Philly Cheesesteak Crescent Rolls |Cooking With Amanda

I'm talking epic party food here. Throw out a plate of these crescent rolls and you'll be getting cheers all around.

Not only did I stuff these crescent rolls to the limit with the beefy-cheesy filling, but I used the extra-large crescent rolls instead of the regular-size kind that everyone is used to using, because I wanted these appetizers to be appetizers that eat like a meal.

And they totally do, you could serve these Philly Cheesesteak Crescent Rolls up for dinner on any night and you'll still get cheers all around at the dinner table from your family.

Philly Cheesesteak Crescent Rolls Picture

Using a little help from the store with the deli roast beef and the packaged crescent rolls like I did with these Philly Cheesesteak Stuffed Peppers, these apps come together in just a few minutes. But you do have to take one important step and that's cooking the peppers and onions low and slow for 20 minutes. That's really the only time involved here (except for the baking time) but it's a step that can not be hurried along.

The onions will get sweet and caramelized when you cook them down for while along with the peppers. It changes the flavor completely — and for the better — so take the full 20 minutes here. If you've got 30, go for 30. It'll be even better!

So I know there are plenty of amazing ways to make crescent roll recipes like this Crescent Roll Breakfast Bake or these Maple Sausage Crescent Rolls. You can even use them for dessert like in this Danish recipe, but if you want something that everyone is going to be asking you for the recipe for after the party is over then you've got to try these out.

Get all your ingredients together on a board and separate the crescent rolls to start sort of a "filling station." Then you're going to spread the filling out across the whole crescent roll and top it with a good amount of cheese.

If you want the cheese oozing out of these even more feel free to load it on.

Roll them up and bake. Then get ready for bite-sized cheesesteak heaven.

These Philly Cheesesteak Crescent Rolls also freeze perfectly if you want to make these ahead of time and just pop them back in the oven when you need them!

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Philly Cheesesteak Crescent Rolls Recipe

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Ingredients

2 packages extra large sized crescent rolls
2 tablespoons olive oil
2 onions, thinly sliced
2 bell peppers, green and red, thinly sliced
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon oregano
1/2 teaspoon garlic powder
1 pound rare deli roast beef, chopped
1/3 cup marsala wine
8 ounces shredded mozzarella cheese

Directions

Preheat the oven to 350°F.
Add the olive oil to a large skillet over medium heat. Once the pan is hot, add the sliced peppers and onions over low heat and stir to coat in the oil.
Add the salt, pepper, oregano and garlic powder and cook over low heat for 20 minutes, stirring often.
Once the peppers and onions have cooked down, add in the roast beef and the marsala wine and stir.
Let the wine cook for 5 minutes, then remove from the pan from the heat.
Separate the crescent rolls on a large board.
Fill each crescent with about 2 tablespoons of the meat filling, then top with a tablespoon of the mozzarella cheese, spreading the filling out so that it covers the whole crescent.
Roll the crescent roll up from the wide end to the narrow end and set on a baking sheet.
Repeat with the remaining rolls and filling.
Bake for 15-17 minutes until the rolls are browned and the cheese is melted.