Crescent Roll Steak and Potatoes

Just in the nick of time!  My light was fading and I was frantically taking pictures, hoping against hope that some of them would turn out.  I was rewarded with 3 relatively good ones!

I know this looks exactly like the Chicken Crescent Rolls and, in essence, they are… almost.  These have a few distinct differences.  First, I didn’t use chicken.  Second, I didn’t use cream of chicken soup.  And I was out of mayo. (insert sad face here)
  • 2 8 oz cans crescent rolls
  • 1 10 3/4 oz can cream of potato soup, undiluted
  • 3/4 cup grated cheddar cheese (for the sauce)
  • 1/2 cup half and half or whipping cream (not heavy) – I used a half and half substitute of 4 1/2 tbsp butter + whole milk = 1 cup
Filling
  • 4 oz cream cheese, chive and onion flavor (very soft)
  • 4 tbsp butter (very soft, not melted)
  • 1/2 – 1 tsp garlic powder (optional)
  • 1/2 – 1 cup shredded round steak*
  • 1/2 – 3/4 cup grated cheddar cheese
  • salt and pepper, to taste
  • 2 – 4 tbsp mayonnaise**
  • 1 – 2 cups grated cheddar cheese (to sprinkle on top)

*I cooked the round steak in a slow cooker with broth (vegetable), garlic, salt and pepper.  I recommend on low for 8-9 hours, or until able to shred easily with 2 forks. **I mentioned I didn’t have mayo… so instead, I used a few tbsp Dijon mustard to keep the filling from being too dry.  I would use mayo.

 

Preheat oven to 350 degrees. Butter/grease the pan (whatever size will hold all the rolls)

  1. For filling, mix cream cheese and butter until very smooth; add garlic powder
  2. Add in steak and cheese; mix until well combined
  3. Add 2 tbsp mayo or mustard; mix to combine, adding more if mixture is dry; salt/pepper to taste; set mix aside
  4. In a saucepan, mix half and half, 3/4 c cheese and undiluted cream of potato soup; heat until cheese melts – don’t boil – salt/pepper to taste
  5. Put a thin layer of soup mixture in bottom of baking dish
  6. Bust out the crescent rolls!
  7. Place a tablespoon full of filling on thick part of roll; roll from thick end and seal sides as best as possible; place seam-side down in dish; repeat until dish is full or you’re out of crescent rolls
  8. Drizzle the remaining soup mix on top of rolls; sprinkle with cheese

Bake at 350 degrees for 30 minutes. Let cool, so everything settles. Serve and enjoy!

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