French Onion Sliced Steak Croissant Sandwich
Indulge in the decadent layers of the French Onion Sliced Steak Croissant Sandwich, a perfect fusion of Parisian-inspired comfort and steakhouse flair. This recipe features buttery, golden croissants piled high with tender, perfectly seared ribeye steak, sweet caramelized onions infused with fresh thyme, and a melty layer of nutty Gruyère cheese. The onions, slow-cooked with a hint of brown sugar and deglazed with savory beef broth, capture the essence of classic French onion soup, while the flaky croissant provides an irresistibly rich base. With just the right balance of textures and flavors, this gourmet steak sandwich is both a showstopper and supremely easy to prepare. Ideal for a hearty lunch, an indulgent dinner, or a standout addition to brunch, this recipe transforms everyday ingredients into an elevated bistro-worthy treat.
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Recipe Information
Ingredients
- 4 whole Croissants
- 1 pound Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 large Yellow onions
- 1 teaspoon Brown sugar
- 1 cup Beef broth
- 1 cup Gruyère cheese
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves
Instructions
Prepare the steak: Season the ribeye steak on both sides with the salt, black pepper, and 1 tablespoon of olive oil. Let it rest at room temperature for 15 minutes.
Caramelize the onions: Peel and thinly slice the yellow onions. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Add the brown sugar and cook for an additional 10–15 minutes, stirring frequently, until the onions are golden brown and fully caramelized. Stir in the minced garlic and thyme leaves, then deglaze the pan with beef broth. Simmer until the liquid is mostly absorbed. Remove from heat and set aside.
Cook the steak: Heat a large skillet or grill pan over high heat and add the remaining olive oil. Sear the steak for 3–4 minutes on each side for medium-rare (or longer for desired doneness). Remove the steak from the pan, cover loosely with foil, and let it rest for 10 minutes. Slice the steak thinly against the grain.
Toast the croissants: Preheat the oven to 350°F (175°C). Slice the croissants in half horizontally. Place them on a baking sheet, cut side up, and toast in the oven for 5–7 minutes until lightly crisped.
Assemble the sandwiches: Layer the bottom half of each croissant with caramelized onions, thin slices of steak, and a generous portion of shredded Gruyère cheese. Return the sandwiches to the oven for 3–5 minutes, or until the cheese is melted.
Serve: Top the sandwiches with the other half of the croissant. Serve warm, and enjoy!
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 13.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 373 mg | 29% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
