Easy Philly Cheese Steak Crescent Pinwheels
Flaky crescent dough wrapped around juicy steak, peppers, onions, and melty provolone for a crowd-pleasing appetizer that tastes like your favorite Philly cheese steak—ready in about 35 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 0.75 lb ribeye steak, thinly sliced or sirloin
- 1 cup yellow onion, thinly sliced
- 1 cup green bell pepper, diced
- 0.5 cup mushrooms, sliced optional
- 2 clove garlic, minced
- 1 tbsp Worcestershire sauce
- 0.5 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 2 can refrigerated crescent roll dough 8 oz each
- 8 oz provolone cheese, shredded or thinly sliced
- 1 large egg for egg wash
- 1 tbsp water for egg wash
- 1 tsp everything bagel seasoning or sesame seeds optional topping
Instructions
Preparation Steps
- Preheat oven to 375 F. Line a large baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-high heat. Sear sliced steak for 2 to 3 minutes until just browned.
- Add onion, bell pepper, and mushrooms. Cook 4 to 5 minutes until tender. Stir in garlic for 30 seconds.
- Stir in Worcestershire, salt, and pepper. Remove from heat and let the mixture cool for 5 to 10 minutes.
- Unroll each can of crescent dough on a lightly floured surface and pinch seams to form two rectangles.
- Divide the steak mixture between the two rectangles, leaving a 0.5 inch border on all sides. Top evenly with provolone.
- Roll up each rectangle tightly from the long side. Place seam-side down and chill for 10 minutes to firm.
- Using a sharp knife, slice each log into 0.5 inch pinwheels. Arrange cut-side down on the prepared baking sheet.
- Whisk egg and water. Brush pinwheels with egg wash and sprinkle with seasoning if using.
- Bake 12 to 15 minutes until golden brown and the cheese is melted. Let rest 5 minutes before serving.
Notes
Tip: If your knife drags while slicing, freeze the filled logs for 15 minutes to firm them up. Swap ribeye for thinly sliced deli roast beef in a pinch. Great with a side of warm cheese sauce, Dijon, or garlic aioli. Store leftovers airtight in the fridge for up to 2 days; reheat at 350 F for 8 to 10 minutes.