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Cheesesteak Crescent Pockets

  • Prep 20 min
  • Total 45 min
  • Servings 8

Delicious steak- and pepper-filled crescent rolls with a quick from-scratch cheese dipping sauce. ...MORE+ LESS-

Macheesmo Macheesmo
July 18, 2016


Crescent Pockets:

ounces Sirloin steak, sliced thin
red pepper, sliced thin
green pepper, sliced thin
small red onion, sliced thin
tablespoon olive oil
Salt and pepper, to taste
package Pillsbury™ refrigerated crescent rolls

Cheese Sauce:

tablespoon unsalted butter
tablespoon all-purpose flour
cup warm whole milk
ounces Monterey Jack cheese
Salt and pepper, to taste


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  • 1
    Slice steak, peppers, and onions into thin strips. In a large skillet over medium-high heat, add olive oil. Once the oil is hot, add steak and sear for about 1 minute per side. The steak will cook very quickly.
  • 2
    Remove steak from skillet and add peppers and onions. Season with salt and pepper and cook for a few minutes until veggies soften. Remove from heat and let cool so you can handle them.
  • 3
    Preheat oven to 350°F.
  • 4
    Working with one crescent piece at a time, stack on some steak and peppers near the widest end of the roll. Then roll the dough into a tight pocket. It’s okay if some of the filling sticks out the ends. Place cheesesteak pocket on a baking sheet lined with parchment paper. Repeat until you’ve used all your crescent rolls.
  • 5
    Bake for 13-15 minutes (slightly longer than package instructions) until rolls are golden brown. Remove and let cool slightly.
  • 6
    While cheesesteak pockets bake, make cheese sauce by whisking butter and flour over low heat in a small pot. When the roux turns a light tan color, slowly whisk in milk to form a sauce. Let sauce thicken a bit as it heats up, stirring constantly, and then add grated cheese. Season cheese sauce with salt and pepper and keep warm over very low heat.
  • 7
    Serve baked cheesesteak crescent pockets with cheese sauce on the side.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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.

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