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Philly Cheesesteak Crescent Pinwheels

Prep Time 20 minutes
Cook Time 15 minutes
Servings 12 pinwheels


  • 9 ounces thinly sliced frozen sandwich steak meat (or 9 ounces thinly sliced rib-eye steak)
  • 1 cup chopped red and green bell pepper
  • 1 can (8 ounces) refrigerated crescent roll dough
  • 1/2 cup chive and onion cream cheese
  • Alfredo sauce, for dipping


  • Heat oven to 375°F. Line a large cookie sheet with cooking parchment paper.
    In a large skillet, cook steak as directed on package (if using fresh sliced rib eye steak, cook to your temperature preference.) Remove steak from skillet and chop into small pieces.
  • In a separate, small non-stick skillet, cook bell peppers over medium heat; stirring until tender.
    Unroll crescent dough onto a clean counter; press into a 12x8-inch rectangle. Spread the cream cheese spread evenly over crescent dough. Top with the cooked steak and bell peppers.
  • Starting at one long end, roll dough up tightly. Pinch at seam to seal. Cut into 12 even rolls.
    Place rolls 2 inches apart on cookie sheet. Bake 14 to 16 minutes or until golden brown. Let stand 5 minutes before serving. Serve with heated Alfredo pasta sauce. Enjoy!