Crescent Rolls filled with Mushrooms & Steak

[House of Pasta]

When I was growing up, my mother made something she called "Continental Steak Rolls" (which may or may not have been the true name of the dish). I believe she found it on the wrapper for a can of Pillsbury Crescent Rolls. Essentially, the rolls were made into pockets and filled with steak, mushrooms, and onions if memory serves. (It featured a sour cream sauce that I did not appreciate in childhood.) I want to try to duplicate this dish for a family member, but I do not have a copy and Mom can not reproduce it after all of these years. We tried to find it online, but could not find the actual recipe. Does anyone have a recipe that sounds like this one? I am going to experiment with it and see what I come up with, but first I wanted to see if any one out there might actually have a copy before I do.... Thanks!

[CM]

This one looks like it has the ingredients you've described so it might be a good starting point for your experiments. Let us know how it goes!

STEAK ROLLS FOR 8
Printed from COOKS.COM

1 1/2 lbs. round steak, sliced in strips
1 clove garlic, minced
1 small onion, chopped
1 tbsp. extra virgin olive oil
1/2 tsp. garlic powder (more or less, to taste)
1/2 pkg. mushrooms, cut into small pieces
2 pkgs. Crescent rolls (separated into rectangles, 2 per rectangle)
Sliced Mozzarella cheese
salt and pepper, to taste

Sauté onions, mushrooms, and garlic in olive oil until tender (may add 1 tsp butter for extra flavor). Season meat with salt and pepper. Brown meat in 2 tablespoons olive oil with garlic and onion. Using a slotted spoon, place mushrooms, onions, meat and cheese on roll. Sprinkle lightly with garlic powder.Roll up and pinch ends tightly to close.

Bake in a preheated 300°F oven until rolls are golden brown.
Serve with sauce.

SAUCE:
1 pt. sour cream
1 tbsp. parsley flakes
2 tbsp. butter

Put all ingredients in saucepan and heat slowly. Stir frequently. DO NOT BOIL!!

[House of Pasta]

Thanks, CM! That looks very, very close (I think the only actual difference is the cheese). And I think the cheese would be a wonderful addition. I will be making these next weekend.