Description
Flaky, buttery croissants loaded with juicy seared steak and melty provolone? Yes, please. This Steak & Cheese Croissant Sandwich is rich, savory, and balanced with fresh greens and a bright chimichurri drizzle. It feels like something from a café, but it’s incredibly easy to make at home. Perfect for lunch, brunch, or an indulgent dinner—this one delivers serious wow factor.
Ingredients
2 large buttery croissants, sliced horizontally
12–14 oz ribeye, sirloin, or NY strip steak (bite-size pieces or thin slices)
Salt & black pepper, to taste
1 tsp garlic powder
1 tbsp olive oil or butter
4 slices provolone (or Swiss)
1 cup arugula or baby spinach (optional)
Chimichurri (Optional but Recommended)
½ cup fresh parsley, finely chopped
2 garlic cloves, minced
1 tbsp red wine vinegar or lemon juice
¼ cup olive oil
Pinch red pepper flakes
Salt, to taste
Instructions
Cook the Steak: Heat oil or butter in a skillet over high heat. Season steak with salt, pepper, and garlic powder. Sear 2–3 minutes until browned and just cooked through. Remove from heat.
Make Chimichurri: Mix parsley, garlic, vinegar, olive oil, red pepper flakes, and salt. Set aside.
Melt the Cheese: Return steak to low heat. Top with provolone and cover 30–60 seconds until melted.
Toast Croissants: Lightly toast cut-side down until golden and crisp.
Assemble: Bottom croissant → greens → cheesy steak → drizzle chimichurri → top croissant.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
Nutrition
- Calories: ~720 per sandwich (varies by cut & cheese)
- Protein: 45g