Name: Philly Cheesesteak Crescent Braid
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 green pepper (seeded and sliced); 1/2 sweet onion (sliced); 1 8-ounce package refrigerated crescent rolls; 1/2 pound good quality deli roast beef (about 8 slices); 1/8 teaspoon garlic powder; 4 slices provolone; 1 large egg; 1 teaspoon water; Pinch of dried oregano (optional)

Jump to Recipe·Print Recipe

why make this recipe

This braid gives you the taste of a Philly cheesesteak in a simple, fun form. It cooks fast. It is easy to share. Kids and adults like it. You need only a few ingredients.

introduction

This Philly Cheesesteak Crescent Braid uses crescent roll dough, roast beef, peppers, onions, and provolone. You cook the peppers and onions, lay the beef and cheese on the dough, braid it, and bake. It makes a warm, cheesy sandwich braid that is ready in about 30 minutes.

how to make Philly Cheesesteak Crescent Braid

You will cook the peppers and onions, arrange the beef and fillings on rolled crescent dough, fold the dough into a braid, brush with egg wash, and bake until golden. Keep the filling in a line in the center so the cut strips cross over nicely. Let it cool a few minutes before slicing.

Ingredients :

1 tablespoon olive oil
1 green pepper (seeded and sliced)
1/2 sweet onion (sliced)
1 8 ounce package refrigerated crescent rolls
1/2 pound good quality deli roast beef (about 8 slices)
1/8 teaspoon garlic powder
4 slices provolone
1 large egg
1 teaspoon water
Pinch of dried oregano (optional)

Directions :

Preheat oven to 375 degrees.
Line a large baking sheet with a silicone liner or parchment paper and set aside.
Heat oil in a large skillet over medium heat.
Add peppers and onions and cook until slightly tender, about 5-7 minutes.
Meanwhile, roll out crescent rolls and pressing down with fingers seal perforated edges.
Roll out dough making about an 8×12 inch rectangle. If dough is a little sticky dust with flour.
Place dough on baking sheet.
Cut 1 inch slits 1 inch apart on both long sides of dough.
Place slices of roast beef flat in the center of dough between slits.
Top with cooked peppers and onions.
Sprinkle garlic powder on top.
Top with slices provolone cheese.
Cross strips over filling and gently press edges together to seal.
In a small bowl mix egg and water and brush mixture on top of dough.
Lightly sprinkle with a little garlic powder and oregano.
Bake for about 20 minutes until dough is golden brown and cheese is melted.
Cool slightly before cutting into slices.

how to serve Philly Cheesesteak Crescent Braid

Slice the braid into 1 to 1.5 inch slices. Serve warm. Offer ketchup, hot pepper sauce, or extra provolone on the side. It makes a good main dish for a casual meal or party appetizer.

how to store Philly Cheesesteak Crescent Braid

Let the braid cool fully. Wrap it in plastic wrap or store in an airtight container. Keep in the fridge for up to 3 days. Reheat in a 350°F oven until warm, about 8-12 minutes, to keep the dough flaky.

tips to make Philly Cheesesteak Crescent Braid

Slice peppers and onions thin so they cook quickly.
Cook peppers and onions until tender but not mushy.
Press perforations in the crescent dough well so it does not open while baking.
Use room-temperature egg for a smooth egg wash.
Let it rest 5 minutes before slicing to keep the cheese from running out.

variation (if any)

Use thinly sliced steak instead of deli roast beef. Sear the steak quickly for more flavor.
Swap provolone for American or mozzarella for a milder or stretchier cheese.
Add sliced mushrooms with the peppers and onions.
Use cooked chicken and BBQ sauce for a BBQ braid twist.

FAQs

Q: Can I make this ahead and bake later?
A: Yes. Prepare the braid up to the egg wash. Cover and refrigerate for up to 24 hours. Brush egg wash and bake when ready.

Q: Can I freeze the braid?
A: Yes. Bake it first, cool, then wrap tightly and freeze up to 1 month. Reheat in a 350°F oven until warm. You can also freeze before baking, but thaw in the fridge then bake.

Q: Can I use different dough?
A: Yes. Puff pastry or pizza dough can work. Baking time may change. Watch for golden color and melted cheese.

Q: Is deli roast beef okay to use cold?
A: Yes. Lay the cold slices flat on the dough. The oven will warm them as the braid bakes.

Q: Can I make mini braids?
A: Yes. Cut the dough into smaller rectangles and make individual braids for snacks or appetizers.

Conclusion

For a direct version of this idea, you can compare the method to a classic braid on Mother Thyme’s Philly Cheesesteak Crescent Braid recipe. If you want a ring-style twist, see the similar idea at Simple Joy’s Philly Cheese Steak Crescent Ring.