There are a few important components necessary for the perfect steak and cheese sandwich. These Steak and Cheese Croissants hit all the marks and make for the ultimate lunch or dinner!
(This recipe for Steak and Cheese Croissants was originally posted in June 2010, but was updated with new photos and content in 2018).
Steak and cheese sandwiches always sound like such a good idea until I order one and am left completely unsatisfied. I can’t tell you how many times I’ve had a totally bland and “meh” steak and cheese that leaves me wishing I had simply ordered my standard go-to BLT. I’ve learned the hard way that the only way to get a steak and cheese that I love is to make it myself (that said, I don’t think I’ve ever had a steak and cheese from Philly, so obviously that could change things!). The good news is, they’re incredibly easy to make at home and don’t require a lot of ingredients.
HOW TO MAKE THE PERFECT STEAK AND CHEESE
So, what goes into the perfect steak and cheese sandwich? Well, I’m sure it’s a little different for everyone, but here are the elements I think are the most important:
- The steak matters: You don’t have to go crazy and get a super expensive cut of beef, but do look for a quality piece of meat. Generally ribeye works best for a steak and cheese sandwich, but if you want to spend a little less, skirt steak also works really well.
- Plenty of cheese: There’s nothing I hate more than when I order a steak and cheese and can’t taste or see the cheese at all. There’s no flavor, there’s no ooey gooey-ness, and you may as well just have ordered a steak sandwich. I like to use a flavorful sharp cheese and plenty of it. I don’t use Cheez Whiz on my sandwiches, but feel free to if you want!
- Good bread: The bread you serve your steak and cheese on is so important. Stale sub rolls are the worst, right? Make sure your bread is fresh and a little chewy. Or you can do like I am here and make steak and cheese croissants instead of subs. Croissants are never a bad idea.
STEAK AND CHEESE CROISSANT RECIPE
Once you have those basics down, the making of a steak and cheese is super simple! All you have to do is cook the onions and peppers (you could use mushrooms here, too, if you like) and then add the thinly sliced steak and cook until no longer pink, while breaking up a bit. Then layer your cheese on top!
I love a good sharp cheddar, but some people are American cheese purists and some prefer a more mild provolone, so use whatever you like best. And then divide all of that good stuff between two toasted croissants.
I don’t eat croissants too often, but every time I do, omg I’m in love. I especially love chocolate croissants, though I don’t exactly recommend serving your steak and cheese on a chocolate croissant. But on a plain croissant? Do it. The buttery layers of the croissant take the steak and cheese to a whole new level.
This is true happiness to me and is making me wonder how it’s possible that there are so many not-so-great steak and cheeses out there. This was so quick and easy to make, it seems like restaurants should have no trouble making a really good one! Oh well… Until I can make my way to Philly, this is one food where I believe homemade is definitely best.
Oh, and I definitely recommend serving your sandwiches with a nice cold beer. And savoring every bite and every sip. Goodbye, I am now in steak and cheese croissant heaven. Yes, that’s a real place and yes, you should come here and join me.
What’s your idea of the best steak and cheese sandwich?
Steak and Cheese Croissants
- 1/2 large white onion, thinly sliced
- 1/2 large green pepper, thinly sliced
- 2 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lb. thinly sliced rib-eye or skirt steak
- 6 slices sharp cheddar, American, or provolone cheese
- 2 croissants, lightly toasted
- Heat olive oil on a griddle or saucepan over medium-high heat. Add onions and peppers and cook until onions are caramelized, about 6 minutes.
- Add garlic, salt, and pepper, cook and stir for about 30 seconds. Push the veggies to the side of the pan.
- Add steak to pan, cooking while breaking up the meat with the back of 2 spatulas, until no longer pink. Once cooked through, mix in the peppers and onions.
- Top the steak and veggies with slices of cheese and let melt.
- Divide steak and veggies between the two croissants.