A rich, buttery croissant sandwich loaded with juicy steak, creamy Brie, black garlic butter, and Mediterranean flavors.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Ingredients
For the Steak
- 10 oz (280 g) sirloin or ribeye steak
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper, to taste
Black Garlic Butter
- 2 tbsp unsalted butter, softened
- 3 cloves black garlic, mashed into a paste
- 1 tsp fresh thyme, chopped
- 1 tsp lemon zest
- Pinch of sea salt
Sandwich
- 2 large buttery croissants, sliced in half
- 4 oz (115 g) Brie cheese, sliced
- ½ cup baby arugula
- ¼ cup roasted red peppers, sliced
- 2 tbsp sun-dried tomatoes, chopped
- 1 tbsp balsamic glaze
- Fresh basil leaves (optional)
Instructions
- Season the steak: Rub the steak with olive oil, garlic powder, paprika, oregano, salt, and pepper.
- Cook the steak: Heat a skillet over medium-high heat. Cook the steak for 3–5 minutes per side (depending on thickness and your preferred doneness). Let it rest for 5 minutes, then slice thinly against the grain.
- Make the black garlic butter: Mix the softened butter with mashed black garlic, thyme, lemon zest, and sea salt until smooth.
- Toast the croissants: Spread the black garlic butter on the cut sides of the croissants. Toast in a skillet or oven for 2–3 minutes until lightly golden.
- Assemble: Layer Brie cheese on the bottom half, followed by sliced steak, roasted red peppers, sun-dried tomatoes, arugula, and basil if using. Drizzle with balsamic glaze.
- Melt: Close the sandwich and bake at 375°F (190°C) for 4–6 minutes, or until the Brie is soft and melted.
- Slice in half and serve immediately.
Optional Garlic Herb Aioli
Mix together:
- ¼ cup mayonnaise
- 1 minced black garlic clove
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp dried oregano
Spread inside the croissant for extra flavor.
Approximate Nutrition (Per Sandwich)
- Calories: 760
- Protein: 39 g
- Carbohydrates: 36 g
- Fat: 50 g