearty dose of iron and B vitamins from the steak, making it a filling option that keeps you energized. While it’s definitely an indulgent dish, the inclusion of vegetables adds fiber and important nutrients like vitamin C and antioxidants.
To lighten the recipe, you can swap the ribeye for leaner sirloin or even use ground turkey, and reduce the cheese slightly or choose part-skim provolone. For a heartier version, add extra cheese, use a fattier cut of beef, or brush the dough with garlic butter before baking. You can also bulk up the vegetable content by adding mushrooms or extra peppers without significantly changing the calorie count.
This recipe contains gluten from the crescent dough, dairy from the cheese, and eggs in the wash. For gluten-sensitive guests, look for gluten-free crescent-style dough or puff pastry alternatives. Dairy-free cheese substitutes work reasonably well, though the melt won’t be quite as creamy. The egg wash can be replaced with a simple milk or olive oil brush for shine.
Tips & Variations
- Prep the filling up to a day ahead and store it covered in the fridge—just assemble and bake when you’re ready to serve for maximum freshness and minimum stress.
- Try a pizza-style variation by swapping the steak for Italian sausage, using mozzarella instead of provolone, and adding a side of marinara for dipping.
- Make it keto-friendly by using a low-carb fathead dough instead of crescent rolls, keeping all the delicious filling exactly the same.
- Add sliced mushrooms, jalapeños, or banana peppers to the filling for extra flavor and texture variations.
- Brush the baked ring with garlic butter immediately after it comes out of the oven for an extra-rich finish.
Ways To Serve Them
- Alongside a crisp Caesar salad or simple mixed greens with a tangy vinaigrette to balance the richness
- With a bowl of warm au jus or cheese sauce for dipping each slice
- As the centerpiece of a game day spread with chips, wings, and vegetable platters
- Paired with sweet potato fries or regular fries and your favorite dipping sauces for a complete comfort meal
- Cut into smaller pieces as an appetizer for parties or potlucks
Proper Storage
- Fridge: Allow the ring to cool completely, then wrap tightly in aluminum foil or transfer slices to an airtight container. It will keep for 3-4 days refrigerated, though the crust will soften slightly over time.
- Freezer: This freezes reasonably well for up to 2 months. Wrap individual slices or the whole ring tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before reheating.
- Reheat: For best results, reheat in a 350°F oven for 10-12 minutes until warmed through and the crust crisps up again. You can also microwave individual slices for 45-60 seconds, though the dough won’t be as crispy. Avoid overheating or the cheese may become rubbery.
Savory Philly Cheese Steak Crescent Ring with Peppers and Provolone
Ingredients
- Refrigerated crescent roll dough
- Ribeye steak or sirloin steak
- Green bell pepper
- Red bell pepper
- Yellow onion
- Provolone cheese slices
- Olive oil
- Garlic cloves
- Worcestershire sauce
- Salt
- Black pepper
- Butter
- Egg
- Sesame seeds (optional)
Directions
- Preheat your oven to 375°F and line a large baking sheet with parchment paper. Slice the steak against the grain into very thin strips, about 1/8-inch thick (freezing the meat for 15-20 minutes beforehand makes this much easier). Dice the peppers and onion into small, uniform pieces about 1/4-inch in size.
- Heat olive oil in a large skillet over medium-high heat. Add the steak strips in a single layer and season generously with salt and black pepper. Cook for 2-3 minutes without stirring to get a good sear, then flip and cook another 1-2 minutes until just cooked through. Remove the beef to a plate and set aside.
- In the same skillet, add a bit more oil if needed and toss in the diced peppers and onions. Sauté over medium heat for 5-7 minutes until softened and slightly caramelized. Add minced garlic and cook for another 30 seconds until fragrant. Drizzle in Worcestershire sauce, stir to combine, then return the cooked beef to the pan. Mix everything together and remove from heat to cool slightly.
- Unroll the crescent dough and separate into triangles. Arrange them in a circle on your prepared baking sheet with the wide ends overlapping in the center (forming about a 5-inch circle) and the pointed ends facing outward like sun rays. There should be an open circle in the middle and the points hanging off the edge of your imaginary ring.
- Tear the provolone slices into smaller pieces and layer them over the wide part of the dough triangles where they overlap. Spoon the beef and pepper mixture evenly over the cheese, keeping it on the wider base and avoiding the pointed tips.
- Fold the pointed ends of each triangle up and over the filling, tucking them under the base to secure. Continue around the entire ring until all points are folded over, creating a braided or wreath-like appearance. Don't worry if it's not perfect—it'll look beautiful once baked.
- Beat the egg with a tablespoon of water and brush the entire surface of the dough generously. Sprinkle with sesame seeds if using. Bake for 20-25 minutes until the crescent dough is deep golden brown and puffed. The cheese should be bubbling at the seams.
- Let the ring cool for 5 minutes on the baking sheet before carefully transferring to a serving platter. Slice into individual portions and serve warm while the cheese is still gooey and stretchy.