A crowd-pleasing twist on the classic sandwich—wrapped in golden crescent dough and bursting with savory steak, peppers, and melty provolone.
đź›’ Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tbsp |
| Onion (medium, thinly sliced) | 1 |
| Green bell pepper (thinly sliced) | 1 |
| Red bell pepper (thinly sliced) | 1 |
| Beef steak strips | 1 lb |
| Salt & black pepper | To taste |
| Garlic powder | 1 tsp |
| Worcestershire sauce | 1 tsp |
| Provolone cheese (grated) | 1 cup |
| Crescent roll dough | 2 boxes |
| Fresh parsley (for garnish) | Optional |
👨‍🍳 Instructions
- Prep the oven
Preheat to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. - Sauté the veggies
In a large skillet over medium heat, warm the olive oil. Add sliced onion and both bell peppers. Cook for 5–7 minutes until soft and lightly caramelized. - Cook the steak
Push the veggies to one side of the skillet. Add steak strips to the empty space, seasoning with salt, pepper, and garlic powder. Sear for 3–5 minutes until browned and cooked through. Stir in Worcestershire sauce and combine with the vegetables. - Build the ring
On the prepared baking sheet, arrange crescent roll triangles in a circle, overlapping the wide ends to form a ring with the points facing outward. - Fill and fold
Spoon the steak mixture evenly around the wide ends of the dough. Sprinkle generously with provolone cheese. Fold the pointed ends over the filling and tuck them underneath to seal the ring. - Bake to perfection
Bake for 20–25 minutes until the dough is golden brown and cooked through. - Garnish & serve
Sprinkle with fresh parsley, slice into portions, and serve warm. Perfect for game day, gatherings, or a cozy night in.
