🥩🧀 Herb-Infused Steak & Cheese Crescent Ring 🥐
Flaky, buttery, cheesy, and loaded with savory steak and herbs! This crescent ring is an irresistible pull-apart dish filled with tender steak, sautéed bell peppers, and gooey cheese. Perfect for gatherings, game night, or a creative weeknight dinner.
🧾 Ingredients 🛒
For the Filling:
- 1 lb (450g) thinly sliced steak (sirloin, ribeye, or flank steak)
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 cup bell peppers (red/yellow), thinly sliced
- 1 clove garlic, minced
- 1 tsp dried Italian herbs (or mix of oregano, thyme, basil)
- Salt & black pepper to taste
For the Ring:
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 1½ cups shredded mozzarella or provolone cheese
- 1 tbsp fresh parsley, chopped
Garlic Butter Topping:
- 2 tbsp butter, melted
- 1 clove garlic, minced
- 1 tsp parsley or Italian seasoning
🔧 Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Cook steak filling:
- In a skillet over medium-high heat, add olive oil.
- Sauté onion and bell peppers for 4–5 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add steak, season with herbs, salt, and pepper. Cook until just browned (don’t overcook). Let it cool slightly.
- Assemble crescent ring:
- On the baking sheet, arrange crescent dough triangles in a circle, overlapping the wide ends in the center to form a ring (points will face out).
- Spoon steak mixture evenly in a ring near the center, then sprinkle cheese over the top.
- Fold the pointed dough ends over the filling and tuck underneath.
- Brush with garlic butter: Mix melted butter with garlic and herbs; brush over the ring.
- Bake: Bake for 20–25 minutes, or until golden brown and fully cooked.
- Garnish and serve: Sprinkle with fresh parsley. Slice and serve warm.
🍽️ Servings:
Makes 8 slices (serves 4–6 people as a main dish, more as an appetizer).
📝 Notes:
- Steak Tip: Thinly slicing the steak against the grain ensures tenderness.
- Crescent dough: Use fresh dough so it puffs and browns evenly.
- Cheese swap: Try shredded cheddar, pepper jack, or Swiss for variation.
💡 Tips:
- For extra flavor, marinate the steak in garlic, olive oil, and lemon juice for 30 mins before cooking.
- Add mushrooms or jalapeños for a twist.
- To reheat leftovers, use the oven or toaster oven for best texture.
🔢 Nutritional Info (Per Slice – Based on 8 slices):
(Approximate values)
- Calories: 320
- Protein: 18g
- Fat: 20g
- Carbs: 18g
- Fiber: 1g
- Sodium: 580mg
- Calcium: 15% RDI
✅ Health Benefits:
- High in protein from steak and cheese—supports muscle repair and satiety.
- Bell peppers provide antioxidants like vitamin C.
- Herbs and garlic offer anti-inflammatory properties.
- Easy to portion—great for controlling serving sizes.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! Prepare the filling and assemble the ring up to 6 hours ahead. Store in the fridge, then bake when ready.
Q: What steak is best?
A: Sirloin is affordable and tender. Ribeye adds richness, while flank steak is lean but flavorful (just slice thinly).
Q: Can I use puff pastry instead of crescent dough?
A: Yes! Puff pastry works, just roll it out and slice into strips to form a ring. Bake a few minutes longer if needed.
Q: Is this freezer-friendly?
A: Best enjoyed fresh, but you can freeze slices after baking. Reheat at 350°F for 10–12 mins.
Q: What can I serve it with?
A: Great with a crisp green salad, roasted veggies, or marinara sauce for dipping.