Ultimate Steak Egg and Cheese Croissant
There’s something special about a breakfast sandwich that feels like it belongs in your favorite neighborhood café, and this Steak, Egg & Cheese Croissant delivers exactly that. Buttery, flaky croissants are piled high with tender shaved ribeye, sweet caramelized onions, fluffy scrambled eggs, and a melty blend of American and Muenster cheese that wraps every bite in pure comfort. What really takes this sandwich over the top is the creamy special sauce. Tangy, savory, and packed with flavor, it ties everything together and gives each bite that irresistible "just one more" quality. Whether you're treating yourself to a slow weekend breakfast, fueling up for a busy day, or serving brunch for family and friends, this sandwich is rich, satisfying, and guaranteed to impress. It's hearty, cheesy, buttery, and loaded with everything you could want between two layers of a perfectly toasted croissant.
Ingredients
- 2 croissants sliced and toasted
Steak & Cheese
- 8 oz ribeye thinly shaved
- 4 slices muenster cheese
- 4 slices American cheese
- 1 medium onion sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
Special Sauce
- 1 cup Japanese mayo
- 1 tsp red wine vinegar
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
Fluffy Eggs
- 4 large eggs beaten
- 1 tbsp butter
- 1/2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnish
- Chives chopped
Instructions
Special Sauce
- In a bowl add all ingredients listed under “Special Sauce” and mix until thoroughly combined. Set aside until ready to use.
Fluffy Eggs
- To a pan over medium low heat add butter and olive oil. Once the butter is melted, pour in the beaten eggs and gentle move around the pan bringing the outside into the center until large curds start to form.
- Season with salt and pepper and cook until the eggs are fluffy. Once cooked, set aside.
Steak & Cheese
- In a pan over medium heat, add olive oil, the thinly sliced ribeye and onions. Season with salt and pepper and cook until browned and crispy around the edges.
- Add slices of cheese and mix to combine. Once melted remove from heat and set aside.
Assemble
- Add some of the special sauce to one side of the toasted croissant. Follow that with the fluffy eggs, the cooked steak, onions and cheese, and more of the special sauce. Garnish with chives and top with the other end of the croissant.
- Serve immediately with a side of sauce and enjoy!