Name: Cheesesteak Croissants
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 package crescent roll dough (store-bought or homemade); 8 oz thinly sliced beef (ribeye, sirloin, or deli roast beef); 1 onion, sliced; 1 green bell pepper, sliced (optional); 4 slices provolone, mozzarella, or American cheese; 1 tbsp olive oil or butter; Salt and pepper, to taste; 1 egg (optional, for egg wash)

Jump to Recipe·Leave a Review

Cheesesteak Croissants are a flaky, buttery twist on the classic Philly cheesesteak—filled with tender beef, melted cheese, and sautéed onions all wrapped in golden crescent roll dough. They’re the perfect handheld comfort food for lunch, dinner, or party snacks.

Why You’ll Love This Recipe

I love how these croissants take everything I enjoy about a cheesesteak and package it into an easy-to-make, grab-and-go form. The crescent roll dough bakes up light and crispy, and the filling is rich, cheesy, and savory. I can make them ahead, serve them warm or room temp, and they’re always a hit with both kids and adults. Cheesesteak Croissants

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

crescent roll dough (store-bought or homemade)
thinly sliced beef (ribeye, sirloin, or deli roast beef)
onion, sliced
green bell pepper (optional)
provolone, mozzarella, or American cheese
olive oil or butter
salt and pepper
egg (for egg wash, optional)

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, I heat oil or butter and sauté the onions (and bell peppers if using) until soft and golden.
I add the beef to the pan and cook until warmed through and lightly browned. I season with salt and pepper.
I unroll the crescent dough and separate it into triangles or rectangles depending on how I want to fold them.
I place a slice of cheese and a spoonful of the beef mixture on each piece of dough.
I roll or fold them up, pressing the edges to seal.
I brush the tops with beaten egg for a shiny finish.
I bake for 12–15 minutes, or until golden brown and puffed.

Servings and timing

This recipe makes about 8 croissants. It takes 15 minutes to prep and 15 minutes to bake.

Variations

I sometimes add sautéed mushrooms for extra flavor.
For spice, I add a few sliced jalapeños or a dash of hot sauce to the filling.
Different cheeses like cheddar, Swiss, or pepper jack give a new twist.
I also make mini versions using smaller dough pieces for party appetizers.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I pop them in the oven or air fryer for a few minutes to get the crispness back. I avoid the microwave unless I’m in a rush—it softens the croissant texture. Cheesesteak Croissants

FAQs

Can I make these ahead of time?

Yes, I prep them a few hours in advance and keep them chilled. I bake them just before serving so they stay flaky.

What kind of beef works best?

I like using thinly sliced ribeye or sirloin, but deli roast beef works if I need a shortcut.

Can I freeze them?

Yes, I freeze baked croissants and reheat them in a hot oven. I don’t recommend freezing before baking, since the dough texture can change.

Do I have to use crescent roll dough?

Crescent dough is easiest, but puff pastry also works well if I want a flakier texture.

What dipping sauces go with these?

I love serving them with garlic aioli, spicy mustard, or even cheese sauce for dipping.

Conclusion

Cheesesteak Croissants are a flavorful, fun way to enjoy a classic comfort food in a portable, flaky package. I make them when I want something quick, filling, and crowd-pleasing. Whether for game day, a weeknight dinner, or something a little indulgent, they never let me down.