Cheesesteak Crescent Braid is stuffed with all your cheese steak favorites all wrapped up in a crescent dough. Super easy to make!
There’s thinly shaved beef, onions, peppers, and gooey, melted white American cheese. Cut into slices for a great gameday treat or family meal.
Tips for making Cheesesteak Crescent Braid:
- I love the buttery taste of crescent dough for this recipe, but you could use refrigerated pizza dough instead.
- Add mushrooms if you like them or jalapenos or banana peppers for some heat.
- Look for a tube with a Crescent dough sheet in it. If you can’t find it, you can use Crescent Roll Dough and press the perforations together.
- I love the taste of White American cheese. It’s so creamy and melty, but you could use Provolone cheese or mozzarella. If you use White American cheese get a good quality one from the deli counter.
- Drain your cooked steak, onions and peppers on paper towels before placing them on the crescent dough. Any excess moisture will make for a soggy crescent braid.
- I use Steak-Uums for this recipe but you can use any brand of frozen sandwich steaks that are thin-sliced. No need to thaw before cooking.
More Recipes Using Crescent Dough
- BBQ Chicken Crescent Pinwheels
- Sausage and Crescent Roll Casserole
- Crescent Lasagna
- Jalapeno Popper Crescent Rolls
- Crescent Roll Coffee Cake
- Crescent Beef Burritos
Cheesesteak Crescent Braid
- 6 frozen, thinly sliced sandwich steaks, cut into slices (I use Steak-Uums)
- 1 tablespoon butter
- 1/2 medium onion, sliced
- 1/2 green bell pepper, sliced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 1 (8-ounce) can crescent roll sheet
- 4 slices white American cheese
- 1 large egg, beaten
- Heat a nonstick pan over medium-high heat. Add steak and cook and stir until no longer pink. Remove from pan and set aside on a paper towel-lined plate. Discard grease in pan.
- Add butter to the pan and cook onion and green pepper until softened. Add in Worcestershire sauce and garlic powder.
- Transfer onion and peppers to the paper towel-lined plate with the steak.Season meat and onion and green pepper to taste with salt and pepper. Let cool.
- Preheat oven to 350 degrees.
- Unroll crescent dough on a lighlty greased baking sheet or a baking sheet lined with parchment paper.
- Stretch the dough into rectangle that is about 8 inches wide.
- Place a 3-inch stirp of meat, onions, and peppers down the center of the dough.
- Lay the cheese slices over the meat mixture.
- Make cuts just to the edge of the filling on the long sides of the dough about 1 inch apart.
- Fold strips at an angle, alternating from side to side. Brush dough with the egg.
- Bake for 16 to 22 minutes, or until golden brown.