Philly Cheesesteak Crescent Braid

4.7 from 3 reviews


  • 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.