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.