Philly Cheesesteak Crescent Ring

INGREDIENTS:

1 Tablespoon vegetable oil
14 ounces shaved steak
2 Tablespoons salted butter
1 small sweet onion, small diced
1 small green bell pepper, small diced
1 small red bell pepper, small diced
2 cloves garlic, minced
1 ½ Tablespoons Worcestershire sauce
1 Tablespoon Montreal steak seasoning
16 ounces (2 tubes) crescent rolls
1 ½ cups shredded provolone cheese
1 large egg
splash of water
½ teaspoon dried parsley (optional)

DIRECTIONS:

Preheat the oven to 375°F. Line a large sheet tray with parchment paper and set it aside.
In a large skillet over medium-high heat, add 1 Tablespoon vegetable oil. Once hot, add 14 ounces shaved steak and stir it around to loosen it up.
Let it sear on one side until golden brown, then sear it on the other side. Continue to do this until there is no pink left. This will take about 8 minutes.
Place the cooked steak on a plate and set aside.
Place the skillet back on the stove and melt 2 Tablespoons salted butter. Add 1 small sweet onion, small diced, 1 small green bell pepper, small diced and 1 small red bell pepper, small diced and stir, so everything is coated in the butter.
Continue to cook, occasionally stirring, until the vegetables have softened and starting to brown, about 8 minutes.
Add 2 cloves garlic, minced to the pan, stir it in, and cook until fragrant, 30 seconds.
Add the meat back to the pan along with 1 1/2 Tablespoons Worcestershire sauce and 1 Tablespoon Montreal steak seasoning, stir to combine, and take off the heat.
Place a small bowl on to the center of the prepared sheet tray. Take the 16 ounces (2 tubes) crescent rolls triangles and form a sunburst shape around the bowl …