In this post, we'll show you how to make Cheesesteak Bites out of tender shaved steak, mozzarella cheese, and Vidalia onions baked in a buttery, golden-brown crescent roll. These crescent bites are hearty enough to make a delicious lunch or dinner.
If you love a good steak and cheese, you have got to try these Crescent Dough Cheesesteak Bites. We pan-fry the steak with seasoning, Vidalia onions, and then stuff it into extra large crescent rolls. Baked in a muffin tin, the end result is a buttery, juicy, and cheesy delight for your taste buds.
Before starting this recipe, you'll want to verify that you have the following ingredients:
- Pillsbury™ Big & Buttery Crescent Rolls - This tube of crescent dough contains 4 more ounces than the standard size and is perfect for holding these fillings. They bake up to a large, handheld bite.
- Vidalia Onion - I love sweet & savory pairings and these sweet onion do not disappoint. Sliced into thin rings, these sauté and pan-fry perfectly.
- Shaved Steak - Available at most supermarkets in the meat section, you can find this in 14-16 ounce packages. It is thin sliced sirloin that is flavorful and tender.
- Cheese - For convenience, we used 4 mozzarella string cheese sticks cut into quarters. You can use 16 chunks of your favorite cheese. We love mozzarella because it has a nice “cheese pull” to it, but swiss, or American cheese is also delicious.
- Butter - You will need this to sauté the onions and steak for flavor. You could use olive oil too, but butter provides more flavor.
- Pepper - Fresh cracked black pepper is used to season the steak & onions.
- Salt - A little salt goes a long way to boost the steak and onion flavor. We like to use sea salt because it is less "salty".
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Muffin tin - standard sized tin will do, but you will only use 8 slots.
- Skillet - to brown shaved steak, and cook the onions.
- Spatula - to stir the steak and onions. A heat-safe rubber variety works best.
- Cutting board - to slice the onions on.
- Chef's knife - to slice the onions with.
- Spoon - To spoon in the steak and onions into the crescent rolls.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Cheesesteak Bites come out perfectly.
Doubling the Recipe
Since there are only 8 crescent rolls per container, you might need to double this recipe. If you choose to double, simply purchase 2 tubes of crescent rolls, 28 ounces of steak, and use 2 onions if you love onion as much as we do. If you use cheese sticks, you will need 8 total. Cook time and preparation is the same.
We used mozzarella cheese sticks for our steak cups, but you might want to use a more flavorful cheese. Swiss, American, white cheddar, or Monterey Jack are great options. Additionally, if you want to make this into Philly Cheesesteaks, a liquid cheese like Rico's Cheese is ideal.
If you want to store your Cheesesteak Bites, just follow these easy steps.
To freeze, allow steak bites to fully cool after baking. Once they are cooled, add them to an airtight freezer bag, or vacuum sealer and remove any excess air. Write the date you made them on the bag and a best buy date that is up to 30 days out.
To reheat, allow steak & cheese bombs to thaw and place them in a toaster oven to crisp them up and heat them throughout. The times may vary so keep an eye out on them. 7-10 minutes should be of ample time, but ovens do vary. Of course, you could also microwave them but they might be a little soggy.
To store the bites in the refrigerator, simply wrap them in plastic wrap or store them in an airtight container. Place them in the refrigerator and store them for up to 24 hours.
Refrigerated bites can be reheated in the microwave for 30 – 45 seconds per bite. Alternatively, you can reheat them in a toaster oven, or conventional oven (on a baking sheet) at 350°F for 3-5 minutes.
Follow the recipe below to make Crescent Dough Cheesesteak Bites! This recipe makes 8 servings, but you can adjust the recipe card for other serving sizes.
Crescent Dough Steak and Cheese Bites
- 12-count Muffin Tin
- cutting board
- Chef's Knife
- conventional oven
- 12 ounces Extra-large Crescent Roll Dough
- 1 jumbo Vidalia sweet onion sliced into thin rings
- 2 tbsps. butter
- 14 ounces shaved steak
- 4 mozzarella string cheese sticks cut into quarters
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
- Cut the Vidalia onion into thin slices and remove the shaved steak from its package.
- Add the steak and onion to a skillet, add salt and pepper. Cook on the stovetop on medium-high heat until the steak is fully cooked and browned to your liking. Remove from heat and put aside.
- Preheat the conventional oven to 350°F.
- Unwrap the crescent roll tube and separate the triangles.
- Place each triangle over a muffin tin opening. Press the center in to make a pocket.
- Fill each pocket with two pieces of cheese.
- Add the cooked steak and onion to each crescent dough pocket.
- Fold over the tips of the triangle to seal the top. It is okay if there are open spots because the dough will rise and fill them up.
- Place in the oven on the center rack and bake for 15 minutes. Steak & Cheese Bombs will be a deep golden brown color and will feel firm and not doughy when done.
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