Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 2: Cook the Cheesesteak Filling

• Heat olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper and sauté for about 5-7 minutes until softened and slightly caramelized.
• Push the vegetables to the side of the skillet and add the thinly sliced steak. Season with garlic powder, salt, and pepper. Cook the steak for about 4-5 minutes, stirring occasionally until it’s browned but still tender. Combine the steak with the vegetables and remove from heat.
• Set the cheesesteak mixture aside and allow it to cool slightly before stuffing the crescent rolls.

Step 3: Prepare the Crescent Rolls

• Unroll the crescent dough and separate it into the individual triangles as pre-cut on the dough sheet.
• Place a slice of provolone cheese (or half a slice, depending on the size of the triangle) on the wide end of each crescent triangle.
• Spoon a small amount of the steak, onion, and bell pepper mixture onto the cheese. Be careful not to overfill the dough, as this may make rolling and baking difficult.

Step 4: Roll and Assemble

• Starting from the wide end of the crescent triangle, carefully roll up each crescent dough piece with the cheesesteak filling inside, tucking in the sides as you go to prevent spillage.
• Place each crescent roll seam-side down on the prepared baking sheet, ensuring there is enough space between them to expand as they bake.

Step 5: Bake to Golden Perfection

• Brush the tops of the crescent rolls with melted butter to give them a golden, buttery finish.
• Bake in the preheated oven for 12–15 minutes, or until the crescent rolls are puffed and golden brown.