Steak and Egg Croissant Boats
February 10, 2020 by Nicole Collins
Pop quiz: What is the best pastry in the whole wide world?
You guys have to get this right.
Do do do do, Do do do…
Ok, ready to hear the correct answer?
ALL OF THEM! Duh…
Did you get it right? And if not, did you at least say croissant? I’m giving ¾ points for that answer. Anything else…I guess would technically be right too, since the correct answer is all of them. Hmm…
And now I’m confused, so let’s just get to today’s recipe using one of the most delicious pastries in the universe.
Today, we’re making Steak and Egg Croissant Boats!
These babies are full of fun and whimsy. And, they’re oh so delicious! They’re such a unique way to think outside the sandwich, and they’re easy to whip up for a crowd. Winning all around!
Let’s start with the croissant. We’re going to cut little rectangles…windows, if you will…into the biggest part of the croissant to make room for our filling. So, the bigger your croissants, the more you’re going to be able to stuff in them. Keep that in mind. We want to cut all the way through without puncturing the bottom or sides of the croissant, so a small sharp knife works best for this task. We don’t want any of our yummy filling to escape!
To fill these little pockets of pastry goodness, we need steak and eggs. And cheese, of course.
The steak filling is basically what I use to make cheesesteaks. We need some shaved beef, onion, salt, pepper, and worchestershire. That’s it! Now, unless you have super jumbo croissants, you’re probably not going to use all of the beef. So, you have two options: make more croissant boats! Or, you can throw some American or provolone cheese on top and save the meat for cheesesteak sammies later. That’s what I did!
We’re going to fill our little croissant pockets with some of our meat mixture, then we pour a simple egg mix of beaten eggs and cream over the meat to fill our pockets. Top everything with some shredded cheddar, and they’re ready for the oven.
When these are done, garnish them with some fresh parsley to add a pop of color to an otherwise pretty neutral dish, and get ready to dig in!
Here’s what I love about these…1. Croissants. No other explanation needed. 2. The hearty beef hiding inside of this delicate pastry. 3. The eggy custard seeps into the little crevices of the flaky pastry making the area surrounding the “window” just a little extra soft and creamy. 4. Cheese. (See point 1 for further explanation.)
Like I said, these are great to make for a crowd since you pretty much line up, stuff, and bake. And, they’re pretty portable since all of the steak and egg amazingness is stuffed inside our handy, dandy bread.
Ok, guys! Talk to me about what you’re brunchin’ on this weekend. But really, tell me about all the pastries. It may only be Monday, but my brain is already on Saturday brunch!
Enjoy, and let’s eat!
Steak and Egg Croissant Boats
Serves: 6 Print
½ tbsp olive oil
½ onion, diced
½ lb shaved ribeye beef
½ tsp + ¼ tsp salt, divided
1/8 tsp + 1/8 tsp pepper, divided
1 tsp worcestershire sauce
1 tbsp heavy cream
¼ cup shredded cheddar cheese
Heat olive oil in a nonstick skillet over medium high heat. Add onions, and saute for 10 mins, stirring occasionally, until the onions start to brown. Add beef, ½ tsp salt, 1/8 tsp pepper, and worcestershire sauce. Stir to combine, and cook until beef is no longer pink. Remove from heat.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Arrange croissants on baking sheet. Using a small sharp knife, cut a rectangular hole in the thickest part of the croissant, making sure to cut all the way to the bottom without going through the bottom shell of the croissant. Take the meat mixture, and fill the croissant holes with meat. (You will probably not use all of the meat.)
In a measuring cup, add eggs, cream, ¼ tsp salt, and 1/8 tsp pepper. Whisk with a fork until combined. Carefully pour the egg mix over the beef in the croissant holes to fill. Top with shredded cheese evenly divided between the 6 croissants. Place in the oven, and bake for 18-20 mins until the egg is fully cooked through. Serve!
*See pics in post for what the rectangular holes in the croissants should look like. When you cut the rectangle with the knife, the flaky layers of the croissant create a natural release making it easy to pull out the bread you're not using. Save scraps for snacking later.
*You will most likely not use all of the meat mix unless you have super jumbo croissants. Top the leftover mix with some American or provolone cheese, and make cheesesteaks for another meal!
*Most grocery stores sell shaved beef in their meat section right along with the other beef (including Aldi and Walmart, which are my go tos). It's such a shortcut ingredient, and it's the PERFECT texture for cheesesteaks. If you can't find it, you could buy a ribeye steak, put it in the freezer for 15-30 mins, then thinly slice it against the grain with a super sharp knife to shave your beef.