My husband is amazing. Aside from all the wonderful ways he makes me feel special and loved, he also really knows how to cook. His recipes often mean I have to spend a few extra minutes at the gym, and you know what? It’s worth it!
Ever since I started blogging, he notices when I take pictures of meals and gets offended if I don’t take a picture of something he’s made. He’ll ask, “What, not pretty enough for the blog?” Most of the time, I’m just too focused on digging in to take pictures!
His most recent recipe is one that made me say, “seriously?!” after the first bite. It’s that good. Healthy? Hmmm, debatable….but seriously, seriously delicious.
It all started with PInterest. And no, Riley doesn’t use Pinterest. One night, however, we were lacking in dinner inspiration so I started browsing through recipes I’d pinned. He stopped me when I got to this Italian Sub Layered Bake recipe from Rachel Schultz. We got the ingredients and he made that for dinner. And it was delicious! Basically, it’s an Italian sub made with crescent rolls and baked. Yeah…. awesome, right?
One night, Riley decided to toy around with the crescent bake idea and make this amazing little gem of a dinner:
The first time he made this I was in such a food coma that I didn’t take a single picture. The second time around, however, I was ready with the camera! Here’s the play-by-play of how to make this cheesy and delicious steak bake. I’m estimating these measurements, since Riley eye-balled most of it (he’s too much of a culinary genius to measure things!).
Steak & Cheese Crescent Bake
Time: 60 minutes (worth it!)
Serving Size: Well, that’s really up to you I suppose. Ours made 4 servings 🙂
- 3/4 lb. shaved steak (you could use steak strips if you can’t find the shaved. We used strips the first time around and it was just as good).
- 1 package crescent rolls
- 1 cup shredded mozzarella cheese
- 1 jalapeno
- 1 banana pepper
- 1 yellow onion, sliced
- 2/3 cup fat-free ricotta cheese
- 1 egg white
- 1/2 cup Parmesan cheese
- Freshly cracked pepper
Step 1) Preheat oven to 350 and begin cooking the veggies until soft. Cook the steak in a separate pan until almost completely cooked through.
Meanwhile, spray an 8×8 pan with cooking spray and spread half the crescent rolls, pressing seams together with fingers.
Step 2) Drop the ricotta cheese on top of the dough in small dollops. Sprinkle half the mozzarella cheese on top.
Step 3) Add the veggies and cooked steak.
Step 4) Pour half of the egg white over the mixture, top with the remaining cheese, and cover with the other half of crescent dough.
Step 5) Brush the remaining egg white over the top of the dough. Top with cracked pepper.
Step 6) Cover with foil and bake for 23-25 minutes.
Step 7) Remove foil, top with Parmesan and bake for another 23-25 minutes.
Slice and serve!
It seems time consuming, but it’s really not. Once all your ingredients are cooked and on the counter, you just pile it all on in layers and bake it. It’s so good!
We’ve made it our mission lately to think of other ways we can use the crescent roll template. A couple weeks ago, Riley made a Cuban bake using the same general format. It was good, but the steak version is seriously the best!
What kind of crescent bake would you make?