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Philly Cheesesteak Croissant

Philly Cheesesteak Croissant

 

Transform your kitchen into a gourmet sandwich shop with this spectacular Philly Cheesesteak Croissant.

  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale

 

  • 8 large croissants, halved lengthwise
  • 1 1/2 pounds ribeye steak, thinly sliced (partially frozen for easier slicing)
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 12 slices provolone cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons horseradish sauce (optional)
  • 2 tablespoons unsalted butter, softened

Instructions

 

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix together mayonnaise and horseradish sauce (if using). Set aside.
  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add sliced onions and bell peppers. Cook, stirring occasionally, until softened and starting to caramelize, about 10-12 minutes. Add mushrooms and cook for another 5 minutes until mushrooms are golden brown.
  4. Add minced garlic and cook for 30 seconds until fragrant. Season with salt and pepper. Transfer vegetable mixture to a plate and set aside.
  5. In the same skillet, heat remaining tablespoon of oil over high heat. Season the sliced ribeye with salt, pepper, garlic powder, onion powder, and cayenne (if using).
  6. Cook the meat in batches to avoid overcrowding, about 2-3 minutes per batch. The meat should be just browned on the outside but still slightly pink.
  7. Return all meat to the skillet, add Worcestershire sauce, dried oregano, and dried thyme. Stir to combine. Return the vegetable mixture to the skillet and toss everything together. Remove from heat.
  8. Spread the inside of each croissant half with the mayonnaise mixture.
  9. Arrange the bottom halves of the croissants on the prepared baking sheet. Divide the steak and vegetable mixture evenly among them.
  10. Top each with 1-2 slices of provolone cheese, depending on the size of your croissants.
  11. Place the top halves of the croissants next to the bottom halves on the baking sheet, cut side up. Spread the softened butter on the tops of the croissants.
  12. Bake for 5-7 minutes, until the cheese is melted and the croissants are lightly toasted.
  13. Remove from oven, place the top halves on the sandwiches, and serve immediately.

Notes

  • For authentic Philadelphia flavor, consider using Cheez Whiz instead of provolone.
  • The steak is easier to slice thinly if it's partially frozen for about 30 minutes before cutting.
  • If ribeye is too expensive, you can substitute with sirloin or sandwich steaks.
  • For a spicier version, add sliced jalapeños to the vegetable mix or a dash of hot sauce to the mayonnaise.
  • These sandwiches are best enjoyed fresh, but the meat and vegetable mixture can be prepared up to a day ahead and reheated.
  • For a lighter version, use whole wheat croissants and reduce the cheese by half.
  • These make excellent party sandwiches - simply use mini croissants for bite-sized portions.
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes