All the flavors of a
Philly Cheese Steak stuffed inside a light and flaky crescent roll.
As I have been scrolling down my Facebook feed, I saw this really awesome and quick video about how someone used won ton wrappers, and filled them with all that goodness we all love in
Philly Cheese Steaks. They looked fantastic, and I instantly started craving a cheese steak.
To be honest, I can’t remember the last time I had a cheese steak. It’s probably since we lived in Florida! Woah! But these Philly Cheese Steak Crescent Cups really did fill the void! Steak, onions, peppers and cheese in a bite sized cup! Delicious!
Whether you’re hosting a
Super Bowl Party, or looking for a quick and easy week night dinner, these Philly Cheese Steak Crescent Cups will make you and your checkbook very happy! I was able to get my steak for $2.84, it came with two thin cut steaks, and was just the right amount of steak.
They were ready pretty quick too – about 30 minutes from start to finish. I think it takes my oven longer than that to heat up!
1 tube of crescent rolls
1/2 lb think steak (eye of round, flank, skirt), diced
1 green pepper, finely diced
1 onion, finely diced
1 clove garlic, minced
2 tsp salt
1 tsp black pepper
1/2 tbsp A1
1 tbsp cream
1 tbsp cream cheese
1/4 cup chicken stock
1 cup shredded mozzarella
2 tbsp butter
Preheat oven to 375 degrees.
In a large skillet over medium-high heat, heat butter until shimmering. Add onions, pepper and garlic and cook until onions are soft and translucent – about 8-10 minutes.
Push veggies to side of pan with spatula and add cubed steak. Season liberally with salt and pepper and A1 and stir to combine with veggies. Once steak is cooked, add chicken stock to pan and let it boil. use the back of a wooden spoon to scrape up any browned bits at the bottom. Let chicken sauce cook for 2 minutes.
Add cream and cream cheese and stir to combine, until melted. Remove from heat and set aside.
Roll out crescent dough and form into cups. Place cups about 1 inch apart on a baking sheet and fill with steak and veggie mixture. Top each filled cup with shredded cheese.
Bake for 12 minutes. Serve warm.
For the FREE printable version of this recipe, click the link below for a PDF version to add to your collection.