CHEESE STEAK ROLL RECIPES

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PHILLY CHEESE STEAK CRESCENT ROLL-UPS RECIPE - PILLSBURY.COM



Philly Cheese Steak Crescent Roll-Ups Recipe - Pillsbury.com image

These crescent roll-ups are stuffed with classic Philly cheese steak flavors, including sautéed green bell peppers, onions and roast beef.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

2 tablespoons butter
1 cup sliced green bell pepper
1 cup sliced onion
1 teaspoon Montreal steak seasoning
1/2 lb deli sliced roast beef, coarsely chopped
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
4 slices Provolone cheese (about 1 oz each), cut in half

Steps:

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
  • In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell pepper and onion; cook 4 to 5 minutes, stirring occasionally, until vegetables are starting to brown and are crisp tender. Stir in steak seasoning and roast beef; heat 2 to 3 minutes or until heated through. Remove from heat; cool 5 minutes.
  • Separate dough into 8 triangles. Place beef and vegetable mixture evenly on wide ends of each triangle; top with one half slice of cheese.
  • Roll up each crescent, ending at tip of triangle (roll-ups will be full). Place with tips down on cookie sheet.
  • Bake 15 to 19 minutes or until deep golden brown and heated through. Serve warm.

Nutrition Facts : Calories 210 , CarbohydrateContent 15 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 680 mg, SugarContent 5 g, TransFatContent 0 g

PHILLY CHEESE STEAK EGG ROLLS RECIPE | GUY FIERI | FOOD ...



Philly Cheese Steak Egg Rolls Recipe | Guy Fieri | Food ... image

Provided by Guy Fieri

Categories     appetizer

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 egg rolls

Number Of Ingredients 10

Canola oil, for frying
2 eggs
2 tablespoons milk
2 tablespoons olive oil
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 pound roast beef, thinly sliced
16 ounces pepper jack cheese, shredded
8 egg roll skins

Steps:

  • Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
  • In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
  • Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

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