Go Back
+ servings
steak and cheese hand pies on a white platter with red napkin
4.91 from 10 votes

Steak and Cheese Hand Pies

Prep Time5 mins
Cook Time14 mins
Course: Main Dish
Cuisine: American
Keyword: beef, cheese, hand pie, steak and cheese
Servings: 6
Calories: 138.25kcal


  • 1 8 ounce can crescent rolls
  • 9 teaspoons onion and chive cream cheese spread
  • 12 slices deli roast beef
  • 3 slices provolone cheese
  • 3 slices cheddar cheese
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon dried oregano


  • Preheat oven to 375 degrees.
  • Unroll crescent roll dough and press seams together to form a rectangle.
  • Cut the dough into 6 squares.
  • Spread 1 1/2 teaspoons of onion and chive cream cheese spread on each dough square. Leave a 1/4" border around the edges.
  • Place 2 slices of deli roast beef on top of cream cheese spread.
  • Top each square with 1/2 slice of provolone and 1/2 slice of cheddar.
  • Fold each square into a triangle and crimp the edges with a fork to seal.
  • Transfer hand pies to a parchment lined baking sheet.
  • In a small bowl, combine egg and water; brush egg wash on top of each hand pie.
  • Sprinkle dried oregano on top of each hand pie.
  • Bake for 14 minutes or until golden brown and cooked through.
Copyright 2020 It Is a Keeper (www.itisakeeper.com). All rights reserved.


  • Try different dough: Try using pizza dough or pie crust in place of crescents.  You may need to adjust the baking times.
  • This recipe can be doubled: This is a great make ahead/freezer.  Make a double or triple batch and freeze the extras before baking for a quick dinner or snack.
  • Add veggies: Feel free to add any veggies that your family enjoys.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.