Philly Cheese Steak Braid/Mummy

I ran across this recipe on Pinterest a couple years ago, and kind of made it my own. It is a spin of the classic comfort food philly cheese steak. It has sauteed onion, bell peppers and ooey gooey provolone cheese. My kiddos are not big fans of big slices of onion and bell pepper, so I usually make two “braids”. One braid all the way for the adults and one with just the meat and cheese for the kiddos. When it is finished, my kids say it looks like a mummy. It is a SUPER easy and fun meal that everyone will love.

Preheat oven to 375.

I start by slicing my onion and green bell peppers into thin strips. I then saute them in a hot pan with olive oil and butter. We LOVE garlic around our house, so I usually add some minced garlic when my onions and peppers become tender. While my veggies are cooking, I thinly slice my rinsed tenderized venison round steak and put them in a bowl for seasoning. For seasoning I like to use some Worcestershire sauce, and my classic trio of SALTGRASS seven seasoning, garlic powder and onion powder. Give your meat a good stir to coat with seasoning and dump it into the pan with the onion and peppers. Once the meat is cooked, remove from heat.

For my “braid”, I like to use good ol crescent rolls. I like to do this part on the pan I will be using to bake on, since moving the “braid” is not so easy. I roll out my crescent rolls, keeping them as one, and “pinch” together the perforated parts. With my dough laying long ways, I then make about 1/4 inch slits all the way down with a sharp knife on both side, leaving enough room in the middle to fill with my meat mixture. Next, spoon meat and peppers into the middle of the dough and cover with provolone cheese. I like to use the sliced cheese, but shredded works perfect as well.

Once you have your cheese one, carefully start folding over the strips of dough from each side to cover the top the best you can. Sometimes my dough is super cooperative and my “braid”/mummy looks amazing. Other times, it looks more like a braid or mummy that has been slept on and then ran a marathon. Either way, it all eats the same, lol. Once my braid/mummy is all put together, I like to sprinkle it with a little bit of garlic powder before placing it in the oven.

Simply cook in you preheated oven for 12-15 mins, or until crust is golden brown. When ready, slice that mummy up and serve.

Ingredients:

• 1-2 pks tenderized venison round steak (rinsed and thinly sliced)
• 1/2 tbs butter
• 1 tbs olive oil
• 1-2 lrg green bell pepper (sliced)
• 1/2-1 lrg onion (sliced)
• 1 heaping tbs minced garlic
• 1/2-1 tbs Worcestershire sauce
• 1/2-1 tsp SALTGRASS seven seasoning
• 1/4-1/2 tsp garlic powder
• 1/4-1/2 tsp onion powder
• sliced provolone cheese
• 1-2 cans of crescent rolls

INGREDIENTS ARE ESTIMATIONS and depend on how many rolls you plan to make. I usually make 2 for our family of 5.

Directions:

• preheat oven to 375
• saute sliced green bell pepper and onion
• add minced garlic once peppers and onions are tender
• in bowl, combine thinly sliced venison steak, Worcestershire sauce, SALTGRASS seven seasoning, garlic powder, and onion powder.
• roll out crescent roll on nonstick baking pan, keeping it as one
• pinch together perforated areas
• with dough laying long way, make 1/4 inch slices all the way down on both sides. making sure to leave enough room in the middle for meat and peppers
• spoon meat and peppers into the middle area
• cover meat and pepper mixture with provolone cheese
• fold over slices from both sides, covering the cheese as best you can
• sprinkle with additional garlic powder (optional)
• bake for 12-15 min, or until golden brown.
• ENJOY