Philly Cheesesteak Crescent Braid

Everything you love about Philly Cheesesteaks wrapped into a crescent braid for a yummy family friendly meal.

Philly Cheesesteak Crescent Braid | Mother Thyme

I can’t believe my twins start kindergarden in a little over a month! I know it’s still summer and I’m trying to soak up every ray of summer sunshine as I can get, but I am also starting to think ahead to weeknight meals once school starts. This Philly Cheesesteak Crescent Braid is a yummy family friendly meal that is perfect for any night of the week. Every time I make it Mr. Mother Thyme always says it’s a keeper.

Typically Philly Cheesesteaks are made with shaved beef piled on hoagie rolls topped with tender peppers and onions and topped with provolone cheese. I took most of those yummy components found in a Philly Cheesesteak and stuffed them in a crescent braid. If you haven’t started drooling yet, just wait until you try this. It’s so good!

Philly Cheesesteak Crescent Braid | Mother Thyme

Philly Cheesesteak Crescent Braid | Mother Thyme

Aside from slicing and cooking the peppers and onions for around seven minutes, this meal comes together pretty quickly. You can even prep ahead and cook the pepper and onions ahead of time and store them in the refrigerator until you are ready to cook.

I love to serve this alongside a big tossed salad for a yummy meal everyone will love.

Everything you love about Philly Cheesesteaks wrapped into a crescent braid for yummy family friendly meal.


Philly Cheesesteak Crescent Braid

  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 -8


  • 1 tablespoon olive oil
  • 1 green pepper (seeded and sliced)
  • 1/2 sweet onion (sliced)
  • 1 8 ounce package refrigerated crescent rolls
  • 1/2 pound good quality deli roast beef (about 8 slices)
  • 1/8 teaspoon garlic powder
  • 4 slices provolone
  • 1 large egg
  • 1 teaspoon water
  • Pinch of dried oregano (optional)


  1. Preheat oven to 375 degrees.
  2. Line a large baking sheet with a silicone liner or parchment paper and set aside.
  3. Heat oil in a large skillet over medium heat.
  4. Add peppers and onions and cook until slightly tender, about 5-7 minutes.
  5. Meanwhile, roll out crescent rolls and pressing down with fingers seal perforated edges.
  6. Roll out dough making about an 8×12 inch rectangle. If dough is a little sticky dust with flour.
  7. Place dough on baking sheet.
  8. Cut 1 inch slits 1 inch apart on both long sides of dough.
  9. Place slices of roast beef flat in the center of dough between slits.
  10. Top with cooked peppers and onions.
  11. Sprinkle garlic powder on top.
  12. Top with slices provolone cheese.
  13. Cross strips over filing and gently press edges together to seal.
  14. In a small bowl mix egg and water and brush mixture on top of dough.
  15. Lightly sprinkle with a little garlic powder and oregano.
  16. Bake for about 20 minutes until dough is golden brown and cheese is melted.
  17. Cool slightly before cutting into slices.

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    1. Hi Kristine, Sorry I haven’t tried this recipe over a campfire but it definitely sounds like a good idea! I think it’s best baked in the oven because of the crescent roll dough. Sometime I’ll definitely need to add to my list to try to find out the results.

  1. Meh. It’s so mediocre. And the crescent dough doesn’t reheat well the next day. It felt like a chore to eat the leftovers. I would not remake this and cannot recommend it.

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