Ingredients for Steak And Artichoke Croissant Sandwiches
- Flank Steaks
- Cooking Oil
- Italian Dressing
- Sour Cream
- 14 oz can artichoke hearts, drained and chopped
- Butter Croissants
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How to Make Steak And Artichoke Croissant Sandwiches
- Preheat oven to 350°F (175°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 8 oz of thinly sliced steak and cook until desired doneness, about 3-5 minutes per side for medium-rare. Season with salt and pepper to taste.
- In a medium bowl, combine 14 oz can artichoke hearts (drained and chopped), 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and 1 clove minced garlic. Mix well.
- Slice croissants in half horizontally. Spread the artichoke mixture evenly on the bottom halves of the croissants.
- Top with the cooked steak slices and a slice of provolone cheese on each croissant.
- Place the top halves of the croissants on the sandwiches.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly and the croissants are golden brown.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
57g
Fat
115g
Carbs
12g
