Steak & Cheese Croissant Sandwich

Serves

1 large sandwich (very filling)

Ingredients

For the steak

• 180–220 g beef steak (ribeye, sirloin, or strip steak)

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder (optional)

• 1 tbsp butter

• 1 small clove garlic, crushed

• Fresh parsley or thyme (optional)

For the sandwich

• 1 large butter croissant

• 2–3 slices melting cheese (Gruyère, Swiss, provolone, or mozzarella)

• 2 slices ripe tomato

• A few parsley leaves or fresh herbs (optional)

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Instructions

1. Cook the steak

1. Take the steak out of the fridge 15–20 minutes before cooking.

2. Pat dry with paper towels.

3. Season both sides with salt, pepper, and garlic powder.

4. Heat a pan over high heat and add olive oil.

5. Sear the steak for:

   • 2–3 minutes per side for medium-rare

   • 3–4 minutes per side for medium

6. Add butter, garlic, and herbs during the last minute and spoon the melted butter over the steak.

7. Remove from the pan and rest for 5 minutes, then slice against the grain.

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2. Prepare the croissant

1. Slice the croissant horizontally (do not cut all the way through if you want it hinged).

2. Lightly toast the cut sides in a pan or oven until just crisp.

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3. Melt the cheese

1. Place cheese slices on the bottom half of the warm croissant.

2. Put under a broiler or cover in a pan on low heat until the cheese melts smoothly.

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4. Assemble the sandwich

1. Layer the sliced steak on top of the melted cheese.

2. Add tomato slices.

3. Sprinkle with fresh parsley or herbs.

4. Close the croissant gently.

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Serving Suggestions

• Serve hot with roasted potatoes, fries, or a green salad.

• Optional sauce: garlic aioli, Dijon mustard, or herb butter.

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Texture & Flavor Notes

• Buttery, flaky croissant

• Juicy, medium-rare steak

• Rich, gooey melted cheese

• Fresh tomato balances the richness