LA-based musician and YouTube sensation Sam Tsui revisits his Philadelphia roots in this recipe-recreation challenge. Watch the talented singer prepare a shareable Philly cheese steak pastry dish.INGREDIENTS:1 pound of ribeye, thinly sliced4 tablespoons of butter, divided1 onion, peeled and sliced1 green bell pepper, seeded and slicedSalt, to tasteFreshly ground black pepper, to taste1 teaspoon of garlic powder2 cans of crescent dough12 slices of provolone cheeseEgg wash, for brushingItalian seasoning, for garnishWarm cheese sauce, for dippingChopped fresh parsley, for garnishSTEPS:1.) Preheat oven to 375 degrees F.2.) In a skillet, sear ribeye with half the butter until caramelized. Transfer ribeye into a bowl.3.) In the same skillet, sauté onions with the remaining butter. Add bell peppers, then season with a couple pinches of salt and pepper, as well as the garlic powder. Sauté until caramelized.4.) Place the cooked ribeye onto the vegetables, gently stir to incorporate and remove from heat.5.) Prepare the crescent ring by greasing a pizza pan. Arrange dough triangles with pointy side facing out, overlapping slightly to form a circle.6.) Place a slice of provolone in the middle of the ring, and repeat around the circle with a total of 6 slices. Top with ribeye and caramelized vegetables, then with the remaining 6 cheese slices.7.) Fold over the triangles to seal. Brush with egg wash and sprinkle with Italian seasoning.8.) Bake for 20 to 30 minutes until golden and bubbly.9.) Garnish with parsley, then slice and enjoy with a bowl of warm cheese sauce in the center.Watch Sam's new video, "Impatience:" https://www.youtube.com/watch?v=A2f3E1TjQ6QFor more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade