Ingredients
Scale
Steak Croissant Sandwich
- 2 pounds ribeye steak
- 1 large onion, sliced
- 4 slices pepper jack cheese
- 4 buttery croissants
- 3 tablespoons Chipotle Cream Sauce (Herdez)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons avocado oil
- 3 tablespoons steak seasoning
Chimichurri Sauce
- 1 bunch Italian parsley, finely chopped
- 1 bunch cilantro, finely chopped
- 5 cloves garlic, finely minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- Juice from 1 lemon
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Preheat your smoker to 250°F and set it up for indirect cooking. Add hickory wood chunks for bold smoky flavor.
- Lightly coat the ribeye steak with avocado oil, then generously season all sides with steak seasoning.
- Place the steak on the smoker away from direct heat and cook until it reaches an internal temperature of 110°F.
- While the steak cooks, slice the onion into thin strips.
- Melt butter in a large skillet over medium-low heat. Add onions and cook for 25–30 minutes, stirring every 5 minutes until caramelized.
- Add Worcestershire sauce to the caramelized onions, mix well, and remove from heat.
- Prepare the chimichurri by combining chopped parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Mix thoroughly.
- Remove the steak from the smoker once it reaches 110°F. Increase the heat to high and sear the steak until it reaches your desired doneness.
- For medium-rare, remove the steak at 130°F and let it rest for 15 minutes.
- Slice the croissants in half and toast the inside until golden brown.
- Slice the rested steak thin against the grain.
- Assemble the sandwiches with sliced steak, chimichurri, caramelized onions, pepper jack cheese, and chipotle cream sauce.
- Place the top half of the croissant on the sandwich and serve immediately.
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Category: Main dish
- Method: Smoking
- Cuisine: American
