Steak & Provolone Crescent Braid

This Steak & Provolone Crescent Braid is the perfect blend of leftover steak, caramelized onions, and lots of gooey provolone that’s perfect for a Sunday lunch or simple weeknight supper. It would make a great party appetizer too!

Steak & Provolone Crescent Braid

Holy Cow! This was so dang good. The caramelized onions and garlic add so much flavor, so don’t skip out on making these. I knew this would be good when I dug out all the leftovers from my fridge, but I didn’t expect my husband to start singing when he had his first bite (no joke, y’all).

I used leftover steak from dinner the night before, but if you don’t have leftover steak just quickly grill one up with salt, pepper, garlic powder, and onion powder. You could also make the caramelized onions a couple days before and store in the fridge to make assembly going time quicker.

Ingredient notes and substitutions:

• leftover steak
• crescent roll dough
• mayonnaise
• provolone cheese slices
• onion
• extra virgin olive oil
• chopped garlic
• butter

• Pizza Stone & Peel
• Chef Knife
• Heavy Duty Skillet
• parchment paper
• rimmed baking sheet (optional)

How to Make a Steak & Provolone Crescent Braid

Making this steak and provolone crescent braid (or any crescent braid) couldn’t be easier. Roll out the crescent dough onto a piece of parchment paper, but do not separate the dough. Layer on the mayonnaise, cheese, steak, caramelized onions (see below for how to make caramelize onions), and more cheese. Then cut notches in the sides of the crescent roll and pull it up over the meat and cheese. Top with some melted butter and bake. I slide the parchment paper onto a pizza stone into a 400F oven and bake for 15-20 minutes (or cook on a large rimmed baking sheet) or until lightly golden brown.

Continue to Content

Steak & Provolone Crescent Braid

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Caramelized Onion Time: 35 minutes

Total Time: 1 hour 5 minutes

This Steak & Provolone Crescent Braid is the perfect blend of leftover steak, caramelized onions, and lots of gooey provolone that's perfect for a Sunday lunch or simple weeknight supper. It would make a great party appetizer too!

Print

Ingredients

• 1 onion + 1 tablespoon extra virgin olive oil, caramelized
• 1 teaspoon chopped garlic (about 2-3 large cloves)
• 1 8oz leftover steak, thinly sliced
• 1 8oz can refrigerated crescent roll dough
• 2 tablespoons mayonnaise
• 6 slices provolone cheese
• 1 tablespoon butter, melted

Instructions

Caramelize Onions per the directions below. Add chopped garlic in the last minute of cooking. Stir to cook garlic. Set aside and let cool.

Meanwhile, preheat a pizza stone in a 400F oven. (No pizza stone? See notes.)

Roll out the crescent dough onto a piece of parchment paper that's placed on a pizza peel, but do not separate the dough. Lightly pinch dough together.

In the middle of the dough spread on the mayonnaise longwaise down the dough, then add half of the cheese, add the thinly sliced steak, and caramelized onions. Lastly, add another layer of cheese.

Then cut notches in the sides of the crescent roll all the way down each of the long sides and pull each notch up over the meat and cheese. Lightly pinch and press to seal.

Lightly brush melted butter over the top of the crescent dough and bake. Slide the parchment paper onto a pizza stone into a 400F oven and bake for 15-20 minutes or until lightly golden brown.

Notes

No pizza stone or pizza peel? Place parchment paper on a large rimmed baking sheet and bake the same.

HOW TO CARAMELIZE ONIONS

• 1 yellow onion
• 1 tablespoon extra virgin olive oil

1. Cut the onions. Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices. (Alternatively, you can dice the onions.)

2. Add olive oil add onion slices to the pan.  Use a large, thick-bottomed sauté pan, this allows for maximum pan contact with the onions. Coat the bottom of the pan with olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir. Spread the onions evenly throughout the pan and let cook, stirring occasionally. If your stovetop burner runs hot, you may need to reduce the heat to medium or medium low to prevent the onions from burning.

3 Cook and stir. Let onions cook for 30 minutes to an hour more, stirring every few minutes. Let the onions stick a little and brown (this is when they are caramelizing), but then stir them before they burn.

The trick is to leave the onions alone enough to brown/caramelize (if you stir them too often, they won’t brown), but not so long so that they burn. It’s definitely something you don’t want to walk away from. If you plan to cook for more than 30 minutes, lower stove temperature to medium or medium-low and add a little more oil, if the onions are on the verge of burning.

A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds (or a wooden spoon if using a non-stick pan). As the onions cook down, you may need to scrape the pan every minute. Continue to cook and scrape the pan until the onions are a rich, browned color. It’s a personal preference how far you go with your onions and it also depends on what you plan to do with them too.

Store in the refrigerator for several days in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  3-Piece Pizza Grilling Set
• 
  Chef's Knife, 8-Inch 
• 
  Deep Fry Pan with Cover, 12-Inch
• 
  Rimmed Baking Pan, 16-3/4 by 12-Inch

Did you make this recipe?

Share and Tag @MyFamilyTable on Instagram...I'd love to see it. Or leave a comment!

Pin this recipe to your favorite Pinterest board:

• Nutella & Bacon Crescent Rolls
• Crescent Cranberry Wreaths
• Easy One Dish Pizza
• Cheesy Chicken Penne
• Double Caramel Sugar Cookies

• 2-4 yellow onions
• 2 tablespoons extra-virgin olive oil

1. Cut the onions. Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices. (Alternatively, you can dice the onions.)

2. Add olive oil add onion slices to the pan.  Use a large, thick-bottomed sauté pan, this allows for maximum pan contact with the onions. Coat the bottom of the pan with olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir. Spread the onions evenly throughout the pan and let cook, stirring occasionally. If your stovetop burner runs hot, you may need to reduce the heat to medium or medium low to prevent the onions from burning.

3 Cook and stir. Let onions cook for 30 minutes to an hour more, stirring every few minutes. Let the onions stick a little and brown (this is when they are caramelizing), but then stir them before they burn.

The trick is to leave the onions alone enough to brown/caramelize (if you stir them too often, they won’t brown), but not so long so that they burn. It’s definitely something you don’t want to walk away from. If you plan to cook for more than 30 minutes, lower stove temperature to medium or medium-low and add a little more oil, if the onions are on the verge of burning.

Use a metal spatula to help scrape up the browned bits from the bottom of the pan as the caramelization proceeds (or a wooden spoon if using a non-stick pan). As the onions cook down, you may need to scrape the pan every minute. Continue to cook and scrape the pan until the onions are a rich, browned color. It’s a personal preference how far you go with your onions and it also depends on what you plan to do with them too.

Store in the refrigerator for several days in an airtight container.