Cheesesteak Crescent Braid
A buttery crescent braid filled with thinly sliced steak, peppers, onions, and white American cheese.
frozen, thinly sliced sandwich steaks,
cut into slices (I use Steak-Uums)
green bell pepper,
salt and pepper to taste
crescent roll sheet
white American cheese
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.
No need to thaw the steak before cooking.