Steak and Cheddar Croissants have become a real go-to for me, especially when I’m looking for something satisfying and comforting. They’re perfect for a weekend brunch, a quick lunch, or even a hearty snack.
What makes these little cuties so special is the combination of flaky, buttery croissants with savory, tender steak and melty, sharp cheddar cheese. It’s a flavor explosion in every bite!
Recipe Overview: Steak and Cheddar Croissant Delight
This dish is essentially a supercharged sandwich. We’re talking about taking those delicious, store-bought croissants and elevating them to a whole new level.
The key is using good quality steak, seasoned simply, and cooked just right. Then, we pile it high with sharp cheddar, which melts beautifully.
I find they’re best served warm, straight from the oven, when the cheese is gooey and the croissant is at its flakiest. They pair wonderfully with a light salad or some fresh fruit.
This is a great option for a quick, but flavorful meal! It’s ideal if you are looking for a fast dinner option.
Delicious Ingredients for Steak and Cheddar Croissants
Here’s what you’ll need to make these tasty treats:
- Croissants: 4 large, store-bought croissants. You want them to be nice and fresh.
- Steak: About 8 ounces of sirloin or ribeye steak. These cuts are tender and cook quickly.
- Cheddar Cheese: 4 slices of sharp cheddar cheese. The sharper, the better, in my opinion! You can also use pre-shredded cheddar. About 1 cup.
- Olive Oil: 1 tablespoon. Just for cooking the steak.
- Salt and Black Pepper: To taste. Freshly ground black pepper is always best.
- Butter (optional): 1 Tablespoon.
Optional Ingredient Tip:
Feel free to get creative with additions! You could also include:
- Sliced Tomatoes
- Onion
- Lettuce
If you don’t have sirloin or ribeye, you can use another tender cut of beef. Just make sure it’s not too tough.
Step-by-Step Instructions for the Perfect Steak and Cheddar Croissant
Let’s get cooking! Here’s how to make these delicious croissants:
- Prepare the Steak: First, take your steak out of the fridge about 30 minutes before you plan to cook it. This helps it cook more evenly. Pat it dry with a paper towel. This will give your steak a good browning when frying it.
- Season the Steak: Generously season the steak on both sides with salt and freshly ground black pepper.
- Cook the Steak: Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, add the steak to the skillet.
- Sear the Steak: Cook the steak for about 3-4 minutes per side for medium-rare, or longer depending on your preference. Use a meat thermometer to check for doneness (130-135°F for medium-rare).
- Rest the Steak: Once the steak is cooked, remove it from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, making the steak more tender.
- Slice and butter the Croissant: You will want to make sure you slice the croissants horizontally, and they’re ready to be filled.
At this step you can add butter on each side of the croissant. - Slice the Steak: After resting, slice the steak thinly against the grain.
- Assemble the Croissants: Slice the croissants in half horizontally. Place a slice of cheddar cheese on the bottom half of each croissant.
- Add the Steak: Top the cheese with the sliced steak.
- Top with Cheese: Add the remaining cheddar cheese on top of the steak.
- Close the Croissants: Place the top half of the croissant back on.
- Bake (Optional): If you want the cheese extra melty, you can place the assembled croissants on a baking sheet and bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until the cheese is fully melted and bubbly. If you don’t, that’s fine too! The residual heat from the meat is usually enough to melt the cheese!
Variations & Tips for your Steak Croissant
- Cheese Choices: Feel free to experiment with different types of cheese! Provolone, Monterey Jack, or even a spicy pepper jack would be delicious.
- Make-Ahead: You can cook the steak ahead of time and store it in the fridge for up to 2 days. Just reheat it gently before assembling the croissants.
- Storage: Leftover croissants can be stored in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat, wrap the croissant in foil and bake in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also use a microwave, but the croissant may not be as crispy.
- Serving: Serve these croissants with a side of your favorite dipping sauce. A creamy horseradish sauce or a simple Dijon mustard would be great.
Key Details
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Servings: 4
- Equipment you’ll need: Skillet, Cutting board, Knife, Baking sheet (optional)
Steak and Cheddar Croissant
Ingredients
- 4 large croissants
- 8 ounces sirloin or ribeye steak
- 4 slices sharp cheddar cheese or 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and Black Pepper to taste
- 1 Tablespoon Butter optional
Instructions
- Take steak out of the fridge about 30 minutes before cooking. Pat it dry with a paper towel.
- Season the steak on both sides with salt and freshly ground black pepper.
- Heat olive oil in a skillet over medium-high heat. Add the steak to the skillet once hot.
- Cook the steak for about 3-4 minutes per side for medium-rare, or longer to your preference. Check for doneness with a meat thermometer (130-135°F for medium-rare).
- Remove steak from skillet and let it rest on a cutting board for about 5 minutes.
- Slice the croissants horizontally. Optionally, add butter to each side.
- Slice the steak thinly against the grain.
- Place a slice of cheddar cheese on the bottom half of each croissant.
- Top the cheese with the sliced steak.
- Add the remaining cheddar cheese on top of the steak.
- Place the top half of the croissant back on.
- For extra melty cheese, bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until cheese is melted and bubbly. Alternatively serve without baking.