Step-by-Step Guide to Prepare Andrew Copley Philly cheesesteak crescent roll

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, philly cheesesteak crescent roll. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Philly cheesesteak crescent roll is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Philly cheesesteak crescent roll is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook philly cheesesteak crescent roll using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Philly cheesesteak crescent roll:

1. Take 1 lb. ribeye steak
2. Get 2 cans crescent rolls
3. Make ready 1 onion
4. Take 1 green pepper
5. Make ready 8 oz. provolone cheese
6. Get 2 tbls butter
7. Get 2 tbls olive oil

Steps to make Philly cheesesteak crescent roll:

1. Put ribeye in freezer for an hour or longer to be able to cut into thin slices.
2. While the ribeye is chilling slice onion and green pepper into slices and quarter.
3. Add butter and olive oil to pan and add onions and peppers. Cook on low until soft.
4. Open 1 crescent roll and lay out as a cross on pan then layer the second to fill the openings. Put a layer of provolone cheese on it.
5. After onions and peppers are done remove from pan and drain on paper towel.
6. Now with chilled ribeye sliced thin, add and season as preferred and cook till done. Remove to paper towel.
7. Add ribeye to top of cheese.
8. Now add onions and peppers
9. Now add another layer of provolone cheese.
10. Now carefully pull edges of crescent roll over and pinch all seams closed to keep all in.
11. Bake in oven at 350 degrees until crescent roll is browned top and bottom, approximately 30 to 40 minutes.
12. Now slice and serve and enjoy.

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