Description
Steak Croissant Sandwich
This Steak Croissant Sandwich is a flavor explosion! The combination of juicy steak, melted cheese, and flaky croissant will have your taste buds singing.
Ingredients:
2 thin slices of steak (flank steak, skirt steak, or tenderloin work well)
1 tablespoon olive oil
Salt and pepper to taste
1 croissant, split in half
2 slices of cheese (your favorite melting cheese)
1 tablespoon butter
1/2 cup chopped shallots
1/4 cup red wine
1/4 cup beef broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Instructions:
Season the steak with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Cook the steak for 2-3 minutes per side, or until desired doneness.
Remove the steak from the skillet and let it rest for 5 minutes.
In the same skillet, melt the butter.
Add the shallots and cook until softened, about 5 minutes.
Add the red wine and beef broth to the skillet and bring to a simmer.
Cook for 5 minutes, or until the sauce has thickened.
Stir in the Dijon mustard and Worcestershire sauce.
Season the sauce with salt and pepper to taste.
Place the bottom half of the croissant on a plate.
Top with the steak, cheese, and onion sauce.
Place the top half of the croissant on top.
Serve immediately and enjoy!
Tips:
You can add other ingredients to your sandwich, such as caramelized onions, mushrooms, or sautéed spinach.
Serve the sandwich with your favorite sides, such as fries, salad, or a side of vegetables.
#Foodie
Step-by-Step Guide
Follow these detailed instructions for a perfect sandwich. First, ensure your steak is at room temperature for even cooking. Pat it dry before seasoning generously with salt and pepper. Heat the olive oil in your skillet until it shimmers. Sear the steak without moving it for 2-3 minutes to develop a crust, then flip. After cooking, let it rest on a cutting board. While it rests, build your sauce: melt butter, sauté shallots until translucent, then deglaze the pan with red wine, scraping up the flavorful bits. Add beef broth and simmer to reduce by half. Off heat, whisk in Dijon and Worcestershire. Thinly slice the steak against the grain. Assemble by placing the warm steak on the croissant bottom, topping with cheese so it melts, then spooning the rich shallot sauce over everything before adding the top.
Serving Suggestions
This decadent sandwich is a meal on its own but pairs beautifully with light, crisp sides to cut through the richness. Serve it with a simple arugula salad dressed in lemon vinaigrette, a cup of roasted tomato soup for dipping, or crispy potato wedges. For a brunch twist, add a sunny-side-up egg on top of the steak before saucing.
How-to Summary
Quickly summarize the process: Season and sear steak, then let rest. In the same pan, make a shallot and red wine pan sauce. Slice the steak, assemble on a split croissant with cheese and the warm sauce, and serve immediately.
Frequently Asked Questions
Can I use a different cut of beef? Yes. Flank and skirt steak are excellent for flavor, but for a more tender bite, ribeye or sirloin are great choices. Adjust cooking time for thickness.
What’s the best cheese to use? A good melting cheese is key. Provolone, Gruyère, white cheddar, or even a creamy Havarti work wonderfully.
How can I make this ahead of time? You can prepare the shallot and wine sauce up to two days in advance. Reheat gently before assembling. Cook and slice the steak just before serving for best texture.
My sauce is too thin. How do I thicken it? Let it simmer a few minutes longer to reduce further. For a quick fix, make a slurry with 1 tsp cornstarch and 1 tbsp cold water, whisk it into the simmering sauce until thickened.
Can I make this without alcohol? Absolutely. Substitute the red wine with an equal amount of additional beef broth mixed with 1 teaspoon of balsamic vinegar for depth.
Common Mistakes to Avoid
- Not letting the steak rest: Slicing immediately causes all the flavorful juices to run out, leaving the meat dry.
- Overcrowding the pan: This steams the steak instead of searing it. Cook in batches if necessary.
- Using a cold croissant: Briefly warm the split croissant in the oven or a toaster oven for a flaky, warm base that won’t get soggy.
- Adding cheese to a cold sandwich: The residual heat from the steak and sauce should melt the cheese. If needed, pop the assembled sandwich under a broiler for 30 seconds.
Conclusion
This Steak Croissant Sandwich transforms simple ingredients into a gourmet experience with minimal effort. The key lies in the technique: a proper sear, a flavorful pan sauce, and timely assembly. It’s a versatile recipe perfect for an impressive lunch, hearty dinner, or even a special brunch. By following the steps and tips provided, you can consistently create a restaurant-quality sandwich that is sure to become a favorite. Enjoy the delicious results of your culinary effort.