Cheesesteak Crescent Roll Braid
This Cheesesteak Crescent Roll Braid is perfect for any party, on game day, or for an easy weeknight dinner. It starts with a sheet of flaky crescent dough and is filled with roast beef, provolone cheese, horseradish sauce and sauteed veggies. A crowd pleaser, for sure!
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I love how easy it is to make this Cheesesteak Braid using canned crescent dough. I always have a can of crescent dough on hand for easy snacks.
Just a few simple ingredients and you’ll have a delicious party appetizer perfect for game day. Add a side salad and it also doubles for a family friendly weeknight dinner.
What you’ll need
- A sheet pan
- A can of crescent dough sheet. If you can’t find the sheets you can use the regular crescent dough, just pinch the seams together when you roll it out.
- 1/2 lb sliced deli roast beef
- 1/2 lb sliced provolone cheese
- 1/2 bell pepper, thinly sliced
- 1/2 sweet onion, thinly sliced
- 6 mushrooms, thinly sliced
- Olive oil
- Salt and pepper to taste
- Garlic powder to taste
- Red pepper flakes (optional)
- Horseradish sauce (optional)- make sure to use the sauce, not straight horseradish (unless you really need to clear your sinuses ;))
- 1 egg- for an egg wash
- Au jus for dipping- I just use a can of au jus and warm it on the stove.
How to make it
First, you’ll want to cook the veggies. Add the olive oil, mushrooms, pepper, and onion to a pan over medium heat. Season with salt, pepper, garlic powder and red pepper flakes (if using).
Cook 5-7 minutes until the veggies are tender and the onion is translucent. Remove the veggies to a paper towel to absorb the excess moisture. If you skip this step, the braid could be soggy after baking. No one likes a soggy braid.
While the veggies are cooking, roll out the crescent dough on a parchment lined sheet pan.
Line the middle with the roast beef, the provolone cheese slices, horseradish sauce to taste, salt and pepper to taste.
Top with the veggies. Cut each side of the crescent dough about 1 1/2 inch strips about 2 inches apart.
Start at one side and braid the dough over the top of the filling, alternating sides and overlapping.
Whisk the egg, add a splash of water and brush over the top of the dough.
Bake 20-30 minutes until the crescent dough is golden brown. Let cool 5 minutes before cutting into slices. Serve with a side of au jus for dipping.
So delicious! You can swap the meat, cheese and veggies for any combination you like. It’s a versatile recipe to fit an occasion.
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Cheesesteak Crescent Roll Braid
Equipment
Ingredients
- 1 can crescent dough sheet
- 1/2 lb sliced deli roast beef
- 1/2 lb sliced provolone cheese
- 1/2 bell pepper thinly sliced
- 1/2 sweet onion thinly sliced
- 6 mushrooms thinly sliced
- 1 tbsp olive oil
- Salt and pepper to taste
- Garlic powder to taste
- Red pepper flakes optional
- Horseradish sauce optional
- 1 egg
- Au jus for dipping
Instructions
- reheat oven to 375°F
- Add the olive oil, bell pepper, onion and mushrooms to a sauté pan and cook over medium high heat until soft, 5-7 minutes. Season with salt and pepper, garlic powder and red pepper flakes to taste.
- Blot any excess moisture from the vegetables with a towel so the veggies don’t make the crescent dough soggy.
- Roll the crescent dough out on a parchment paper lined sheet pan. Add the roast beef down the middle, topped with the cheese slices. Spread on horseradish sauce on top of the cheese (as much as you like).
- Add the sautéed vegetables on top of the horseradish sauce, down the middle.
- Cut each side of the crescent dough about 1 1/2 inch strips about 2 inches apart. Start at one side and braid the dough over the top of the filling, alternating sides and overlapping.
- Whisk the egg, add a splash of water and brush over the top of the dough.
- Bake 20-30 minutes until the crescent dough is golden brown. Let cool 5 minutes before cutting into slices. Serve with a side of au jus for dipping.
