Steak & Cheese Croissant Sandwich

Ingredients (2 sandwiches)

Steak

• 300 g ribeye steak or sirloin steak

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika

Sandwich

• 2 large buttery croissants

• 2 slices cheddar cheese (or Swiss cheese)

• 1 cup fresh arugula

• 1 tbsp butter

Optional Sauce

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• ½ tsp honey

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Instructions

1. Cook the Steak

1. Pat the steak dry and season with salt, pepper, garlic powder, and paprika.

2. Heat olive oil in a skillet over medium-high heat.

3. Sear steak 3–4 minutes per side for medium-rare (longer if preferred).

4. Let the steak rest for 5 minutes, then slice thinly.

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2. Toast the Croissants

1. Slice croissants in half horizontally.

2. Spread a thin layer of butter inside.

3. Toast in a skillet or oven at 180°C (350°F) for 3–4 minutes until warm and crispy.

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3. Make the Sauce (Optional)

In a small bowl mix:

• mayonnaise

• Dijon mustard

• lemon juice

• honey.

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4. Assemble the Sandwich

1. Spread sauce on the croissant.

2. Place cheese slices on the bottom half.

3. Add warm sliced steak.

4. Top with fresh arugula.

5. Close the sandwich with the croissant top.

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5. Serve

Serve immediately while warm.

Optional additions:

• caramelized onions

• tomato slices

• garlic aioli

• truffle mayo

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⭐ Tips for best flavor

• Use ribeye steak for juicier sandwiches.

• Warm the assembled sandwich 1 minute in oven to melt the cheese perfectly.

• Add balsamic glaze for a gourmet touch.