Name: Cheesesteak Croissants
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: Store-bought croissant dough (refrigerated crescent rolls work well); Shaved ribeye steak or thinly sliced beef; Provolone or American cheese, sliced; Onion, thinly sliced; Bell pepper, thinly sliced (optional); Olive oil or butter (for sautéing); Salt and black pepper; Garlic powder (optional); Egg (for egg wash, optional)

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Cheesesteak Croissants are a delicious twist on the classic Philly cheesesteak. I take buttery, flaky croissant dough and fill it with tender shaved beef, sautéed onions and peppers, and melty provolone or American cheese. The result is a portable, savory pastry that’s perfect for lunch, dinner, or even game day snacks.

Why You’ll Love This Recipe

I love how this recipe turns a hearty sandwich into a fun, handheld meal. The croissant dough gets golden and crisp in the oven while the cheesy steak filling stays juicy and flavorful. It’s quick, easy, and a huge crowd-pleaser. I can prep these in advance and bake them off fresh whenever I’m ready.

Ingredients

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

Croissant dough (store-bought refrigerated crescent rolls work great)
Shaved ribeye steak or thinly sliced beef
Provolone or American cheese, sliced
Onion, thinly sliced
Bell pepper, thinly sliced (optional)
Olive oil or butter for sautéing
Salt and black pepper
Garlic powder (optional)
Egg (for egg wash, optional)

Directions

I start by heating a bit of olive oil or butter in a skillet, then I sauté the onions and bell peppers until soft.
I add the shaved beef and cook it just until browned, seasoning with salt, pepper, and garlic powder.
I preheat the oven and roll out the croissant dough, separating it into triangles.
On each triangle, I place a bit of cheese and a spoonful of the beef mixture.
I roll up each croissant from the wide end to the tip, tucking in the filling as I go.
I place them on a baking sheet, brush them with egg wash for a golden finish, and bake until golden brown and flaky—usually about 12 to 15 minutes.
I let them cool slightly and serve warm.

Servings and timing

This recipe makes 8 croissants (1 crescent roll canister worth), perfect for 4 people as a meal or 8 as a snack. It takes about 10 minutes to prep and 15 minutes to bake.

Variations

Sometimes I like to use cheddar or mozzarella instead of provolone for a different cheesy flavor. I’ve also made these with mushrooms for an extra savory touch. For a spicy kick, I add jalapeños or a bit of hot sauce to the meat. When I want a breakfast version, I scramble in some eggs with the beef.

Storage/Reheating

I store any leftover croissants in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for about 8–10 minutes to keep them crisp. Microwaving works too, but they’ll be softer.

FAQs

Can I make these ahead of time?

Yes, I often assemble them in advance and refrigerate them unbaked. When ready to serve, I bake them straight from the fridge, adding a couple of extra minutes to the baking time.

Can I freeze cheesesteak croissants?

Absolutely. I bake them first, let them cool, then freeze them. When I want one, I reheat it in the oven at 350°F until warmed through—about 10–15 minutes.

What’s the best cheese to use?

I usually go with provolone for that classic flavor, but American, cheddar, or pepper jack all work well too, depending on what I’m in the mood for.

Can I use leftover steak?

Yes, leftover steak works great. I just slice it thin and warm it with the sautéed veggies before adding it to the croissant dough.

Do I need to use egg wash?

I like to use egg wash for a shiny, golden top, but it’s totally optional. They’ll still bake up nicely without it.

Conclusion

Cheesesteak Croissants are the ultimate mashup of comfort food and convenience. With flaky croissant dough and cheesy, savory steak filling, they’re always a hit at my table. Whether I’m whipping up a batch for a quick dinner or a party snack, these never last long.

Cheesesteak Croissants

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These Cheesesteak Croissants are a mouthwatering twist on the classic Philly cheesesteak, wrapped in buttery, flaky croissant dough. Filled with tender shaved beef, sautéed onions and peppers, and gooey cheese, they make the perfect handheld meal or game day snack.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 croissants (4 servings as a meal, 8 as snacks)
Category: Appetizer, Snack, Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Store-bought croissant dough (refrigerated crescent rolls work well)
Shaved ribeye steak or thinly sliced beef
Provolone or American cheese, sliced
Onion, thinly sliced
Bell pepper, thinly sliced (optional)
Olive oil or butter (for sautéing)
Salt and black pepper
Garlic powder (optional)
Egg (for egg wash, optional)

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Instructions

In a skillet, heat olive oil or butter over medium heat.
Sauté onions and bell peppers until soft.
Add shaved beef and cook until browned. Season with salt, pepper, and garlic powder.
Preheat oven to 375°F (or as directed on dough package).
Roll out croissant dough and separate into triangles.
Place a slice of cheese and spoonful of beef mixture on the wide end of each triangle.
Roll up each croissant, tucking in the filling.
Arrange on a baking sheet and brush with egg wash (optional).
Bake for 12–15 minutes or until golden brown and flaky.
Cool slightly before serving.

Notes

Swap in cheddar, mozzarella, or pepper jack cheese for different flavors.
Add jalapeños, mushrooms, or hot sauce for variety.
Leftover steak works well—just slice and warm with veggies.
Use egg wash for a glossy, golden finish (optional).
Make ahead and refrigerate unbaked; add 2–3 minutes to bake time if baking cold.