1 lb. flank sliced against the grain as thin as you can
1 lg. bell pepper cut into thin strips
1 sm onion, thinly sliced
2 (8 oz.) cans of refrigerated crescent rolls (like Pillsbury)
1 c. shredded Mozzarella
3 tbsp. butter

Heat oven to 350 degrees. In large skillet over medium high heat, stir fry meat in butter until no longer pink. Remove steaks. Add onion and bell pepper. Cook until crisp tender; about 5 minutes. Return steak to skillet and salt, pepper and garlic to taste. Unroll 1 can of dough into two rectangles on ungreased cookie sheet. Overlap long sides to form one large 13 x 7 inch rectangle. Firmly press perforations and edges to seal. Spoon half of meat mixture in 2 inch wide strip lengthwise down the rectangle's center. Sprinkle half of cheese over meat. Fold dough over meat and press together to seal. Seal top and ends. On second cookie sheet repeat steps with remaining dough, meat mixture and cheese. Bake for about 20 to 25 minutes or until golden brown. Cool slightly, remove from cookie sheets and cool an additional 5 minutes.