•INGREDIENTS:
1 tablespoon olive oil
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 pound thinly sliced beef steak
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 cup shredded provolone cheese
2 cans crescent roll dough
Fresh parsley for garnish
•INSTRUCTIONS:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced onion, green bell pepper, and red bell pepper. Cook for 5-7 minutes, until the vegetables are soft and slightly caramelized.
Cook the steak: Push the vegetables to the side of the skillet and add the thinly sliced beef steak. Season with salt, pepper, and garlic powder. Cook for 3-5 minutes, until the beef is no longer pink. Add Worcestershire sauce and stir everything together.
Prepare the crescent ring: On the prepared baking sheet, arrange the crescent roll dough in a circle, with the wide ends overlapping slightly to form a ring. Leave a hole in the center.
Assemble the ring: Spoon the beef and vegetable mixture evenly over the wide ends of the dough. Sprinkle shredded provolone cheese on top. Fold the pointed ends of the dough over the filling and tuck under the wide ends to seal.
Bake: Place the crescent ring in the preheated oven and bake for 15-20 minutes, until the dough is golden brown and cooked through.
Garnish and serve: Remove from the oven and garnish with fresh parsley. Slice and serve your Philly cheese steak crescent ring warm.
