counter hit make

Steak and Cheese Croissants

Print Friendly, PDF & Email


°1/2 white onion

°1/2 large green bell pepper, thinly sliced

°2 teaspoons minced garlic

°1/2 teaspoon of salt

°1/4 teaspoon black pepper

°1/2 lb thinly ​​rib eye or skirt steak

°6 tranches sharp cheddar,

°2 croissants, toast

* Methods :
Heat the olive oil on a griddle or saucepan over medium-high heat.

Add the onions and peppers and cook until the onions are caramelized, about 6 minutes.

Adding garlic, salt & pepper, cooking & stirring for 30 sec. Pushing vegetables to side of pan.

See also  Slow Cooker Barbequed Beef Ribs

Add the steak to the skillet, cook, breaking up the meat with the backs of 2 spatulas, until no longer pink.

Once cooked, combine the peppers and onions.

Top the steak and vegetables with slices of cheese and allow to melt.

Divide the steak and vegetables between the two croissants.
Enjoy !