Sliced Sirloin, peppers, and onions wrapped in delicious dough with a cheese sauce!
Oh, the Crescent roll! It teleports me back to my childhood. I can remember so many meals served with a side of rolls.
So many, in fact, that I rarely use them as actual rolls these days. Go figure! Instead I use them in new and creative ways. They are a definite shortcut for so many recipes.
These cheesesteak crescent pockets are the perfect example. Relatively quick to make and you can make a meal out of them with a side salad or serve them as appetizers!
Step one, of course, is getting your fillings ready! I like a mix of red and green peppers with sliced red onion.
For the steak, use sirloin and slice it really thin.
Cook the steak first in a skillet over medium-high heat. Add a drizzle of olive oil and the steak will cook in a minute per side. Remember, it’s okay if the steak isn’t completely cooked at this point. It’s going to bake in the oven also and you don’t want to overcook it.
When the steak is done, add the peppers and onions to the skillet and sear them until they start to soften. Again, they will cook pretty quickly. Just a few minutes will do the trick.
Now for the rolls!
Time to roll. Split up the rolls and add some steak and peppers to the wide end of the rolls.
Roll it into a tight cylinder and repeat with all the rolls. You might have a little filling leftover, but you should use all the steak. It’s okay if some of the filling is hanging out the ends. No worries!
Bake these at 350 degrees F. for 13-15 minutes until they are puffed and golden brown.
Meanwhile, make the cheese sauce by whisking together the butter and flour in a small pot and whisking in the warm milk slowly. Then add the grated cheese and season the sauce with salt and pepper.
When the cheesesteak pockets are done baking, serve them with the cheese sauce while they are still warm.