I went to D’Alessandro’s Steaks and Hoagies the other day and ordered a standard cheesesteak whiz wit (that’s cheese whiz with fried onions for the non-Philadelphians in the group ). It was over a pound of massive (for exact deets check out Cheesesteak guy’s post) and came with a fork so no filling was wasted in the consumption. The gooey whizziness swirled throughout the minced meat and sweet caramelized onions. Every bite contained this holy trinity. No wonder Philadelphians go crazy for cheesesteaks! It really is that good! I mean it. It’s awesome.
The small seating area and countertop was lined with tubs of condiments. I saw pickled peppers, hot peppers, crushed red peppers, ketchup, siracha, and banana peppers. People were not shy when it came to their condiments, nor were they stingy! As I was spooning the spillage in my mouth, I realized how much this cheesesteak needed some acid or vinegar to cut through the heavy cheese and meat. No wonder the condiments were so popular! The only thing that was missing next to the hot peppers was a bowl of spicy, tangy kimchi. Hence, my inspiration for this kimchi cheesesteak crescent!
Personally, I love my cheesesteaks with whiz. I love how melty and ooey, gooey it gets. However, I also know it’s processed and not real and the thought of scooping whiz sauce out of a can makes me feel a little bad about myself . So to justify using whiz in my crescent I made Kresha Faber’s home made cheese whiz, which turned out perfectly! I highly suggest you try it! But, if you are more of a provolone or American cheese lover, then by all means go for it! They all taste great!
The kimchi adds the perfect amount of tangy, spicy, brightness that compliments the juicy rib eye and onions so well. These crescents are a great vessel to package this yummy cheesesteak goodness. It’s easy to make and is great as an appetizer or best served as a game day snack (I’m all about game day snacks!) Serve it hot as is, or with any dip of your choice. I mean, who says you can’t serve it with more whiz to dip!?
If you try this recipe, please share it with me and leave a comment below! I would love to know what you think about my kimchi and cheesesteak combination. Who knows, maybe I’ll see kimchi on the countertop at D’Alessandro’s the next time I go!
- ¾ pound of Ribeye (or sirloin steak) sliced thin against the grain
- ½ onion chopped
- ½ cup kimchi, remove as much liquid as possible and roughly chop
- ½ cup shredded cheese of your choice (or whiz)
- 1 package Pillsbury crescents
- ½ tsp salt, and extra for seasoning
- 1 Tbsp vegetable oil
- 1 whisked egg (optional)
- Preheat oven to 375 degrees
- Meanwhile, place oil in skillet on medium heat and fry onions until translucent and lightly browned (approx 3-4 minutes). Season with sprinkle of salt then transfer to food processor
- In same skillet, cook meat turning once until cooked through (approx 1-2 minutes per side). Season with sprinkle of salt then transfer to food processor
- Add chopped kimchi to food processor, add ½ tsp salt and turn on to rough chop for 5 seconds
- Lay crescent dough flat and place spoonful of filling at the base of triangle, sprinkle with generous amounts or cheese (or whiz) and roll up to create crescent
- Lay on parchment lined baking sheet and brush with egg wash
- Place in oven and cook for 10-12 minutes, or until golden brown
- Serve warm!