Thursday, September 4, 2014

Cheesesteak Crescent Rolls

If you are a fan of cheesesteaks, this recipe is for you! The filling is so creamy and delicious that I could just eat it by itself, in fact, there was a little leftover that I did eat on bread the next day. It's also wonderful that the cheesesteak is all rolled up into individual buttery crescents, making this dish very versatile. You can make it for a dinner or take it to a pitch-in. One piece of advice, freeze the extra beef broth in an ice cube tray to use in dishes later on for extra flavor. Next time you are craving a cheesesteak sandwich, give this recipe a try instead. You'll be happy you did! Enjoy!

Cheesesteak Crescent Rolls

2 Tablespoons butter
1 onion, sliced
1 green pepper, sliced
3/4 pound roast beef, from the deli, coarsely chopped
1/3 cup beef broth
8 ounces cream cheese
2 (8 ounce) tubes crescent rolls
4 slices swiss cheese, cut into 4 (they did strips, I did triangles)

Preheat oven to 375 degrees.

Heat a large skillet over medium high heat and sauté the onion and pepper in the butter until soft.  Add the chopped roast beef and heat about 2-3 minutes. Add the beef broth and cream cheese. Mix until cheese is melted and everything is combined. Remove from heat.

Separate the crescent rolls. Top with a slice of cheese and about 2 Tablespoons of the beef mixture.  Roll up, pinching the edges so nothing oozes out. Place on baking sheet and bake 10-13 minutes, until golden brown.