Philly Cheese Steak Crescent Ring

Sauté the Veggies Preheat your oven to 375°F. In a skillet, heat the oil over medium heat. Add the peppers and onions. Cook for about 5 to 8 minutes until they are soft and slightly browned. Season with a little salt and pepper.
Prep the Beef Roughly chop your roast beef into smaller pieces. Stir it into the skillet with the veggies just for a minute to warm it up and season it with the garlic powder. Take it off the heat.
Build the Ring On a large baking sheet (unbuttered), arrange the crescent triangles in a circle. The wide ends should overlap in the center, and the points should face outward. It will look like a sun or a star.
- Tip: Leave a 5-inch hole in the very center.
Layer the Filling Lay your provolone cheese slices over the wide part of the dough (the part closest to the center hole). Top the cheese with the beef and pepper mixture.
Fold it Over Bring the points of the triangles up and over the filling. Tuck the points under the bottom layer of dough in the center. Some of the filling will peek through the gaps—that’s exactly how it should look!
Brush and Bake Brush the dough with the beaten egg (this gives it a shiny, golden crust). Bake at 375°F for 15 to 20 minutes until the crust is deep golden brown and the cheese is bubbling.

The Beef: If you don’t want to use deli roast beef, you can use “Steak-umm” sliced steaks or even leftover Ribeye sliced very thin.
The Dip: This is incredible served with a bowl of Warm Cheese Sauce or Au Jus in the center of the ring for dipping.
Non-Soggy Crust: Make sure to drain any excess liquid from your beef and peppers before putting them on the dough.