Philly Cheese Steak Rolls

This is something quick I thought would be a GREAT way to start out this new venture of mine!  When visiting a Chinese Buffet recently my husband and kids had something they really enjoyed so I decided to try and make it at the house!  (Keep in mind I'm not a food photographer!)

 

Ingredient List:
2-3 Pounds Deli Roast Beef, pretty thinly sliced (I wait until it goes on sale and FREEZE b/c it can be expensive) About one pound for each roll you plan on making.
1 medium onion diced (we aren't green pepper fans but I'm sure it would taste great with it added in as well.  Just mix in with the diced onion and keep going)
Enough butter to sautee the onion
2- 1 lb blocks of Provolone Cheese
2 cans French Onion Soup
2 cans Beef Consume 
2 tubes of Crescent Roll Dough (I use the seemless kind but any kind works as long as you mash the edges together)

Start by slow cooking the Roast Beef in the French Onion Soup and Beef Consume until it is nice and juicy.  I am always in a rush though and this only lasts for about 30 minutes at most.  LOL  

While that is seeping in the flavor, pre-heat your oven to 350* and sautee up your onions until they are translucent.

Spread out your Crescent Roll dough on a cookie sheet (I recommend using parchment paper under or it will stick to the sheet.) If you are using the separated dough, make sure to pinch it all together so the rolls don't fall apart.   

Cut your cheese up into desired thickness, we LIKE cheese, I mean REALLY like it, so I make larger chunks.

Since you have done all of these things at least TWICE to feed your MASSES, your meat will have quite a while to soak in lots of juice.

If your meat has stewed long enough for your personal preference, remove it from the juice but KEEP THE JUICE!!!  

I start by putting a line of cheese down one edge of the dough followed by a small row of meat and sprinkling of onions and begin to roll it repeating the process over and over.  Don't fill it all the way to the edge though b/c the dough won't have anything to stick to and will fall apart. 

(Learn from my experience, keep the paper under it the WHOLE TIME even while baking!)

You can brush egg whites over it for a beautiful golden color (I did) or you could just pop it in the oven at this point. You want to bake it for about 25-40 minutes (depending on how many you cook at one time and your oven) until it is golden brown all over. 

It should look about like this!!!

I make 2 when I have a couple kids at sleep overs but if everyone is home I need at least 3 b/c they all love them!

One I slice it up and serve it, I give the juice I stewed the meat in earlier to the kids to dip the slices in.  YUMMY Drippy Goodness!!!! 

I hope you and your family enjoy this recipe as much as we do and I hope this is the first of many useful postings!