Steak and Cheese Croissants

Ingredients

• ½ large white onion, thinly sliced
• ½ large green pepper, thinly sliced
• 2 tsp minced garlic
• ½ tsp salt
• ¼ tsp black pepper
• ½ lb. thinly sliced rib-eye or skirt steak
• 6 slices sharp cheddar, American, or provolone cheese
• 2 croissants, lightly toasted

Instructions

• 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.

Notes

Recipe adapted from Emeril Live