2 tablespoons butter, divided in half
Salt, to taste
Ground black pepper, to taste
1 medium onion, sliced (about 1½ cups)
2 small bell peppers (one each red and green), sliced (about 1 ½ cups)
4 ounces cream cheese
¼ cup beef broth
2 cans of pre-made crescent roll dough
¾ pound boneless ribeye, sliced very thin (see Chef’s Tip below)
1 cup provolone cheese, shredded
1 beaten egg (optional)
- Preheat the oven to 375°F/190°C.
- Line a 12-inch pizza pan with parchment paper or a silicone baking mat.
- Heat a cast iron skillet on medium high heat. Add half of the butter to the heated cast iron skillet and immediately add the sliced ribeye steak, spread in a thin layer across the skillet.
- Season the ribeye with salt and pepper and allow to sit in the skillet untouched for about 1 minute to get a nice brown crust. Stir and continue cooking the ribeye until it is done to your liking. Remove the ribeye from the skillet and set it aside.
- Add the remaining butter to the skillet. Sauté the onions and bell peppers, seasoned with salt to taste, until they’re tender, about 5-7 minutes.
- Add the cream cheese and beef broth, and stir until the cream cheese is melted. Off the heat.
- Unroll both cans of crescent roll dough and separate it into 16 triangles. On your lined pizza pan, lay out the triangles of crescent roll dough with the wide ends in the center. Arrange the triangles so that their points overlap to make a sun-like shape with about a 5-inch circle in the center. Gently press the overlapping edges together to seal them.
- Spoon ¾ of the onion mixture on the wide ends of the crescent ring (on the half of each triangle closest to center of ring).
- Add the cooked ribeye in a layer around the ring.
- Top that with the remaining onion mixture.
- Sprinkle a layer of provolone cheese on top.
- Fold the pointed ends of the crescent roll dough toward the center of the ring to cover the filling, and tuck the
points under the bottom of the ring until all of the points have been secured.
- Brush the top of the crescent ring with the beaten egg (if using) and bake it for 20 minutes, or until the crescent dough is nicely browned.
Partially freezing the ribeye steak makes it easier to slice it thinly. About 1-2 hours before you want to begin making this dish, place the ribeye steak in the freezer until it is partially frozen. Once the ribeye is partially frozen, use a sharp knife to slice the ribeye as thin as you can.
Makes 6 servings
Prep Time: 30 minutes
Total Time: 1 hour