Ingredients
1/2 large white onion, thinly sliced
1/2 large green pepper, thinly sliced
2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 lb. thinly sliced rib-eye or skirt steak
6 slices sharp cheddar, American, or provolone cheese
2 croissants, lightly toasted
Directions
Heat olive oil on a griddle or saucepan over medium-high heat. Add onions and peppers and cook until onions are caramelized, about 6 minutes.
Add garlic, salt, and pepper, cook and stir for about 30 seconds. Push the veggies to the side of the pan.
Add steak to pan, cooking while breaking up the meat with the back of 2 spatulas, until no longer pink. Once cooked through, mix in the peppers and onions.
Top the steak and veggies with slices of cheese and let melt.
Divide steak and veggies between the two croissants.
ENJOY!
YOU MAY LIKE ALSO…..
- A party recipe par excellence , with unparalleled flavor
- The second this touched my tongue, I was hooked forever
- Pimento cheese sauce
- Roasted Parmesan Creamed Onions
- Chicken Bacon Ranch Potato Bake
- SKINNY CHICKEN BROCCOLI CASSEROLE
- Grandma’s Peach Cobbler Pie
- Pork Chop with Baked Potatoes
- Mississippi Sin Deep
- Homemade Lasagna
- ITALIAN DRUNKEN NOODLES
- I’m finding it difficult to fathom that this recipe can be achieved with only
- Cinna-bun Cake
- Whenever I make this for dinner, everyone is cleaning off their plates
- chicken and balls
- Good Ole Fashion Mac and Cheese
- Biscuits and Gravy Casserole
- Philly Cheese Steak Casserole
- Classic potato pancakes
- Cowboy Meatloaf and Potato Casserole
- Bacon Wrapped Chicken Tenders
- Mexican Taco Lasagna
- Cheese Steak Quesadillas
- Air fried lemon pepper baby back ribs
- BAKED CAJUN SHRIMP
- Spicy Southern fried chicken
- Peach Cobbler Cheesecake
- Cheesesteak Croissants
- SHRIMP COBB SALAD
- Southern Fried Chicken Gizzards
- PARMESAN CRUSTED CHICKEN
- Smothered Chicken with Creamed Spinach, Bacon, Mushrooms