Ingredient List
For the Philly Cheesesteak Crescent Braid:
  • 1 tablespoon olive oil
  • 1 medium green pepper (about 5 ounces), sliced
  • 1 medium sweet onion (about 5 ounces), sliced
  • 1 teaspoon Montreal steak seasoning
  • 1 (8-ounce) tube refrigerated crescent dough sheet
  • 12 ounces deli roast beef slices
  • 1/8 teaspoon garlic powder
  • 4 slices provolone cheese
  • 1 large egg
  • 1 teaspoon water
  • ¼ teaspoon oregano
  • 1 tablespoon sesame seeds, optional
For the Philly Cheesesteak Crescent Braid
  • Preheat oven to 375°F. Line a large baking sheet with a silicone mat or parchment paper and set aside.

  • Heat oil in a large skillet over medium heat. Sauté peppers, onions, and steak seasoning until slightly tender, about 5-7 minutes.

  • Meanwhile, roll out crescent dough sheet on prepared baking sheet and press into an 8×12-inch rectangle.

  • Using a sharp knife or pizza cutter, cut 3-inch-long slits along the long side of dough, about 1 inch apart, from the outside toward the middle.

  • Place slices of roast beef down the center between the slits. Sprinkle with garlic powder.

  • Top with cooked peppers and onions and then provolone cheese slices.

  • Cross strips over the filling, creating a braid look, and gently press edges together to seal.

  • In a small bowl, mix egg and water. Use a pastry brush to brush mixture on top of braid.

  • Lightly sprinkle with oregano and sesame seeds.

  • Bake for 20 minutes, until golden brown. Cool slightly, cut into slices and serve.

  • Helpful hint:

    If you choose to use crescent rolls instead of a crescent dough sheet, simply press perforated edges together on baking sheet to form the 8×12-inch rectangle.

Step 1 of